German Chocolate Cake Coconut Pecan (Printer-Friendly)
Moist chocolate cake with coconut pecan frosting and glossy glaze—ideal for celebrations or special desserts.
# What You’ll Need:
→ Chocolate Cake Layers
01 -
4 ounces semisweet chocolate, finely chopped
02 -
1/2 cup water, boiling
03 -
4 large eggs, separated
04 -
2 1/4 cups all-purpose flour, sifted
05 -
1/4 cup unsweetened cocoa powder
06 -
1 teaspoon baking soda
07 -
3/4 teaspoon salt
08 -
1 cup unsalted butter, softened
09 -
2 cups granulated sugar
10 -
2 teaspoons pure vanilla extract
11 -
1 cup buttermilk, at room temperature
→ Coconut Pecan Frosting
12 -
4 large egg yolks
13 -
1 can (12 ounces) evaporated milk
14 -
1 1/2 cups light brown sugar, packed
15 -
3/4 cup unsalted butter, cubed
16 -
2 cups sweetened flaked coconut
17 -
1 1/2 cups pecans, chopped and toasted
18 -
2 teaspoons pure vanilla extract
19 -
1/2 teaspoon salt
→ Chocolate Glaze
20 -
1/2 cup heavy cream
21 -
2 tablespoons light corn syrup
22 -
4 ounces semisweet chocolate, chopped
# Steps to Follow:
01 -
Coat three 9-inch round cake pans with nonstick baking spray, line bases with parchment circles, and spray again for complete release.
02 -
Place chopped semisweet chocolate in a heatproof bowl. Pour boiling water over it, wait one minute, and stir gently until fully melted and smooth.
03 -
In a clean, grease-free bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Set aside and clean beaters before next steps.
04 -
Sift together flour, cocoa powder, baking soda, and salt in a medium bowl. Whisk to blend evenly.
05 -
In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
06 -
Add egg yolks, one at a time, beating well after each addition. Mix in melted chocolate and vanilla extract until smooth.
07 -
With mixer on low, add flour mixture in three additions alternating with buttermilk, beginning and ending with flour. Mix just until each part is incorporated.
08 -
Gently fold a third of the whipped egg whites into the batter to lighten it, then carefully fold in the remaining whites until the mixture is evenly blended and airy.
09 -
Divide batter evenly between prepared pans and smooth tops. Bake at 350°F (177°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans before unmolding.
10 -
In a saucepan, whisk together egg yolks, evaporated milk, and light brown sugar. Add cubes of unsalted butter. Cook over medium-low heat, whisking constantly, until thickened, about 12 minutes. Remove from heat and stir in coconut, toasted pecans, vanilla extract, and salt. Cool to room temperature.
11 -
In a small bowl, combine heavy cream and light corn syrup. Heat in the microwave until just boiling, then add chopped semisweet chocolate. Allow to sit 30 seconds, then whisk until glossy and smooth. Let thicken until suitable for drizzling.
12 -
Arrange the first cake layer on a serving platter. Spread a portion of the coconut pecan frosting evenly over the layer. Repeat with remaining layers, leaving sides exposed. Finish by drizzling chocolate glaze over the top, letting it drip naturally.
# Helpful Hints:
01 -
Let all dairy and egg ingredients reach room temperature before beginning for smooth mixing and optimal crumb structure.
02 -
Toasting pecans before adding to the frosting enhances their aroma and flavor.
03 -
The cake keeps well for two days at room temperature under a cake dome; refrigerate if your kitchen is warm.