Description
Ina Garten’s German Chocolate Cake delivers rich, luxurious layers of chocolate bliss with classic coconut-pecan frosting. Silky chocolate cake and creamy caramel-like topping create a sublime dessert experience you’ll want to savor slowly and share with loved ones.
Ingredients
Scale
Main Dry Ingredients:
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 cups granulated sugar
- ¾ cup packed light brown sugar
Chocolate and Liquid Ingredients:
- 4 ounces (113 grams) semisweet chocolate, roughly chopped
- 8 ounces (226 grams) semisweet chocolate, chopped
- 1 cup milk
- 1 cup milk
- 1 cup plus 2 tablespoons heavy cream
- 1 cup vegetable oil
- 4 tablespoons unsalted butter
- ¼ cup corn syrup
Wet and Additional Ingredients:
- 3 large eggs, at room temperature
- 3 large egg yolks
- 1 ½ cups pecans
- 1 ½ cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two 9-inch (23-centimeter) round cake pans by lightly coating them with vegetable oil and dusting with all-purpose flour to prevent sticking.
- Gently melt the semisweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until completely smooth and glossy.
- In a large mixing bowl, vigorously whisk together granulated sugar, vegetable oil, and eggs until the mixture becomes pale and well-incorporated. Fold in the melted chocolate until evenly distributed.
- Sift together the dry ingredients and gradually incorporate them into the chocolate mixture, alternating with milk. Stir gently after each addition to create a uniform batter. Carefully divide the batter between the prepared cake pans, ensuring even distribution.
- Place the pans in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center – it should emerge with a few moist crumbs clinging to it.
- Allow the cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack to cool completely.
- Prepare the filling by combining milk, egg yolks, brown sugar, unsalted butter, corn syrup, vanilla extract, and salt in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency.
- Remove the filling from heat and fold in shredded coconut and chopped pecans. Let the mixture cool and slightly set.
- Create the chocolate frosting by heating heavy cream and pouring it over finely chopped chocolate. Let stand for 2-3 minutes, then whisk until smooth and glossy.
- Assemble the cake by placing the first layer on a serving plate. Spread half the coconut-pecan filling evenly across the surface. Carefully position the second cake layer on top.
- Cover the entire cake with the remaining filling, then generously coat the sides and top with the chocolate frosting. Use a spatula to create smooth, elegant edges.
- Optional: Garnish the top edge with additional chopped pecans or chocolate shavings for a decorative finish.
Notes
- Elevate your cake’s flavor by using premium chocolate that melts smoothly and delivers rich, deep taste sensations.
- Toast pecans beforehand to unlock their intense nutty essence and create a crunchy textural contrast in the filling.
- Room temperature eggs guarantee silky-smooth batter, ensuring your cake turns out incredibly tender and uniform.
- Serrated knives work magic for leveling cake layers, transforming your dessert into a professional-looking masterpiece.
- Cool cake layers completely to prevent frosting meltdown and maintain pristine, beautifully defined layers.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 570 kcal
- Sugar: 44 g
- Sodium: 150 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg