Super moist and fluffy chocolate cake with two frostings: chocolate coconut pecan frosting and a creamy, rich dark chocolate frosting.
Keyword German Chocolate Cake
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author I Heart Recipes
2cups4 tbsp of cake flour
1 1/2cupgranulated sugar
2ozsemi sweet chocolatechopped
1/3cuphot black coffee
4large eggsseparate & at room temperature
16tbspof unsalted butterat room temperature
1cupbuttermilkat room temperature
Coconut Pecan Frosting
1 1/2cupheavy cream
1 1/4cupchopped pecanstoasted
1cupssweetened shredded coconuttoasted
Dark Chocolate Frosting
3tbspunsalted butterat room temperature
8ozsemi sweet chocolate
In a large bowl add 1 1/2 cup of sugar, 4 egg yolks, 16 tbsp of butter (at room temperature), 2 tsp vanilla extract, and buttermilk. Mix until the ingredients are nice and creamy.
In a separate bowl, add the cake flour, salt, baking soda, and baking powder. Soft or stir the ingredients together, until well incorporated.
Gradually add the dry ingredients in with the wet, while using a handheld mixer to mix in the ingredients. Once the cake batter is nice and creamy, set the bowl to the side.
Place 2 oz of semi sweet chocolate, and 2 oz of unsweetened chocolate into a bowl, then pour 1/3 cup of hot coffee over the chocolate. Let it stand for a couple minutes, then mix until everything is nice and creamy, and let it cool down until it's luke warm.
Once the chocolate cools down, add it into the cake batter, and mix it in thoroughly.
Next, grab the bowl of egg whites, and use a handheld mixer to beat/mix them until they are nice and fluffy.
Add the fluffy egg whites to the cake batter, and fold it in until everything in the batter is well combined
You will need two 9' cake pans. Spray each pan with baking spray, then pour the cake batter into the pan. Each pan should be full up to 1 inch of the pan.
Bake the cakes on 350 F, for 25-30 minutes each.
Remove from the oven, and place the cake on a cooling rack
Coconut Pecan Filling/Frosting:
Place 3 eggs yolks, 1 1/2 cup cream, 1 tsp salt, 1 cup sugar, and 6 tbsp butter( melted or softened) into a pan. Mix everything until well combined, then pour it into a pan, and cook over medium heat for 10 minutes.
In a separate pan, toast the coconut, then the pecans. I toasted the pecans for about 5 minutes over medium heat, and the coconut flakes over medium for about 3 minutes.
Once the custard has reached the 10 minute mark, toss in the coconut and pecans. Fold in the ingredients until everything is well combined, then cook for another 5 minutes, and remove from the heat.
Let the filling/frosting cool completely
Dark Chocolate frosting:
Place 8 oz of semi chocolate, and 3 tbsp of softened butter into a bowl.
Place 1 cup cream into a small pot, and bring it to a boil.
Once the cream starts to boil, remove it from the stovetop, then pour it over the chocolate and butter.
Mix the chocolate mixture until everything is nice and smooth, then pour in the corn syrup, and stir.
Cover, and place the boil in the freezer for about 10 minutes.
To Assemble the Cake:
Place one of the cakes on the bottom.
Take half of the coconut pecan frosting, and layer it on top of the cake.
Place the second cake on top of the coconut pecan frosting, then layer the remaining coconut pecan frosting on top.
Add the Dark Chocolate frosting to the sides of the cake. Smooth it out as much as possible.
Let the cake sit for about 20 minutes before serving.