German Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup tiny chocolate chips (90g, optional)
02 -
2 teaspoons vanilla extract (8g)
03 -
1 cup unsalted butter, melted and cooled (226g)
04 -
2 cups sugar (400g)
05 -
1 teaspoon regular salt (6g)
06 -
3/4 cup cocoa powder, unsweetened (60g)
07 -
2 cups plain flour (250g)
08 -
1/2 cup sour cream, room temp (128g)
09 -
1 cup warm water (240g)
10 -
1 large spoon instant espresso powder (2g, optional)
11 -
1 1/2 teaspoons baking soda (9g)
12 -
2 large eggs, brought to room temperature (112g)
13 -
1/2 cup buttermilk, room temperature (120g)
→ Coconut-Pecan Topping
14 -
1 cup finely chopped pecans (110g)
15 -
2/3 cup packed light brown sugar (133g)
16 -
1/4 cup butter, not salted (56g)
17 -
1 teaspoon vanilla extract (4g)
18 -
1 cup sweetened coconut flakes (100g)
19 -
1/2 teaspoon table salt (3g)
20 -
2 egg yolks (36g)
21 -
1/2 cup canned evaporated milk (125g)
→ Chocolate Glaze
22 -
1/3 cup heavy cream (80g)
23 -
1/2 cup chocolate chips (90g)
# Instructions:
01 -
Heat the oven to 350°F. Get your 10-inch Bundt pan greased and ready. Mix all the dry things together. If you're using espresso, dissolve it in the warm water now.
02 -
Combine the buttermilk, sour cream, butter (melted), and vanilla into the coffee mixture. Crack in the eggs and mix everything up.
03 -
Stir the wet stuff into the dry mix until smooth. If you're adding chocolate chips, gently mix them in now. Pour it all into the Bundt pan.
04 -
Bake for 45 to 55 minutes. Check with a toothpick to make sure only a few crumbs stick. Let it sit in the pan for 15 minutes before taking it out.
05 -
On medium heat, cook the milk, yolks, brown sugar, butter, and salt until thick. Toss in the coconut, pecan pieces, and vanilla.
06 -
Pour hot cream over the chocolate chips and let it sit. Stir until glossy and smooth. Spread the coconut topping on the cake and drizzle the glaze over it.
# Notes:
01 -
Switch it up: bake in loaf pans or miniature Bundt molds.
02 -
Store it in the freezer for a month, and it'll still taste great.
03 -
Don’t stop stirring the topping so it doesn’t curdle!