Description
This Chocolate German Cake is a rich and decadent layered dessert featuring moist chocolate cake layers made with Baker’s German sweet chocolate, combined with a luscious German coconut pecan filling and velvety chocolate buttercream frosting. The cake layers bake to perfection and are layered with toasted coconut and chopped pecans folded into a caramel-like custard filling, topped and filled with smooth chocolate buttercream for a classic, indulgent treat perfect for special occasions.
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 (softened)
- 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 your oven to 350°F (175°C). Line the bottoms of three 9-inch cake pans with parchment paper and spray with nonstick cooking spray or grease and flour them to prevent sticking.
- Melt the Chocolate: Place the chopped Baker’s German sweet chocolate and hot tap water in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly 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 fully distribute all dry ingredients.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk, sour cream, and vegetable oil. Add the eggs one at a time, whisking each well, then mix in the vanilla extract until fully combined.
- Mix Batter: Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Then gently fold in the melted chocolate mixture, taking care not to overmix for a tender crumb.
- Bake: Divide the cake batter evenly among the prepared pans. Bake for 17 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cakes to cool in their pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare German Coconut Pecan Frosting: Toast the shredded coconut and pecans on a baking sheet in the 350°F oven for 5-7 minutes, stirring every 2 minutes to prevent burning. Once cool, chop the pecans coarsely. In a medium saucepan over medium heat, melt the cubed butter with brown sugar, egg yolks, evaporated milk, and salt. Cook, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in vanilla extract, then fold in the toasted coconut and chopped pecans. Allow mixture to cool for 25 minutes to thicken further.
- Prepare Chocolate Buttercream Frosting: Beat softened butter on high speed until smooth and creamy. Sift together powdered sugar, cocoa powder, and salt, then gradually add this dry mixture to the butter. Add heavy cream and vanilla extract, continuing to beat on high for 3 minutes until fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of chocolate buttercream frosting, then half of the coconut-pecan filling on top. Repeat with the second layer of cake, frosting, and remaining filling. Add the final cake layer and frost the entire cake with the remaining buttercream. Top with the remaining coconut-pecan frosting and pipe a decorative border using the reserved buttercream if desired.
- Serve: Allow the assembled cake to come to room temperature for optimal flavor and texture before slicing. For extra indulgence, warm individual slices in the microwave for about 10 seconds to soften the filling and enhance richness.
Notes
- Make sure all eggs and dairy ingredients are at room temperature to ensure smooth mixing and a tender cake crumb.
- To avoid overbaking, start checking the cake at 17 minutes using a toothpick inserted in the center for a moist crumb test.
- The German coconut pecan filling should be cooled properly before assembling to prevent melting the buttercream.
- You can substitute pecans with walnuts if preferred, for a different nutty flavor.
- Store cake covered in the refrigerator; bring to room temperature before serving for the best texture.
- The espresso powder is optional but enhances the chocolate flavor if included.
