The Holidays are just around the corner and this Spiced German Chocolate Cake will be the perfect addition to your Christmas menu! The rich, gingerbread spiced chocolate cake alone is a highlight – thanks to 2 secret ingredients, coffee and sour cream, that give this cake an extra rich and deep flavor. But the star of the show is definitely the coconut pecan filling! There are 3 steps in this recipe, the cake, the chocolate buttercream, and the coconut-pecan filling but trust me, this cake is worth the effort!
There are 3 steps in this recipe, the cake, the chocolate buttercream, and the coconut-pecan filling but trust me, this cake is worth the effort!
And of course, as always, I am using Challenge Butter, churned daily from two natural ingredients: the freshest 100% real pasteurized sweet cream and salt! So creamy, buttery, and fresh, nothing artificial or synthetic.Print
FOR THE CAKE
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 3/4 cups granulated sugar
- 1 teaspoon baking powder
- 1 stick salted Challenge Butter, melted
- 2 large eggs, at room temperature
- 3/4 cup full fat sour cream, room temperature
- 1/2 cup milk or buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 cup coffee or hot water
FOR THE COCONUT FILLING
- 1 stick unsalted Challenge Butter
- 1 cup packed light or dark brown sugar
- 3 large egg yolks
- 1 can (8 ounces) evaporated milk
- 1 teaspoon pure vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
FOR THE BUTTERCREAM
- 2 sticks unsalted Challenge Butter, room temperature
- 3 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons milk
Preheat oven to 350°F . Grease two 8 inch cake pans and line with parchment paper.
Make the cake: Whisk the flour, cocoa powder, sugar, and baking powder together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the melted butter, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
Divide batter evenly between 2 pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Prepare the coconut pecan filling: Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.
Make the buttercream: With a stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, and heavy cream or milk. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Assemble and frost: First, level the cakes if needed by slicing a thin layer off the tops of the cakes to create a flat surface. Evenly cover each top with the coconut-pecan filling and stack on top of each other. Spread the chocolate buttercream around the side and pipe some buttercream on the edges of the cake top. Keep refrigerated for up to 5 days.