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Traditional German Chocolate Cake

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A rich and nutty chocolate cake layered with a creamy coconut-pecan frosting, perfect for any occasion.

Ingredients

  • 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
  • 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 oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. In a bowl, mix chopped chocolate and cocoa, then pour 1/2 cup boiling water over and stir until smooth. Let cool slightly.
  3. In another bowl, whisk together flour and baking soda and set aside.
  4. In a large bowl, beat butter with granulated and brown sugar until light. Add salt, then eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Add the cooled chocolate mixture and mix well.
  6. Gradually add the flour mixture and sour cream, alternating, mixing until smooth. Divide batter between prepared pans and smooth tops.
  7. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a rack.
  8. For the frosting, combine heavy cream, sugar, and salt in a saucepan and stir.
  9. Whisk in egg yolks until smooth and add butter. Cook over medium-low heat, stirring constantly until thickened (about 12–15 minutes). Remove from heat.
  10. Stir in vanilla, toasted pecans, and coconut. Let cool to room temperature.
  11. If cake tops are domed, level them with a knife. Place one layer on a plate, spread frosting on top, and then add the second layer. Spread remaining frosting on top and on sides if desired.

Notes

For best results, use room-temperature ingredients and fully cool the cake before frosting. Toast nuts and coconut for enhanced flavor.

Find it online: https://zestuni.site/traditional-german-chocolate-cake/