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Traditional German Chocolate Cake

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This decadent cake layers rich chocolate flavor with coconut and pecan frosting, creating a delightful dessert perfect for any occasion.

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

Ingredients

Scale
  • 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) for frosting
  • 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
  • 4 cups sweetened shredded coconut, toasted

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 finely chopped chocolate, cocoa powder, and boiling water. Stir until smooth and let cool slightly.
  3. In another bowl, whisk together flour, baking soda, and salt. Set aside.
  4. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
  5. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Gradually add flour mixture to butter mixture, alternating with sour cream, starting and ending with flour. Fold in melted chocolate mixture.
  7. Divide batter evenly among prepared pans. Bake for 25-30 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  8. Prepare the frosting by combining heavy cream, sugar, egg yolks, and salt in a saucepan. Cook, stirring until thickened and bubbling.
  9. Remove from heat and stir in butter, vanilla, toasted pecans, and toasted coconut. Let cool to room temperature.
  10. Once cakes are cool, place one layer on a serving plate, spread frosting on top, then add the second layer and repeat. Frost top and sides of the cake.
  11. Slice and serve. Enjoy your delicious Traditional German Chocolate Cake!

Notes

Be careful not to overmix the batter to keep the cake light and fluffy. Store in an airtight container for up to 3 days or refrigerate for up to a week.

Nutrition

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