Description
Decadent and rich Chocolate German Cake featuring layers of moist chocolate cake filled with a luscious German coconut-pecan frosting and smooth chocolate buttercream. This classic dessert blends intense cocoa flavors with toasted coconut and pecans, perfect for special occasions or chocolate lovers seeking an indulgent treat.
Ingredients
Scale
Cake
- 4 oz Baker’s German sweet chocolate, chopped
- 3/4 cup hot tap water
- 1 ¾ cups all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons Postum or espresso powder (optional)
- 1 â…” cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup full-fat sour cream (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
German Coconut Pecan Frosting
- 2 ¾ cups sweetened shredded coconut
- 1 ½ cups pecans
- ¾ cup unsalted butter, cubed
- 1 ½ cups light brown sugar, packed
- 6 large egg yolks
- 12 oz can evaporated milk
- â…› teaspoon salt
- 1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter
- 16 oz powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- â…“ cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Prep the Cake Pans: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray or grease with butter and dust with flour for easy release.
- Melt the Chocolate: Combine the chopped German sweet chocolate and hot tap water in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each until fully melted and smooth. Set aside to cool slightly.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and optional postum or espresso powder. Whisk in the granulated sugar and salt to evenly distribute.
- Combine Wet Ingredients: In another mixing bowl, whisk together the buttermilk, sour cream, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition, then whisk in the pure vanilla extract.
- Mix Batter: Gradually add the dry ingredient mixture into the wet ingredients, stirring on low speed until just combined. Then fold in the melted chocolate mixture until the batter is uniform without overmixing.
- Bake: Divide the batter evenly among the prepared cake pans, smoothing tops if needed. Bake in the preheated oven for 17 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool in the pans for 10 minutes, then transfer cakes to wire racks to cool completely.
- Prepare German Coconut Pecan Frosting: Toast the shredded coconut and pecans on a baking sheet in the oven at 350°F for 5 to 7 minutes, stirring every 2 minutes to prevent burning. Once cooled, chop pecans roughly. In a medium saucepan over medium heat, melt the cubed butter with light brown sugar, egg yolks, evaporated milk, and ⅛ teaspoon salt. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat, stir in vanilla extract, and fold in the toasted coconut and chopped pecans. Let cool for 25 minutes to thicken before using.
- Prepare Chocolate Buttercream Frosting: In a large bowl, beat the unsalted butter on high speed until smooth and creamy. Sift powdered sugar, cocoa powder, and salt together. Gradually add the dry mix to the butter, alternating with heavy cream and vanilla extract. Beat on high for 3 minutes until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of chocolate buttercream frosting evenly over the cake, then dollop and spread half of the German coconut pecan frosting on top. Repeat the layering with the second cake layer, frosting, and filling. Place the third cake layer on top and frost the entire cake with the remaining chocolate buttercream. Top the cake with the remaining coconut-pecan frosting and pipe a decorative border around the edges with reserved buttercream.
- Serve: Allow the assembled cake to come to room temperature before serving. For an extra indulgent experience, microwave individual slices for about 10 seconds to warm the filling and enhance the luscious texture.
Notes
- Use room temperature ingredients for better batter consistency and rise.
- Ensure cake layers are completely cool before frosting to prevent melting.
- To toast coconut and pecans evenly, stir frequently and watch carefully to avoid burning.
- If you do not have postum or espresso powder, it can be omitted or replaced with instant coffee powder for deeper chocolate flavor.
- The buttercream frosting can be thinned with additional heavy cream if it becomes too stiff to spread.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best flavor.
- This cake freezes well; wrap tightly and thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German-American
