Dark Decadent German Chocolate Cake

Recipe Introduction: look into Into Dark German Chocolate Cake

Fancy a slice of heaven? Ever wondered how to make a dark german chocolate cake that’s both intensely chocolatey and surprisingly moist? Well, buckle up, buttercup! This recipe is about to become your new obsession.

A Cake With History (and a Dark Side)

German Chocolate Cake, despite the name, isn't actually German. It's an American creation named after Sam German, who developed a type of baking chocolate.

Our version amps up the richness. It's a medium-difficulty bake. This cake takes about 2 hours plus cooling and frosting time.

It yields 12-16 servings. Perfect for sharing or hoarding (we won't judge!).

Why This Cake Rocks

Let's be real: chocolate is life. This recipe boasts a Decadent chocolate cake experience. Think intense chocolate flavor paired with the traditional coconut-pecan frosting.

Plus, the optional coffee syrup takes it to a whole new level! Serve it for a birthday , a holiday gathering, or just because you deserve it.

This homemade german chocolate cake uses a Coffee Syrup for extra moisture and flavor. Honestly? It's the kind of cake that makes you feel like a baking rockstar.

A slice of this cake provides Calories: 650-750, Protein: 8-10g, Fat: 40-50g, Carbohydrates: 70-80g.

Now, onto the good stuff: the ingredients.

Alright, let's dive into what you'll need to make this amazing Dark German Chocolate Cake. Trust me, it's worth the effort! This cake will definitely become a go-to birthday cake recipe chocolate and one that gets requested again and again.

Dark Decadent German Chocolate Cake Recipe Card

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Preparation time:45 Mins

Cooking time:35 Mins

Servings:14 servings

Ingredients:

• 2 cups (250g) all-purpose flour, plus more for dusting
• ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 1 ½ cups (3 sticks or 340g) unsalted butter, softened
• 2 ¼ cups (450g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups (360ml) buttermilk
• ¾ cup (180ml) hot strong brewed coffee (or hot water if you want to play it safe)
• ½ cup (120ml) strong brewed coffee
• ¼ cup (50g) granulated sugar
• 2 tablespoons (30ml) dark rum or coffee liqueur (optional)
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 ½ cups (180g) packed light brown sugar
• ½ cup (120ml) evaporated milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 (14 ounce or 400g) can sweetened shredded coconut
• 1 ½ cups (150g) chopped pecans, toasted
• 8 ounces (225g) bittersweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 2 tablespoons (30g) unsalted butter, softened

Instructions:

• Prepare the Cake Pans: Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
• Combine Dry Ingredients: Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
• Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla.
• Alternate Wet and Dry Ingredients: Gradually add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
• Stir in Coffee: Gently stir in hot coffee until just combined.
• Divide Batter and Bake: Divide batter evenly among the prepared cake pans and bake until a cake tester inserted into the center comes out clean.
• Cool Cakes: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
• Make Coffee Syrup (Optional): Combine coffee and sugar in a saucepan and bring to a simmer. Cook until sugar is dissolved. Stir in rum or liqueur (if using).
• Prepare the Frosting: Melt butter in a saucepan. Stir in brown sugar, evaporated milk, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut and pecans. Cool completely.
• Make the Ganache: Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until simmering. Pour hot cream over chocolate and let sit for 1 minute. Whisk until smooth. Stir in butter.
• Assemble the Cake: Level the cake layers if needed. Brush each layer with coffee syrup (optional). Place one cake layer on a serving plate. Spread with a layer of frosting. Repeat with remaining cake layers and frosting.
• Pour Ganache: Pour ganache over the top of the cake, letting it drip down the sides.
• Chill and Serve: Chill cake for at least 30 minutes before serving.

Nutrition Facts

Calories:700

Fat:45g

Fiber:4g

Recipe Info

Category:Dessert

Cuisine:German

Ingredients & Equipment

This section breaks down everything you'll need. We're talking precise measurements. We'll also cover those sneaky substitutions you can make if you're in a bind.

Main Ingredients

Here’s the lowdown on what you need for each layer.

• For the Dark Chocolate Cake:

  • All-purpose flour: 2 cups (250g) . Plain flour works best.
  • Unsweetened cocoa powder: ¾ cup (75g) . Dutch-processed is king, honestly.
  • Baking soda: 1 ½ teaspoons . Makes it rise nice and high.
  • Baking powder: ¾ teaspoon . More lift!
  • Salt: ¾ teaspoon . Enhances the flavour.
  • Unsalted butter: 1 ½ cups (3 sticks or 340g) , softened. Good butter makes all the difference.
  • Granulated sugar: 2 ¼ cups (450g) . For that sweetness.
  • Large eggs: 4 . Free-range if you can get them.
  • Vanilla extract: 1 teaspoon . A real flavour enhancer.
  • Buttermilk: 1 ½ cups (360ml) . The secret to a tender crumb.
  • Hot strong brewed coffee: ¾ cup (180ml) . This makes it a German chocolate cake with dark chocolate boost the Decadent chocolate cake flavour!.

• For the Coffee Syrup (Optional):

  • Strong brewed coffee: ½ cup (120ml) .
  • Granulated sugar: ¼ cup (50g) .
  • Dark rum or coffee liqueur: 2 tablespoons (30ml) . Optional, but adds a little something extra.

• For the Coconut Pecan Frosting:

  • Unsalted butter: 1 cup (2 sticks or 226g) , softened.
  • Packed light brown sugar: 1 ½ cups (180g) .
  • Evaporated milk: ½ cup (120ml) .
  • Large egg yolks: 4 .
  • Vanilla extract: 1 teaspoon .
  • Sweetened shredded coconut: 1 (14 ounce or 400g) can .
  • Chopped pecans, toasted: 1 ½ cups (150g) . Toasting is key!

• For the Bittersweet Chocolate Ganache:

  • Bittersweet chocolate, finely chopped: 8 ounces (225g) . Aim for about 70% cocoa.
  • Heavy cream: 1 cup (240ml) . Don't skimp on the fat!
  • Unsalted butter: 2 tablespoons (30g) , softened. For that smooth shine.

Seasoning Notes

The right spices and flavorings can really elevate this cake!

• Essential spice combinations: The coffee enhances the chocolate, so don't skip it. The coconut and pecan frosting adds a lovely nutty sweetness.
• Flavor enhancers and aromatics: Good quality vanilla extract is a must. A splash of rum in the coffee syrup adds depth.
• Quick substitution options: If you don't have buttermilk, mix a tablespoon of lemon juice with milk. Boom, you've got a substitute!.

Equipment Needed

You don't need a fancy kitchen.

• Three 9-inch round cake pans.
• Parchment paper. Essential for easy cake removal.
• Stand mixer or electric hand mixer. Either will work.
• Saucepan. For the syrup and frosting.
• Whisk.
• Rubber spatula.
• Offset spatula. Makes frosting easier, but not essential.
• Cake tester or toothpick.

Seriously, this Easy German chocolate cake recipe isn't too bad once you get going. Now, Let's get our baking equipment for the Dark Chocolate Cake Recipe .

Unlocking the Secrets: Dark German Chocolate Cake

Alright, let's get real. You wanna bake something amazing , right? This dark german chocolate cake is IT. It's not just cake; it's an experience.

It's that perfect birthday cake recipe chocolate you've been searching for. Honestly, this cake is seriously good.

Prep Steps: Mise en Place & Mayhem

• Essential Mise en Place: First things first, get organized! Measure out all your ingredients. Trust me, it's worth it. Think of it as your baking zen.
• Time-Saving Organization Tips: Soften the butter beforehand! This saves you a ton of time. Preheat your oven to 350° F ( 175° C) . Get those cake pans ready too!
• Safety Reminders: Hot coffee alert! Be careful when stirring it into the batter.

Step-by-Step: Baking Like a Boss

Here's how we bring this decadent chocolate cake to life:

1. Mix dry ingredients: Flour, cocoa, baking soda, baking powder, and salt in a bowl.
2. Cream butter and sugar until fluffy.
3. Beat in eggs one at a time, then vanilla.
4. Alternate dry and wet (buttermilk), beginning and ending with dry.
5. Stir in hot coffee gently.
6. Divide batter into 3 pans and bake for 30- 35 minutes , until a tester comes out clean.
7. Cool cakes in pans for 10 minutes. Invert onto racks.
8. Level cakes when cooled before frosting.

Pro Tips: Level Up Your Cake Game

• Expert Technique: A splash of dark rum in the coffee syrup takes this Dark Chocolate Cake Recipe over the top.
• Common Mistake: Don't overbake! Aim for a cake tester with a few moist crumbs clinging.
• Make-Ahead: The Coconut Pecan Frosting can be made a day in advance. Just keep it chilled.

Now about the delicious Chocolate Ganache , it's not that hard if you follow my instructions. I've made this a million times, and trust me, once you've mastered this, you can frost anything.

If you don't fancy Bittersweet Chocolate , you could use any you like.

So, there you have it. Get baking and have fun with this Easy German chocolate cake recipe . I know you're gonna love it!

Recipe Notes for Your Amazing Cake

Honestly, this dark german chocolate cake is something special. It's not just a cake; it's an experience. Before you dive in, let's chat about a few things.

These are the little details that can really elevate your bake from good to Oh my gosh, this is amazing!

Plating Like a Pro & Perfect Pairings

Let's make this Decadent chocolate cake look as good as it tastes, alright? Forget boring slices. Think about presentation. A simple dusting of cocoa powder on the plate adds a touch of elegance.

A few fresh raspberries look gorgeous against the Chocolate Ganache . Serve with a scoop of vanilla ice cream; the coldness is divine with the richness of the cake.

And to drink? A strong Coffee Syrup complements the Bittersweet Chocolate perfectly. Or, if you're feeling fancy, a glass of dessert wine really hits the spot.

Storage Secrets

Listen up, because nobody wants a sad, stale cake. You know? If you have any leftover Homemade German chocolate cake (unlikely, but hey!), store it properly.

For refrigeration, wrap it tightly in plastic wrap or store it in an airtight container. It’ll keep for up to three days.

I've stored leftovers for almost 5 days, and it's still moist.

Freezing? Absolutely! Wrap individual slices in plastic wrap, then foil. They'll keep for up to two months. To reheat, let thaw in the fridge overnight, then bring to room temperature.

Or, if you're impatient, nuke it for just a few seconds. Be careful, though; you don’t want melted chocolate.

Tweak It 'Til You Make It

Want to shake things up a bit? Absolutely! If you're after a gluten-free version , use a gluten-free flour blend.

Just be sure to adjust the liquid if needed. Honestly, it's pretty easy!

Looking for seasonal swaps? In the autumn, try adding a touch of cinnamon to the cake batter. You could also use a pumpkin spice blend.

So festive! Or, for a lighter German chocolate cake with dark chocolate , try using a lighter coconut milk in the frosting.

Nutrition Nuggets

Okay, let's be real. This Dark Chocolate Cake Recipe is a treat, so it's not exactly health food. But, hey, life's too short to skip dessert! Each slice clocks in around 650-750 calories, with a good bit of fat and carbs.

But here's the good news: Dark chocolate is full of antioxidants, so you're getting a little health boost with your indulgence.

Plus, nuts have nutrients!.

You know what? This cake is worth every single calorie. So go ahead, bake it, enjoy it, and don't feel guilty for a second! Trust me, everyone will thank you for it.

It could be the best Birthday cake recipe chocolate for some.