Traditional German Chocolate Cake
Ingredients
chocolate cake layers
- 4 ounces semisweet chocolate – finely chopped
- 1/4 cup Dutch process cocoa powder
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 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 essence
- 3/4 cup sour cream
- coconut pecan frosting
- 2 cups cream – or condensed milk
- 2 cups granulated sugar
- 6 large egg yolks
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 teaspoons vanilla essence
- 2 cups pecans – toasted and finely chopped
- 4 cups sweetened shredded coconut
Traditional German Chocolate Cake
Instructions
chocolate cake
- Place oven rack in center position. Preheat oven to 350°F. Grease and line a round cake tin with a diameter of 5 to 23 cm with baking paper. Grease and flour the parchment paper and the sides of the baking tin. Set aside.
In a small bowl, combine flour, baking powder, and salt. Set aside.
In a second small bowl, combine cocoa powder and chopped chocolate. Add boiling water to the bowl, cover and leave for 5 minutes. After 5 minutes, stir the chocolate mixture until smooth. Let the chocolate mixture cool to room temperature. Using a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.
Add the vanilla and beat on medium-high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl.
Add chocolate mixture and mix again (about 30-45 seconds). Scrape down the sides of the bowl to make sure everything is evenly mixed.
With the mixer on low speed, add the flour mixture and sour cream alternately, starting and ending with the flour. (flour, sour cream, flour, sour cream, flour).
Divide the dough evenly between the two molds.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean or some moist crumbs remain. While the cake is baking, prepare the coconut pecan frosting (see “Coconut Pecan Frosting” below for instructions).
Remove the cake pan from the oven and place on a wire rack for 10 minutes.
Remove cake from pan (discard parchment paper) and cool completely on a wire rack.
Once the cake has cooled, slice the two cakes horizontally to make 4 layers.
Place the cake layer on a cake stand and pour about 1 1/2 cups of the frosting over it, spreading it to the edges of the cake. Add another layer of cake on top of the frosting and continue adding 1 cup of frosting until you have used all of the cake layers and there is no more frosting. Leave the sides of the cake exposed. Slice and enjoy!