Name: Triple Layer German Chocolate Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: German-American
Ingredients: 5 cupsgranulated sugar (298 g); 5 cupspacked light brown sugar (319 g); 5 cupsall-purpose flour (300 g); 75 cupssifted unsweetened cocoa powder (149 g); 2 tspbaking soda; 1 tspbaking powder; 1 tspsalt; 3large eggs, room temperature; 2large egg yolks, room temperature; 5 cupsThai-style coconut milk (340ml); 1/3 cupfull-fat sour cream (76 g), room temperature; 3/4 cupunrefined coconut oil, melted and slightly cooled (170ml); 3 tsppure vanilla extract; 5 cupshot coffee, freshly made (340ml); 2 ozGerman’s sweet chocolate, finely chopped (57 g); 5 cupsevaporated milk, well-shaken (340ml); 6large egg yolks, room temperature; 1 cupunsalted butter, cut into tablespoons (227 g); 1/2 tspvanilla extract; 5 cupssweetened shredded coconut (215 g); 5 cupspecans, toasted and roughly chopped (171 g); 6 ozGerman’s sweet chocolate, roughly chopped (171 g); 4 ozunsweetened chocolate, roughly chopped (113 g); 5 cupsunsalted butter, room temperature (340 g); 75 cupsconfectioners’ sugar, sifted (426 g); 2 tspvanilla extract; 1/4 tspsalt

Description

Dive into the decadent world of our Triple Layer German Chocolate Cake! This showstopper dessert features lush layers of rich chocolate cake, a creamy coconut pecan filling, and a silky chocolate frosting.

Ingredients

Scale

5 cupsgranulated sugar (298 g)
5 cupspacked light brown sugar (319 g)
5 cupsall-purpose flour (300 g)
75 cupssifted unsweetened cocoa powder (149 g)
2 tspbaking soda
1 tspbaking powder
1 tspsalt
3large eggs, room temperature
2large egg yolks, room temperature
5 cupsThai-style coconut milk (340ml)
1/3 cupfull-fat sour cream (76 g), room temperature
3/4 cupunrefined coconut oil, melted and slightly cooled (170ml)
3 tsppure vanilla extract
5 cupshot coffee, freshly made (340ml)
2 ozGerman’s sweet chocolate, finely chopped (57 g)
5 cupsevaporated milk, well-shaken (340ml)
6large egg yolks, room temperature
1 cupunsalted butter, cut into tablespoons (227 g)
1/2 tspvanilla extract
5 cupssweetened shredded coconut (215 g)
5 cupspecans, toasted and roughly chopped (171 g)
6 ozGerman’s sweet chocolate, roughly chopped (171 g)
4 ozunsweetened chocolate, roughly chopped (113 g)
5 cupsunsalted butter, room temperature (340 g)
75 cupsconfectioners’ sugar, sifted (426 g)
2 tspvanilla extract
1/4 tspsalt

Instructions

Preheatovento 350°F (177°C). Grease and line three 9-inch cake pans.
In a large bowl, mix dry ingredients. In another,whiskwet ingredients except coffee and chopped chocolate.
Combine wet and dry mixes, then incorporate coffee and chocolate.
Pour into pans, bake for 25-30 minutes, and allow to cool.
In asaucepan, combine milk, sugar, yolks, and butter. Cook until thickened (about 12-15 minutes). Off heat, add vanilla, coconut, and pecans.
Melt chocolates and let cool. Beat butter and sugar, then add chocolate, vanilla, and salt.
Layer cakes with filling, cover with frosting, and decorate with pecans.

Notes

All ingredients should be at room temperature to ensure even mixing.Brush each cake layer with simple syrup for added moisture.

Nutrition

Calories: 850
Sugar: 75
Fat: 50
Carbohydrates: 95
Protein: 8