Traditional German Chocolate Cake

Name: Traditional German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: German
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 (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)

Indulging in a slice of Traditional German Chocolate Cake is like taking a delightful trip to a cozy café in Germany. This classic dessert features rich chocolate layers complemented by a velvety, nutty frosting filled with toasted pecans and sweet shredded coconut. The combination creates a texture that is both moist and fluffy, while the aroma of chocolate and vanilla wafts through your kitchen as it bakes. Ideal for special occasions like birthdays or festive gatherings, this cake is sure to impress with its layers of flavor and eye-catching presentation. So gather your ingredients and prepare to bring a piece of tradition into your home with this scrumptious cake!

Ingredients

4 oz semi-sweet chocolate (finely chopped): Provides a rich chocolate flavor that forms the base of the cake.
1/4 cup Dutch-process cocoa powder: Adds depth to the chocolate taste and gives the cake a beautiful color.
1/2 cup boiling water: Helps to melt the chocolate, creating a smooth mixture.
2 cups all-purpose flour: Forms the base of the cake, providing structure.
3/4 teaspoon baking soda: Acts as a leavening agent to help the cake rise.
12 tablespoons unsalted butter (softened): Adds richness and flavor to the cake.
1 cup granulated sugar: Sweetens the batter and balances the chocolate flavors.
3/4 cup light brown sugar (packed): Adds moisture and a hint of caramel flavor.
3/4 teaspoon salt: Enhances the overall taste of the cake.
4 large eggs: Contributes to the cake’s structure and moisture.
1 teaspoon vanilla extract: Introduces a warm, aromatic flavor.
3/4 cup sour cream: Keeps the cake moist and tender.
2 cups heavy cream (or evaporated milk): Forms a creamy base for the frosting.
2 cups granulated sugar (for frosting): Sweetens the frosting and helps achieve a thick texture.
6 large egg yolks (for frosting): Enriches the frosting and adds smoothness.
1 teaspoon salt (for frosting): Balances the sweetness in the frosting.
1 cup unsalted butter (for frosting): Creates a rich, creamy frosting.
2 teaspoons vanilla extract (for frosting): Enhances the flavor of the frosting.
2 cups pecans (toasted and finely chopped): Adds a delightful crunch and nuttiness to the frosting.
4 cups sweetened shredded coconut (toasted): Contributes texture and sweetness to the frosting.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
In a small bowl, combine the finely chopped semi-sweet chocolate, Dutch-process cocoa powder, and boiling water. Stir until smooth and let cool slightly.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using a mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually add the flour mixture alternately with the sour cream, starting and ending with the flour mixture. Fold in the cooled melted chocolate mixture until evenly integrated.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, combine the heavy cream, granulated sugar, egg yolks, and salt in a saucepan over medium heat. Stir continuously until the mixture thickens. Remove from heat and stir in the unsalted butter, vanilla extract, toasted pecans, and toasted coconut. Allow it to cool to room temperature.
Once the cake layers are completely cool, frost between the layers and on the top and sides of the cake.
Slice, serve, and enjoy every delightful bite!

Recipe Details

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10-12
Calories: Approximately 600 per slice

Tips, Storage & Variations

If the cake layers are domed, use a serrated knife to level them before frosting for an even finish.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
You can freeze the cake layers, wrapped in plastic wrap, for up to 3 months. Just be sure to thaw them completely before frosting.
For a flavor twist, try adding a tablespoon of espresso powder to the chocolate mixture for a mocha flavor.

FAQ Section

1. Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead. Store them wrapped in plastic wrap at room temperature.

2. Is German Chocolate Cake the same as Black Forest Cake?
No, they are different. German Chocolate Cake features a coconut and pecan frosting, while Black Forest Cake uses cherries and whipped cream.

3. Can I substitute the sour cream?
Yes, you can use yogurt instead of sour cream for a similar texture and taste.

4. How do I know when the cake is done?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

5. Can I use a different type of nut?
Absolutely! Feel free to use walnuts or almonds if you prefer.

6. Is there a way to make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend that measures cup for cup.

Conclusion

This Traditional German Chocolate Cake is a timeless classic that brings people together around the table. With its luscious chocolate layers and delightful frosting, it’s a dessert that is bound to create lasting memories. So why not whip up this recipe today? Share it with friends and family, and enjoy a slice of a delicious tradition together!

Traditional German Chocolate Cake

Print Recipe

A classic dessert featuring rich chocolate layers and a velvety, nutty frosting with toasted pecans and sweet shredded coconut.

Author: hannah-reed
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 10-12 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)
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

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a small bowl, combine semi-sweet chocolate, cocoa powder, and boiling water. Stir until smooth and let cool slightly.
In another bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together butter and both sugars until light and fluffy (about 3-5 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla.
Gradually add flour mixture alternately with sour cream, starting and ending with flour. Fold in the cooled chocolate mixture.
Divide batter evenly among prepared pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
For frosting, combine heavy cream, sugar, egg yolks, and salt in a saucepan over medium heat. Stir until thickened. Remove from heat and stir in butter, vanilla, pecans, and coconut. Cool to room temperature.
Once cake layers are cool, frost between layers and on top and sides.
Slice, serve, and enjoy!