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–+ servings
Irresistible German Chocolate Delight

Irresistible German Chocolate Delight

Irresistible German Chocolate Delight: moist layers, coconut-pecan glaze, and glossy ganache—the ultimate crowd-pleasing dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 10 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • ½ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil or melted butter
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
For the Coconut and Walnut Glaze
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans or walnuts
  • 1 teaspoon vanilla extract
For the Ganache
  • 150 g semisweet chocolate, chopped
  • ½ cup heavy cream, heated until steaming

Equipment

  • Three 8-inch round cake pans
  • Electric mixer or whisk
  • Medium saucepan
  • Heatproof bowl
  • Offset spatula
  • Wire cooling racks
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 175°C (350°F) and grease and flour three 8-inch round cake pans.
  1. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
  1. In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth, then fold into the dry ingredients until just combined.
  1. Pour evenly into pans and bake for 25-30 minutes or until a toothpick comes out clean; let cool in pans for 10 minutes, then transfer to wire racks.
  1. In a medium saucepan, whisk evaporated milk, sugar, egg yolks, and butter; cook over medium heat, stirring constantly, until thickened and bubbly, about 8-10 minutes.
  1. Remove from heat and stir in coconut, pecans, and vanilla; let cool until spreadable.
  1. Place chopped chocolate in a heatproof bowl; heat cream until steaming and pour over chocolate, letting sit for 1 minute before stirring until smooth.
  1. Cool ganache for 15-20 minutes until thick enough to coat the cake without dripping off.
  1. Place the first layer on a serving plate, spread with coconut-pecan glaze, repeat with the second layer, then top with the third.
  1. Pour ganache over the top, letting it drip down the sides, and decorate as desired.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 55mgSodium: 220mgPotassium: 160mgFiber: 2gSugar: 24gVitamin A: 4IUCalcium: 6mgIron: 8mg

Notes

Don't rush the cooling step; warm cakes can ruin the layers and glaze. Wrap warm layers in plastic wrap for extra moisture. For best results, bake the cake the night before and assemble the next day. Adapting ingredients works great! If dairy-free, use alternatives for buttermilk and chocolate. Store the cake at room temperature covered for up to 2 days or refrigerate for up to 5 days. The flavors meld beautifully overnight, making it even more delicious.
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