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Less Sweet German Chocolate Cake Recipe

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3.9 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings

Description

This Less Sweet German Chocolate Cake recipe offers a balanced blend of rich chocolate layers, crunchy toasted coconut and pecans, and a luscious coconut pecan frosting. The cake is complemented by a smooth chocolate ganache that adds a glossy finish. Perfect for those who want a classic dessert with less sweetness but full flavor.

Ingredients

Cake

  • 2 cups all purpose flour (260g)
  • 1 1/4 cup granulated sugar (250g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil (100g)
  • 1 cup buttermilk (240g) – to make your own, mix 1 cup milk (240g) + 1 tablespoon vinegar
  • 1/4 cup Dutch processed cocoa powder (25g)
  • 1 tsp instant coffee
  • 4 oz semi-sweet chocolate, chopped (113g)
  • 1/2 cup boiling water (120g)

Coconut Pecan Frosting

  • 2 cups pecans, roughly chopped (~200g)
  • 2 cups sweetened shredded coconut (180g)
  • 10 tbsp unsalted butter (140g)
  • 3/4 cup light brown sugar, packed (150g)
  • 2 large eggs
  • 1 can evaporated milk (354 ml or 12 oz)
  • 1 tsp salt
  • 2 tsp vanilla extract

Ganache

  • 120g semi-sweet or dark chocolate
  • 1/2 cup heavy cream (120g)

Instructions

  1. Make the Ganache: Place the chocolate and heavy cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the mixture is smooth and shiny. Let the ganache cool at room temperature for 60-90 minutes until it thickens and becomes spreadable.
  2. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and spray with baking spray to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
  4. Combine Wet Ingredients: Crack in the eggs and add the vegetable oil and buttermilk to the dry ingredients. Gently whisk until the batter is smooth and free of flour lumps, taking care not to overmix.
  5. Prepare Chocolate Mixture: In a separate bowl, combine the cocoa powder, instant coffee, and chopped chocolate. Pour the boiling water over and let it sit for 5 minutes, then stir gently until all the chocolate has melted into a smooth mixture.
  6. Combine Chocolate Mixture with Batter: Add the chocolate mixture to the cake batter and gently whisk until just combined, ensuring the batter is uniform but not overworked.
  7. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  8. Cool the Cakes: Allow the cakes to cool in their pans for at least 20 minutes before carefully removing them to cool completely on a wire rack.
  9. Toast Pecan and Coconut: Spread the chopped pecans and shredded coconut on a baking sheet. Toast them in the oven at 350°F for 8-10 minutes, stirring halfway through, until fragrant and lightly golden.
  10. Make the Frosting Sauce: In a saucepan, combine butter, brown sugar, eggs, evaporated milk, salt, and vanilla. Cook on low heat, stirring constantly until the butter melts and the mixture forms a smooth butterscotch-like sauce. Bring it to a gentle simmer, then remove from heat.
  11. Combine Frosting Mixture: Pour the hot butterscotch sauce over the toasted coconut and pecans, stirring to combine thoroughly. Taste and adjust salt if needed.
  12. Cool the Frosting: Let the coconut pecan frosting cool at room temperature for about 1 hour or chill in the refrigerator for 15-20 minutes until it becomes spreadable.
  13. Trim Cake Layers: Once the cakes are fully cooled, use a serrated knife to trim off any domes so the layers are flat and even.
  14. Assemble the Cake: Place one cake layer on your serving plate. Spread one third of the coconut pecan frosting evenly over the top. Repeat with the second and third layers, spreading the remaining frosting on the final layer’s top.
  15. Apply Ganache: Spread the chilled ganache around the sides of the assembled cake to create a smooth chocolate coating.
  16. Decorate: Optionally, dip pecan halves into melted chocolate and allow them to set. Arrange these chocolate-covered pecans on top of the cake for an elegant finish.
  17. Serve and Enjoy: Slice the cake and serve. Store leftovers covered to keep frosting fresh.

Notes

  • Make sure all cake layers are fully cooled before frosting to prevent melting the frosting.
  • If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar to one cup of milk and letting it sit for 5 minutes.
  • The instant coffee enhances the chocolate flavor but can be omitted if desired.
  • Be careful to not overbake the cake to retain moisture.
  • Allow the ganache to thicken fully for easier spreading on the cake sides.
  • Toast the coconut and pecans evenly to develop their full flavor and crunchiness.
  • Store the cake in a cool place or refrigerator to maintain freshness.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: German-American

Find it online: https://sarabaking.com/less-sweet-german-chocolate-cake-recipe/