American
Dark Chocolate German-Style Cake
Dark cocoa-and-coffee cake layers are stacked with a stovetop coconut-pecan custard, a clearly labeled deeper-chocolate riff on the lighter American classic.
12 servings · 50 minutes prep · 38 minutes cook
Ingredients
Chocolate Cake
- 3/4 cup unsweetened cocoa powder
- 3/4 cup hot strong coffee or water, about 190°F; coffee preferred
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon Diamond Crystal kosher salt
- 3/4 cup buttermilk, room temperature
- 1/2 cup neutral oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Coconut-Pecan Custard
- 1 cup evaporated milk
- 4 large egg yolks
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 1/4 cups unsweetened shredded coconut
- 1 cup pecans, toasted and chopped
Directions
Bake the Chocolate Layers
- Heat the oven to 350°F / 175°C. Grease two 8-inch cake pans, line the bottoms with parchment, and grease the parchment.
- Whisk the cocoa with the hot coffee until smooth; cool for 5 minutes. In another bowl whisk the flour, sugar, baking soda, and salt.
- Whisk the buttermilk, oil, eggs, and vanilla into the cocoa mixture. Fold in the dry ingredients just until no flour remains. Divide evenly between the pans.
- Bake for 32 to 38 minutes, rotating once, until the centers spring back and a tester shows a few moist crumbs. Cool in the pans for 15 minutes, turn onto racks, and cool completely.
Cook the Coconut-Pecan Filling
- Whisk the evaporated milk, egg yolks, and brown sugar in a small saucepan. Add the butter, and cook over medium-low heat, stirring constantly into every corner, until the mixture reaches a steady simmer, coats the spatula, and a spatula drawn across the pan bottom leaves a clear trail that closes slowly, 10 to 13 minutes.
- Remove from the heat and stir in the vanilla, coconut, and pecans. Transfer to a shallow bowl and cool, stirring occasionally, until thick and room temperature, about 60 minutes.
Stack and Set
- Place one cake layer on a plate and spread with half the filling, stopping 1/4 inch from the edge. Add the second layer and spread the remaining filling over the top, leaving the sides exposed. Rest for 30 minutes before slicing. Refrigerate the assembled cake within 2 hours, covered, at 40°F (4°C) or below for up to 4 days. Let slices stand at cool room temperature for 20 to 30 minutes before serving.
