Description
Indulgent German chocolate cake with caramel drizzle brings rich cocoa layers and creamy coconut frosting together in sweet harmony. Chocolate lovers will savor each decadent bite of this classic dessert that celebrates traditional German baking with a luxurious modern twist.
Ingredients
Scale
Cake Ingredients:
- 1 cup (240 milliliters) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (120 milliliters) buttermilk
- 1/2 cup (120 milliliters) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) boiling water
Frosting Ingredients:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar, packed
- 1/2 cup (113 grams) unsalted butter
- 3 large egg yolks
- 3/4 cup (180 milliliters) evaporated milk
- 1 teaspoon vanilla extract
- 1 cup (80 grams) sweetened shredded coconut
- 3/4 cup (85 grams) chopped pecans
Caramel Drizzle Ingredients:
- 1 cup (200 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter (room temperature, cut into pieces)
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350F (175C) and prepare two 9-inch round cake pans with grease and flour coating.
- Combine all dry ingredients – flour, sugar, cocoa powder, baking soda, baking powder, and salt – in a large mixing bowl, whisking thoroughly to integrate evenly.
- Incorporate wet ingredients into the dry mixture, adding egg, buttermilk, oil, and vanilla extract. Mix until the batter achieves a smooth, consistent texture.
- Gradually introduce boiling water into the batter, stirring until completely blended. Note that the mixture will appear thin and liquid.
- Distribute the batter equally between prepared cake pans and bake for 25-30 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks to reach room temperature.
- Create the filling by combining granulated sugar, brown sugar, butter, egg yolks, and evaporated milk in a saucepan. Cook over medium heat, continuously stirring for approximately 12 minutes until the mixture thickens and becomes bubbly.
- Remove filling from heat and fold in vanilla extract, shredded coconut, and chopped pecans. Set aside to cool completely.
- Prepare caramel by melting sugar over medium heat, stirring until it transforms into a deep amber color. Introduce butter and stir until fully melted.
- Carefully pour heavy cream and vanilla extract into the caramel, mixing until smooth and glossy. Remove from heat and allow to cool slightly.
- Assemble the cake by placing the first layer on a serving plate and spreading half the coconut pecan filling across the surface.
- Position the second cake layer on top and cover with remaining filling.
- Elegantly drizzle caramel sauce over the cake, allowing it to cascade down the sides. Permit the cake to set for a few minutes before slicing and serving.
Notes
- Always use room temperature ingredients to ensure smooth mixing and even baking of the cake layers.
- For a richer chocolate flavor, opt for high-quality Dutch-processed cocoa powder instead of regular cocoa powder.
- When making the caramel, watch carefully and stir constantly to prevent burning, as sugar can quickly turn from golden to burnt.
- To make the cake gluten-free, substitute all-purpose flour with a gluten-free blend that includes xanthan gum for better texture.
- For a lighter version, replace some oil with unsweetened applesauce and use low-fat buttermilk to reduce overall calories.
- Toast pecans before chopping to enhance their nutty flavor and add extra depth to the coconut-pecan filling.
- If the caramel becomes too thick, gently reheat and thin with a little cream or milk before drizzling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 394 kcal
- Sugar: 37 g
- Sodium: 157 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg