Boiling Water: The hot water will not only help to melt the chocolate, but it will bloom it as well. Blooming cocoa powder will enhance and deepen the flavor.
Flour: Use regular, all-purpose flour.
Unsalted Butter: The butter will provide a delicious buttery flavor while also providing the necessary fat for the cake.
Sugars: Using a combination of brown sugar and granulated sugar will give us a moister texture.
Eggs: The eggs will beat up nice and light to provide a rich and light texture.
Sour Cream: Adding full fat sour cream will make this an extra moist German chocolate cake recipe!
1 Batch Homemade Coconut Pecan Frosting: I highly recommend making my homemade coconut pecan frosting recipe! It’s a million times better than the store-bought frosting. Trust me.
Step-by-Step Instructions
Prepare the cake pans. Move your oven rack to the center position. Preheat the oven to 350ºF. Spray two 9-inch cake pans with nonstick cookie spray (that contains flour). Line the bottoms with a circular piece of parchment paper. Then spray the parchment paper. Set aside.
Combine part of the dry ingredients. To a small bowl add 2 cups flour, 3/4 tsp baking soda, and 3/4 tsp salt. Whisk to combine.
Bloom the chocolate. In another small bowl, add 1/4 cup Dutch process cocoa powder and 4 oz chopped chocolate. Boil water then measure 1/2 cup and pour into the chocolate bowl. Cover the bowl and let sit for 5 minutes. Whisk until smooth then let cool to room temperature.
Cream the wet ingredients. To the bowl of a stand mixer fitted with the paddle attachment add 12 T unsalted butter, 1 cup granulated sugar, and 3/4 cup brown sugar. Beat on medium speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating after each addition. Add the vanilla extract and beat until light and fluffy, scraping down the sides of the bowl so everything is combined.
Add the chocolate mixture. Add the cooled chocolate mixture to the wet ingredients and mix until combined. Scrape down the sides of the bowl to make sure everything is combined.
Alternate flour mixture and sour cream. Starting and ending with the flour mixture, alternate adding it and the sour cream to the bowl (flour, sour cream, flour, sour cream, flour) while mixing on low. Mix until just combined.
Bake. Divide the cake batter evenly between the two prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove the cake pans from the oven and let the cake cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Make the coconut pecan frosting. While the cakes are baking, make the frosting! Follow along in my coconut pecan frosting recipe for instructions.
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