A traditional German chocolate cake has three layers of moist chocolate cake and frosting,sandwiched in between of each layer of the cake, leaving its sides bare.
By the end of making this recipe, this decadent German Chocolate Cake with Coconut Pecan Frosting wil be your new favorite. It’s is layered generously with sweet, caramely and nutty coconut pecan frosting. It’s so elegant, rich and divine! Try makiing this for your next dinner party and your guests will surely be impressed!
German Chocolate Cake With Coconut Pecan Frosting
A traditional German chocolate cake has three layers of moist chocolate cake and frosting,sandwiched in between of each layer of the cake, leaving its sides bare.
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RateServings: 8
Ingredients
- 2 cups Cake Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 cup Cocoa Powder
- 1/2 tsp Salt
- 200 gms Unsalted Butter
- 1 1/4 cup Granulated White Sugar
- 3 large Eggs
- 1 cup Buttermilk
- 150 gms Semi-Sweet Chocolate melted
- 1/2 cup Hot Water
- 1 tsp Instant Coffee Powder
COCONUT PECAN FROSTING
- 1 1/2 cups Pecans roasted and chopped coarsely
- 1 cup Granulated White Sugar (1 cup or 200 grams)
- 3 Egg Yolks
- 150 gms Unsalted Butter
- 1/2 cup Coconut Flakes 1/4 garnish on top of the cake
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 180 degrees C (350 degrees F).
- Break the chocolate into pieces and place into a heatproof bowl.
- Place the bowl over a pan of simmering water (a bain-marie) and allow the chocolate to melt, stirring occasionally. Set aside and keep at room temperature.
- Grease 9-inch non-stick pans with 2-inch depth with cooking spray or melted butter. Dust with flour, tapping out excess. Chill in the fridge until ready to use. Set aside.
- In a separate large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.
- Using a small bowl, combine the hot water and stir in the instant coffee. Add the buttermilk.
- In the mixing bowl of your electric mixer with a paddle attachment, beat the butter and sugar until light and fluffy (about five minutes). Scrape down the sides of the bowl from time to time.
- Put the eggs, one at a time and continue mixing.
- Add the vanilla extract and continue beating until well combined.
- Pour in the melted chocolate and beat until incorporated.
- Add the coffee/ buttermilk mixture and flour mixture in three additions, alternating with coffee/buttermilk mixture. Beat for a few seconds until all ingredients are fully combined.
- Divide the batter evenly among two prepared pans and smooth the tops.
- Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan on a cooling rack for about 15 minutes. Always cool down the cakes completely before frosting.
Coconut Pecan Frosting
- Place the whole pecans on a baking tray and bake for about 7 minutes or until lightly brown. Remove from the oven, let it cool and then chop coarsely. Reserve 8 pieces of whole pecans for garnish.
- Using a medium saucepan, place the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, continue whisking from time to time to prevent from lumps. When the mixture starts to boil and thickens, take off the heat (about 12-15 minutes).
- Stir in the chopped pecans, coconut flakes, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
To Assemble
- Place one layer of cake (top facing down), on a cake board, and cover with one-half of the frosting.
- Place the second layer of cake (top facing down) and frost with another one-third of the frosting.
- Frost the top of the cake with the remaining frosting. Mound the coconut flakes in the center.
- Garnish with roasted whole pecans around the edge of the cake.
