Renee's Kitchen Quest

GERMAN CHOCOLATE CAKE

This beautiful German Chocolate Cake has a gooey toasted coconut and pecan filling between three layers of moist chocolate cake, with creamy chocolate buttercream icing. This cake is not lacking in deliciousness or calories. Best to indulge in this beauty on an off day.

My take on the traditional German Chocolate Cake has the addition of Buttercream Icing. I have Toasted the Coconut and the Pecans to add another layer of flavor. The Cake mix has just a touch of cappuccino powder to help battle the sweetness. In my opinion, this makes a much better presentation. Although my skills in baking are not perfect. I am getting better. I don’t make a lot of sweets around the house except for special occasions so I try and go all out for them.

WHAT YOU NEED

unsalted butter
granulated sugar
powdered sugar
brown sugar
eggs
chocolate chips
vanilla extract
coconut extract
cappuccino powder
milk
evaporated milk
flour
cocoa powder
baking powder
salt
unsweetened coconut flakes
pecans

HOW TO MAKE IT

For the cake: preheat oven to 350. In three 8 inch baking pans cut out parchment paper for the bottom and use nonstick spray around the sides. In a mixing cream together butter and sugar until fluffy. Then add in the eggs and vanilla extract. Mix again until creamy.  melt the chocolate chips in the microwave and add chocolate to the mix. Whisk again for a minute until the mixture is smooth. Add the milk but don’t mix it in yet. In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt cappuccino powder, and baking powder. Mix together to get rid of any clumps. Be careful not to over-mix the batter!

Divide the cake batter between the prepared baking pans. Bake for 30 minutes.

Allow the cakes to cool in the pans for about 15 minutes, then remove onto a wire rack to cool completely. While the cake baking, prepare the coconut pecan filling. Place all 3 cups of the unsweetened coconut into a large saute pan and toast on high heat for 3 to 4 minutes, until the flakes are golden. Reserve 1/2 cup of the flakes for garnishing the cake.

For the Custard: Into a medium saucepan, add the butter and melt it over medium heat. To the melted butter, add the evaporated milk, egg yolks, and sugars. Whisk for a minute until smooth. Cook the custard over medium-low heat, stirring constantly with a rubber spatula, for 10 to 12 minutes, until the custard thickens.

Do not boil the custard; reduce heat when needed. Once the custard has thickened, remove it from the heat and add the vanilla and coconut extracts, toasted coconut and chopped pecans. Mix until well combined, then allow the filling to cool completely.

For the buttercream: Soften the butter. It should still hold its shape and not be melted! Place butter into mixing bowl and whisk on high speed for about 5 minutes until light and fluffy. Melt chocolate chips in a microwave until smooth. Allow the chocolate to cool slightly, then add it to the frosting, along with the cocoa powder, vanilla, and salt. Continue whisking for a few minutes, scraping down the sides of the mixing bowl. Add the confectioner’s sugar. After it’s incorporated, turn the mixer to high speed and whisk for 3 to 4 minutes, or until frosting is light and fluffy.

To assemble: To assemble the cake, first trim the layers to make sure they’re straight. Transfer several cups of the frosting into a pastry bag. Pipe a barrier ring of frosting around the edge of the cake layer.

Fill with 1/3 of the coconut pecan filling. Repeat with the next layer, then frost the top and outside of the cake with the buttercream frosting. Garnish with toasted coconut on the sides. For the chocolate ganache combine the chips and cream in a measuring cup and heat in the microwave for 45 seconds to 1 minute; the cream should be hot. Let the mixture stand for a few minutes, then use a whisk to stir until the chocolate is completely smooth and melted. Allow the glaze to cool until at room temperature; do not use hot ganache on the cake! Transfer the glaze into a pastry bag and drizzle down the sides first, then fill the center. and dollops of buttercream along the edge.

German Chocolate Cake

5 from 1 vote

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Prep Time 2 hrs

Cook Time 1 hr

Course Dessert

Servings 16

Ingredients

  

Cake

• 1 1/2 cup unsalted butter (softened)
• 1 1/2 cup granulated sugar
• 6 eggs
• 1 cup chocolate chips (melted)
• 2 tsp vanilla extract
• 1 tsp cappuccino powder
• 1 1/4 cup milk
• 3 cups flour
• 1/2 cup cocoa powder
• 2 tbsp baking powder
• 1/2 tsp salt

Filling

• 3/4 cup unsalted butter (softened)
• 12 oz evaporated milk
• 6 egg yolks
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 3 cups coconut flakes (unsweet)
• 1 1/2 cups pecans (chopped)

Buttercream Icing

• 2 cups unsalted butter (softened)
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup chocolate chips (melted)
• 2 cups powdered sugar

Chocolate Ganache

• 1/2 cup chocolate chips (melted)
• 1/4 cup cream

Instructions

 

• Preheat oven to 350. Line three, 8-inch baking pans with parchment paper and spray sides with baking spray.
• In a large mixing bowl, cream together the softened butter and sugar for 3 to 4 minutes until light and fluffy.
• Add in the eggs and vanilla extract. Mix again until creamy.
• Add the melted chocolate chips, Whisk again for a minute until the mixture is smooth.
• Add the milk but don't mix it in yet
• In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt, cappuccino powder, and baking powder.
• Mix together to get rid of any clumps.
• Mix the flour into the batter just until combined. Be careful not to over-mix the batter!
• Divide the cake batter between the prepared baking pans.
• Bake for 30 minutes
• Allow the cakes to cool
• While the cake layers are baking, prepare the coconut pecan filling. Place the coconut into a large saute pan and toast on high heat for 3 to 4 minutes, until the flakes are gold. Set aside.
• Into a medium-sized saucepan, add the butter and melt it over medium heat. Do not boil the custard; reduce heat when needed.
• To the melted butter, add the evaporated milk, egg yolks, and sugars. Whisk for a minute until smooth.
• Chop the pecans and place on a foil-lined baking sheet
• Toast for 5 minutes
• Cook the custard over medium-low heat, stirring constantly with a rubber spatula, for 10 to 12 minutes. Do not boil the custard.
• Once the custard has thickened, remove it from the heat and add the vanilla and coconut extracts, toasted coconut and chopped pecans. Mix until well combined, then allow the filling to cool completely.

for the buttercream:

• Soften the butter at room temperature. Butter should still hold its shape and not be melted! Place butter into mixing bowl and whisk on high speed for about 5 minutes until light and fluffy.
• melt chocolate chips in the microwave
• Add chocolate to the frosting, along with cocoa powder, vanilla, and salt. Continue whisking for a few minutes. scraping the sides down of the mixing bowl.
• Add the powdered sugar slowly
• After it's incorporated, turn the mixer to high speed and whisk for 3 minutes

To Assemble

• First, trim the layers to make sure they're straight.
• Transfer several cups of the frosting into a pastry bag.
• Pipe a barrier ring of frosting around the edge of the cake layer
• Fill with 1/3 of the coconut pecan filling
• Repeat with the next layer
• Frost the top and outside of the crake with the buttercream frosting
• Garnish with toasted coconut on the sides.
• For the chocolate ganache: combine the chips and cream in a measuring cup and heat in the microwave for 45 seconds to 1 minute; the cream should be hot. Let the mixture stand for a few minutes do not use hot ganache on the cake! Transfer the glaze into a pastry bag and drizzle down the sides first, then fill the center.
• Dollop buttercream around the edge of the top of the cake.
• Add the remaining 1/3 of the filling on top, carefully using a fork.