Description
Paula Deen’s German Chocolate Cake delivers rich chocolate layers embraced by a legendary coconut-pecan frosting. Luxurious Southern baking meets classic German-inspired dessert craftsmanship, promising indulgent moments of pure chocolate bliss you’ll savor with each incredible bite.
Ingredients
Scale
Primary Ingredients:
- 4 large eggs
- 5 egg yolks
- 2 cups all purpose flour
- 2 cups sweetened flaked coconut
- 1 ½ cups plus 1 cup boiling heavy whipping cream (473 ml + 237 ml)
- 1 cup sour cream
Chocolate and Fat Components:
- 1 cup plus 6 tablespoons and ¼ cup, divided and softened butter (340 g)
- 1 (4 ounces) bar melted and cooled, plus 2 more bars, chopped sweet baking chocolate (113 g)
- 3 tablespoons unsweetened cocoa powder
- 2 cups plus 1 ½ cups granulated sugar (400 g + 300 g)
Supplementary Ingredients:
- ½ cup whole buttermilk (120 ml)
- 1 ½ cups toasted and chopped pecans
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ tablespoons light corn syrup
- Pecan halves (for garnish)
- Chocolate curls (for garnish)
Instructions
- Prepare baking equipment by greasing and flouring three 23-centimeter (9-inch) cake pans. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
- In a large mixing bowl, cream 225 grams (1 cup) of butter with 400 grams (2 cups) of granulated sugar until the mixture becomes light and airy with a fluffy texture.
- Incorporate eggs into the butter-sugar mixture one at a time, ensuring thorough mixing after each addition. Blend in 240 grams (1 cup) of sour cream and 1 teaspoon of pure vanilla extract until well combined.
- Whisk together 250 grams (2 cups) of all-purpose flour, 15 grams (3 tablespoons) of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture, alternating with 120 milliliters (1/2 cup) of buttermilk. Gently incorporate the melted chocolate into the batter until evenly distributed.
- Evenly distribute the cake batter among the prepared pans. Bake for 18-22 minutes, checking doneness by inserting a skewer into the center – it should come out clean.
- Allow cakes to cool in the pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature completely.
- Create the coconut-pecan filling by combining 360 milliliters (1 1/2 cups) of heavy cream, 300 grams (1 1/2 cups) of sugar, and 5 egg yolks in a medium saucepan.
- Cook the filling over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon (approximately 10 minutes). Remove from heat and stir in 85 grams (6 tablespoons) of butter, 150 grams (2 cups) of shredded coconut, and 150 grams (1 1/2 cups) of chopped pecans.
- Prepare the ganache frosting by combining 230 grams (2 bars) of chocolate, 60 grams (1/4 cup) of butter, and 1 1/2 tablespoons of corn syrup in a medium bowl.
- Pour 240 milliliters (1 cup) of boiling cream over the chocolate mixture. Let sit for 1 minute, then stir until smooth and glossy. Refrigerate for 30 minutes, stirring occasionally, until spreadable.
- Assemble the cake by placing the first layer on a serving plate and spreading 2/3 of the coconut-pecan filling between the layers. Freeze the assembled layers for 1 hour to set.
- Cover the entire cake with the prepared ganache frosting, ensuring an even coating on top and sides. Decorate the top with the remaining 1/3 of coconut-pecan filling.
- Optional: Garnish with pecan halves and chocolate curls for an elegant finish. Refrigerate the cake and allow it to reach room temperature before serving to enhance flavor and texture.
Notes
- Gather ingredients at room temperature to ensure smooth mixing and optimal cake texture.
- Melt chocolate gently, avoiding high heat to prevent burning and maintain rich flavor.
- Enhance pecan flavor by toasting them briefly before adding to the filling.
- Chill ganache to achieve perfect spreading consistency for elegant frosting.
- Freeze cake layers temporarily to stabilize the assembly and prevent sliding.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 414
- Sugar: 37g
- Sodium: 151mg
- Fat: 24g
- Saturated Fat: 8.5g
- Carbohydrates: 49g
- Fiber: 1.9g
- Protein: 4.3g
- Cholesterol: 61mg