Description
A rich and elegant German chocolate glitzertorte with layers of moist chocolate cake, coconut-pecan filling, and a glossy chocolate glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour into pans.
- Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to a wire rack.
- For the filling: Combine coconut, pecans, evaporated milk, butter, egg yolks, and vanilla in a saucepan. Cook over medium heat, stirring, until thickened (about 12 minutes). Cool slightly.
- Spread filling between cake layers.
- For the glaze: Heat cream until simmering. Pour over chocolate chips. Let stand 2 minutes, then stir until smooth. Pour over cake.
- Refrigerate 1 hour before serving.
Notes
- Use room temperature ingredients for best results.
- Store leftovers in the refrigerator.
- Can substitute walnuts for pecans if needed.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg
Keywords: german chocolate cake, glitzertorte, chocolate dessert, layered cake