Chocolate Kuchen Cake is a rich and indulgent dessert that combines the deep, luscious flavor of chocolate with the comforting, homestyle essence of traditional German Kuchen. This cake features a moist, dense texture with layers of decadent chocolate, often topped with a smooth chocolate glaze or a dusting of powdered sugar. Perfect for special occasions or as an everyday treat, Chocolate Kuchen Cake is a delightful fusion of European baking tradition and the irresistible allure of chocolate.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ cup cocoa powder
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream
Instructions:
1. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Gradually stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on wire racks.
2. Make the Coconut-Pecan Filling:
- In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat.
- Cook, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Allow the filling to cool to room temperature before using.
3. Prepare the Chocolate Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, beating until smooth.
- Mix in the vanilla extract and add the heavy cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread one-third of the coconut-pecan filling evenly on top.
- Add the second cake layer and spread another third of the filling on top.
- Place the third cake layer on top and spread the remaining filling on the top layer.
- Use the chocolate frosting to frost the sides of the cake.
- Optionally, garnish the top with additional pecans or a drizzle of melted chocolate.
5. Serve and Enjoy:
- Allow the cake to sit for about an hour before slicing to let the flavors meld.
- Slice and serve with a dollop of whipped cream if desired.
Enjoy your homemade German Chocolate Kuchen Cake!
