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German Chocolate Delight

German Chocolate Delight: The Ultimate Decadent Treat

Indulge in the rich flavors of a German Chocolate Delight. Perfect for any occasion, this cake combines chocolate layers with a creamy coconut-walnut glaze. Try it today!
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Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 12 people
Calories: 400kcal
Cost: 15

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Three 8-inch round cake pans
  • Saucepan

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk (or milk with 1 tsp vinegar)
  • 1/2 cup vegetable oil or melted butter
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch salt
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1 cup grated coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract
  • 150 g semi-sweet chocolate
  • 1/2 cup hot cream

Instructions

  • Preheat your oven to 175°C (350°F) and grease three round cake pans.
  • Whisk together dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) in a bowl.
  • In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth.
  • Slowly combine wet ingredients with dry ingredients, mixing gently until you have a soft batter.
  • Pour batter evenly into the pans and bake for 25–30 minutes; check with a toothpick for doneness.
  • While cakes cool, prepare the glaze by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.
  • Stir constantly for 8–10 minutes until the mixture thickens, then remove from heat and stir in coconut, pecans, and vanilla.
  • For the ganache, chop chocolate finely and place it in a heatproof bowl; heat cream until just about to boil and pour over chocolate.
  • Let sit for a minute, then stir until smooth and glossy.
  • To assemble, place one cake layer on a plate, add coconut-walnut glaze, repeat with remaining layers, and cover the cake with ganache.

Notes

Toast the coconut and pecans lightly before adding them to the glaze for extra flavor. Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Feel free to pipe whipped cream or sprinkle edible gold flakes for added presentation.

Nutrition

Calories: 400kcal | Carbohydrates: 52g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 250mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 400IU | Calcium: 80mg | Iron: 2mg
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