A delightful shimmer sparkled through the air as I finished decorating my latest creation—a truly stunning dessert that deserves a grand entrance. Welcome to the world of the Elegant German Chocolate Glitzertorte, where layers of rich chocolate cake meet a luscious coconut-pecan filling, all brought together with a velvety ganache. This cake isn’t just a feast for the eyes; it’s a heartwarming treat, perfect for gatherings or when you're looking to indulge in something special without resorting to takeout. With its make-ahead potential and show-stopping appearance, this gem will have friends and family asking for seconds, if not thirds! Curious about how to transform these simple ingredients into a masterpiece? Let’s dive into the magic of baking!
Why is this cake a showstopper?
Decadent layers: The Elegant German Chocolate Glitzertorte features rich chocolate cake layers that are perfectly complemented by a luscious coconut-pecan filling that’ll impress even the most discerning palates.
Impressive presentation: Adorned with shimmering gold sanding sugar and dark chocolate curls, this cake is not just delicious; it’s a true centerpiece for any celebration.
Perfectly indulgent: The combination of flavors and textures makes each bite a delightful experience, combining fudgy cake with the creamy filling.
Make-ahead magic: Easy to prepare ahead of time, this cake allows you to enjoy more stress-free moments with your loved ones.
Versatile delight: Whether it’s for a birthday, holiday, or family gathering, this cake can be your go-to dessert to leave everyone raving about your baking skills! Consider exploring more options in our delicious cake recipes section for added inspiration!
Elegant German Chocolate Glitzertorte Ingredients
For the Cake
• All-purpose flour – 2 cups (260 g), spooned and leveled for optimal structure.
• Granulated sugar – 1 ¾ cups (350 g) adds sweetness to balance the cocoa's richness.
• Unsweetened cocoa powder – ¾ cup (75 g), preferably Dutch-process, brings deep chocolate flavor.
• Baking powder – 1 ½ teaspoon provides necessary lift for a fluffy texture.
• Baking soda – 1 ½ teaspoon helps the cake rise and enhances browning.
• Fine sea salt – 1 teaspoon elevates the flavors in your cake.
• Large eggs – 2, at room temperature, ensure a rich and moist batter.
• Buttermilk – 1 cup (240 ml), also at room temperature, adds creaminess and tang.
• Neutral oil – ½ cup (120 ml) (canola, sunflower, or light vegetable) keeps the cake tender.
• Pure vanilla extract – 2 teaspoon infuses a lovely aroma into the cake.
• Hot strong coffee – 1 cup (240 ml) enhances the chocolate flavor but can be substituted with hot water.
For the Coconut-Pecan Filling
• Evaporated milk – 1 cup (240 ml), not sweetened condensed, provides a creamy base for the filling.
• Granulated sugar – 1 cup (200 g) sweetens the filling just right.
• Large egg yolks – 3, ensures a rich texture in the filling.
• Unsalted butter – ½ cup (115 g), cut into cubes, adds richness and flavor.
• Pure vanilla extract – 1 teaspoon enhances the overall aroma.
• Unsweetened shredded coconut – 1 ½ cups (120 g) gives the filling its signature flavor.
• Chopped pecans – 1 ½ cups (150 g), toasted and cooled, for that crunchy contrast.
• Fine sea salt – a pinch (about ⅛ tsp) balances the sweetness of the filling.
For the Ganache and Decoration
• Dark chocolate – 12 oz (340 g), good-quality (60–70% cacao), finely chopped, lends a rich flavor.
• Heavy whipping cream – 1 ½ cups (360 ml) provides a smooth texture to the ganache.
• Unsalted butter – 3 tablespoon (45 g), at room temperature, ensures a glossy finish.
• Pure vanilla extract – 1 teaspoon ties together the flavor profile beautifully.
• Fine sea salt – a pinch enhances the richness of the ganache.
• Chopped pecans – ½ cup (60 g), lightly toasted, for topping and texture.
• Unsweetened shredded coconut – ¼ cup (20 g), lightly toasted, adds crunch to the finish.
• Gold sanding sugar – 2 tablespoon (45 g) or edible gold glitter, for that stunning sparkle.
• Dark chocolate curls or shavings from a 2 oz (55 g) chocolate bar for that extra elegance.
• Whole pecan halves – optional, for decorating the top.
• Extra coconut flakes – optional, for dramatic edges.
• Butter or nonstick spray – for preparing the pans to prevent sticking.
• Cocoa powder – 2 tablespoon for dusting the pans, ensuring a clean release.
• Parchment paper – rounds cut to fit pan bottoms make for easy removal.
This Elegant German Chocolate Glitzertorte is more than just a dessert; it's a delightful experience that's worth every effort!
Step‑by‑Step Instructions for Elegant German Chocolate Glitzertorte
Step 1: Prepare the Pans
Begin by lightly greasing three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with rounds of parchment paper, ensuring they fit snugly. Grease the parchment as well, then dust the insides of the pans with cocoa powder to create a nonstick surface, preparing them for the layers of your Elegant German Chocolate Glitzertorte.
Step 2: Mix the Dry Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine sea salt. Mix these dry ingredients thoroughly, ensuring uniform distribution, as this foundation is essential for the perfect texture of the cake layers.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, neutral oil, and vanilla extract until smooth and creamy. Pour this wet mixture into the bowl with the dry ingredients and mix on low speed using a hand mixer or stand mixer until combined, ensuring there are no lumps for a perfectly smooth cake batter.
Step 4: Incorporate Hot Coffee
Gradually whisk in the hot strong coffee to the batter until it reaches a thin, pourable consistency. The heat from the coffee will enhance the rich chocolate flavor of the Elegant German Chocolate Glitzertorte. Divide the batter evenly among the prepared cake pans, filling each about two-thirds full for even baking.
Step 5: Bake the Cake Layers
Place the pans in the preheated oven and bake for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on the cakes towards the end of baking to ensure they do not overbake, as the perfect doneness is key to maintaining moisture.
Step 6: Cool the Cake Layers
Once baked, remove the pans from the oven and allow them to cool for 10–15 minutes. Then, carefully invert the cakes onto wire racks, removing the parchment paper. Let the layers cool completely, which will make it easier to assemble your Elegant German Chocolate Glitzertorte later.
Step 7: Toast the Nuts and Coconut
While the cake layers cool, lower the oven temperature to 325°F (165°C). Spread the chopped pecans on a sheet pan and toast them for 6–8 minutes, stirring occasionally until fragrant. In the same oven, toast the shredded coconut for 4–6 minutes until golden, keeping a close watch to avoid burning. Allow them to cool completely before using.
Step 8: Prepare the Coconut-Pecan Filling
In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks until smooth. Place the saucepan over medium heat and cook, stirring constantly for about 8–12 minutes until the mixture thickens. Remove from heat, stir in the butter, vanilla, pinch of salt, toasted coconut, and pecans. Allow this filling to cool to room temperature before chilling for 30–45 minutes.
Step 9: Make the Ganache
To prepare the ganache, place the finely chopped dark chocolate in a heatproof bowl. Heat the cream in a saucepan until it is just simmering, then pour it over the chocolate. Let it sit for about 3–4 minutes to melt before stirring in the room temperature butter, vanilla extract, and a pinch of salt until smooth. Set the ganache aside to thicken slightly.
Step 10: Level the Cake Layers
Once the cake layers are completely cooled, check for any dome shapes on top. Use a serrated knife to level the layers by slicing off any domes if necessary. Place one layer on a cake board or a plate, cut side facing up, which creates a stable base for the filling.
Step 11: Assemble the Cake
Spread a small dollop of ganache on the first layer to help the filling stick. Then, add a thin layer of ganache followed by half of the chilled coconut-pecan filling. Place the second cake layer on top and repeat the process with the remaining filling. Finally, place the third layer on top, completing your Elegant German Chocolate Glitzertorte structure.
Step 12: Crumb Coat the Cake
With a spatula, spread a thin layer of ganache around the entire cake, known as a crumb coat, to seal in any loose crumbs. Refrigerate the cake for 20–30 minutes until the crumb coat sets, making it easier to apply a smooth final layer of ganache.
Step 13: Final Ganache Layer
Once the crumb coat has set, apply a thicker layer of ganache on the top and sides of the cake using an offset spatula or cake smoother. Smooth out the ganache with a bench scraper for a polished finish, then chill the cake for an additional 10–15 minutes until tacky to the touch.
Step 14: Decorate the Cake
In a small bowl, toss the toasted pecans and coconut with the gold sanding sugar before gently pressing this mixture around the bottom of the cake. Decorate the top with whole pecan halves and dark chocolate curls for added elegance, lightly dusting the top with more gold sparkle for that wow factor.
Step 15: Chill and Serve
Finally, chill the completed Elegant German Chocolate Glitzertorte for at least 1 hour before slicing. For clean cuts, dip a sharp knife in hot water, wipe dry, and slice straight down through the layers. Your stunning cake is now ready to be shared and savored!
What to Serve with Elegant German Chocolate Glitzertorte
Pairing the right sides and drinks with your delightful dessert can elevate the whole meal—let's make it unforgettable!
-
Fresh Berries: The tartness of strawberries or raspberries provides a beautiful contrast, cutting through the richness of the cake.
-
Whipped Cream: Light, airy whipped cream offers a luscious texture, making each luxurious bite even more decadent.
-
Vanilla Ice Cream: Creamy vanilla ice cream complements the rich chocolate and nutty flavors perfectly, creating a classic comfort food experience.
-
Coffee or Espresso: A robust cup of coffee or a shot of espresso enhances the chocolate, creating an exquisite pairing that’s hard to resist.
-
Chocolate Sauce Drizzle: Adding a drizzle of rich chocolate sauce over the cake or plate adds a luxurious touch that chocolate lovers will adore.
-
Coconut Macaroons: These chewy treats echo the coconut in the filling, adding another delightful texture and flavor to the dessert spread.
-
Pecan Pie Bars: The caramel notes in pecan pie bars harmonize beautifully with the cake’s coconut-pecan filling, providing a comforting flavor profile.
-
Sparkling Wine: A glass of bubbly wine adds a festive twist, and the effervescence cuts through the cake's richness, refreshing the palate.
-
Citrus Salad: A bright citrus salad with a hint of mint brightens the dessert table with crisp freshness, balancing the cake's deep flavors.
-
Dark Chocolate Tart: For those who simply can’t get enough of chocolate, a simple dark chocolate tart offers a velvety finish and a delightful extension of flavors.
Elegant German Chocolate Glitzertorte Variations
Inviting a little creativity into your baking can unlock a world of delicious possibilities! Here are some delightful variations to try with your Elegant German Chocolate Glitzertorte.
-
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour mix for a cake that everyone can enjoy.
-
Coconut Milk: Swap the evaporated milk in the filling for coconut milk to intensify the coconut flavor in every bite.
-
Nut-Free: Omit the pecans altogether and replace with additional toasted coconut for those with nut allergies.
-
Spicy Chocolate: Add a pinch of cayenne pepper to the cocoa powder in the cake batter for a hint of warmth that elevates the chocolate experience.
-
Fruit Fusion: Layer in some fresh raspberries or cherries between the cake layers to add a sweet and tart contrast to the rich chocolate and filling.
-
Vegan Twist: Use flax eggs and a dairy-free butter alternative to create a vegan version that still packs the same flavors.
-
Coffee Liqueur: For an adult twist, incorporate coffee liqueur into the ganache instead of plain cream for a delightful boozy kick.
-
Fruity Ganache: Infuse your ganache with a hint of orange or almond extract for a subtly sweet surprise that pairs beautifully with chocolate.
Feel free to mix and match these ideas based on your tastes and dietary needs. Each variation offers a unique twist that makes your Elegant German Chocolate Glitzertorte even more special. For more mouthwatering cakes, don’t forget to check out our delectable dessert options or explore our easy dessert recipes to keep your baking adventures exciting!
How to Store and Freeze Elegant German Chocolate Glitzertorte
Fridge: Store leftover cake in the fridge, covered in plastic wrap or an airtight container, for up to 3 days to maintain its moistness and flavor.
Freezer: Freeze layers individually by wrapping them tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the fridge before assembly.
Reheating: If you prefer your cake slightly warm, heat individual slices in the microwave for about 10–15 seconds. This enhances the flavors of the ganache and filling.
Serving: For the best presentation, slice your Elegant German Chocolate Glitzertorte straight from the fridge. If frozen, let it thaw for a few hours before serving for optimal texture.
Tips for the Best Elegant German Chocolate Glitzertorte
Ingredient Quality: Use high-quality chocolate: The flavor of your Elegant German Chocolate Glitzertorte greatly relies on the quality of the chocolate. Opt for dark chocolate with 60–70% cacao for a rich taste.
Room Temperature: Ensure all ingredients are at room temperature: Ingredients like eggs and buttermilk mix better when they’re warm, helping create a smooth batter and fluffy cake.
Coffee Boost: Don't skip the coffee: Adding hot coffee enhances the chocolate flavor. If you're not a coffee fan, hot water is an acceptable substitute, but you'll lose some depth.
Cooling Time: Allow sufficient cooling time: Don't rush the cooling of your cake layers. This prevents moisture from building up and ensures they hold together well when assembled.
Crumb Coat Importance: Don't skip the crumb coat: The thin layer of ganache seals in crumbs, giving you a clean finish on your Elegant German Chocolate Glitzertorte. Allow it to chill briefly to set before applying the final layer.
Chill for Cuts: Chill before slicing: For the cleanest slices, chill your cake for at least an hour, and use a knife dipped in hot water for smooth cuts.
Make Ahead Options
These Elegant German Chocolate Glitzertorte layers are perfect for busy home cooks looking to save time! You can bake the cake layers up to 3 days in advance; simply cool and wrap them tightly in plastic wrap, refrigerating them to preserve their moisture. The coconut-pecan filling can be prepared up to 24 hours ahead and stored in an airtight container in the fridge for optimal freshness. When ready to assemble, allow the cake layers to come to room temperature, then layer with ganache and filling as instructed. With these make-ahead steps, you’ll enjoy effortless entertaining while still delivering a stunning dessert that’s just as delicious!
Elegant German Chocolate Glitzertorte Recipe FAQs
What is the best way to select ripe ingredients for this cake?
Absolutely! When selecting your ingredients, ensure your eggs and buttermilk are at room temperature; this helps create a smooth batter. For the coconut, choose unsweetened shredded coconut, which has the best flavor and texture. Additionally, make sure to grab good-quality dark chocolate, 60–70% cacao is ideal for a rich ganache.
How should I store the Elegant German Chocolate Glitzertorte?
To keep your cake fresh, store leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. This will help maintain its delicious moisture and flavors while keeping it as delightful as the day it was made!
Can I freeze leftover cake, and how should I do it?
Certainly! You can freeze the layers individually by wrapping them tightly in plastic wrap, then in aluminum foil. This will keep them fresh for up to 2 months. When you’re ready to enjoy, simply thaw the layers in the fridge for a few hours before assembly.
What if my cake layers domed while baking?
Very! If your cake layers do dome, don’t worry; simply level them with a serrated knife once they've cooled. This ensures even stacking and a professional finish when you assemble your Elegant German Chocolate Glitzertorte. Just gently slice off any excess doming for a flat surface.
Are there any dietary considerations for this recipe?
While this cake is indulgent and delightful, keep in mind it contains eggs, dairy, and nuts. For anyone with allergies to these ingredients, alternatives such as egg replacers and nut-free options can be experimented with, though the texture and flavor may vary. Feel free to reach out for options or adjustments!
How long can I chill the cake before serving, and why is that important?
Chilling your Elegant German Chocolate Glitzertorte for at least 1 hour before serving is vital for achieving the best flavor and texture. It allows the ganache to set properly. For smooth slices, dip your knife in hot water, wipe it dry, and slice down cleanly!
Decadent Elegant German Chocolate Glitzertorte for Any Celebration
Equipment
- 8-inch round cake pans
- mixing bowls
- whisk
- Hand mixer
- spatula
- saucepan
- wire racks
- parchment paper
- baking sheet
- Heatproof bowl
Ingredients
For the Cake
- 2 cups all-purpose flour spooned and leveled for optimal structure
- 1.75 cups granulated sugar adds sweetness to balance the cocoa's richness
- 0.75 cups unsweetened cocoa powder preferably Dutch-process, brings deep chocolate flavor
- 1.5 teaspoon baking powder provides necessary lift for a fluffy texture
- 1.5 teaspoon baking soda helps the cake rise and enhances browning
- 1 teaspoon fine sea salt elevates the flavors in your cake
- 2 large eggs at room temperature
- 1 cup buttermilk also at room temperature
- 0.5 cup neutral oil (canola, sunflower, or light vegetable)
- 2 teaspoon pure vanilla extract infuses a lovely aroma into the cake
- 1 cup hot strong coffee enhances the chocolate flavor
For the Coconut-Pecan Filling
- 1 cup evaporated milk not sweetened condensed
- 1 cup granulated sugar sweetens the filling just right
- 3 large egg yolks ensures a rich texture
- 0.5 cup unsalted butter cut into cubes
- 1 teaspoon pure vanilla extract enhances the overall aroma
- 1.5 cups unsweetened shredded coconut gives the filling its signature flavor
- 1.5 cups chopped pecans toasted and cooled
- a pinch fine sea salt balances the sweetness of the filling
For the Ganache and Decoration
- 12 oz dark chocolate good-quality (60–70% cacao), finely chopped
- 1.5 cups heavy whipping cream provides a smooth texture
- 3 tablespoon unsalted butter at room temperature
- 1 teaspoon pure vanilla extract ties together the flavor profile beautifully
- a pinch fine sea salt enhances the richness of the ganache
- 0.5 cup chopped pecans lightly toasted, for topping and texture
- 0.25 cup unsweetened shredded coconut lightly toasted
- 2 tablespoon gold sanding sugar or edible gold glitter
- 2 oz dark chocolate curls or shavings from a chocolate bar
- whole pecan halves optional, for decorating the top
- extra coconut flakes optional, for dramatic edges
- butter or nonstick spray for preparing the pans
- 2 tablespoon cocoa powder for dusting the pans
- parchment paper rounds cut to fit pan bottoms
Instructions
Step-by-Step Instructions
- Prepare the Pans: Lightly grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with rounds of parchment paper, ensuring they fit snugly. Grease the parchment as well, then dust the insides with cocoa powder.
- Mix the Dry Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine sea salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, neutral oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and mix on low speed until combined.
- Incorporate Hot Coffee: Gradually whisk in the hot strong coffee to the batter until it reaches a thin, pourable consistency. Divide the batter evenly among the prepared cake pans.
- Bake the Cake Layers: Place the pans in the preheated oven and bake for 22–28 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
- Cool the Cake Layers: Once baked, remove the pans from the oven and allow them to cool for 10–15 minutes. Invert the cakes onto wire racks and let them cool completely.
- Toast the Nuts and Coconut: Lower the oven temperature to 325°F (165°C). Spread the chopped pecans on a sheet pan and toast for 6–8 minutes. In the same oven, toast the shredded coconut for 4–6 minutes.
- Prepare the Coconut-Pecan Filling: In a saucepan, whisk together the evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened. Stir in butter, vanilla, salt, toasted coconut, and pecans, and let cool.
- Make the Ganache: Place the finely chopped dark chocolate in a heatproof bowl. Heat the cream until just simmering, then pour it over the chocolate. Stir in the butter and vanilla until smooth.
- Level the Cake Layers: Once cooled, use a serrated knife to level the layers if necessary. Place one layer on a cake board, cut side up.
- Assemble the Cake: Spread a dollop of ganache on the first layer to help the filling stick. Add half of the coconut-pecan filling, then place the second layer on top and repeat the process.
- Crumb Coat the Cake: Spread a thin layer of ganache around the cake to seal in crumbs. Refrigerate for 20–30 minutes until set.
- Final Ganache Layer: Apply a thicker layer of ganache on the top and sides of the cake. Smooth out with a bench scraper and chill for an additional 10–15 minutes.
- Decorate the Cake: Toss the toasted pecans and coconut with gold sanding sugar and gently press this mixture around the bottom of the cake. Decorate the top with whole pecan halves and dark chocolate curls.
- Chill and Serve: Chill the completed cake for at least 1 hour before slicing. Use a knife dipped in hot water for clean cuts.
Leave a Reply