Rich, indulgent, and full of flavor, this German Chocolate Cake is the showstopper your gatherings have been waiting for. Layers of moist chocolate cake, toasted coconut-pecan filling, and a dash of love—what’s not to love?
Why You Will Love This Recipe:
This German Chocolate Cake is not just a dessert; it’s an experience. The combination of rich chocolate layers and a sweet, nutty filling creates a symphony of flavors that dance on your palate. Each bite delivers a moist and decadent texture, complemented by the crunchy pecans and the chewy coconut. Whether you’re celebrating a special occasion or simply indulging yourself, this cake is sure to impress. Plus, it’s a great way to showcase your baking skills, making it perfect for gatherings and parties.
Introduction:
German Chocolate Cake is a classic dessert that often brings back fond memories of family gatherings and celebrations. Despite its name, the cake does not originate from Germany; rather, it is named after an American named Samuel German who developed a dark-baking chocolate used in the recipe. This cake is characterized by its rich chocolate layers and a unique filling made from coconut and pecans, which adds a delightful texture and flavor contrast. In this article, we will dive deep into the recipe, providing you with a step-by-step guide to creating this showstopping dessert that will leave your guests raving.
Ingredients:
For the Chocolate Cake Layers:
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs (at room temperature)
- 1 cup buttermilk
- ½ cup neutral oil (or melted coconut oil)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 cup hot coffee
For the Coconut-Pecan Filling (Frosting):
- 1 cup evaporated milk
- 1 cup light brown sugar (packed)
- 3 egg yolks (beaten)
- ½ cup unsalted butter (cut into chunks)
- 1½ cups shredded sweetened coconut (lightly toasted)
- 1 cup chopped pecans (lightly toasted)
- 1½ tsp vanilla extract
- Pinch of sea salt flakes
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy removal after baking.
Step 2: In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined. This dry mixture is the foundation of your chocolate cake layers.
Step 3: In a separate bowl, whisk together the eggs, buttermilk, neutral oil, vanilla extract, and almond extract (if using). Mix until smooth and creamy.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Next, stir in the hot coffee. The batter will be thin, but this is what makes the cake moist and delicious.
Step 5: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
For the Coconut-Pecan Filling:
Step 6: While the cakes are cooling, prepare the coconut-pecan filling. Preheat your oven to 325°F (160°C) and spread the shredded coconut and chopped pecans on separate baking sheets. Toast them in the oven for 5-7 minutes, checking frequently to prevent burning.
Step 7: In a saucepan, combine the evaporated milk, brown sugar, and beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 10-12 minutes.
Step 8: Remove the saucepan from heat and stir in the butter until melted. Then, fold in the toasted coconut, pecans, vanilla extract, and a pinch of sea salt. Allow this filling to cool to room temperature.
Step 9: Once the cakes are completely cool, it’s time to assemble. Place one layer of chocolate cake on a serving plate, spread a generous amount of the coconut-pecan filling on top, and repeat with the second layer. Finally, top with the last layer of cake and spread the remaining filling on top.
Step 10: For an extra touch, you can garnish the cake with additional toasted coconut or pecans around the edges or on top.
Serving Suggestions:
This German Chocolate Cake is best served at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It also pairs wonderfully with a cup of coffee or tea, making it a delightful dessert for any occasion.
Tips:
- Make sure all your ingredients are at room temperature before you start baking; this ensures a smoother batter and better texture.
- For an even richer flavor, consider using high-quality cocoa powder and dark chocolate.
- If you want to save time, you can prepare the coconut-pecan filling a day in advance and store it in the refrigerator until you’re ready to assemble the cake.
- To make the cake even more visually appealing, consider decorating the top with chocolate shavings or a light dusting of cocoa powder.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes (including cooling time)
Nutritional Information (per serving):
Calories: 600-700
Protein: 8g
Sodium: 150mg
Conclusion:
This German Chocolate Cake is the perfect balance of rich chocolate, creamy filling, and crunchy pecans—an absolute classic for any occasion. Whether it’s a family gathering, a birthday celebration, or just a treat for yourself, this cake is sure to impress everyone who tries it. With its moist layers and decadent filling, it’s not just a dessert; it’s a celebration of flavors and textures that will have your loved ones asking for seconds.
Frequently Asked Questions:
1. Can I use a different type of nut instead of pecans?
Yes, you can substitute pecans with walnuts or even almonds if you prefer. Just keep in mind that this will slightly alter the flavor profile.
2. How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Prepare the filling ahead of time as well, and assemble the cake on the day you plan to serve it.
4. Is it necessary to use coffee in the cake batter?
While the coffee enhances the chocolate flavor, you can substitute it with hot water if you prefer not to use coffee.
5. Can I freeze this cake?
Yes, you can freeze the cake! Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months. Thaw in the refrigerator before serving.