German chocolate cake is often associated with celebrations and special occasions, where its striking appearance and sumptuous flavour make it the centrepiece of the dessert table. Whether you’re baking it for a birthday, anniversary or simply to indulge your sweet tooth, this recipe promises a memorable and delicious dessert experience.
Ingredients:
For the cake:
- Cooking spray
- 3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 large eggs
- 4 ounces German chocolate, melted (or another chocolate with about 48% cocoa)
- 1 teaspoon pure vanilla extract
- 3/4 cup buttermilk
- 3/4 cup strong brewed coffee
For the filling:
- 2 cups desiccated coconut, sweetened
- 2 cups chopped pecans
- 1 (12-ounce) can evaporated milk
- 4 large egg yolks
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) butter, softened and cubed
- 1 teaspoon pure vanilla extract
For the ganache:
- 3 cups chocolate chips
- 1 1/2 cups heavy cream
Method:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake tins, or line them with greaseproof paper and lightly grease them.
In a large bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder.
In another large bowl, whisk together the vegetable oil, granulated sugar and brown sugar until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the melted German chocolate and vanilla extract.
Add the dry ingredients and the buttermilk to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
Gradually add the brewed coffee and mix until smooth. The mixture will be thin.
Pour the mixture evenly into the prepared cake tins.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the centre of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
In a large saucepan, combine the sweetened coconut, chopped pecans, evaporated milk, egg yolks, brown sugar, and kosher salt.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown (about 10-12 minutes).
Remove from heat and stir in the cubed butter and vanilla extract until the butter is completely melted and incorporated.
Let the filling cool to room temperature, stirring occasionally.
In a heatproof bowl, combine the chocolate chips and heavy cream.
Microwave in 30-second intervals, stirring in between, until the mixture is smooth and well combined. Alternatively, you can melt the chocolate and cream together over a double boiler.
Let the ganache cool slightly until it thickens to a spreadable consistency.
Place one cake layer on a serving plate or cake stand.
Spread half of the cooled coconut-pecan filling evenly over the cake layer.
Top with another cake layer and spread the remaining filling over it.
Place the final cake layer on top.
Pour the cooled ganache over the top of the cake, allowing it to drip down the sides.
Use an offset spatula to spread the ganache evenly over the top and sides of the cake.
Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
