Dark Chocolate Cake with German Chocolate Frosting

This past weekend we celebrated Evan’s birthday, and we had the most ridiculously delicious German chocolate dessert. Evan loves the traditional German Chocolate Frosting, but he requested a cake that was darker and more chocolately. I fiddled around with my favorite fudge brownie recipe and was so pleased with the results- this cake turned out impressively dark,  and super moist without being fudge-like (Evan is the only person I’ve ever met that doesn’t prefer ‘fudge’ brownies or slight under cooked cookies- he likes his baked goods cooked through).

German Choc Slice 2

This frosting is devine. This was the first time I’d ever made Coconut Pecan Frosting, so I used a recipe that my mother in law gave me, but cut back the butter and the sugar. The frosting was still plenty sweet and rich, so I don’t regret anything! My only concern was knowing when it was done- my MIL suggested ‘you’ll know when it’s ready’ and I didn’t really find that to be the case. In the end, I just sort or crossed my fingers and hoped for the best- and it turned out splendidly.

German Choc Whole1

Dark Chocolate Cake

  • 3/4 cup dark cocoa powder {I used Hershey’s Special Dark}
  • 1/2 teaspoon baking soda
  • 1/3 cup butter, melted
  • 1/2 cup hot coffee
  • 2 cups sugar
  • 3 large eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla paste
  • 1 2/3 cups flour
  • 1/2 teaspoon salt

Preheat oven to 350, and grease and flour a baking pan {I used a 10 inch tart pan, but you could also use a 9 inch square pan or a round cake pan}. Whisk together the cocoa and baking soda, and stir in the butter. Add the hot coffee, and mix until smooth. Add the eggs, sugar, sour cream and vanilla and, when all of that has been incorporated, fold in the flour and salt. Pour into the baking pan and bake until set- in my tart pan, what was about 16 minutes.

German Choc Slice 5

Coconut Pecan Frosting

  • 1 can evaporated milk {I used fat free}
  • 4 egg yolks
  • 1 cup sugar
  • 1 tsp vanilla paste
  • 1 ½ cup pecans, toasted
  • 2 2/3 cup coconut, lightly toasted

In a saucepan, whisk together the milk, yolks, sugar and vanilla paste or extract. This mixture needs to come to a simmer and cook until thickened…whatever that means. For me, it was about eleven minutes until I noticed a notable change in the viscosity, while I was whisking pretty regularly. At that point, stir in the pecans and coconut. The frosting needs to be cooled to room temp before you pile it on your cake.

Full disclosure: I wasn’t sure, after I added the coconut and pecans, that my frosting was as thick as I wanted it, so I cooked it for another few minutes. It definitely firmed up in the fridge, though, so it would have been fine! I’m completely manic, and forgot to take that into account. Moral of the story: it’s okay if it’s a little too thick, or a bit too thin- this frosting is delish either way.