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When it comes to dessert, David Lebovitz knows his stuff. So it should be no surprise that I love his German Chocolate Cake recipe. And when I say love, I mean that I LOVE this cake. I love it so much that I would eat a slice of this cake for breakfast, lunch and dinner. I confess, I had a slice of the leftovers for breakfast the day after I made this cake.
There is something about the combination of coconut, pecans and chocolate that is so perfect. This recipe excels at producing a cake that is moist and incredibly flavorful. The icing is creamy and extra chocolaty. Trust me when I tell you not to cut any of the steps in this recipe. The coconut-pecan mixture sandwiched between four layers of chocolate cake and the rum-sugar syrup are all absolutely necessary.
If you love German chocolate cake as much as I do, then you need to also check out my favorite Coconut Pecan Brownies. They are delicious bite-sized versions of German Chocolate Cake.
This recipe does take a little extra time to prepare since you must make the cake layers, filling, syrup and icing. You must also wait for the coconut-pecan filling to thicken. However, this cake is well worth the time it takes to prepare and assemble.
German Chocolate Cake
Ingredients
For the cake:
- 2 ounces bittersweet or semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 6 tablespoons water
- 16 tablespoons unsalted butter, at room temperature, (2 sticks)
- 1 1/2 cups sugar, divided
- 4 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
For the filling:
- 1 cup heavy cream
- 1 cup sugar
- 3 large egg yolks
- 6 tablespoons butter, cut into small pieces
- 1/2 teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1 1/3 cups unsweetened coconut, toasted
For the syrup:
- 1 cup water
- 3/4 cup sugar
- 2 tablespoons dark rum
For the chocolate icing:
- 8 ounces bittersweet or semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 3 tablespoons unsalted butter
- 1 cup heavy cream
Instructions
To make the cake:
- Preheat the oven to 350 degrees F. Grease the edges of two 9-inch round cake pans. Dust with flour and tap out the excess. Line the bottom of each pan with a circle of parchment paper.
- Melt the chopped chocolate with the water in a heatproof bowl set over a pot of simmering water. Stir until smooth, then set aside until it cools to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate. Add the egg yolks, one at a time.
- In a medium bowl, stir together the flour, baking powder, baking soda and salt. Mix in half of the dry ingredients into the creamed butter mixture beating on low speed until incorporated. Mix in the buttermilk and the vanilla until combined. Mix in the remaining dry ingredients.
- In a clean dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until the form soft, droopy peaks. Slowly add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Using a rubber spatula, fold about one-third of the egg whites into the cake batter to lighten it. Then fold in the remaining egg whites just until incorporated.
- Divide the batter between the prepared cake pans and bake for 45 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
To make the filling:
- While the cakes are cooling, in a medium saucepan combine the cream, sugar, and egg yolks. Put the butter, salt, toasted coconut and pecan pieces in a large bowl; set aside. Heat the cream mixture and cook, stirring constantly until the mixture begins to thicken and coat the back of the spoon (about 170-175 degrees F on an instant read thermometer). Pour the hot custard into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. It will thicken as it cools.
- To make the syrup:
- In a small saucepan, heat the sugar and water until the sugar has dissolved, stirring occasionally. Remove from heat and stir in the dark rum.
To make the icing:
- Place the chopped chocolate in a bowl with the corn syrup and butter. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Chill thoroughly in the refrigerator until firm enough for icing the cake.
To assemble the cake:
- Using a serrated bread knife cut both cake layers in half horizontally. Set the first layer on a cake plate. Brush well with syrup then spread 3/4 cup of the coconut filling over the cake layer. Set another cake layer on top. Repeat, brushing each layer with the syrup and then spreading 3/4 cup of the coconut filling over each layer, including the top. Ice the sides of the cake with the chocolate icing and pipe a decorative border around the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is gorgeous! Not only does the cake sound delicious, I’m so impressed with how perfectly you were able to decorate it. You are one talented lady 🙂
Thanks, Andi! I never now how a cake is going to turn out after I’m done decorating it 🙂
You did a beautiful job with this cake! I am also a big fan of David Lebovitz. I love his stories about life in Paris!
I know, I can’t imagine living in Paris and enjoying all the wonderful culinary adventures. All of his recipes that I’ve tried are perfect.
Ok, yet again. Looks ridiculously good! I seriously just want to lick that chocolate frosting right off! Yum.. Pinned. 🙂
Thanks, Krista! The frosting is the best part!
Ashley, thanks for dropping this off to our Marvelous Monday party – please send me a sliced… Pinned!
I wish I could send you a slice! I always look forward to stopping by Marvelous Mondays. Thanks for hosting, Deb!
My mouth is watering! What a gorgeous cake! You did a fabulous job frosting it and the inside looks so moist!
Gorgeous! I’m making it right now!! Is there no powdered sugar in the icing? Will the recipe cover the whole cake?
Meri, that is correct. There is no powdered sugar in the icing. The key is to chill the icing in the refrigerator until it is thick enough to ice the cake. I just put it in the fridge and check it every few minutes until it firms up. The icing recipe is enough to frost the entire cake and pipe a decorative border around the top.
Great , thank you!
This is an amazing looking cake!!
Seems it has a heavenly taste 🙂
Wow! Beautiful job! The cake looks great and it sounds delicious! Definitely going on my “to bake” list. Pinned!
Thanks Lindsay!
Hello, beautiful! What a gorgeous cake. German chocolate cake was always the “birthday” cake we had growing up in our family, so I associate it with fun times and happy memories. I haven’t made one in years–obviously time for me to make one again!
I love when food reminds us of fun times. I’d say that it is time for you to make one!
Ashley, what an absolutely gorgeous cake! You did a superb job decorating it — I’m truly impressed. Whether in cake, brownie, or macaroon form, I love all versions of German Chocolate Cake. Thanks for sharing such a wonderful recipe!
Macaroon? Now that is one I haven’t tried, but it sounds amazing!