German Chocolate Cake
I love love LOVE chocolate. It’s a dietary staple in my household. And when you eat chocolate everyday, you have ample opportunity to experience chocolate flavor pairings in many different ways! I love chocolate/peanut butter, chocolate/cherry, chocolate/coffee, and CHOCOLATE/COCONUT/PECAN. I mean, whoever invented this flavor combination was obviously a culinary genius with a serious sweet tooth. And that genius’s name was Samuel German! He was a chocolate maker who invented this recipe over 150 years ago (1852) and it was re-popularized when a version of his recipe was published in the in the Dallas Morning News in 1957. (So the cake is not ‘German’ but more like German’s cake!)
This version of the cake is seriously good eats because 1) the cake batter contains sour cream and 2) it has TWO frostings! The additional chocolate buttercream to the already delicious coconut pecan frosting is over-the-top and wonderful in all the right ways.
INGREDIENTS:
Cake
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 cup buttermilk, at room temperature
3 teaspoons pure vanilla extract
Coconut Pecan Frosting
1/2 cup (1 stick) salted butter (this stick actually does not need to be softened to room temperature)
1 cup packed brown sugar
3 large egg yolks
1 can (8 ounces) evaporated milk
1 teaspoon pure vanilla extract
2 cups sweetened shredded coconut
1 cup chopped pecans (I toast mine in a skillet before adding to the frosting)
Chocolate Buttercream Frosting
1 and 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
3 and 1/2 cups powdered sugar
3/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup half & half
INSTRUCTIONS:
Preheat oven to 350°F.
Grease and line two 8” or 9” cake pans with parchment paper.
Make the Cake:
Using a hand or stand mixer, mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
In a separate bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together.
Pour the wet ingredients into the dry ingredients and beat with mixer until the batter is fully incorporated.
Divide batter evenly between 2 pans and bake for about 21-25 minutes but keep your eye on it! Baking times vary! The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan before turning out onto the wire.
Make the Coconut Pecan Filling:
Whisk the butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat until the mixture comes to a boil.
Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.
Allow to cool completely before layering in cake. It will thicken even more as it cools.
Make the Buttercream Frosting:
With a handheld or stand mixer (using the whisk beaters), beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.
Add confectioners’ sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes.
Assemble and Frost:
First, level the cakes: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
Place 1 cake layer on your cake stand or serving plate and slide some pieces of parchment paper around/under the cake to keep your cake plan clean while frosting. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups).
Top with 2nd layer and evenly cover the top with remaining coconut pecan filling.
Now frost the perimeter of your cake with the chocolate buttercream frosting.
Garnish the top with extra toasted pecans, coconut, chocolate shavings, or all three! Remove the protective parchment and you’ve got yourself one GORGEOUS cake!
*Tip* Refrigerate for 30 minutes before slicing or else the cake may gently fall apart as you cut.
Cover leftover cake tightly and store in the refrigerator for 5 days.
