German Chocolate Cake Coconut Pecan (Print Format)
Decadent chocolate layers paired with a luscious coconut-pecan topping for a sweet, timeless treat.
# Ingredients:
→ For the Cake
01 -
4 oz semisweet chocolate, chopped
02 -
½ cup water
03 -
4 eggs, whites and yolks separated
04 -
2¼ cups all-purpose flour, spooned and leveled
05 -
¼ cup unsweetened natural cocoa powder, sifted
06 -
1 teaspoon baking soda
07 -
½ teaspoon salt
08 -
1 cup unsalted butter, softened
09 -
2 cups granulated sugar
10 -
1 teaspoon vanilla extract
11 -
1 cup buttermilk
→ For the Coconut-Pecan Frosting
12 -
4 egg yolks
13 -
1 (12-oz) can evaporated milk
14 -
1½ cups packed light brown sugar
15 -
¾ cup unsalted butter, cut into pieces
16 -
2½ cups sweetened flaked coconut
17 -
2 cups coarsely chopped pecans
18 -
1½ teaspoons vanilla extract
19 -
¼ teaspoon salt
→ For the Chocolate Glaze
20 -
¼ cup heavy cream
21 -
1 tablespoon light corn syrup
22 -
2 oz semisweet chocolate, chopped
# Steps:
01 -
Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, line the bottoms with parchment circles, and spray again.
02 -
Place the chopped chocolate in a medium heatproof bowl. Bring the water to a boil and pour it over the chocolate. Let sit for 1 minute, then stir until smooth.
03 -
Using an electric mixer, beat the egg whites on high speed until stiff peaks form, about 1 to 2 minutes. Set aside and clean the beaters.
04 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
05 -
In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating after each addition. Blend in the melted chocolate and vanilla.
06 -
On low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the beaten egg whites gently until the batter is uniform.
07 -
Divide the batter evenly into the prepared pans. Bake for 25-30 minutes for 3 layers or 35-40 minutes for 2 layers, until a toothpick inserted into the center comes out clean. Cool layers in the pans for 15 minutes, then turn out onto wire racks to cool completely.
08 -
In a saucepan, whisk together egg yolks, evaporated milk, and brown sugar. Add butter and heat over medium-low, whisking often, until thick, about 12 minutes. Remove from heat and stir in coconut, pecans, vanilla, and salt. Cool to room temperature.
09 -
Heat cream and light corn syrup in the microwave or on the stovetop until boiling. Pour over chopped chocolate, let sit for 30 seconds, then whisk until smooth. Let the ganache cool to a pourable consistency, whisking occasionally.
10 -
Place one cake layer on a platter and spread with coconut-pecan frosting. Repeat with additional layers. If making 3 layers, use ⅓ of the frosting on each layer. Drizzle prepared chocolate glaze over the top of the cake, allowing it to drip down the sides. Slice and serve.
# Tips:
01 -
To make homemade buttermilk, combine 1 tablespoon of vinegar or lemon juice with milk to equal 1 cup. Let sit for 5-10 minutes before using.
02 -
Cake layers can be baked and frozen without frosting for up to 3 months. Wrap each layer in plastic and foil before freezing.