1 hr 55 mins
I finally got it!! The recipe for THE BEST GERMAN CHOCOLATE CAKE I HAVE EVER EATEN. It is so decadent without being too sweet (if that makes sense). My co-worker's girlfriend gave me this recipe. I usually don't eat the frostings on cakes because they are too sweet but I eat every morsel of THIS cake! It's a bit of work but worth it if you have the time.
My Private Note
Units: US | Metric
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup nonalkalized cocoa (Hershey's)
- 2 teaspoons instant espresso or 2 teaspoons instant coffee powder
- 1/3 cup boiling water
- 1/3 cup buttermilk or 1/3 cup plain yogurt
- 2 teaspoons vanilla extract
- 12 tablespoons unsalted butter, softened but still cool
- 1 1/4 cups sugar
- 3 large eggs, at room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position.
- 3Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess.
- 4Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth.
- 5Cool the mixture to room temperature and stir in the buttermilk and vanilla.
- 6With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds).
- 7Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes).
- 8Add the eggs 1 at a time beating for 1 full minute after each egg.
- 9In another bowl, whisk the flour, baking soda and salt.
- 10With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture.
- 11Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like.
- 12Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes).
- 13Transfer the pans to wire racks and cool for 10 minutes.
- 14Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting.
- 16Mix the egg yolks, sugar and salt.
- 17Beat in the butter.
- 18Gradually beat in the cream and vanilla.
- 19Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes).
- 20Pour the mixture into a bowl to cool to room temperature.
- 21Stir in pecans and coconut.
- 22TO ASSEMBLE.
- 23Cut each layer of cake in half horizontally so that each cake forms 2 layers.
- 24Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half.
- 25Repeat the layers and frost the entire cake when done.
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Nutritional Facts for Kay's German Chocolate Layer Cake With Coconut-Pecan Filling
Serving Size: 1 (158 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 651.3
- Calories from Fat 404
- Total Fat 44.8 g
- Saturated Fat 23.4 g
- Cholesterol 186.3 mg
- Sodium 277.1 mg
- Total Carbohydrate 59.0 g
- Dietary Fiber 2.6 g
- Sugars 45.2 g
- Protein 6.7 g