Decadent Dark German Chocolate Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 12
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This Decadent Dark German Chocolate Cake is a chocolate lover's dream. With its rich, moist layers and a luscious coconut pecan topping, it’s an indulgence that’s perfect for any special occasion. Trust me, you’ll want to make this cake a staple in your dessert repertoire.

Ingredients for Decadent Dark German Chocolate Cake

The foundation of this cake is granulated sugar, providing sweetness and moisture. All-purpose flour gives the cake structure, while unsweetened dark cocoa powder introduces that rich chocolate flavor. Both baking powder and baking soda are used to help the cake rise, ensuring a light texture. A pinch of salt balances the sweetness.

Eggs add richness and help bind everything together. Whole milk contributes to the cake's moistness, and vegetable oil adds a subtle tenderness without overpowering flavors. A splash of vanilla extract enhances the chocolate notes.

Boiling water is used to dissolve the instant espresso powder, which intensifies the chocolate flavor without making the cake taste like coffee. The topping's stars are sweetened shredded coconut and chopped pecans, adding texture and flavor. Unsalted butter enriches the topping, while evaporated milk provides a creamy consistency. Finally, light brown sugar and egg yolks thicken and sweeten the topping, with an extra touch of vanilla extract for depth.

Tips & Tricks

  • Use room temperature eggs for better mixing and consistency.
  • To enhance chocolate flavor, use high-quality cocoa powder.
  • If the topping is too thick, add a splash of evaporated milk to adjust the consistency.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a pop of color and a hint of tartness, serve with fresh raspberries or strawberries on the side. A glass of cold milk or a robust red wine complements the richness of the cake.

Frequently Asked Questions

Can I make this cake in advance?
Yes, you can bake the cake layers a day in advance and store them in an airtight container. Prepare the topping just before serving.
Can I substitute the pecans?
Absolutely, almonds or walnuts work well if you prefer a different nut.
Is there a non-dairy alternative for the evaporated milk?
You can use coconut milk as a substitute, which will also enhance the coconut flavor.

Decadent Dark German Chocolate Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This step ensures your cakes won't stick to the pans later. In a large mixing bowl, combine your dry ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt. Give it a good stir until everything is well mixed.

Add the eggs, milk, oil, and vanilla to the dry mix. Use a hand mixer or a sturdy whisk to blend until you have a smooth batter. Meanwhile, dissolve the espresso powder in a cup of boiling water. Gradually add this to your batter, stirring carefully to avoid splashes, until everything is combined nicely.

Pour the batter evenly into the prepared cake pans. Pop them into the oven for about 30-35 minutes. You'll know they're ready when a toothpick inserted into the center comes out clean.

While the cakes are baking, let's make the topping. In a medium saucepan over medium heat, combine butter, evaporated milk, brown sugar, and egg yolks. Stir constantly to prevent the eggs from scrambling. Once it thickens, remove from the heat and stir in vanilla, coconut, and pecans. Let it cool to room temperature.

Once your cakes have baked and cooled, it’s time to assemble. Place one cake layer on a serving plate, spread some of the coconut pecan topping over it, then place the second layer on top. Use the remaining topping to cover the top of the cake.

Why You'll Love This Recipe

  • Deep, intense chocolate flavor that satisfies any chocolate craving.
  • The perfect balance of sweetness with a hint of espresso.
  • A unique topping that combines the nutty flavors of coconut and pecans.
  • It's a showstopper dessert that looks as good as it tastes.

Ingredients

2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened dark cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 tablespoon instant espresso powder
3/4 cup sweetened shredded coconut
3/4 cup chopped pecans
1/2 cup unsalted butter
1 cup evaporated milk
1-1/4 cups packed light brown sugar
3 large egg yolks
1 teaspoon vanilla extract

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
4. Dissolve the espresso powder in the boiling water and gradually stir into the batter until smooth.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. While cakes are baking, prepare the topping. In a medium saucepan, combine butter, evaporated milk, brown sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens.
8. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
9. Once cakes are baked and cooled, spread the coconut pecan topping between layers and on top of the cake.
10. Serve at room temperature for best flavor.

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