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Traditional German Chocolate Cake

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A rich and moist chocolate cake layered with creamy frosting, toasted pecans, and shredded coconut, perfect for any special occasion.

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) for frosting
  • 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

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a small bowl, combine the chopped semi-sweet chocolate, cocoa powder, and boiling water. Stir until smooth and set aside to cool slightly.
  3. In another bowl, whisk together the flour, baking soda, and salt.
  4. In a large mixing bowl, cream the butter, granulated sugar, and light brown sugar until fluffy.
  5. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
  6. Alternate adding the flour mixture and sour cream to the butter mixture, mixing until combined. Fold in the cooled chocolate mixture.
  7. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean. Let cool in pans for a few minutes, then transfer to wire racks to cool completely.
  8. For the frosting, combine the heavy cream, sugar, egg yolks, and salt in a saucepan. Cook over medium heat until thickened. Remove from heat and stir in the butter, vanilla, pecans, and coconut.
  9. Layer and frost the cooled cakes with the frosting, spreading evenly between layers and on top.
  10. Slice, serve, and enjoy!

Notes

Ensure all ingredients are at room temperature for the best results. This cake can be frozen for up to 3 months; thaw before frosting.

Nutrition

Keywords: chocolate cake, German chocolate, dessert, festive cake, baking

Find it online: https://saveurmagique.com/traditional-german-chocolate-cake/