A Triple Layer German Chocolate Cake is a decadent dessert that consists of three layers of moist chocolate cake filled with a rich and creamy coconut-pecan frosting. The cake is typically not of German origin but is named after the brand of chocolate used in the original recipe. Here’s a basic recipe to guide you in making this Triple Layer German Chocolate Cake:
Ingredients:
For the Chocolate Cake:
- 1 and 1/2 cups (298 g) granulated sugar
- 1 and 1/2 cups (319 g) light brown sugar packed
- 2 and 1/2 cups (300 g) all-purpose flour
- 1 and 3/4 cups (149 g) unsweetened cocoa powder sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 and 1/2 cups (340 ml) Thai-style coconut milk well combined
- 1/3 cup (76 g) full-fat sour cream room temperature
- 3/4 cup (170 ml) unrefined coconut oil melted and slightly cooled
- 3 teaspoons pure vanilla extract
- 1 and 1/2 cups (340 ml) freshly made hot coffee
- 2 ounces (57 g) German’s sweet chocolate finely chopped
For the Coconut Pecan Filling:
- 1 and 1/2 cups (340 ml) evaporated milk well shaken
- 1 and 1/2 cups (319 g) light brown sugar packed
- 6 large egg yolks room temperature
- 1 cup (227 g) unsalted butter cut into tablespoons
- 2 and 1/2 cups (215 g) sweetened shredded coconut
- 1 and 1/2 cups (171 g) pecans toasted and roughly chopped
The Chocolate Frosting:
- 6 ounces (171 g) German’s sweet chocolate roughly chopped
- 4 ounces (113 g) unsweetened chocolate roughly chopped
- 1 and 1/2 cups (340 g) unsalted butter room temperature
- 2 and 3/4 cups (426 g) confectioners’ sugar sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- pecans for decorating
Instructions:
For the Chocolate Cake:
Heat the oven to 350 degrees (F). To line your cake pans, cut three 9-inch circular slices from parchment paper. Spray the sides and bottom of each pan well with nonstick baking spray before inserting the cut-out parchment paper and spraying once more. To prevent your cakes from sticking, it’s crucial to spray every square inch of the pan and the paper. Discard the pans.
Both sugars, flour, cocoa powder, baking soda, baking powder, and salt should be blended well in a large basin.
The eggs, egg yolks, milk, sour cream, oil, and vanilla extract should all be mixed well in a separate, big basin. With a rubber spatula, blend the dry ingredients with the wet mixture until just incorporated.
German chocolate and hot coffee should be combined in a big measuring cup with a spout. Stir the chocolate until it melts completely. Incorporate the hot water mixture into the batter by pouring it in and mixing for approximately a minute. The batter will be quite thin.
In the prepared pans, evenly distribute the batter. A wooden toothpick or cake tester placed in the center of the cake should come out clean or with a few moist crumbs attached after 28 to 30 minutes of baking.
Let the cakes cool in the pan for 10 minutes before removing them and placing them on a cooling rack. Prior to icing, fully cool cakes.
For the Coconut Pecan Filling:
Combine the evaporated milk, brown sugar, egg yolks, and butter in a medium pot. The batter will be very thin.
Stirring continuously, cook for 10 to 12 minutes over medium heat, or until mixture is boiling and extremely thick. Cook for two more minutes at a lower temperature.
Add the coconut and pecans after turning off the heat in the pan. Prior to usage, thoroughly cool.
The Chocolate Frosting:
The batte will be quite thin.Put both chocolates in a dish that can go in the microwave. Stirring in between each increment of 30 seconds, heat in the microwave on low power until the chocolate is fully smooth and melted. This might also be done in a double boiler. Place aside and let get tepid.
Beat the butter until totally smooth in a large basin using an electric hand mixer or the paddle attachment of a stand mixer.
Confectioners sugar should be added gradually while beating the butter at low speed. After each addition, the butter should be fully combined. Increase the speed to medium-high and beat for three minutes after adding all of the sugar.
Beat in the vanilla extract after lowering the speed to low. After that, gradually add the melted chocolate that has been cooled. Mix until everything is thoroughly incorporated, turning off the mixer as you go and scraping the sides and bottom of the bowl as necessary.
After adding all the chocolate, turn the speed back up to medium-high and beat for 2 minutes. Set away for up to 3 hours, or for 30 minutes to firm up. Avoid refrigeration since it will cause the chocolate to solidify and make it difficult to apply the icing. r.
Assembly:
Slice off each cake layer’s domed top with a long serrated knife to make the cakes flat.
Place the first layer of the cake on a serving platter. Spread a thin layer of the remaining third of the coconut-pecan filling on top. Then, top with the second layer of cake. Add another third of the coconut-pecan filling on top, spreading it thinly. Repeat with the last third of the coconut-pecan filling before adding the final layer on top.
Fit an open star tip to a large piping bag. Fill the bag with 1 cup of the chocolate fudge frosting.
Apply the leftover frosting to the sides of the cake. Around the cake’s edge, pipe fudge icing stars. Put a toasted nut on top of each piped star.
Enjoy this Triple Layer German Chocolate Cake that’s sure to be a hit with anyone who loves the combination of chocolate, coconut, and pecans!
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