German chocolate cake
This German chocolate cake recipe is the most delicious, moist, flavourful cake ever! It features a super moist chocolate cake but the real star is the butterscotch frosting loaded with pecan and coconut. Beyond how beautifully the flavors bond together it is also a super easy recipe you can literally make in no time without any special equipment.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 8
Calories: 743kcal
Chocolate Sponge for 3 x 15 cm ( 6 inches)
- 170 g All purpose flour sifted
- 45 g Cocoa powder unsweetened dutch processed, sifted
- 120 g Granulated sugar
- 120 g Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 90 g Vegetable oil
- 2 Eggs room temp
- 165 g Milk room temp
- 120 g Coffee freshly brewed, room temo
Butterscotch coconut pecan frosting
- 120 g Unsalted butter
- 4 Egg yolk
- 120 g Whole milk
- 120 g Heavy Cream 36% fat
- 150 g Brown sugar
- 120 g Coconut unsweetened shredded
- 120 g Pecan toasted, chopped
Chocolate sponge
Heat oven to 180 C / 356°F (no fan)
Prepare 3 x 15 cm (6 inch) round cake pan with parchment paper With an Electric hand mixer , whip together the wet ingredients: room temperature egg, oil, milk, sugars and coffee for 2-3 minutes Sift dry ingredients; flour, baking powder, baking soda, cocoa, and salt
Pour wet ingredients into dry ingredients then fold just until combined
Divide batter equally into 3 cake pans with the help of a Digital scale Bake for 25 min or until skewer inserted in the middle of the cakes comes out clean
Before assembling, cool the chocolate sponges on Cooling rack
Butterscotch coconut pecan glaze
Cook all ingredients (except pecan and coconut) in as saucepan over medium heat until slightly thickens, this will take about 10 minutes. Pay attention to the consistency and remove it from the stove as soon as it thickens. Stir constantly while cooking to avoid egg yolk curdling
Let the cream cool down to approx. room temperature, it will thicken as it cools. Fold coconut and toasted chopped pecans in and let it rest in the fridge for 30-60 minutes until sets
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- All ingredients for the chocolate cake must be at room temperature to properly emulsify: eggs, milk, coffee, etc.
- Do not skip salt that will balance the sweetness of this cake
TECHNIQUE NOTES:
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Chill the chocolate sponges before assembling
- Assemble the cake on the serving tray you are planning to serve as at a later stage you won´t be able to move the cake easily
- Cook the butterscotch sauce on medium heat only to avoid curdling
Calories: 743kcal | Carbohydrates: 69g | Protein: 9g | Fat: 52g | Saturated Fat: 28g | Cholesterol: 195mg | Sodium: 392mg | Potassium: 369mg | Fiber: 5g | Sugar: 52g | Vitamin A: 851IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 3mg