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Traditional German Chocolate Cake

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A decadent cake featuring rich chocolate flavors complemented by creamy coconut and pecan frosting, perfect for celebrations.

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 (for frosting)
  • 1 teaspoon salt (for frosting)
  • 1 cup unsalted butter (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 2 cups pecans (toasted and finely chopped, for frosting)
  • 4 cups sweetened shredded coconut (toasted, for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a small bowl, combine chopped semi-sweet chocolate, cocoa powder, and boiling water. Stir until smooth, then cool slightly.
  3. In another bowl, whisk together flour, baking soda, and salt.
  4. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Gradually add the flour mixture alternating with the sour cream, mixing until just combined. Fold in the melted chocolate mixture.
  7. Divide the batter among pans and bake for 25 to 30 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then transfer to wire racks to cool completely.
  8. To prepare frosting, combine heavy cream, sugar, egg yolks, and salt in a saucepan. Cook over medium heat, stirring, until thickened.
  9. Remove from heat, then add butter, vanilla, toasted pecans, and shredded coconut. Cool to room temperature.
  10. Layer the cake with frosting between each layer and frost the top and sides. Slice and serve.

Notes

Ensure all ingredients are at room temperature for best mixing results. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://easydishestomake.com/traditional-german-chocolate-cake/