Irresistible German Chocolate Glitzertorte to Delight Your Senses

A delightful German Chocolate Glitzertorte loaded with layers of rich chocolate, creamy coconut-pecan filling, and finished with elegant decorations.

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Course: Dessert

Cuisine: German

Keyword: Celebration Cake, chocolate cake, coconut pecan filling, elegant dessert, Ganache, German Chocolate Glitzertorte

Prep Time: 4

Cook Time: 30

Cooling Time: 1

Total Time: 5 30

Servings: slices

Calories: 450kcal

Equipment

8-inch round cake pans
Mixing bowls
Whisk
Oven
Parchment Paper
Baking sheets
medium saucepan
heatproof bowl
Bench scraper

Ingredients

For the Cake Layers

2 cups all-purpose flour
1.5 cups granulated sugar
0.75 cups unsweetened cocoa powder
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon fine sea salt
4 large eggs room temperature
1 cup buttermilk
0.5 cups neutral oil
2 teaspoons pure vanilla extract
1 cup hot strong coffee

For the Coconut-Pecan Filling

1 can evaporated milk
1 cup granulated sugar
3 large egg yolks
0.5 cups unsalted butter
1 cup unsweetened shredded coconut
1 cup chopped pecans toasted
0.5 teaspoon fine sea salt

For the Chocolate Ganache

8 ounces dark chocolate finely chopped
1 cup heavy whipping cream
0.5 cups unsalted butter room temperature
1 teaspoon pure vanilla extract
0.5 teaspoon fine sea salt

For Decorating

1 cup chopped pecans lightly toasted
1 cup unsweetened shredded coconut lightly toasted
0.25 cups gold sanding sugar
1 cup dark chocolate curls or shavings
optional whole pecan halves
optional extra coconut flakes
as needed butter or nonstick spray to prepare pans
as needed cocoa powder for dusting pans
as needed parchment paper rounds for lining pans

Instructions

Preparation

Lightly grease three 8-inch round cake pans with butter or nonstick spray. Line with parchment paper rounds and dust with cocoa powder.
Preheat oven to 350°F (175°C). Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth. Add to dry ingredients and mix until smooth, then whisk in hot coffee.
Divide batter among pans and bake for 22-28 minutes. Cool in pans for 10-15 minutes, then transfer to wire racks.
Toast chopped pecans for 6-8 minutes and shredded coconut for 4-6 minutes at 325°F (165°C). Cool completely.
In a saucepan, whisk evaporated milk, sugar, and egg yolks until smooth. Add butter and cook over medium heat for 8-12 minutes until thickened. Remove from heat and stir in vanilla, salt, pecans, and coconut.
For ganache, pour hot cream over chopped chocolate and let sit for 3-4 minutes. Stir until smooth, then mix in butter, vanilla, and salt. Let cool until thickened.
Assemble cake layers, adding half of the cooled filling between layers. Repeat with second layer.
Apply a thin crumb coat of ganache, refrigerate for 20-30 minutes until set.
Add a thicker layer of ganache on the cake and smooth with a scraper. Chill again for 10-15 minutes.
Toss pecans and coconut with gold sanding sugar and apply to the lower edges of the cake. Decorate with pecan halves, chocolate curls, and gold dust.
Refrigerate cake for at least one hour before slicing.

Notes

Use high-quality ingredients for the best flavor. Ensure eggs and buttermilk are at room temperature for easier mixing. Allow layers to cool completely to prevent melting the ganache when assembling.

Nutrition