Triple Layer German Chocolate Cake

Hello, dear readers! Today, I am beyond thrilled to share a recipe that’s not only a personal favorite but also a surefire crowd-pleaser—Triple Layer German Chocolate Cake. This dessert celebrates the rich, indulgent flavors of chocolate paired with a delightful coconut pecan filling that will have your guests asking for seconds (and the recipe!). Your enthusiasm and support inspire me to keep bringing such decadent creations to your kitchen!

Ingredients

For the Chocolate Cake:

• 1.5 cups granulated sugar (298 g)
• 1.5 cups packed light brown sugar (319 g)
• 2.5 cups all-purpose flour (300 g)
• 1.75 cups sifted unsweetened cocoa powder (149 g)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1.5 cups well-combined Thai-style coconut milk (340 ml)
• 1/3 cup room temperature full-fat sour cream (76 g)
• 3/4 cup melted and slightly cooled unrefined coconut oil (170 ml)
• 3 tsp pure vanilla extract
• 1.5 cups freshly made hot coffee (340 ml)
• 2 oz finely chopped German’s sweet chocolate (57 g)

For the Coconut Pecan Filling:

• 1.5 cups well-shaken evaporated milk (340 ml)
• 1.5 cups packed light brown sugar (319 g)
• 6 large egg yolks, room temperature
• 1 cup unsalted butter, cut into tablespoons (227 g)
• 1/2 tsp vanilla extract
• 2.5 cups sweetened shredded coconut (215 g)
• 1.5 cups toasted and roughly chopped pecans (171 g)

For the Chocolate Frosting:

• 6 oz roughly chopped German’s sweet chocolate (171 g)
• 4 oz roughly chopped unsweetened chocolate (113 g)
• 1.5 cups room temperature unsalted butter (340 g)
• 2.75 cups sifted confectioners’ sugar (426 g)
• 2 tsp vanilla extract
• 1/4 tsp salt
• Extra pecans for decorating

this Recipe

How to Make Instructions

1. Prepare the Cake:
   • Preheat your oven to 350°F (177°C) and grease three 9-inch cake pans, lining the bottoms with parchment paper.
   • Whisk together sugars, flour, cocoa, baking soda, baking powder, and salt in a large bowl.
   • In a separate bowl, mix eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla until smooth.
   • Combine the wet ingredients with the dry ingredients, add hot coffee and the chopped chocolate, mixing until the batter is smooth.
   • Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
2. Make the Coconut Pecan Filling:
   • Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and becomes golden brown (about 12-15 minutes).
   • Remove from heat; stir in vanilla, coconut, and pecans. Cool to room temperature before filling the layers.
3. Prepare the Chocolate Frosting:
   • Melt both types of chocolate in a heatproof bowl over simmering water; let cool slightly.
   • Beat butter until creamy. Gradually add confectioners’ sugar, melted chocolate, vanilla, and salt, beating until smooth.
4. Assemble the Cake:
   • Place one cake layer on a serving plate, spread with one-third of the coconut pecan filling, top with the second layer, and repeat. Cover the top with the third layer and use the chocolate frosting to cover the top and sides of the cake.
   • Decorate with whole or chopped pecans.

Helpful Tips

• Ensure all ingredients are at room temperature to achieve a smooth, even bake.
• For a moister cake, brush each layer with simple syrup before adding fillings.

Substitutions/Variations

• Dairy-Free: Use dairy-free butter and coconut cream as substitutes.
• Nut-Free: Omit pecans and add extra coconut or choose another favorite like seeds.

Frequently Asked Questions

1. Can I make this cake ahead of time?
   • Absolutely! Each component can be made a day ahead, kept in the fridge, and assembled before serving.
2. How do I store leftover cake?
   • Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze slices on a baking sheet, then wrap individually and keep frozen for up to 3 months.

More Relevant Recipes

If you loved this cake, you might also enjoy:

• Decadent Chocolate Raspberry Cake
• Black Forest Cheesecake Symphony
• Caramel Apple Eclair Cake

This Triple Layer German Chocolate Cake is a testament to what I promised—versatile and vivacious! Try it out, and let me know how your delightful dessert turns out. Until next time, keep baking and creating memories!

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