As I unwrapped the last piece of a store-bought cake, a thought struck me—there has to be something more glamorous and fulfilling than this. Enter the Elegant German Chocolate Glitzertorte. This stunning cake not only elevates your dessert game but also brings the joy of baking alive in your kitchen. With its fluffy layers of rich chocolate cake, decadent coconut-pecan filling, and a lusciously glossy ganache, it’s a true crowd-pleaser. Plus, this recipe is great for special occasions, making it a perfect option for impressing friends and family while also allowing you to indulge in your creative side. Are you ready to dive into a baking adventure that will dazzle your senses and leave everyone wanting more? Let’s get started!
Why is Glitzertorte so special?
Decadence and Elegance: This Glitzertorte is a showstopper with layers of indulgent chocolate cake, velvety coconut-pecan filling, and a glossy dark chocolate ganache that creates a stunning centerpiece for any gathering.
Impressive Yet Easy: Though it looks extravagant, the steps are clear and manageable, making it suitable for both novice and seasoned bakers. With a bit of patience, you’ll achieve bakery-quality results right at home!
Versatile Celebration Cake: Whether it’s a birthday, anniversary, or just a sweet treat, this cake fits every occasion and is sure to impress. You can even customize decorations using extra coconut flakes or delicious toppings.
Crowd-Pleasing Delight: Rich flavors and delightful textures mean this dessert is bound to please all palates, making it a family favorite. Get ready for seconds!
Glitzertorte Ingredients
• Here’s everything you need for the perfect Glitzertorte—let’s elevate your baking game!
For the Cake
- All-purpose flour – 2 cups (260 g); spoon and level to ensure the right texture.
- Granulated sugar – 1 ¾ cups (350 g); adds sweetness and moisture to the cake.
- Unsweetened cocoa powder – ¾ cup (75 g); Dutch-process cocoa is preferred for a deeper chocolate flavor.
- Baking powder – 1 ½ tsp; helps the cake rise beautifully.
- Baking soda – 1 ½ tsp; enhances the cake’s leavening and color.
- Fine sea salt – 1 tsp; balances sweetness and enhances flavors.
- Large eggs – 2, room temperature; contribute to the cake's structure and richness.
- Buttermilk – 1 cup (240 ml), room temperature; creates a tender crumb and adds moisture.
- Neutral oil – ½ cup (120 ml); like canola, for a moist texture.
- Pure vanilla extract – 2 tsp; adds aromatic flavor to your cake.
- Hot strong coffee – 1 cup (240 ml); intensifies the chocolate flavor, but hot water works too.
For the Classic Coconut-Pecan Filling
- Evaporated milk – 1 cup (240 ml); not sweetened condensed, for the right consistency.
- Granulated sugar – 1 cup (200 g); sweetens the filling and helps it thicken.
- Large egg yolks – 3, room temperature; enrich the filling and create a creamy texture.
- Unsalted butter – ½ cup (115 g), cut into cubes; adds richness and smoothness.
- Pure vanilla extract – 1 tsp; enhances the flavor profile of the filling.
- Unsweetened shredded coconut – 1 ½ cups (120 g); provides wonderful texture and flavor.
- Chopped pecans – 1 ½ cups (150 g), toasted and cooled; add a delightful crunch.
- Pinch of fine sea salt – about ⅛ tsp; enhances all the flavors!
For the Dark Chocolate Glossy Ganache Frosting
- Good-quality dark chocolate – 12 oz (340 g); look for 60–70% cacao for rich flavor, finely chopped.
- Heavy whipping cream – 1 ½ cups (360 ml); creates a luscious, smooth ganache.
- Unsalted butter – 3 tablespoon (45 g), room temperature; helps with glossy texture.
- Pure vanilla extract – 1 tsp; adds flavor depth to the ganache.
- Pinch of fine sea salt; balances the sweetness of the ganache.
For the “Glitz” Decoration
- Chopped pecans – ½ cup (60 g), lightly toasted; adds a gorgeous topping and crunch.
- Unsweetened shredded coconut – ¼ cup (20 g), lightly toasted; gives a touch of elegance.
- Gold sanding sugar – 2 tbsp; for that sparkling finish, or use edible gold glitter!
- Dark chocolate curls – from a 2 oz (55 g) bar of dark chocolate; perfect for garnish.
- Optional: whole pecan halves for the top; a lovely finishing touch.
- Optional: extra coconut flakes for dramatic edges; customizable for your style!
For Preparing the Pans
- Butter or nonstick spray; to prevent sticking.
- Cocoa powder – 2 tablespoon for dusting pans; adds a rich undertone without added flavors.
- Parchment paper; cut to fit pan bottoms for easy removal.
Step‑by‑Step Instructions for Glitzertorte
Step 1: Prepare the Cake Pans
Lightly grease three 8-inch round cake pans using butter or nonstick spray. Line the bottoms with parchment paper for easy removal, then grease the parchment as well. Dust the pans with cocoa powder, gently tapping out any excess. This preparation sets the stage for a perfect baking experience with your Glitzertorte.
Step 2: Mix the Dry Ingredients
Preheat your oven to 350°F (175°C) while you gather your ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine sea salt. Mix until no streaks remain, ensuring a well-blended dry base for your Glitzertorte that’s ready to combine with the wet ingredients.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the room-temperature eggs, buttermilk, neutral oil, and vanilla extract until smooth and creamy. Pour this wet mixture into the dry ingredients and stir until just combined. Gradually incorporate the hot coffee into the batter until it becomes thin and pourable, rich in chocolate flavor.
Step 4: Bake the Cake Layers
Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the layers cool in the pans for 10–15 minutes before carefully inverting them onto wire racks to cool completely.
Step 5: Toast the Pecans and Coconut
Lower the oven temperature to 325°F (165°C). Spread the chopped pecans evenly on a baking sheet and toast for 6–8 minutes, or until they are fragrant. In the same oven, spread the shredded coconut and toast for 4–6 minutes, stirring frequently until golden. Allow both ingredients to cool entirely before using them in the filling.
Step 6: Make the Coconut-Pecan Filling
In a medium saucepan, whisk together the evaporated milk, granulated sugar, and egg yolks over medium heat. Stir constantly for 8–12 minutes, until the mixture thickens. Once thickened, remove from heat and stir in the vanilla extract, pinch of salt, shredded coconut, and toasted pecans. Allow the filling to cool to room temperature, then chill for 30–45 minutes.
Step 7: Prepare the Ganache Frosting
Place the chopped dark chocolate in a heatproof bowl. Heat the heavy whipping cream in a saucepan until just simmering, then pour it over the chocolate. Let it sit for 3–4 minutes before stirring in the room-temperature butter, vanilla extract, and a pinch of salt. Mix until smooth, then let it rest at room temperature until it thickens to a spreadable consistency.
Step 8: Assemble the Cake
Level the cooled cake layers if necessary. Place the first layer on a cake board and spread a dollop of ganache on top, followed by half of the chilled coconut-pecan filling. Add the second layer and repeat the process with ganache and the remaining filling. Top with the third layer, ensuring the bottom side is facing up for a flatter surface.
Step 9: Apply the Crumb Coat
Using a spatula, apply a thin layer of ganache over the entire cake to seal in crumbs. Refrigerate for 20–30 minutes until the crumb coat sets, ensuring a clean and smooth final layer once the frosting is applied for your elegant Glitzertorte.
Step 10: Frost the Cake
After the crumb coat has firmed, spread a thicker layer of ganache over the top and sides of the cake using a spatula. Smooth the sides with a bench scraper for a polished finish. Chill briefly until tacky, making it easier to apply decorations without them sinking or sliding.
Step 11: Decorate the Glitzertorte
Toss the extra toasted pecans and coconut with gold sanding sugar or edible glitter. Gently press this mixture around the lower 1–2 inches of the cake for a glamorous touch. Finish by arranging chocolate curls and pieces of pecans on top, lightly dusting with additional gold for that sparkly effect.
Step 12: Chill and Serve
Refrigerate the completed Glitzertorte for at least 1 hour to set the ganache before slicing. For clean cuts, dip a sharp knife in hot water, wipe it dry, and slice straight down to reveal the stunning layers of this decadent cake.
Make Ahead Options
Preparing the Elegant German Chocolate Glitzertorte ahead of time is a breeze and perfect for busy home cooks! You can bake the cake layers up to 3 days in advance; just wrap them tightly in plastic wrap and refrigerate to maintain their moisture. The coconut-pecan filling can also be made 24 hours ahead, allowing the flavors to meld beautifully—simply store it in an airtight container in the fridge. For the ganache frosting, it can be prepared and kept at room temperature for up to 2 days before assembling. When you’re ready to serve, just assemble and frost the cake as directed, and you'll have a show-stopping dessert with minimal effort!
What to Serve with Elegant German Chocolate Glitzertorte?
Imagine the joy of indulging in a rich, velvety slice of cake paired with complementary flavors, textures, and aromas that dance on your palate.
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Creamy Vanilla Ice Cream: The cool creaminess of vanilla ice cream creates a perfect contrast to the rich layers of your Glitzertorte, making each bite even more delightful.
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Fresh Berries Medley: A mix of raspberries, strawberries, and blueberries brings a fresh tartness that balances the sweetness of the cake, making it a refreshing choice.
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Chocolate Ganache Drizzle: Elevate your serving by adding a warm drizzle of chocolate ganache on the plate. It amplifies the chocolate experience for true chocolate lovers!
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Sweetened Whipped Cream: Light and airy, a dollop of sweetened whipped cream pairs wonderfully and adds a luxurious texture to each delicious bite.
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Nutty Coffee Brew: A steaming cup of coffee enhances the cake’s chocolate flavor, allowing your taste buds to savor each note in harmony.
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Coconut Macaroons: Celebrate the coconut flavor in the cake by serving crispy coconut macaroons on the side; they provide crunchy texture and sweetness to contrast the cake's richness.
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Sparkling Water with Lime: Detoxify your palate between bites with refreshing sparkling water spiked with lime, offering both hydration and zest.
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Chocolate-Covered Strawberries: These elegant treats will complement the cake beautifully; their lusciousness adds an extra touch of decadence to your dessert spread.
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Pecan Pie Bars: Continue the pecan theme with sweet pecan pie bars that introduce a buttery, chewy texture to your dessert ensemble, making for a delightful variety.
Glitzertorte Variations & Substitutions
Feel free to make this Glitzertorte your own with these fun and delicious twists that will awaken your creativity!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delightful, inclusive treat.
- Dairy-Free: Replace buttermilk with almond or oat milk combined with a tablespoon of lemon juice for a vegan-friendly option.
- Nut-Free: Use sunflower seeds instead of pecans in both the filling and decoration to maintain the rich, nutty flavor without the nuts.
- Flavor Boost: Add a splash of coconut extract to the filling for an extra layer of tropical flair; it pairs beautifully with chocolate!
- Chocolate Lovers: Incorporate chocolate chips into the cake batter for added gooey goodness throughout the layers, creating an even richer dessert.
- Spice It Up: Add a pinch of cinnamon or espresso powder to the batter to enhance the chocolate flavor with warmth and depth.
- Boozy Delight: For an adults-only twist, mix a tablespoon of rum or bourbon into the ganache for a sophisticated flavor that elevates every slice.
- Fruit Variation: Layer in some fresh raspberries or cherries between the cake layers for a burst of fruity flavor that contrasts with the richness of the chocolate.
With these variations, your baking adventure becomes a canvas for exploration and personal touch. Whether you’re preparing it for a gathering or a cozy night in, your customized Glitzertorte will surely be a showstopper!
How to Store and Freeze Glitzertorte
Room Temperature: If you have leftover Glitzertorte, store it in an airtight container at room temperature for up to 2 days. This will keep the cake moist and delicious.
Fridge: To extend the life of your Glitzertorte, refrigerate it in an airtight container, where it will stay fresh for up to 5 days. Be sure to bring it back to room temperature before serving for the best flavor.
Freezer: For longer storage, freeze your Glitzertorte. Wrap each layer tightly in plastic wrap and then foil, ensuring no air enters. Properly stored, it can last up to 3 months in the freezer.
Reheating: For a delightful treat, let your frozen Glitzertorte thaw in the fridge overnight before serving. If desired, you can gently warm individual slices in the microwave for about 10-15 seconds. Enjoy the layers of delight!
Expert Tips for Glitzertorte
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Room Temperature Ingredients: Use eggs and buttermilk at room temperature to create a smoother batter, ensuring your Glitzertorte rises beautifully.
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Don't Overmix: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
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Use Hot Coffee: Incorporating hot coffee enhances the chocolate flavor deeply. It should be hot enough to slightly steam but not boiling when added to the batter.
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Cool Completely: Allow the cake layers to cool completely before assembling. If they're warm, the ganache may melt, leading to a messy finish.
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Crumb Coat Essential: Don’t skip the crumb coat! A thin layer of ganache helps seal crumbs and creates a smooth canvas for the final frosting.
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Chill for Clean Slices: Before slicing your Glitzertorte, chill it in the fridge for at least an hour. This helps the ganache set and makes cutting easier for beautiful layers.
Elegant German Chocolate Glitzertorte Recipe FAQs
Which cocoa powder should I choose for the Glitzertorte?
Absolutely! For the best results, I recommend using unsweetened Dutch-process cocoa powder. It gives a deeper chocolate flavor and richer color to your cake, elevating the overall taste of this elegant Glitzertorte. Regular unsweetened cocoa powder can be used too, but Dutch-process is definitely my favorite!
How long can I store leftover Glitzertorte?
You can store leftover Glitzertorte in an airtight container at room temperature for up to 2 days, which keeps the cake nice and moist. If you'd like to extend its freshness, refrigerate it for up to 5 days. Just remember to bring it back to room temperature before serving for the best flavor experience!
Can I freeze Glitzertorte, and how do I do it?
Yes, you can freeze your Glitzertorte! To do this, wrap each layer tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Ensure there’s no air inside the wrap. Properly stored, the Glitzertorte can last up to 3 months in the freezer. When you’re ready to enjoy it, simply thaw it in the fridge overnight, and it will be ready for serving!
What should I do if the ganache is too runny?
If your ganache turns out runny, don’t worry! Let it sit at room temperature for a while to thicken further. Alternatively, you can reheat it gently over low heat or in the microwave in 5-second increments until it’s warm, then stir in a little more chopped chocolate. This will help in achieving the perfectly smooth, spreadable consistency for your elegant Glitzertorte.
Are there any dietary considerations I should keep in mind?
Absolutely! If you have guests with allergies, be cautious about the nuts in the recipe, especially the pecans. It’s also important to note that this cake contains dairy and eggs, which may not be suitable for those who are vegan or lactose intolerant. For a dairy-free version, try substituting the buttermilk with an alternative like almond milk mixed with a bit of vinegar or lemon juice, and use a vegan butter substitute.
Decadent Glitzertorte: Elevate Your Dessert Game Today
Equipment
- 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- Saucepan
- Baking sheet
Ingredients
For the Cake
- 2 cups all-purpose flour spoon and level to ensure the right texture.
- 1.75 cups granulated sugar adds sweetness and moisture.
- 0.75 cups unsweetened cocoa powder Dutch-process cocoa preferred.
- 1.5 teaspoon baking powder helps the cake rise.
- 1.5 teaspoon baking soda enhances leavening and color.
- 1 teaspoon fine sea salt balances sweetness.
- 2 large eggs room temperature.
- 1 cup buttermilk room temperature.
- 0.5 cup neutral oil such as canola.
- 2 teaspoon pure vanilla extract
- 1 cup hot strong coffee intensifies chocolate flavor.
For the Classic Coconut-Pecan Filling
- 1 cup evaporated milk not sweetened condensed.
- 1 cup granulated sugar sweetens and thickens.
- 3 large egg yolks room temperature.
- 0.5 cup unsalted butter cut into cubes.
- 1 teaspoon pure vanilla extract
- 1.5 cups unsweetened shredded coconut
- 1.5 cups chopped pecans toasted and cooled.
- 0.125 teaspoon fine sea salt pinch.
For the Dark Chocolate Glossy Ganache Frosting
- 12 oz good-quality dark chocolate 60–70% cacao.
- 1.5 cups heavy whipping cream
- 3 tablespoon unsalted butter room temperature.
- 1 teaspoon pure vanilla extract
- pinch of fine sea salt balances sweetness.
For the 'Glitz' Decoration
- 0.5 cup chopped pecans lightly toasted.
- 0.25 cup unsweetened shredded coconut lightly toasted.
- 2 tablespoon gold sanding sugar or edible gold glitter.
- 2 oz dark chocolate curls from a bar of dark chocolate.
- optional whole pecan halves for the top.
- optional extra coconut flakes for dramatic edges.
For Preparing the Pans
- butter or nonstick spray to prevent sticking.
- 2 tablespoon cocoa powder for dusting pans.
- parchment paper cut to fit pan bottoms.
Instructions
Step-by-Step Instructions
- Prepare the Cake Pans: Lightly grease three 8-inch round cake pans using butter or nonstick spray. Line the bottoms with parchment paper.
- Mix the Dry Ingredients: Preheat your oven to 350°F (175°C). Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Add to dry ingredients.
- Bake the Cake Layers: Divide the batter among the prepared pans. Bake for 22-28 minutes until a toothpick comes out clean.
- Toast the Pecans and Coconut: Lower oven to 325°F (165°C) and toast pecans for 6-8 minutes, and coconut for 4-6 minutes.
- Make the Coconut-Pecan Filling: Whisk together evaporated milk, sugar, and egg yolks over heat until thickened. Stir in coconut and pecans.
- Prepare the Ganache Frosting: Heat cream and pour over chocolate. Wait, then stir in butter and vanilla.
- Assemble the Cake: Level the cake layers, layer with ganache and coconut-pecan filling.
- Apply the Crumb Coat: Spread a thin layer of ganache around the entire cake.
- Frost the Cake: Spread a thicker ganache layer over the cake, smoothing the sides.
- Decorate the Glitzertorte: Toss pecans and coconut with sanding sugar or glitter. Press around the lower part of the cake.
- Chill and Serve: Refrigerate the completed Glitzertorte for at least 1 hour before slicing.
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