Description
Rich German chocolate cake celebrates a delightful dessert combining sweet chocolate layers with coconut-pecan frosting. Bakers discover an indulgent treat perfect for special occasions and chocolate enthusiasts seeking classic American baking excellence.
Ingredients
Scale
- 1 cup (240 ml, 8 fl oz) semi-sweet chocolate chips
- ½ cup (50 g, 1.75 oz) unsweetened cocoa powder
- 3 large eggs
- ¾ cup (150 g, 5.3 oz) granulated sugar
- 8 tbsps (113 g, 4 oz) unsalted butter
- 1 tsp vanilla extract
- 1 pinch fine sea salt
- 1 cup (240 ml, 8 fl oz) semi-sweet chocolate chips
- ½ cup (120 ml, 4 fl oz) heavy cream
- 1 pinch fine sea salt
- 3 tbsps (43 g, 1.5 oz) unsalted butter
- ¾ cup (150 g, 5.3 oz) light brown sugar, packed
- 2 large egg yolks
- 5 oz (142 g) evaporated milk
- 2 tbsps (30 ml, 1 fl oz) heavy cream
- 1 ½ cups (135 g, 4.8 oz) sweetened shredded coconut
- ¾ cup (85 g, 3 oz) chopped pecans
- 1 tsp vanilla extract
- ½ tsp angostura bitters (optional)
- 1 pinch fine sea salt
Instructions
- Oven Preparation: Calibrate oven to 375°F (190°C) for precise cake baking environment.
- Chocolate Base: Melt dark chocolate chips and unsalted butter in a saucepan over medium-low heat, creating a smooth, glossy foundation. Remove from heat and integrate vanilla extract and beaten eggs until uniform.
- Dry Ingredient Fusion: Sift cocoa powder, granulated sugar, and salt in a large mixing bowl, eliminating potential lumps and ensuring even distribution.
- Batter Creation: Gradually incorporate warm chocolate mixture into dry ingredients, stirring continuously to develop a silky, well-integrated batter.
- Pan Preparation: Thoroughly grease a 9-inch round cake pan with butter, line bottom with parchment paper, and pour batter, smoothing the surface for even baking.
- Baking Process: Position pan in preheated oven and bake for 25-30 minutes, checking doneness with a toothpick that should emerge with minimal moist crumbs.
- Cooling Protocol: Rest cake in pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Ganache Development: Combine dark chocolate chips and heavy cream in a saucepan, heating gently and stirring until achieving a perfectly smooth, glossy texture.
- Caramel Topping Construction: In a separate saucepan, blend unsalted butter, dark brown sugar, egg yolks, heavy cream, and evaporated milk. Bring to a gentle boil, reduce heat, and simmer 4-5 minutes until reaching a rich, golden consistency.
- Final Assembly: Once cake is completely cooled, generously spread warm chocolate ganache across the entire surface. Carefully layer the coconut pecan caramel topping, incorporating vanilla extract, chopped pecans, and sweetened coconut flakes for an indulgent finish.
Notes
- Chocolate Melting Technique: Use medium-low heat and stir constantly to prevent burning, ensuring a smooth and glossy chocolate base.
- Pan Preparation Tip: Greasing and parchment lining guarantee easy cake removal and prevent sticking, creating a perfect cake shape.
- Baking Doneness Check: Test cake with a toothpick – a few moist crumbs indicate ideal moisture, preventing overbaking and dry texture.
- Topping Temperature Trick: Apply ganache and caramel when slightly warm to achieve optimal spreading consistency and beautiful layered appearance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 370
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg