Mohamed Shili This delicious German Chocolate Cake by Paula Deen is the ultimate treat for chocolate lovers. With its creamy coconut-pecan filling, rich chocolate ganache frosting, and moist layers, it’s perfect for celebrations or indulgent moments. Easy to make with pantry staples, this cake is as impressive as it is flavorful.
Recipe Ingredients:
- 1 cup plus 6 tablespoons and 1/4 cup, divided and softened butter
- 2 cups plus 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole buttermilk
- 1 (4 oz) bar melted and cooled, plus 2 more bars, chopped sweet baking chocolate
- 1 1/2 cups plus 1 cup, boiling heavy whipping cream
- 5 egg yolks
- 2 cups sweetened flaked coconut
- 1 1/2 cups toasted and chopped pecans
- 1 1/2 tablespoons light corn syrup
- for garnish pecan halves
- for garnish chocolate curls
How To Make German Chocolate Cake?
- Preheat the oven and prepare pans: Preheat oven to 175°C (350°F). Grease and flour three 23cm (9-inch) cake pans.
- Cream the butter and sugar: In a large bowl, beat 225g (1 cup) butter with 400g (2 cups) sugar until light and fluffy.
- Add eggs, sour cream, and vanilla: Add eggs one at a time, mixing well after each addition. Beat in 240g (1 cup) sour cream and 1 teaspoon vanilla extract.
- Mix dry ingredients and combine: In a separate bowl, whisk 250g (2 cups) flour, 15g (3 tablespoons) cocoa, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the butter mixture, alternating with 120ml (1/2 cup) buttermilk. Stir in melted chocolate.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 18–22 minutes or until a skewer inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the coconut-pecan filling: Combine 360ml (1 1/2 cups) cream, 300g (1 1/2 cups) sugar, and 5 egg yolks in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes). Remove from heat and stir in 85g (6 tablespoons) butter, 150g (2 cups) coconut, and 150g (1 1/2 cups) pecans. Let cool to room temperature.
- Prepare the ganache frosting: In a medium bowl, combine 230g (2 bars) chocolate, 60g (1/4 cup) butter, and 1 1/2 tablespoons corn syrup. Pour 240ml (1 cup) boiling cream over the mixture. Let sit for 1 minute, then stir until smooth. Chill for 30 minutes, stirring occasionally, until spreadable.
- Assemble the cake: Place one cake layer on a serving plate and spread 2/3 of the Coconut-Pecan Filling evenly between the layers. Freeze the assembled layers for 1 hour.
- Frost the cake: Spread the ganache frosting over the top and sides of the cake. Top with the remaining 1/3 of the Coconut-Pecan Filling.
- Garnish and serve: Garnish with pecan halves and chocolate curls if desired. Refrigerate the cake, and let it come to room temperature before serving.
Recipe Tips:
- Use room-temperature ingredients: Ensure the butter, eggs, and sour cream are at room temperature. This helps them blend better and creates a smooth, fluffy cake batter.
- Melt the chocolate carefully: Melt the chocolate over low heat or in short microwave intervals to prevent it from burning. Let it cool slightly before adding to the batter to avoid affecting the texture.
- Toast the pecans for extra flavor: Toasting the pecans enhances their nutty flavor and adds a satisfying crunch to the filling. Simply bake them at 180°C (350°F) for 5–7 minutes.
- Chill the ganache for easy spreading: Allow the ganache to chill to a spreadable consistency. Stir occasionally while it cools to ensure an even texture that’s perfect for frosting.
- Freeze the layers for stability: After assembling the cake with the filling, freeze it for an hour. This makes it easier to frost and keeps the layers from sliding.
How To Store Leftovers?
- Refrigerate: First, let the leftover German Chocolate Cake cool to room temperature. Once cooled, cover it tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 5 days.
- Freeze: Allow the cake to cool completely before wrapping each slice or the entire cake tightly in plastic wrap, then foil. Freeze for up to 3 months. To thaw, place in the refrigerator overnight and bring to room temperature before serving.
Nutrition Facts
- Calories: 414
- Total Fat: 24g
- Saturated Fat: 8.5g
- Cholesterol: 61mg
- Sodium: 151mg
- Potassium: 158mg
- Total Carbohydrate: 49g
- Dietary Fiber: 1.9g
- Sugars: 37g
- Protein: 4.3g
Check out More Recipes:
Paula Deen German Chocolate Cake
Description
This delicious German Chocolate Cake by Paula Deen is the ultimate treat for chocolate lovers. With its creamy coconut-pecan filling, rich chocolate ganache frosting, and moist layers, it’s perfect for celebrations or indulgent moments. Easy to make with pantry staples, this cake is as impressive as it is flavorful.
Ingredients
Instructions
- Preheat the oven and prepare pans: Preheat oven to 175°C (350°F). Grease and flour three 23cm (9-inch) cake pans.
- Cream the butter and sugar: In a large bowl, beat 225g (1 cup) butter with 400g (2 cups) sugar until light and fluffy.
- Add eggs, sour cream, and vanilla: Add eggs one at a time, mixing well after each addition. Beat in 240g (1 cup) sour cream and 1 teaspoon vanilla extract.
- Mix dry ingredients and combine: In a separate bowl, whisk 250g (2 cups) flour, 15g (3 tablespoons) cocoa, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the butter mixture, alternating with 120ml (1/2 cup) buttermilk. Stir in melted chocolate.
- Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 18–22 minutes or until a skewer inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the coconut-pecan filling: Combine 360ml (1 1/2 cups) cream, 300g (1 1/2 cups) sugar, and 5 egg yolks in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes). Remove from heat and stir in 85g (6 tablespoons) butter, 150g (2 cups) coconut, and 150g (1 1/2 cups) pecans. Let cool to room temperature.
- Prepare the ganache frosting: In a medium bowl, combine 230g (2 bars) chocolate, 60g (1/4 cup) butter, and 1 1/2 tablespoons corn syrup. Pour 240ml (1 cup) boiling cream over the mixture. Let sit for 1 minute, then stir until smooth. Chill for 30 minutes, stirring occasionally, until spreadable.
- Assemble the cake: Place one cake layer on a serving plate and spread 2/3 of the Coconut-Pecan Filling evenly between the layers. Freeze the assembled layers for 1 hour.
- Frost the cake: Spread the ganache frosting over the top and sides of the cake. Top with the remaining 1/3 of the Coconut-Pecan Filling.
- Garnish and serve: Garnish with pecan halves and chocolate curls if desired. Refrigerate the cake, and let it come to room temperature before serving.
Notes
- Use room-temperature ingredients: Ensure the butter, eggs, and sour cream are at room temperature. This helps them blend better and creates a smooth, fluffy cake batter.
- Melt the chocolate carefully: Melt the chocolate over low heat or in short microwave intervals to prevent it from burning. Let it cool slightly before adding to the batter to avoid affecting the texture.
- Toast the pecans for extra flavor: Toasting the pecans enhances their nutty flavor and adds a satisfying crunch to the filling. Simply bake them at 180°C (350°F) for 5–7 minutes.
- Chill the ganache for easy spreading: Allow the ganache to chill to a spreadable consistency. Stir occasionally while it cools to ensure an even texture that’s perfect for frosting.
- Freeze the layers for stability: After assembling the cake with the filling, freeze it for an hour. This makes it easier to frost and keeps the layers from sliding.
Paula Deen German Chocolate Cake
