This sweet German Chocolate Cake is made with a rich, moist chocolate cake, chocolate ganache drizzle, and coconut pecan frosting. It’s a showstopper that the chocolate fanatics will love this sweet cake!
I loved chocolate cake and coconut, from coconut macaroons, chocolate macaroons to these chocolate fudge ripple coconut bars, but German Chocolate Cake is one of my favorite ways to get my fix!
What is this German Chocolate Cake
German chocolate cake is formed up of three different ingredients (but sometimes just the first two are used): chocolate cake, coconut pecan icing, and a chocolate ganache!
Interestingly sufficient, German Chocolate Cake was really developed by an American named Samuel German and has nothing to do with Germany. He designed the type of “German” chocolate in a traditional German Chocolate Cake recipe.
This sweet chocolate cake recipe is basically from Hershey’s, and it’s one of my favorites! It’s rich and chocolatey and wet without being overly sweet, and it’s the perfect complement to the sweet coconut pecan icing.
▢2 cups granulated sugar
▢½ cup canola oil
▢1 cup milk
▢1 teaspoon vanilla
▢1 ¾ cup all-purpose flour fluffed and leveled
▢¾ cup of cocoa
▢2 teaspoons baking soda
▢1 teaspoon salt
▢1 teaspoon baking powder
▢1 cup hot coffee or water
▢1 cup cream or evaporated milk
▢1 cup granulated sugar
▢3 egg yolks
▢½ cup unsalted butter
▢1 ½ cups sweetened shredded coconut
▢1 cup pecans finely chopped
▢1 teaspoon vanilla extract
▢100 grams dark chocolate (about ¾ cup chopped)
▢¼ cup heavy cream
Lubricant and flour three 7″ round cake pan, tapping tightly to remove any excess flour once covered. Set the oven to 300°F.
In a wide bowl, whisk together sugar, and oil till combined.
Join milk, eggs, and vanilla and whisk till smooth.
Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until mixed.
Slowly mix in hot coffee until batter is smooth.
Distribute evenly between prepared pans and bake for 20-25 minutes, till a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.
In a saucepan, whisk together cream, sugar, and egg yolks
Add butter, and cook over medium heat, whisking often, until thickened, about6-10 minutes.
Displace from heat and mix in coconut, pecans, and vanilla.
Let cool fully to room temperature (to spreadable consistency) before frosting cooled cakes. If you need to cool immediately, pour into a clean bowl and put it in the refrigerator for 20-30 minutes, stirring often.
GANACHE & ASSEMBLY
In a pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
Put one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
Repeat with remaining two sheets, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake sheet, then spread and drip the ganache on top). Let chocolate cool completely before slicing.
How to Store It
For best storage of this German Chocolate Cake, put it in an airtight container or zippered bag. Whether popping it in the fridge or freezer, it will stay fine and fresh!
Fridge: It can be saved in the refrigerator for 4-5 days.
Freezer: It can be stored in the freezer for up to 3 months. I prefer to slice it and freeze the slices in a large airtight container, that way I can pull out a slice or two when the cravings hit!
Before getting started with the cake batter, put a pot of water on the stove to boil so that it’s ready to go when you need it.
When weighing your flour, avoid scooping it from the box. Preferably, mix your flour around to fluff it, spoon it into your weighing cup, and level it off with the tail of a knife.
I recommend slicing the butter for the frosting into little pieces so it melts evenly and quickly.
The frosting method is meant to frost the top and among the layers of the cake. If you want to frost the entire cake, you might want to duplicate the recipe. This will increase the cooking time by about 3-5 minutes. I perform 1 1/2 batches of the frosting and I don’t frost the sides. I love the frosting and like many of it between and on top of the layers.
The german cake and frosting hold up well at room temperature.