Description
Ina Garten’s German chocolate cake delivers rich chocolate layers with classic coconut pecan frosting from traditional German baking traditions. Chocolate enthusiasts and dessert fans will adore this indulgent sweet masterpiece crafted with precision and delightful flavor combinations.
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (25 g) unsweetened cocoa powder
- 4 oz (113 g) semisweet chocolate, roughly chopped
- 8 oz (226 g) semisweet chocolate, chopped
- 3 large eggs, at room temperature
- 3 large egg yolks
- 1 cup (240 ml) milk
- 1 cup (240 ml) milk
- 1 cup plus 2 tbsps (250 ml) heavy cream
- 1 cup (240 ml) vegetable oil
- 1 ½ cups (180 g) pecans
- 1 ½ cups (135 g) sweetened shredded coconut
- 4 tbsps (57 g) unsalted butter
- ¼ cup (60 ml) corn syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp fine salt
- ¼ tsp fine salt
Instructions
- Preparation: Adjust oven rack to middle position and warm to 350°F. Grease two 9-inch cake pans with oil and dust with flour for seamless cake release.
- Chocolate Base: Melt semisweet chocolate in microwave, stirring every 30 seconds until silky and uniform. Set aside to cool slightly.
- Batter Creation: Whip sugar, vegetable oil, and eggs until light and airy. Integrate melted chocolate thoroughly, creating a rich chocolate foundation.
- Dry Ingredient Integration: Sift flour mixture into chocolate blend, alternating with milk. Fold gently to maintain batter’s delicate texture, ensuring no lumps remain.
- Baking Process: Pour batter evenly into prepared pans. Slide into preheated oven and bake 30-35 minutes until a toothpick reveals minimal moist crumbs when inserted.
- Cooling Phase: Rest cakes in pans for 10 minutes, then transfer to wire rack. Allow complete cooling before assembling.
- Coconut-Pecan Filling: Combine milk, egg yolks, brown sugar, butter, corn syrup, vanilla, and salt in saucepan. Simmer over medium heat, stirring constantly until mixture thickens to custard consistency.
- Filling Completion: Remove from heat, fold in shredded coconut and pecans. Let cool until slightly set and spreadable.
- Chocolate Frosting: Pour heated heavy cream over finely chopped chocolate. Allow to rest 2-3 minutes, then whisk until glossy and smooth.
- Cake Assembly: Position first cake layer on serving plate. Spread half the coconut-pecan mixture evenly. Carefully place second layer on top.
- Final Touches: Coat entire cake with remaining filling, then lavishly cover with chocolate frosting. Smooth edges for a professional finish.
- Decoration: Optionally sprinkle chopped pecans or chocolate shavings around top edge for elegant presentation.
Notes
- Chocolate Melting Trick: Use microwave in short 30-second bursts to prevent chocolate from burning, stirring between intervals for smooth, glossy results.
- Batter Consistency Key: Whisk sugar, oil, and eggs until pale to ensure light, airy cake texture that’s not dense or heavy.
- Toothpick Test Perfection: When checking cake doneness, look for moist crumbs clinging to toothpick – this indicates a perfectly baked, moist cake interior.
- Filling Thickness Alert: Constantly stir custard-like filling over medium heat to prevent burning and achieve a smooth, even consistency that sets properly.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 600
- Sugar: 65 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 80 mg