German Chocolate Coconut Pecan (Printer-Friendly Version)
Decadent chocolate layers meet coconut-pecan frosting and a glossy glaze. A sweet, nutty classic for any gathering.
# Ingredients Needed:
→ Chocolate Cake Layers
01 -
4 ounces semisweet chocolate, chopped
02 -
1/2 cup boiling water
03 -
4 large eggs, separated
04 -
2 cups all-purpose flour, sifted and leveled
05 -
1/4 cup unsweetened natural cocoa powder
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon fine 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
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1 1/2 cups pecans, chopped and toasted
18 -
2 teaspoons pure vanilla extract
19 -
1/2 teaspoon fine salt
→ Chocolate Glaze
20 -
1/2 cup heavy cream
21 -
2 tablespoons light corn syrup
22 -
4 ounces semisweet chocolate, chopped
# Step-by-Step Directions:
01 -
Coat three 9-inch round cake pans with nonstick flour spray, line the bottoms with parchment rounds, and spray again for easy release.
02 -
Add chopped semisweet chocolate to a heatproof bowl. Pour boiling water over the chocolate and let stand one minute, then stir gently until completely smooth and glossy.
03 -
Using an electric mixer with clean beaters, whip egg whites on high speed until stiff peaks form. Set aside and clean the beaters before proceeding.
04 -
Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl. Whisk until thoroughly combined and aerated.
05 -
In a large bowl, beat the softened butter and granulated sugar on medium-high speed for approximately 3 minutes, until pale and fluffy.
06 -
Beat in the egg yolks one at a time, mixing thoroughly after each addition. Blend in the melted chocolate and vanilla extract until smooth.
07 -
On low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until just incorporated after each addition to ensure a soft crumb.
08 -
Gently fold one-third of the whipped egg whites into the batter to lighten it. Carefully fold in the remaining egg whites just until no streaks remain, taking care not to deflate the mixture.
09 -
Divide the batter evenly among the prepared pans. Smooth the tops and bake at 350°F for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes before inverting onto wire racks. Let cool completely.
10 -
In a medium saucepan, whisk together egg yolks, evaporated milk, and brown sugar until smooth. Add butter. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 12 minutes. Remove from heat and stir in coconut, toasted pecans, vanilla extract, and salt. Cool to room temperature.
11 -
In a small microwavable bowl, combine heavy cream and corn syrup. Microwave until just boiling. Add chopped semisweet chocolate and let sit for 30 seconds, then whisk until smooth and glossy. Let cool to a thick but pourable consistency.
12 -
Place one cake layer on a platter. Spread with one-third to half of the coconut pecan frosting. Stack the remaining layers, spreading frosting between each, leaving the sides unfrosted. Drizzle the chocolate glaze over the top, allowing it to drip down naturally. Slice with a serrated knife for neat portions.
# Helpful Hints:
01 -
Toast pecans before using for maximum flavor and aroma in the frosting.
02 -
Prepare all components in advance if desired; both cake and frosting store well.
03 -
Unfrosted cake layers freeze well for up to three months sealed airtight.