Hello, foodies, Anne Carter welcomes you all to Beyond The Bayou Blog to make your day even brighter with our recipes. One such recipe to make your day is German Chocolate Cake.
The rich and decadent delight of German Chocolate Cake. Known for its moist chocolate layers, velvety coconut-pecan filling, and luxurious chocolate ganache, this classic dessert is a true symbol of indulgence.
Perfect for special occasions or simply satisfying a sweet craving, each bite is a heavenly experience that leaves a lasting impression.
Alright, lets dive into making these mouthwatering German chocolate cakes and share the joy with your friends and family!
Why You Will Love This Recipe?
- Decadent Homemade Frosting: The homemade German chocolate cake frosting steals the spotlight with its irresistible combination of toasted pecans and sweetened coconut. Every bite is a perfect balance of nutty, sweet, and indulgent flavors that will leave you craving more.
- Moist Cake Layers: Say goodbye to dry, crumbly cakes! This recipe delivers incredibly moist chocolate cake layers that are simply divine. The secret? Creaming the butter and sugars together and incorporating sour cream, ensures each bite is moist, tender, and utterly satisfying.
- Intense Chocolate Flavor: Prepare your taste buds for an explosion of rich, deep chocolate flavor. This cake achieves an unparalleled level of chocolaty goodness by using Dutch process cocoa powder and a semi-sweet chocolate bar. It’s the kind of dessert that chocolate lovers dream about.
German Chocolate Cake Recipe
The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!
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Servings: 12
Equipment
- Mixing Bowls
- Electric mixer
- Measuring Cups
- Spatula
- Cake Pans
- Cooling Rack
- Saucepan
- Whisk
- Offset Spatula
Ingredients
German’s Sweet Chocolate Cake Layers
- 4 oz. German’s chocolate bar broken into pieces 1 bar
- 1/2 cup boiling water
- 1/4 teaspoon instant coffee or espresso powder optional
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine grain salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk see recipe notes
- 4 egg whites
Coconut-Pecan Filling and Frosting
- 12 oz. evaporated milk 1 can
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter
- 4 egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 2/3 cups sweetened flake coconut 7 oz. or 1 package
- 1 1/2 cups toasted chopped pecans see recipe notes
Chocolate Ganache
- 2 cups chocolate chips or chopped semisweet chocolate
- 1 cup heavy cream
Toppings
- 1/2 cup toasted chopped pecans
- 16-18 toasted pecan halves
Instructions
Cake Layers:
- Preheat oven to 350°F. Grease and line three 8†cake pans.
- Melt chocolate with boiling water, add instant coffee if using, set aside to cool.
- Whisk flour, baking soda, and salt.
- Beat butter and sugar, add egg yolks one at a time, then add chocolate mixture and vanilla.
- Alternately add flour mixture and buttermilk.
- Beat egg whites until stiff peaks form, fold into batter.
- Divide batter between pans, bake for 30-35 mins, then cool completely.
Coconut-Pecan Filling and Frosting:
- Combine milk, sugar, butter, egg yolks, and vanilla in a saucepan.
- Cook until thickened and golden, then pour over coconut and pecans.
- Cool to room temperature.
Chocolate Ganache:
- Microwave chocolate and cream for 1 min 30 secs.
- Let stand, then whisk to combine. Thicken at room temp or in the fridge.
Cake Assembly:
- Place a cake layer, spread 1/3 of the frosting, repeat with remaining layers.
- Spread ganache on sides of the cake, refrigerate, then add another coat.
- Press chopped pecans onto the bottom edge.
- Optionally, pipe a shell border with leftover ganache.
- Line pecan halves around the top edge.
- Store at room temp for up to 4 days or in the fridge for up to 7 days.
Notes
- Buttermilk Substitute: Mix 1 tbsp vinegar or lemon juice with whole milk to fill 1 cup. Let sit to curdle.
- 2 Layers Instead of 3: Divide batter between two 9-inch pans, bake 10 minutes longer.
- Toast Those Pecans! Toast at 350°F for 5 mins for enhanced flavor.
- Freezer-Friendly: Chill cake, wrap in plastic wrap, then double bag in freezer bags or wrap in foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Some Tips to Keep in Mind!
- Room Temperature Ingredients: Using room temperature ingredients, like eggs and buttermilk, ensures they blend smoothly into the batter, resulting in a more evenly textured cake. Running hot water over the eggs and gently warming the buttermilk in the microwave helps achieve this effortlessly.
- Invest in Quality Piping Tips and Bags: A Wilton 2D or 1M tip paired with an Ateco flex 14†reusable piping bag is a winning combination for creating beautifully decorated cakes and cupcakes. These tools provide precise control and consistent results, making your desserts look as good as they taste.
- Practice Proper Piping Technique: When decorating with piping tips, hold the bag at a 90-degree angle to the surface of the cake and apply even pressure to create smooth, uniform swirls. Practice on a separate surface before decorating the actual cake to perfect your technique.
- Experiment with Designs: Don’t be afraid to get creative with your decorating! Try different piping tip shapes and techniques to create unique designs and patterns. Whether it’s classic swirls, rosettes, or intricate floral designs, the possibilities are endless.
What to Serve with German Chocolate Cake?
