German chocolate cake
This German chocolate cake recipe is the most delicious, moist, flavourful cake ever! It features a super moist chocolate cake but the real star is the butterscotch frosting loaded with pecan and coconut. Beyond how beautifully the flavors bond together it is also a super easy recipe you can literally make in no time without any special equipment.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 170 g All purpose flour (sifted)
- 45 g Cocoa powder (unsweetened dutch processed, sifted)
- 120 g Granulated sugar
- 120 g Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 90 g Vegetable oil
- 2 Eggs (room temp)
- 165 g Milk (room temp)
- 120 g Coffee (freshly brewed, room temo)
- 120 g Unsalted butter
- 4 Egg yolk
- 120 g Whole milk
- 120 g Heavy Cream (36% fat)
- 150 g Brown sugar
- 120 g Coconut (unsweetened shredded)
- 120 g Pecan (toasted, chopped)
- Pecan (few pieces)
Instructions
- 1
Heat oven to 180 C / 356°F (no fan)
- 2
Prepare 3 x 15 cm (6 inch) round cake pan with parchment paper
- 3
With an Electric hand mixer , whip together the wet ingredients: room temperature egg, oil, milk, sugars and coffee for 2-3 minutes
- 4
Sift dry ingredients; flour, baking powder, baking soda, cocoa, and salt
- 5
Pour wet ingredients into dry ingredients then fold just until combined
- 6
Divide batter equally into 3 cake pans with the help of a Digital scale
- 7
Bake for 25 min or until skewer inserted in the middle of the cakes comes out clean
- 8
Before assembling, cool the chocolate sponges on Cooling rack
- 9
Cook all ingredients (except pecan and coconut) in as saucepan over medium heat until slightly thickens, this will take about 10 minutes. Pay attention to the consistency and remove it from the stove as soon as it thickens. Stir constantly while cooking to avoid egg yolk curdling
- 10
Let the cream cool down to approx. room temperature, it will thicken as it cools. Fold coconut and toasted chopped pecans in and let it rest in the fridge for 30-60 minutes until sets
- 11
Once chocolate sponges are on room temperature and frosting sets in the fridge start assembling the cake
- 12
Divide the frosting into 3 equal portions and spread it over the sponges with the help of an Offset spatula or spoon. Decorate with some more toasted pecans.
- 13
Let the cake set in the fridge for 30-60 minutes. Store in the fridge