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Elegant German Chocolate Glitzertorte

Decadent Elegant German Chocolate Glitzertorte for Any Celebration

This Elegant German Chocolate Glitzertorte is a show-stopping dessert featuring rich chocolate layers and a luscious coconut-pecan filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Course Desserts
Cuisine German
Servings 12 slices
Calories 500 kcal

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.

Notes

For best results, ensure all ingredients are at room temperature. Using high-quality chocolate is crucial for flavor. Allow sufficient cooling time and don't skip the crumb coat for a professional finish.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 65gProtein: 6gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 210mgPotassium: 250mgFiber: 3gSugar: 40gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg
Keyword celebration cake, chocolate cake, coconut-pecan filling, dessert, Elegant German Chocolate Glitzertorte, Ganache
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