Description
German chocolate cake brings pure bliss without traditional flour, creating a rich, indulgent dessert. Chocolate lovers will savor deep cocoa flavors and silky texture, experiencing a delightful twist on classic German baking tradition.
Ingredients
Scale
Cake Base:
- 1 cup (240 milliliters) semi-sweet chocolate chips
- 8 tablespoons (113 grams) unsalted butter
- 3 large eggs
- ¾ cup (150 grams) granulated sugar
- ½ cup (50 grams) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Ganache:
- 1 cup (240 milliliters) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy cream
- 1 pinch fine sea salt
Coconut Pecan Caramel Topping:
- 1½ cups (135 grams) sweetened shredded coconut
- ¾ cup (85 grams) chopped pecans
- 3 tablespoons (42 grams) unsalted butter
- ¾ cup (165 grams) light brown sugar, packed
- 2 large egg yolks
- 5 ounces (150 milliliters) evaporated milk
- 2 tablespoons (30 milliliters) heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon angostura bitters (optional)
- 1 pinch fine sea salt
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center of the oven.
- Gently melt chocolate chips and unsalted butter in a small saucepan over low heat, stirring constantly to prevent burning.
- Remove the chocolate mixture from heat and whisk in vanilla extract, then carefully incorporate beaten eggs until the mixture is smooth and well combined.
- In a separate mixing bowl, sift together cocoa powder, granulated sugar, and salt to eliminate any lumps.
- Gradually fold the dry ingredients into the chocolate mixture, stirring until a uniform batter forms with no visible streaks.
- Thoroughly grease a 9-inch (23-centimeter) cake pan, then line the bottom with parchment paper, ensuring the paper is greased again for effortless cake removal.
- Pour the batter into the prepared pan, smoothing the top with a spatula to create an even surface.
- Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- For the ganache, combine chocolate chips and heavy cream in a small saucepan, heating gently and stirring until the mixture becomes glossy and smooth.
- Prepare the coconut pecan topping by combining butter, brown sugar, egg yolks, heavy cream, and evaporated milk in a separate saucepan.
- Cook the topping mixture over medium heat, stirring constantly, until it reaches a thick, bubbling consistency (approximately 4-5 minutes).
- Remove from heat and stir in vanilla extract, toasted pecans, coconut flakes, and a pinch of salt.
- Once the cake has cooled, spread the warm ganache evenly across the top, allowing it to set for a few minutes.
- Carefully spoon the coconut pecan topping over the ganache, creating an even layer.
- Let the cake rest for 30 minutes to allow the layers to set completely before slicing and serving.
Notes
- Dive into this decadent flourless wonder that redefines chocolate cake expectations with rich, intense flavors.
- Gluten-sensitive dessert lovers will rejoice over this incredibly moist German-inspired creation that packs maximum chocolate punch.
- Surprisingly simple ingredients transform into an elegant showstopper requiring minimal kitchen skills and maximum taste satisfaction.
- Coconut and pecan caramel topping elevates this cake from ordinary to extraordinary, creating a luxurious texture contrast against dense chocolate base.
- Professional bakery-quality dessert achievable right in your home kitchen with straightforward technique and minimal specialized equipment needed.
- Perfect for special occasions, weekend indulgences, or impressing guests with minimal preparation time and maximum deliciousness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 580 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg