Dessertsbellyfull5.0
German Chocolate Cake
Tender and moist, this German Chocolate Cake features two chocolate cakes layered with a toasted coconut pecan frosting and chocolate buttercream. It's a rich, decadent, showstopper dessert, perfect for special occasions.
👥 15 Servings⏱️ Prep & Cook: 3h 8m⏳ Prep: 30 min🔥 Cook: 38 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- pot
📝 Preparation Steps
1
Preheat the oven to 375°F. Lightly spray two 9-inch cake pans with nonstick spray. Place parchment paper in the bottom of the pan. Spray the top of the paper with nonstick spray. Set aside.
2
Whisk
3
In a large bowl whisk together the flour, baking powder, salt, and baking soda. Set aside.
4
Whisk
5
In a medium-sized bowl, whisk together the sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth. Whisk in the melted chocolate until combined.
large eggs2buttermilk1 cupvanilla extract1 tbspvanilla1 tbsp
6
Pour the wet mixture into the dry and whisk together until there are no lumps. Pour in the boiling water and whisk to combine.
boiling water1 cup
7
Distribute
8
Evenly distribute the batter between the two cake pans. Bake for ⏱️ 23-28 minutes until a toothpick inserted into the center comes out clean.
9
Cool
10
Let the cakes cool completely in the pans on a wire rack.
11
Make
12
While the cakes are cooling, make the pecan coconut frosting:Dump the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in small pot. (Whisk until combined, there will be chunks of butter, that’s okay.)Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until it starts to thicken, about ⏱️ 1 minute.Take off the heat and add the vanilla, toasted coconut, and toasted pecans and stir it in until combined. Allow the mixture to cool to room temperature.
large egg yolks3vanilla extract1 tbspvanilla1 tbsp
13
Make
14
Once the cakes and pecan coconut frosting are cooled, make the chocolate buttercream:In the body of a stand mixer with the paddle attachment cream the butter and the melted chocolate together until smooth. Add the powdered sugar in a little at a time until fully mixed in.Add the vanilla and 2 tablespoons of milk. Stir it in until combined. With the mixer on medium-high speed, whip for ⏱️ 3 minutes until light and fluffy. If the frosting seems too thick, add the extra 1 tablespoon of milk.
vanilla extract1 tbspvanilla1 tbsp
15
Trim
16
Take the cooled cakes out of the pans and trim off the tops if they are uneven. Place one of the cakes, bottom side down, onto your serving platter.
17
Frost with a thin layer of chocolate buttercream on top of the cake. Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
18
Top
19
Add the other cake, top side down on top. Add a thin layer of chocolate frosting on top and on the sides of the cake.
20
Add the remaining coconut pecan frosting on top of the cake, leaving a ½ inch border.
21
Pipe the remaining chocolate frosting around the top edge of the cake (I used a 1M star tip.) Garnish with pecans halves if desired. Serve immediately.
Nutrition Facts
calories
684 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
4 g
sugar Content
85 g
sodium Content
399 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
117 mg
carbohydrate Content
103 g
saturated Fat Content
21 g
unsaturated Fat Content
15 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...