Best German Chocolate Cake Recipe with Coconut Pecan Frosting
A rich, moist, four-layer homemade German chocolate cake made with semisweet chocolate, Dutch-process cocoa powder, and sour cream. Each chocolate cake layer is filled with buttery homemade coconut pecan frosting featuring toasted coconut and pecans.
- Cook Time: 30
- Total Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cake Layers
4 oz semi-sweet chocolate, finely chopped
¼ cup Dutch-process cocoa powder
½ cup boiling water
2 cups all-purpose flour
¾ teaspoon baking soda
12 tablespoons unsalted butter, softened
1 cup granulated sugar
¾ cup light brown sugar, packed
¾ teaspoon salt
4 large eggs
1 teaspoon vanilla extract
¾ 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
1. Preheat oven to 350°F with the rack in the middle position. Grease two 9-inch round cake pans, line with parchment paper, then grease and flour the parchment and pan sides.
2. In a small bowl, combine flour, baking soda, and salt. Set aside.
3. In another bowl, combine cocoa powder and finely chopped semisweet chocolate. Add boiling water, cover, and let stand for 5 minutes. Whisk until smooth and cool to room temperature.
4. Using a stand mixer fitted with the paddle attachment, cream softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, approximately 3 minutes.
5. Add eggs one at a time, beating well after each addition. Add vanilla and beat on medium-high speed for approximately 1 minute. Scrape down the bowl.
6. Add the cooled chocolate mixture and beat for 30–45 seconds, scraping the bowl to combine evenly.
7. With the mixer on low, alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture.
8. Divide batter evenly between the prepared cake pans. Bake for approximately 30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool cakes in their pans on a wire rack for 10 minutes. Remove from pans, discard parchment, and cool completely on wire racks.
10. Meanwhile, prepare the coconut pecan frosting. In a medium saucepan, whisk together heavy cream or evaporated milk, granulated sugar, egg yolks, and salt.
11. Cook over medium heat, stirring occasionally, until the mixture reaches a low simmer and thickens slightly. Ensure the egg mixture reaches 160°F using a food thermometer.
12. Remove from heat. Stir in butter, vanilla extract, toasted coconut, and toasted pecans until combined.
13. Allow frosting to cool to room temperature. It will continue thickening as it cools.
14. Once the cakes have cooled completely, slice each cake horizontally to create four layers.
15. Place the first cake layer on a cake stand. Spread approximately 1½ cups of frosting over the top, reaching the edges.
16. Add another cake layer and continue layering cake and frosting, using approximately 1 cup of frosting for subsequent layers and distributing the remaining frosting over the top. Leave the sides uncovered.
17. Slice and serve.
Notes
Use two 9-inch round cake pans for the original recipe.
Allow the melted chocolate mixture to cool to room temperature before adding it to the cake batter.
Do not overmix the batter after adding the flour.
Cool cake layers completely before slicing horizontally.
Toast the pecans and coconut before preparing the frosting.
Heavy cream or evaporated milk may be used in the frosting.
The frosting thickens as it cools. Allow it to reach room temperature before assembling.
Use a long serrated knife to divide each baked cake into two horizontal layers.
Refrigerate the finished cake in a covered container. For best quality, consume refrigerated leftovers within 3–4 days.
This recipe contains wheat, dairy, eggs, and tree nuts.
Find it online: https://elitesrecipes.com/best-german-chocolate-cake-recipe/