Description
This German Chocolate Cake is a delightful treat with its rich flavor and easy preparation. Featuring layers of chocolate cake enriched with coconut and pecans, it’s perfect for any celebration or a sweet indulgence.
Ingredients
Scale
- 1 and 1/2 cups (298 g) granulated sugar
- 1 and 1/2 cups (319 g) light brown sugar (packed )
- 2 and 1/2 cups (300 g) all-purpose flour
- 1 and 3/4 cups (149 g) unsweetened cocoa powder (sifted )
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs (room temperature )
- 2 large egg yolks (room temperature )
- 1 and 1/2 cups (340 ml) Thai-style coconut milk (well combined)
- 1/3 cup (76 g) full-fat sour cream (room temperature )
- 3/4 cup (170 ml) unrefined coconut oil (melted and slightly cooled )
- 3 teaspoons pure vanilla extract
- 1 and 1/2 cups (340 ml) freshly made hot coffee
- 2 ounces (57 g) German's sweet chocolate (finely chopped )
- 1 and 1/2 cups (340 ml) evaporated milk (well shaken )
- 1 and 1/2 cups (319 g) light brown sugar (packed )
- 6 large egg yolks (room temperature )
- 1 cup (227 g) unsalted butter (cut into tablespoons )
- 1/2 teaspoon vanilla extract
- 2 and 1/2 cups (215 g) sweetened shredded coconut
- 1 and 1/2 cups (171 g) pecans (toasted and roughly chopped )
- 6 ounces (171 g) German's sweet chocolate (roughly chopped )
- 4 ounces (113 g) unsweetened chocolate (roughly chopped )
- 1 and 1/2 cups (340 g) unsalted butter (room temperature )
- 2 and 3/4 cups (426 g) confectioners' sugar (sifted )
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- pecans (for decorating )
Instructions
- Preheat the oven to 350°F.
- Prepare three 9-inch round cake pans by lining them with parchment paper and spraying with nonstick baking spray.
- Mix the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl until combined.
- In a separate bowl, combine the eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until just combined.
- Combine the hot coffee and chopped German chocolate in a measuring cup until the chocolate melts completely.
- Mix the chocolate mixture into the batter until fully combined; the batter will be thin.
- Divide the batter among the prepared pans and bake for 28-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until bubbling and thick.
- Remove from heat and stir in coconut and pecans. Let cool completely before using.
- Melt both chocolates in the microwave or double boiler until smooth and set aside to cool.
- In a mixer, beat the butter until smooth, then gradually add confectioners' sugar until fully incorporated before increasing the speed and adding vanilla and cooled chocolate.
- Beat until well combined and set aside to firm up for 30 minutes or up to 3 hours, avoiding refrigeration.
- Level the tops of the cooled cake layers with a serrated knife.
- Layer the cake with coconut pecan filling between each layer and top with remaining filling on top.
- Use a piping bag to decorate the sides of the cake with chocolate frosting, and pipe stars around the edge topped with pecans.
Notes
Ensure all ingredients are at room temperature for best results.
Avoid refrigerating the frosting to maintain its spreadability.
For an extra touch, you can toast the pecans before adding them to the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 703
- Sugar: 41 g
- Sodium: 290 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 200 mg