Description
A traditional German Chocolate Cake with moist chocolate layers and a rich coconut pecan frosting made from scratch.
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
- 6 large egg yolks
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- 2 cups pecans, toasted and finely chopped
- 4 cups sweetened shredded coconut, toasted
Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans.
- Mix flour, baking soda, and salt in a bowl.
- Combine cocoa powder and chopped chocolate with boiling water and cool.
- Cream butter and sugars, then add eggs and vanilla.
- Mix in chocolate mixture.
- Alternate adding dry ingredients and sour cream.
- Divide batter and bake for 30 minutes.
- Cool cakes completely and slice into layers.
- Cook frosting ingredients until thickened and cool.
- Assemble cake with frosting between layers.
Notes
- Store unfrosted cake layers wrapped at room temperature for 24 hours or freeze for one month.
- Refrigerate frosted cake for up to 24 hours and bring to room temperature before serving.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, German
Nutrition
- Serving Size: 1 slice
- Calories: 1097
- Sugar: 82g
- Sodium: 539mg
- Fat: 74g
- Saturated Fat: 42g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 104g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 278mg