Decadent German Chocolate Cake with Creamy Coconut Pecan Topping
Indulge in the rich and velvety layers of this luxurious German Chocolate Cake, expertly crafted to be a show-stopper at any celebration. The cake combines the deep flavor of sweet dark chocolate with a moist, tender crumb, making each bite incredibly satisfying. Topped with a luscious Coconut Pecan Frosting that adds a perfect balance of sweet and nutty flavors, this cake is a testament to why special occasions deserve special desserts. While the cake is quite rich, it’s ideal for birthdays, anniversaries, or any festive gathering. Using high-quality chocolate elevates this cake to gourmet status, leaving your guests in awe. Whether you love coconut or not, this treat is sure to win hearts and appetites alike!
N/A
Servings
350
Calories
17
Ingredients
Ingredients
Sweet dark chocolate
4 ounces (Chopped)
Water
1/2 cup (N/A)
All-purpose flour
2 cups (Sifted)
Baking soda
1 teaspoon (N/A)
Salt
1/4 teaspoon (N/A)
Unsalted butter
1 cup (Softened)
Granulated sugar
2 cups (N/A)
Eggs
4 (Separated)
Buttermilk
1 cup (N/A)
Vanilla extract
1 teaspoon (N/A)
Evaporated milk
12 ounces (N/A)
Granulated sugar
1 1/2 cups (N/A)
Unsalted butter
3/4 cup (N/A)
Egg yolks
4 (Slightly beaten)
Vanilla extract
1 1/2 teaspoons (N/A)
Shredded coconut
7 ounces (Finely shredded)
Chopped pecans
1 1/2 cups (N/A)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour the bottoms of three 9-inch round cake pans and line them with wax paper for easy removal.
2
In a heat-proof bowl over simmering water (or using a double boiler), melt the sweet dark chocolate with the water. Stir until smooth and fully melted, then set aside to cool slightly.
3
In a separate bowl, sift together the flour, baking soda, and salt; set aside.
4
Using an electric mixer, beat the softened butter and sugar in a large bowl on medium speed until light and fluffy, about 3-4 minutes.
5
Add the egg yolks, one at a time, beating well after each addition. Incorporate the melted chocolate and vanilla extract into the mixture.
6
Gradually add the flour mixture and buttermilk, alternating between the two, beating after each addition until well blended.
7
In a clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate the mixture.
8
Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
9
Once baked, immediately run a spatula between the cakes and the sides of the pans. Let the cakes cool in the pans for 15 minutes before removing them. Carefully peel off the wax paper and allow the cakes to cool completely on wire racks.
10
For the Coconut Pecan Frosting, combine the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat, stirring constantly for about 12 minutes or until the mixture thickens and turns golden brown.
11
Remove the pan from heat and fold in the shredded coconut and chopped pecans. Allow the frosting to cool to room temperature until it reaches a spreadable consistency.
12
Once cool, spread the coconut-pecan frosting between each layer of the cake, and cover the top and sides with the remaining frosting.
Nutrition Information
20g
Fat
42g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent German Chocolate Cake?
The cake combines the deep flavor of sweet dark chocolate with a moist, tender crumb, topped with a luscious Coconut Pecan Frosting.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C).
How many cake pans are needed and what size should they be?
You will need three 9-inch round cake pans.
How should I prepare the cake pans for baking?
Grease and flour the bottoms of the pans and line them with wax paper to ensure easy removal.
How is the chocolate prepared for the batter?
Melt 4 ounces of sweet dark chocolate with 1/2 cup of water in a heat-proof bowl over simmering water until smooth.
Which dry ingredients need to be sifted together?
The all-purpose flour, baking soda, and salt should be sifted together in a separate bowl.
How long should I beat the butter and sugar?
Using an electric mixer, beat the softened butter and sugar on medium speed for about 3-4 minutes until light and fluffy.
How are the eggs incorporated into the cake batter?
The egg yolks are added one at a time to the butter mixture, while the egg whites are beaten separately to stiff peaks and then folded into the final batter.
What is the technique for adding flour and buttermilk?
Gradually add the flour mixture and buttermilk to the butter and chocolate mixture, alternating between the two and beating after each addition.
How do you achieve a light and airy texture in the cake?
By beating egg whites until stiff peaks form and gently folding them into the batter without deflating the mixture.
What is the baking time for the cake layers?
Bake the layers in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
How long should the cakes cool before being removed from the pans?
Let the cakes cool in the pans for 15 minutes before removing them to cool completely on wire racks.
What ingredients make up the Coconut Pecan Frosting base?
The frosting base is made from evaporated milk, sugar, butter, egg yolks, and vanilla.
How long should the frosting mixture be cooked?
Cook the frosting base on medium heat, stirring constantly for about 12 minutes or until it thickens and turns golden brown.
When should the coconut and pecans be added to the frosting?
Remove the frosting from the heat first, then fold in the shredded coconut and chopped pecans.
What is the nutritional information for a serving of this cake?
Each serving contains 350 calories, 20g of fat, 42g of carbohydrates, and 4g of protein.
Is this cake suitable for special occasions?
Yes, it is ideal for birthdays, anniversaries, or any festive gathering due to its rich flavor and gourmet status.
How many total ingredients are required for this recipe?
There are a total of 17 ingredients required for this cake and frosting.
What type of chocolate is recommended?
The recipe specifies using 4 ounces of sweet dark chocolate.
What kind of coconut should be used for the frosting?
The recipe calls for 7 ounces of finely shredded coconut.
How do you assemble the cake?
Spread the coconut-pecan frosting between each layer and cover the top and sides of the cake with the remaining frosting.
Does the frosting need to cool before application?
Yes, allow the frosting to cool to room temperature until it reaches a spreadable consistency.
What size container of evaporated milk is needed?
You will need a 12-ounce container of evaporated milk.
How much butter is used in the frosting?
The frosting requires 3/4 cup of unsalted butter.
How much sugar is used in the cake batter versus the frosting?
The cake batter uses 2 cups of granulated sugar, while the frosting uses 1 1/2 cups.
What is the preparation for the pecans?
The pecans should be chopped before being added to the frosting.
Are the egg yolks for the frosting beaten before cooking?
Yes, the 4 egg yolks for the frosting should be slightly beaten before being combined with other ingredients.
Can the wax paper be left on the cake while cooling?
No, you should carefully peel off the wax paper after removing the cakes from the pans.
What gives the frosting its golden color?
The combination of evaporated milk, sugar, butter, and egg yolks turning golden brown as it thickens over heat.
How much vanilla extract is needed for the entire recipe?
You will need a total of 2 1/2 teaspoons of vanilla extract (1 tsp for the batter and 1 1/2 tsp for the frosting).