Why German Chocolate Celebration Cake? This cake is made for celebrating! You start with four 6 inch fudge cake layers, caramel coconut filling, a whipped chocolate frosting, chocolate ganache, caramel, and all the trimmings.
I topped everything with a little toasted coconut, a bag of almond joy mix, homemade fudge donuts, and homemade chocolate bark. You can top this with anything. I think next time I may try for a chocolate mocha cake next time.
These cake layers are so moist and really hold up well during decorating. This is a very time consuming design so I recommend baking the cake layers the day before and wrapping them with plastic wrap. If you keep them in the freezer it will help keep the crumbs at bay as well as retain the moisture.
- For the dry ingredients:
- 2 cups of AP flour
- 3/4 cup of dark cocoa
- 2 cups of granulated sugar
- 2 tsp of baking soda
- 2 tsp of baking powder
- 1/2 tsp of salt
- For the wet ingredients:
- 3 eggs room temp
- 1/3 cup of vegetable oil
- 1/2 cup of melted cooled butter
- 2 tbsp of vanilla extract
- 1 cup of hot coffee or water
- 1 cup of buttermilk room temp
- For the coconut filling:
- 1 cup of heavy cream
- 1 cup of shredded coconut
- 1 cup of brown sugar
- 1/2 stick of butter
- For the frosting:
- 2 sticks of unsalted butter
- 2 cups of powdered sugar
- 1/3 cup of cocoa powder
- 1/2 cup of melted and cooled dark chocolate (70% melted so nicely)
- 1 tbsp of vanilla extract
- 1/4 cup of heavy cream
- Preheat the oven to 350 degrees.
- Mix together all the dry ingredients and set to the side.
- Mix all the wet ingredients and slowly pour into the dry ingredients.
- I like to pour the dry ingredients into a mixer and pour the wet ingredients in while mixing on low.
- You can use three 8 inch pans or four 6 inch pans.
- Prepare the pans with cooking spray or butter.
- Bake the layers for 20-25 minutes or until the centers are set.
- Let the layers cool before wrapping and setting in the freezer.
- For the frosting:
- Whip the butter and sugar then add in the cocoa powder.
- Slowly pour in the melted chocolate and continue to whip.
- Add the vanilla and cream and turn up the mixer slightly.
- The frosting should be thick and smooth.
- For the filling:
- Over medium heat toast the coconut until slightly golden. Set to the side.
- Over medium high heat melt the butter and add the brown sugar.
- Whisk until thick and bubbly.
- Lower the heat and slowly add in the cream.
- Whisk until incorporated.
- Turn to low and add in the coconut.
- To assemble:
- Spread the coconut filling on each layer then spread a thin coat of frosting over the stacked layers.
- Put in the fridge for 30 minutes to set.
- Use the remaining frosting to finish icing the cake.
- Decorate any way you like.
- I used caramel and ganache to drizzle over the top and finished with the remaining coconut.
I’m really excited to try and take my cakes to the next level! Next time you have something to celebrate try out this German Chocolate Celebration Cake! I hope you enjoy!
