Traditional German Chocolate Cake

A delicious and moist German Chocolate Cake topped with a homemade coconut pecan frosting.

Course Dessert

Cuisine American, German

Prep Time 35

Cook Time 40

Total Time 1 15

Servings servings

Calories 1097kcal

Author Whitney Wright

Equipment

Ingredients

Chocolate Cake Layers

4 oz semi-sweet chocolate finely chopped
1/4 cup Dutch-process cocoa powder
1/2 cup boiling water
2 cups all-purpose flour
3/4 teaspoon baking soda
12 tablespoons unsalted butter softened
1 cup granulated sugar
3/4 cup light brown sugar packed
3/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream

Coconut Pecan Frosting

2 cups heavy cream or evaporated milk
2 cups granulated sugar
6 large egg yolks
1 teaspoon salt
1 cup unsalted butter
2 teaspoons vanilla extract
2 cups pecans toasted and finely chopped
4 cups sweetened shredded coconut toasted

Instructions

Chocolate Cake

Adjust the oven rack to the middle position. Preheat oven to 350°F. Grease 2- 9 inch round cake pans, line with parchment paper, and then grease and flour the parchment paper and sides of the pans. Set aside.
In a small bowl combine the flour, baking soda, and salt. Set aside.
In a second small bowl combine the cocoa powder and chopped chocolate. Add the boiling water to the bowl, cover the bowl and let sit for 5 minutes. After 5 minutes, whisk the chocolate mixture until smooth. Let the chocolate mixture cool to room temperature.
Using a stand mixer fitted with a paddle attachment cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.
Add the vanilla and beat on medium high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl.
Add the chocolate mixture, and beat again (about 30-45 seconds). Scraping down the sides of the bowl so that everything is evenly combined.
With the mixer on low alternate adding the flour mixture and sour cream, starting and ending with the flour. (Flour, sour cream, flour, sour cream, flour).
Divide the batter evenly amongst the two pans.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. While the cakes are baking, make the coconut pecan frosting (instructions below underneath "coconut pecan frosting."
Remove cake pans from the oven and place on a wire rack for 10 minutes.
Remove the cakes from the pans (discard the parchment) and let cool completely on wire rack.
Once cake is cool, slice the two cakes horizontally to create 4 layers.
Place a cake layer on a cake stand, add about 1 1/2 cups of the frosting to the top of the cake layer and spread to the edge of the cake. Add another cake layer to the top of the frosting, and continue adding 1 cup of the frosting until you’ve used all of the cake layers and the frosting is gone. Keep the sides of the cake bare. Slice, and enjoy!

Coconut Pecan Frosting Directions

In a medium saucepan whisk the heavy cream, sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally.
Bring to a low simmer and cook until slightly thickened.
Remove from the heat and add the butter, vanilla, toasted coconut and pecans. Mix to combine. Set aside to cool to room temperature. The frosting will thicken even more as it cools.

Notes

Storing: baked cake can be stored at room temperature (wrapped in plastic wrap) for 24 hours, or frozen for up to 1 month. If freezing the cake layers, wrap in plastic wrap and then in aluminum foil. Defrost cake at room temperature.

Frosted cake can be refrigerated for 24 hours, bring to room temperature before you serve it.

Recipe adapted from America's Test Kitchen

Nutrition