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German Chocolate Layer Cake

Best German Chocolate Layer Cake

  • Total Time: 4 hr 45 min
  • Yield: Two 9-inch layer cakes 1x
  • Diet: N/A

Description

A classic German Chocolate Layer Cake featuring moist chocolate cake layers, a rich coconut-pecan filling, and chocolate frosting on the sides.

Ingredients

Scale

For the Cake:
4 ounces baker’s chocolate (recommend: Baker’s German Sweet Chocolate)
1/2 cup water
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs, separated
1 cup buttermilk
For the Coconut Pecan Filling:
1 1/2 cups evaporated milk
5 egg yolks, slightly beaten
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 cup butter
2 1/2 cups flaked coconut
2 cups toasted pecans
For Assembly:
Favorite chocolate frosting, for the sides

Instructions

  1. Step 1: To make the Coconut Pecan Filling, combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla, and butter in a large saucepan over low heat.
  2. Step 2: Once the butter melts, increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 10 to 12 minutes.
  3. Step 3: Remove the saucepan from the heat. Stir in the flaked coconut and toasted pecans. Set aside to cool completely before using.
  4. Step 4: To prepare the cake, preheat the oven to 350 degrees F.
  5. Step 5: In a microwave-safe bowl, combine the baker’s chocolate and water. Heat until the chocolate is melted, then stir until smooth and set aside.
  6. Step 6: In a separate bowl, sift together the cake flour, baking soda, and salt. Set aside.
  7. Step 7: In the bowl of a stand mixer, cream together the room temperature butter, vanilla extract, granulated sugar, and brown sugar until light and fluffy.
  8. Step 8: Add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl, then blend in the melted chocolate.
  9. Step 9: Alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture, until just combined.
  10. Step 10: In a separate clean bowl, beat the egg whites with an egg beater or mixer until stiff peaks form.
  11. Step 11: Gently fold the beaten egg whites into the cake batter until just incorporated.
  12. Step 12: Pour the batter evenly into two 9-inch cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  13. Step 13: Remove the cakes from the oven and allow them to cool completely on a wire rack before assembling.
  14. Step 14: To assemble, place one cooled cake layer on a serving plate. Spread a generous layer of the cooled Coconut Pecan Filling on top.
  15. Step 15: Place the second cake layer on top. Spread the remaining Coconut Pecan Filling over the top of the cake.
  16. Step 16: Frost the sides of the entire cake with your favorite chocolate frosting. Cut into wedges and serve.

Notes

The recipe recommends using Baker’s German Sweet Chocolate for best results.

Ensure the Coconut Pecan Filling is completely cool before frosting the cake.

This recipe can also be used to make approximately 24 cupcakes. Bake for 15 to 20 minutes.

You can use any favorite chocolate frosting for frosting the sides of the cake.

  • Prep Time: 40 min
  • Cook Time: 1 hr 50 min
  • Category: Dessert
  • Method: Bake
  • Cuisine: German

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Find it online: https://recipeszesty.com/best-german-chocolate-layer-cake/