German dark chocolate cake with coconut pecan filling and milk chocolate ganache slice on a plate

German dark chocolate cake with coconut pecan filling and milk chocolate ganache

Published on

Level :

Easy

Prep Time :

1h20min

Cook Time :

50min

Servings :

10 portions

German dark chocolate cake with coconut pecan filling and milk chocolate ganache

An original recipe by Michelle Lopez 

Utensils:

  • Rack
  • Cooking spray
  • Parchment paper
  • Digital scale
  • Pan
  • Rubber spatula
  • Saucepan
  • Cake board or serving platter
  • Rotating cake stand
  • Cookie dough scoop
  • Offset spatula

Made with the products below :

1. German dark chocolate cakes

Ingredients:

  • 2 cups (10oz or 285g) All-purpose flour 
  • 2 cups (14oz or 400g) Granulated sugar 
  • ¾ cup (2.65oz or 75g) Cocoa powder 
  • 1 Tsp Baking soda 
  • ½ tsp Baking powder 
  • 1 tsp Kosher salt 
  • 1 cup (8oz or 225g) Unsweetened almond milk, at room temperature 
  • 1 cup (8oz or 225g) Strong coffee, at room temperature 
  • ½ cup (4oz or 115g) Melted virgin (unrefined) coconut oil 
  • 2 Tbsp Apple cider vinegar 
  • 2 tsp Almond extract

Prep time: 30 min

Cook time: 35 to 40 min

Rest time: until cools

Steps:

  • Make the cakes: 
    • Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray three 6-inch cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too. 
    • Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 
    • Mix the wet ingredients, then add the dry ingredients: In a large bowl, whisk together the almond milk, coffee, oil, vinegar, and extract. Use a rubber spatula to gradually mix in the dry ingredients until just combined.
  • Assemble the cakes: 
    • Divide the batter evenly between the pans; if using a digital scale to measure out layers, note that this recipe makes around 47.45oz (1345g) of batter—pour 15.75oz (447g) of batter into each cake pan.
  • Bake the cakes: 
    • Bake for 35 to 40 minutes. 
    • When done, the top of the cakes should bounce back when gently pressed. A skewer inserted into the center of the cake should come out with a few crumbs attached. 
    • Cool completely in the pans on a wire rack before frosting. 

2. Coconut pecan filling

Ingredients:

  • 1 cup (3oz or 85g) Sweetened coconut flakes 
  • ½ cup (2oz or 55g) Pecans, roughly chopped into ½- to 1-inch pieces 
  • 1 cup (8oz or 225g) Canned coconut milk OR Canned evaporated coconut milk 
  • ½ cup tightly packed (3.75oz or 105g) Light OR Dark brown sugar 
  • 1 Tbsp Cornstarch 
  • ½ tsp Kosher salt 
  • ½ tsp Almond extract

Prep time: 20 min

Cook time: 5 to 10 min

Rest time: until cools completely

Steps:

  • Toast the coconut and pecans for the filling: 
    • Position a rack in the center of the oven and preheat the oven to 300°F. 
    • Spread the coconut flakes and pecans in a single layer across a half sheet pan. 
    • Bake for 5 to 10 minutes, or until fragrant and toasted brown. 
    • Use a heatproof rubber spatula to toss the nuts every 2 to 3 minutes to ensure even toasting. 
    • Once toasted, scrape the mixture onto a plate to prevent the coconut and pecans from cooking further. 
  • Make the coconut pecan filling: 
    • In a medium, heavy-bottomed saucepan, whisk together the coconut milk, brown sugar, cornstarch, and salt. 
    • Bring to a boil over medium heat and cook, whisking continuously, until the mixture thickens enough to coat the back of a spoon, 2 to 3 minutes. 
    • Remove from the heat and whisk in the almond extract until smooth. 
    • Add the toasted coconut and pecans, and mix until combined. 
    • Cool completely on a wire rack before filling the cake. 

3. Milk chocolate ganache

Ingredients:

  • 6oz (170g) Jivara 40% milk chocolate (finely chopped into ¼ to ½ inch pieces 
  • 1 cup (8oz or 225g) cold canned Coconut cream 

Prep time: 10 min

Steps:

  • Melt the chocolate in a heat proof bowl in the microwave in 20 seconds increments, stirring between each until completely melted. 
  • Immediately add the coconut cream, and whisk until melted and combined. 
  • The resulting ganache should be thick, but silky and spreadable. 
  • Proceed with assembling the cake. If the ganache is too loose and drippy, scrape the ganache into a new bowl, and cool on a wire rack until spreadable, 10 to 60 minutes. 

4. Dark chocolate cake assembly

Prep time: 20 min

Rest time: 10 to 15 min


Steps:

  • Assemble the cake: 
    • If necessary, level the top of the cakes. Place one of the cake layers on a cake board or serving platter in the center of a rotating cake stand. This will be the first layer of the cake. 
    • Use a rubber spatula or cookie dough scoop to drop half of the coconut pecan filling in the middle of the first cake layer. 
    • Use an offset spatula to spread it evenly all over the top, just like you would spread butter on toast. 
    • Place the second cake on top of this frosting, stacking it evenly on top of the first layer. 
    • Use the rubber spatula or cookie dough scoop to drop the remaining half of the coconut pecan filling in the middle of this cake layer. 
    • Spread it evenly all over the top. 
    • Finally, place the third cake on top of this layer, stacking it evenly on top of the first two cakes.
  • Frost the cake: 
    • Use the offset spatula to cover the surface of the entire layer cake with a thin layer of the ganache. 
    • Use just enough frosting to cover the entire cake completely. 
    • Refrigerate, uncovered, for 10 to 15 minutes to stiffen and "set" the frosting. 
    • After the crumb coat sets, finish frosting the cake. 
    • Use the offset spatula to cover the cake with the remaining frosting. 
    • Then, use the spatula to make large, random sweeping motions across the frosting on the top and sides of the cake. The sweeping motions will create swirls.
  • Serve and store: 
    • Serve immediately. The assembled German dark chocolate cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. 
    • Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. 
    • After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.