If you have had a slice of a German Chocolate Cake, then you know it is nothing short of sheer decadence!

Layers of moist chocolate cake with a luscious caramelized nutty filling and frosted all round with a smooth chocolate buttercream.  For most of us chocolate lovers, digging into a slice of this cake is as much as an experience of a lifetime. You gotta try this to believe it!

Don’t let the elaborate recipe spook you. It is thoroughly worth the effort. Bake it. Relish it.

German Chocolate Cake

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Serves 6-8

Ingredients:

For the cake

  • 2 1/4 cups all-purpose flour
  • 1 1/4 cups dark cocoa powder
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup softened butter
  • 1 cup brewed coffee
  • 2 cups milk
  • 3 eggs
  • 2 tsp vanilla essence

For the Coconut-Pecan Frosting

  • 2 1/2 cups coconut flakes
  • 2 1/2 cups pecans, chopped (can be replaced with walnuts)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • 2 cups evaporated milk (boil and reduce full fat milk to half)
  • 6 egg yolks
  • 2 tsp vanilla essence

For the Chocolate Buttercream

  • 3 1/2 cups icing sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 1/4 cups softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Method:

The Cake

  • Grease and line three 8 inch cake pans.
  • Preheat the oven to 350ºF.
  • Warm butter and cocoa in a sauce pan until melted and well combined.
  • Slowly stir in the coffee and milk.
  • Whisk in the white and brown sugar, eggs, and vanilla. Keep stirring until smooth and well incorporated.
  • Sift the flour, baking soda, baking powder, and salt thrice.
  • Add the dry ingredients to the wet ingredients a little at a time. Fold until just combined.
  • Divide the mixture evenly between the three prepared pans.
  • Bake for 45 minutes.
  • Cool the cakes completely before frosting.

The Coconut-Pecan Frosting

  • In a saucepan melt the butter.
  • Add in the granulated sugar, brown sugar, evaporated milk and vanilla.
  • Keep whisking until it is melted and well combined.
  • Mix in egg yolks and stir.
  • Stir frequently until mixture thickens and bubbles.
  • Add the coconut flakes and chopped pecans and stir to combine.
  • Remove from heat and cool. (Don’t forget to give the mixture an occasional stir)

The Chocolate Buttercream

  • Beat the butter in a large bowl until smooth and creamy.
  • Sift (to avoid lumps) and add the icing sugar half cup at a time.
  • Add the cocoa powder and salt. Stir to combine well.
  • Blend in the vanilla and cream slowly.
  • Adjust the consistency and taste to your liking.

Final Assembly

  • Place the bottom layer of the cake on a flat surface.
  • Slather the Coconut-Pecan Frosting generously over the cake.
  • Repeat this for all three cake layers.
  • Finally, frost the edges with the Chocolate Buttercream and decorate with the help of piping nozzles.

Slice and Serve (umm…we wont judge if you keep it all to yourself either! ?)

Leave a comment