German Chocolate Cake Recipe

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German Chocolate Cake
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Ingredients
19
Count
Nutrition
895
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. MAKE THE GERMAN CHOCOLATE CAKE LAYERS: Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
  4. Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
  6. MAKE THE COCONUT PECAN FILLING: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  7. Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
  8. In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
  9. Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
  10. ASSEMBLE THE CAKE: Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling. The cake will keep in an airtight container, at room temperature, for up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 894.56 Kcal (3745 kJ)
Calories from fat 533.08 Kcal
% Daily Value*
Total Fat 59.23g 91%
Cholesterol 204.27mg 68%
Sodium 398.64mg 17%
Potassium 550.61mg 12%
Total Carbs 83.13g 28%
Sugars 52.69g 211%
Dietary Fiber 4.65g 19%
Protein 13.24g 26%
Vitamin C 0.8mg 1%
Vitamin A 0.3mg 11%
Iron 4.4mg 25%
Calcium 181.8mg 18%
Amount Per 100 g
Calories 359.58 Kcal (1505 kJ)
Calories from fat 214.28 Kcal
% Daily Value*
Total Fat 23.81g 91%
Cholesterol 82.11mg 68%
Sodium 160.24mg 17%
Potassium 221.33mg 12%
Total Carbs 33.42g 28%
Sugars 21.18g 211%
Dietary Fiber 1.87g 19%
Protein 5.32g 26%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 11%
Iron 1.8mg 25%
Calcium 73.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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