Traditional German Chocolate Cake

why make this recipe

Traditional German Chocolate Cake is rich, nutty, and not too hard to make. You get a moist chocolate cake and a sweet coconut-pecan frosting. You can make it for a family meal, a party, or a simple treat. The cake tastes special but uses common ingredients.

introduction

This cake has layers of chocolate cake with a warm coconut-pecan frosting. The frosting is the star. It is creamy, nutty, and full of coconut. If you like sweet cakes, you can also try a delicious banana coffee cake for another simple treat.

how to make Traditional German Chocolate Cake

Make the cake in two parts: first bake the chocolate layers, then make the coconut-pecan frosting. Cool the cakes, then spread the frosting between layers and on top. Keep steps clear and follow times so the cake stays moist.

Ingredients

• 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)

Directions

Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Put chopped chocolate and Dutch-process cocoa in a bowl. Pour 1/2 cup boiling water over and stir until smooth. Let cool a bit.
3. In a bowl, mix flour and baking soda. Set aside.
4. In a large bowl, beat the 12 tablespoons softened butter with 1 cup granulated sugar and 3/4 cup brown sugar until light.
5. Add salt. Add eggs one at a time, beating after each. Stir in 1 teaspoon vanilla.
6. Add the cooled chocolate-cocoa mix and mix well.
7. Add flour mixture in parts, alternating with 3/4 cup sour cream. Start and end with flour. Mix until smooth.
8. Divide batter between the two pans. Smooth tops.
9. Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then remove and cool completely on a rack.

Coconut-Pecan Frosting:

1. In a heavy saucepan, combine 2 cups heavy cream (or evaporated milk), 2 cups granulated sugar, and 1 teaspoon salt. Stir to mix.
2. Whisk in 6 egg yolks until smooth. Add 1 cup butter cut into pieces.
3. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 12–15 minutes). Do not boil hard.
4. Remove from heat. Stir in 2 teaspoons vanilla, toasted chopped pecans, and toasted shredded coconut. Let cool to room temperature. The frosting will thicken as it cools.

Assemble:

1. If cake tops are domed, level them with a knife. Place one cake layer on a plate.
2. Spread a generous amount of frosting on the first layer. Place the second layer on top.
3. Spread remaining frosting on top and slightly on the sides if you like. This frosting is chunky and rustic.

how to serve Traditional German Chocolate Cake

Serve the cake at room temperature. Cut with a sharp knife to get clean slices. This cake is rich, so offer small slices. It goes well with coffee or a glass of milk.

how to store Traditional German Chocolate Cake

Cover the cake with plastic wrap or store in an airtight container. Keep it in the refrigerator for up to 4 days because the frosting has egg yolks and cream. Bring to room temperature before serving for best flavor.

tips to make Traditional German Chocolate Cake

• Toast pecans and coconut lightly in a pan for better flavor.
• Let the cake cool fully before frosting to prevent the frosting from melting.
• Stir frosting constantly while cooking to avoid lumps.
• Use room-temperature eggs and butter for a smooth cake batter.
• If you want a less sweet frosting, reduce the sugar by a small amount and taste as it cooks.

variation (if any)

• Use evaporated milk instead of heavy cream for a slightly lighter frosting.
• Add a small layer of chocolate ganache between layers for extra chocolate flavor.
• Make cupcakes and top each with a spoonful of coconut-pecan frosting.

FAQs

Q: Can I use a different chocolate for the cake?
A: Yes. You can use any semi-sweet chocolate. Dark chocolate will make the cake more bitter.

Q: Can I make the frosting ahead of time?
A: Yes. Make the frosting a day ahead and keep it chilled. Bring it to room temperature and stir before using.

Q: Can I freeze the cake?
A: You can freeze the baked layers (unfrosted) for up to 2 months. Wrap well. Thaw in the fridge, then frost when fully thawed.

Q: Is it safe to eat the frosting with egg yolks?
A: The egg yolks are cooked in the frosting until thickened. Cook them fully and cool. This makes them safe to eat.

Q: How do I toast coconut and pecans quickly?
A: Toast them in a dry pan on medium heat, stirring often, until they are golden and smell nutty.

Traditional German Chocolate Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

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Description

A rich and nutty chocolate cake layered with a creamy coconut-pecan frosting, perfect for any occasion.

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Ingredients

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

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a bowl, mix chopped chocolate and cocoa, then pour 1/2 cup boiling water over and stir until smooth. Let cool slightly.
3. In another bowl, whisk together flour and baking soda and set aside.
4. In a large bowl, beat butter with granulated and brown sugar until light. Add salt, then eggs one at a time, mixing well after each addition. Stir in vanilla.
5. Add the cooled chocolate mixture and mix well.
6. Gradually add the flour mixture and sour cream, alternating, mixing until smooth. Divide batter between prepared pans and smooth tops.
7. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a rack.
8. For the frosting, combine heavy cream, sugar, and salt in a saucepan and stir.
9. Whisk in egg yolks until smooth and add butter. Cook over medium-low heat, stirring constantly until thickened (about 12–15 minutes). Remove from heat.
10. Stir in vanilla, toasted pecans, and coconut. Let cool to room temperature.
11. If cake tops are domed, level them with a knife. Place one layer on a plate, spread frosting on top, and then add the second layer. Spread remaining frosting on top and on sides if desired.

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Notes

For best results, use room-temperature ingredients and fully cool the cake before frosting. Toast nuts and coconut for enhanced flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 38g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 100mg