Description
Indulgent German chocolate cake combines rich cocoa layers with silky coconut-pecan frosting, creating a classic dessert that whispers sweet nostalgia. Generous chocolate waves and nutty caramel notes invite you to savor each luxurious bite of this beloved American bakery treasure.
Ingredients
Scale
Cake Ingredients:
- 1 cup (240 milliliters) semi-sweet chocolate chips
- ½ cup (50 grams) unsweetened cocoa powder
- ¾ cup (150 grams) granulated sugar
- 8 tablespoons (113 grams) unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pinch fine sea salt
Chocolate Ganache Ingredients:
- 1 cup (240 milliliters) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy cream
- 1 pinch fine sea salt
Coconut Pecan Caramel Topping Ingredients:
- 3 tablespoons (43 grams) unsalted butter
- ¾ cup (150 grams) light brown sugar, packed
- 2 large egg yolks
- 5 ounces (142 grams) evaporated milk
- 2 tablespoons (30 milliliters) heavy cream
- 1 ½ cups (135 grams) sweetened shredded coconut
- ¾ cup (85 grams) chopped pecans
- 1 teaspoon vanilla extract
- ½ teaspoon angostura bitters (optional)
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 375°F (190°C), ensuring an optimal temperature for cake baking.
- In a small saucepan, gently melt dark chocolate chips and unsalted butter over medium-low heat until smooth and fully combined.
- Remove the chocolate mixture from heat and whisk in vanilla extract and beaten eggs until the mixture becomes uniform.
- In a separate large mixing bowl, sift together cocoa powder, granulated sugar, and salt to eliminate any potential lumps.
- Gradually pour the warm chocolate mixture into the dry ingredients, stirring continuously to create a silky, well-integrated batter.
- Thoroughly grease a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper for easy cake removal.
- Carefully transfer the chocolate batter into the prepared pan, smoothing the surface with a spatula to ensure even distribution.
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- For the chocolate ganache, combine dark chocolate chips and heavy cream in a saucepan, heating gently and stirring until the mixture becomes perfectly smooth and glossy.
- Prepare the coconut pecan caramel topping by combining unsalted butter, dark brown sugar, egg yolks, heavy cream, and evaporated milk in a saucepan.
- Bring the caramel mixture to a gentle boil, then reduce heat and simmer for 4-5 minutes until it thickens to a rich, golden consistency.
- Remove the caramel from heat and stir in vanilla extract, chopped pecans, and sweetened coconut flakes until thoroughly incorporated.
- Once the cake has cooled completely, generously spread the warm chocolate ganache over the entire surface.
- Carefully spoon the cooled coconut pecan caramel topping over the ganache layer, creating an indulgent and decorative finish.
Notes
- Chocolate lovers will adore this decadent German Chocolate Cake that brings together rich, velvety textures and indulgent flavors.
- Prepare ingredients ahead of time to ensure smooth baking process and minimize kitchen stress.
- Carefully measure all dry and wet ingredients precisely for the perfect cake consistency.
- Room temperature eggs and butter blend more smoothly, creating a more uniform cake batter.
- Cooling the cake completely prevents ganache and topping from melting too quickly during assembly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 503 kcal
- Sugar: 41 g
- Sodium: 138 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 119 mg