German Chocolate Coconut Pecan (Printer-Friendly)
Moist chocolate cake layered with coconut pecan topping and glossy chocolate glaze for a festive treat.
# List of Ingredients:
→ 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 cocoa powder
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon 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 -
12 ounces evaporated milk
14 -
1 1/2 cups light brown sugar, firmly packed
15 -
3/4 cup unsalted butter
16 -
2 cups sweetened flaked coconut
17 -
1 1/2 cups pecans, chopped and lightly toasted
18 -
2 teaspoons pure vanilla extract
19 -
1/2 teaspoon salt
→ Chocolate Glaze
20 -
1/3 cup heavy cream
21 -
1 tablespoon light corn syrup
22 -
4 ounces semisweet chocolate, chopped
# Preparation Steps:
01 -
Thoroughly spray three 9-inch round cake pans with nonstick flour spray. Line the bottoms with parchment paper circles and spray again to ensure easy release.
02 -
Place chopped semisweet chocolate in a heatproof bowl. Pour boiling water over the chocolate, let stand one minute, then gently stir until smooth and glossy.
03 -
In a clean mixer bowl, beat egg whites at high speed until they form stiff peaks. Set aside, and clean beaters thoroughly before proceeding.
04 -
Sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl. Whisk well to blend.
05 -
In a large mixing bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about three minutes.
06 -
Beat in egg yolks one at a time until fully incorporated. Add the melted chocolate and vanilla extract, mixing until well blended.
07 -
On low speed, add the flour mixture in three additions, alternating with two additions of buttermilk. Begin and end with flour, mixing each time just until combined.
08 -
Gently fold one third of the whipped egg whites into the batter to lighten it. Carefully fold in the remainder until just incorporated and no streaks remain.
09 -
Divide batter evenly among prepared pans. Smooth tops and bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
10 -
In a saucepan, whisk together egg yolks, evaporated milk, and brown sugar. Add butter and cook over medium-low heat, whisking frequently, for about 12 minutes or until thickened. Remove from heat; stir in coconut, toasted pecans, vanilla, and salt. Cool to room temperature before using.
11 -
Combine heavy cream and corn syrup in a microwave-safe bowl. Heat until just boiling, add chopped chocolate, and let stand 30 seconds. Whisk until smooth. Cool slightly until the glaze has thickened to a pourable consistency.
12 -
Place one cake layer on a serving platter. Spread one third to half of the coconut pecan frosting over the layer. Top with additional cake layers, adding frosting between each, leaving sides exposed. Drizzle with chocolate glaze, allowing it to naturally drip over the edges. Slice with a sharp serrated knife.
# Additional Suggestions:
01 -
For enhanced flavor, toast pecans before adding them to the frosting, and ensure all ingredients are at room temperature before starting.
02 -
Cake layers, frosting, and glaze can be prepared ahead for stress-free assembly.
03 -
Store covered at room temperature up to two days, or refrigerate for longer shelf life. Unfrosted layers freeze well up to three months.