As I stepped into the kitchen, the aroma of freshly brewed coffee wafted through the air, colliding with the sweet scents of baking cocoa. It was the perfect prelude to crafting my show-stopping elegant German chocolate glitzertorte. This recipe is not just a cake; it’s an experience that transforms any gathering into a celebration. With its rich layers of chocolate and a luscious coconut-pecan filling, this cake is sure to steal the spotlight. What's even better? It’s surprisingly quick to whip up, perfect for those of us who crave homemade delights without sacrificing precious time. Plus, it’s a delightful crowd-pleaser that’ll have your guests asking for seconds. Are you ready to elevate your baking game and impress with this stunning dessert? Let’s dive in!
Why is this cake so special?
Decadent, Irresistible Flavor: The blend of rich dark chocolate with a luxurious coconut-pecan filling creates a taste explosion you'll crave again and again.
Stunning Presentation: The gold sanding sugar and dark chocolate curls make this dessert not just delicious but a beautiful centerpiece for any occasion.
Quick and Simple: Although it appears fancy, the steps are easy to follow, making it achievable for bakers of all levels.
Versatile Delight: Whether it's a birthday, holiday, or just a Tuesday, this Elegant German Chocolate Glitzertorte fits any celebration perfectly.
Crowd Favorite: Prepare to impress your family and friends; they won't be able to resist coming back for a slice! Want to explore more delightful desserts? Check out our section on easy chocolate cakes for more inspiration!
Elegant German Chocolate Glitzertorte Ingredients
For the Cake
• All-purpose flour – 2 cups (260 g) creates a sturdy base for the cake.
• Granulated sugar – 1 ¾ cups (350 g) adds sweetness and moisture.
• Unsweetened cocoa powder – ¾ cup (75 g) contributes rich chocolate flavor, preferably Dutch-process for deeper color.
• Baking powder – 1 ½ teaspoon helps the cake rise beautifully.
• Baking soda – 1 ½ teaspoon enhances the leavening for a lighter texture.
• Fine sea salt – 1 teaspoon balances the sweetness.
• Large eggs – 2, at room temperature, provide structure and richness.
• Buttermilk – 1 cup (240 ml), also at room temperature, ensures tenderness.
• Neutral oil – ½ cup (120 ml) keeps the cake moist; can use canola, sunflower, or light vegetable oil.
• Pure vanilla extract – 2 teaspoon infuses a warm flavor into the batter.
• Hot strong coffee – 1 cup (240 ml) intensifies the chocolate flavor, can substitute with hot water if needed.
For the Coconut-Pecan Filling
• Evaporated milk – 1 cup (240 ml), not sweetened condensed, adds creaminess.
• Granulated sugar – 1 cup (200 g) sweetens the filling.
• Large egg yolks – 3, at room temperature, thicken the mixture perfectly.
• Unsalted butter – ½ cup (115 g), cut into cubes, enriches the filling.
• Pure vanilla extract – 1 teaspoon brings warmth to the filling.
• Unsweetened shredded coconut – 1 ½ cups (120 g) gives delightful texture.
• Chopped pecans – 1 ½ cups (150 g), toasted and cooled, adds crunch and flavor.
• Fine sea salt – A pinch (about ⅛ tsp) enhances overall flavors.
For the Ganache and Decoration
• Good-quality dark chocolate – 12 oz (340 g), finely chopped, creates a lusciously smooth ganache.
• Heavy whipping cream – 1 ½ cups (360 ml) combines with chocolate for richness.
• Unsalted butter – 3 tablespoon (45 g), at room temperature, adds a nice sheen to the ganache.
• Pure vanilla extract – 1 teaspoon enhances the chocolate flavor in the ganache.
• Fine sea salt – A pinch balances the sweetness in ganache.
• Chopped pecans – ½ cup (60 g), lightly toasted, for garnishing the cake.
• Unsweetened shredded coconut – ¼ cup (20 g), lightly toasted, adds visual appeal.
• Gold sanding sugar or edible gold glitter/sparkle dust – 2 tablespoon elevates the cake’s glamour.
• Dark chocolate curls or shavings – From 2 oz (55 g) bar of dark chocolate, for a fancy touch.
• Optional: whole pecan halves – For an elegant topping.
• Optional: extra coconut flakes – For a dramatic finish.
• Butter or nonstick spray – To grease the pans.
• Cocoa powder – 2 tablespoon for dusting the pans and adding flavor.
• Parchment paper – Round cuts to fit the bottom of the pans for easy release.
This Elegant German Chocolate Glitzertorte embodies indulgence in every layer, guaranteed to leave a lasting impression on your taste buds!
Step‑by‑Step Instructions for Elegant German Chocolate Glitzertorte
Step 1: Prepare Cake Pans
Begin by preparing three 8-inch round cake pans. Lightly grease the pans with butter or nonstick spray, then line the bottoms with parchment paper. Grease the paper as well, followed by dusting the interiors with cocoa powder to prevent sticking. Set these aside as you prepare the batter.
Step 2: Preheat and Mix 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 until well combined. The mixture should have a uniform color with no lumps, indicating it’s ready for the wet ingredients.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, neutral oil, and pure vanilla extract until smooth and fully blended. Gradually pour this wet mixture into the dry ingredients, using a spatula or wooden spoon to mix until just combined. Slowly whisk in the hot coffee, ensuring the batter becomes smooth and thin.
Step 4: Bake the Cake Layers
Divide the prepared batter evenly among the three cake pans. Place them in the preheated oven and bake for 22 to 28 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs. Once baked, cool the layers in the pans for 10 to 15 minutes before inverting them onto wire racks to cool completely.
Step 5: Toast Pecans and Coconut
As the cake layers cool, lower the oven temperature to 325°F (165°C). Spread the pecans on a baking sheet and toast them in the oven for 6 to 8 minutes or until fragrant. Afterward, add the shredded coconut to another tray and toast for 4 to 6 minutes until golden brown. Allow both to cool while you prepare the filling.
Step 6: Make Coconut-Pecan Filling
In a saucepan, combine evaporated milk, granulated sugar, and egg yolks, whisking until smooth. Cook over medium heat, stirring constantly until the mixture thickens, which should take about 8 to 12 minutes. Once thickened, off the heat, stir in the cubed butter, vanilla extract, pinch of salt, coconut, and toasted pecans. Transfer to the fridge to chill for 30 to 45 minutes until spreadable.
Step 7: Prepare Ganache
For the ganache, place the finely chopped chocolate in a bowl. Heat the heavy cream until it simmers, then pour it over the chocolate. Let it sit for 3 to 4 minutes before stirring in the room temperature butter, vanilla, and a pinch of salt. Mix until the ganache is smooth, then set it aside to thicken to a soft-butter consistency.
Step 8: Assemble the Torte
Once the cake layers are completely cooled, level them if necessary. On a cake board or serving plate, place one layer cut-side up. Spread a dollop of ganache over the layer, followed by a thin barrier of ganache, then add half of the prepared coconut-pecan filling. Top with the second layer, repeating the process, and place the third layer upside down for a flat top.
Step 9: Crumb Coat the Cake
Spread a thin layer of ganache all over the outside of the cake, ensuring to seal in any crumbs. This crumb coat helps give a smooth finish. Refrigerate the cake for 20 to 30 minutes to allow the ganache to set before applying the final layer.
Step 10: Final Ganache Layer
Once the crumb coat is set, pour the remaining ganache over the torte, smoothing it over the sides and top to achieve a glossy finish. Place the cake back in the refrigerator briefly until the ganache becomes tacky to the touch.
Step 11: Decorate the Torte
In a small bowl, toss the extra toasted pecans and coconut with gold sanding sugar. Gently press this mixture around the lower sides of the cake for an elegant touch. Finish decorating the top with whole pecan halves and dark chocolate curls, and lightly dust with additional gold for a truly stunning presentation.
Step 12: Chill and Serve
Chill the finished Elegant German Chocolate Glitzertorte for at least 1 hour before slicing. For neat cutting, dip a knife in hot water, wipe it dry, and slice straight down, cleaning the knife between cuts for perfectly clean slices. Enjoy the delightful layers with your friends and family!
Expert Tips for Elegant German Chocolate Glitzertorte
Use Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature for a smoother batter and more tender cake.
Measure Accurately: Spoon and level your flour; too much can lead to a dry cake. Use a kitchen scale if possible for precise measurements.
Check Doneness Early: Start checking your cake layers a few minutes before the recommended bake time. Every oven is unique, and overbaking can lead to a dry torte.
Chill Between Steps: Allow your ganache to cool to a soft-butter consistency before frosting the cake. This will ensure a smooth, shiny finish on your Elegant German Chocolate Glitzertorte.
Don’t Skip the Crumb Coat: This step helps lock in crumbs and provide a smooth surface for the final ganache layer—don’t rush it!
Presentation Matters: For a stunning final touch, sprinkle extra toasted coconut and gold sanding sugar around the base of the cake for that extra wow factor!
How to Store and Freeze Elegant German Chocolate Glitzertorte
Room Temperature: Keep the torte covered at room temperature for up to 3 days. Storing it in an airtight container will help maintain its freshness without compromising its luscious layers.
Fridge: If you need to store the torte longer, refrigerate it for up to a week. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist and avoid absorbing other odors.
Freezer: For long-term storage, you can freeze slices of the Elegant German Chocolate Glitzertorte. Wrap each slice individually in plastic wrap and place them in a freezer bag. It can be frozen for up to 2 months.
Reheating: Thaw the torte in the fridge overnight before serving. For a touch of warmth, you can microwave individual slices for about 10-15 seconds, ensuring a delightful, gooey texture once again!
Elegant German Chocolate Glitzertorte Variations
Feel free to let your creativity shine by customizing this cake with these exciting twists!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version that doesn’t compromise on taste.
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Dairy-Free: Use almond milk in place of buttermilk and coconut cream for the ganache. You'll create a cake that's just as luscious but free from dairy.
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Nut-Free: Skip the pecans entirely or swap them for sunflower seeds for a crunch without the nuts. This tweak is perfect for those with allergies.
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Banana Touch: Add mashed ripe bananas to the cake batter for a subtly sweet flavor and extra moisture. It adds a lovely depth to the chocolate richness.
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Spicy Kick: Incorporate a pinch of cayenne pepper or espresso powder into the ganache for an intriguing and delightful heat that complements the chocolate beautifully.
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Fruit Filling: Layer fresh raspberries or sliced strawberries between the cake layers for a fruity freshness to balance the rich chocolate. It’s a delightful surprise in every slice.
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Layered Cheesecake: Create a cheesecake layer by mixing cream cheese with some sugar and vanilla, then pour it into one of the pans before adding the cake batter. Indulgent and creamy!
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Caramel Drizzle: Finish with a warm caramel sauce drizzled over the top before serving. It's an easy yet luxurious tweak that will have everyone swooning.
Don't forget, if you're excited about exploring even more indulgent desserts, check out our section on easy chocolate cakes or discover tips on how to perfect your baking skills in our expert guide to cake baking!
What to Serve with Elegant German Chocolate Glitzertorte
Elevate your dessert experience by pairing this show-stopping cake with delightful sides and beverages that perfectly complement its rich flavors.
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Fresh Berries: The tartness of ripe raspberries or strawberries cuts through the sweetness, enhancing each bite. Their vibrant color also adds a stunning visual appeal.
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Vanilla Ice Cream: The creaminess of vanilla ice cream offers a delightful contrast to the cake’s rich texture while bringing a cooling effect to the palate.
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Coffee: A cup of freshly brewed coffee ties beautifully with the warm notes of chocolate, deepening the overall flavor experience while providing a comforting warmth.
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Coconut Whipped Cream: Light and airy, this whipped cream mirrors the cake’s coconut elements, adding a refreshing layer of texture and flavor that’s simply divine.
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Chocolate Ganache Tart: For the chocoholics at your gathering, a classy chocolate ganache tart echoes the luxurious chocolate notes in the torte while being an elegant addition to the dessert table.
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Sparkling Wine: Celebrate with bubbly! A glass of sparkling wine adds a festive touch to any gathering, offering a light, effervescent lift alongside each decadent bite.
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Toasted Coconut Macaroons: Crispy on the outside and soft inside, these delightful treats echo the coconut flavors in the torte, making a perfect pairing for a sweet tooth.
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Nutty Biscotti: Crunchy biscotti with hints of almond or hazelnut serve as a delightful snack alongside your torte, creating a cozy, coffeehouse vibe at home.
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Caramel Sauce Drizzle: A rich drizzle of homemade caramel sauce over the torte brings a decadent twist, enhancing the dessert's overall flavor and richness.
Make Ahead Options
These Elegant German Chocolate Glitzertorte layers are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 24 hours in advance; simply bake and cool as directed, then wrap each layer in plastic wrap and refrigerate. The coconut-pecan filling can also be made ahead, as it will keep well in the fridge for up to 3 days. When you're ready to assemble, let the layers sit at room temperature for a bit before spreading the filling and ganache for easy handling. This way, you'll enjoy a beautiful and scrumptious dessert with minimal effort on the day you plan to serve it!
Elegant German Chocolate Glitzertorte Recipe FAQs
What is the best way to select ripe ingredients for this recipe?
Absolutely! For the best results in your Elegant German Chocolate Glitzertorte, choose large eggs that are at room temperature; they should feel smooth and have a consistent weight without any cracks. When selecting your buttermilk, check the expiration date, and for the pecans, look for ones that are fresh and fragrant with no dark spots.
How should I store leftovers of the torte?
Very! To keep your torte fresh, cover it with plastic wrap or place it in an airtight container. At room temperature, it’s good for about 3 days. If you have leftovers, you can refrigerate them for up to a week, helping to keep that delicious flavor and moisture intact.
Can I freeze the Elegant German Chocolate Glitzertorte?
Of course! Freezing is a great option. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer bag. The torte can be frozen for up to 2 months. When you're ready to enjoy it again, thaw the slices in the fridge overnight. If you want a warm, gooey experience, microwave for about 10-15 seconds before serving.
What should I do if the cake layers aren’t rising properly?
Don't worry! If your cake layers aren't rising as they should, check your baking powder and baking soda for freshness—they should be replaced every six months for optimal leavening. Moreover, make sure you’re not over-mixing the batter; mix just until combined to keep it light and airy.
Are there any dietary considerations for pets or allergies?
Certainly! Keep in mind that this torte contains eggs, milk, and nuts (pecans), which are common allergens. Ensure you communicate these ingredients clearly when serving to others, especially those with allergies. Additionally, this cake is not suitable for pets due to chocolate, which can be harmful to them.
Is there a way to make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour blend instead of standard all-purpose flour. Just make sure to check that all other ingredients, including baking powder and cocoa powder, are gluten-free. It’s a simple swap that'll keep your Elegant German Chocolate Glitzertorte deliciously moist and flavorful without any gluten!
Indulge in Elegant German Chocolate Glitzertorte Bliss
Equipment
- Oven
- Mixing bowls
- Whisk
- Spatula
- cake pans
- Saucepan
- Cooling Racks
- Serving plate
Ingredients
For the Cake
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder preferably Dutch-process
- 1.5 teaspoon Baking powder
- 1.5 teaspoon Baking soda
- 1 teaspoon Fine sea salt
- 2 Large eggs at room temperature
- 1 cup Buttermilk at room temperature
- 0.5 cup Neutral oil can use canola, sunflower, or light vegetable oil
- 2 teaspoon Pure vanilla extract
- 1 cup Hot strong coffee can substitute with hot water if needed
For the Coconut-Pecan Filling
- 1 cup Evaporated milk not sweetened condensed
- 1 cup Granulated sugar
- 3 Large egg yolks at 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
- a pinch Fine sea salt about ⅛ tsp
For the Ganache and Decoration
- 12 oz Good-quality dark chocolate finely chopped
- 1.5 cups Heavy whipping cream
- 3 tablespoon Unsalted butter at room temperature
- 1 teaspoon Pure vanilla extract
- a pinch Fine sea salt
- 0.5 cup Chopped pecans lightly toasted
- 0.25 cup Unsweetened shredded coconut lightly toasted
- 2 tablespoon Gold sanding sugar or edible gold glitter/sparkle dust
- 2 oz Dark chocolate curls or shavings from a bar
- Optional: whole pecan halves for an elegant topping
- Optional: extra coconut flakes for a dramatic finish
- Butter or nonstick spray to grease the pans
- 2 tablespoon Cocoa powder for dusting the pans
- Parchment paper round cuts to fit the bottom of the pans
Instructions
Step-by-Step Instructions
- Prepare Cake Pans: Begin by preparing three 8-inch round cake pans. Lightly grease the pans with butter or nonstick spray, then line the bottoms with parchment paper. Grease the paper as well, followed by dusting the interiors with cocoa powder to prevent sticking. Set these aside as you prepare the batter.
- Preheat and Mix 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 until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, neutral oil, and pure vanilla extract until smooth and fully blended. Gradually pour this wet mixture into the dry ingredients.
- Bake the Cake Layers: Divide the prepared batter evenly among the three cake pans. Place them in the preheated oven and bake for 22 to 28 minutes. To check for doneness, insert a toothpick into the center.
- Toast Pecans and Coconut: As the cake layers cool, lower the oven temperature. Spread the pecans on a baking sheet and toast them until fragrant. Afterward, toast the shredded coconut until golden brown.
- Make Coconut-Pecan Filling: In a saucepan, combine evaporated milk, granulated sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens. Stir in the cubed butter, vanilla extract, pinch of salt, coconut, and toasted pecans.
- Prepare Ganache: Place the finely chopped chocolate in a bowl. Heat the heavy cream until it simmers, then pour it over the chocolate. Let it sit before stirring in the butter, vanilla, and a pinch of salt.
- Assemble the Torte: Once the cake layers are completely cooled, level them if necessary. Spread ganache over the first layer, add half of the filling, and repeat with the second layer. Place the third layer upside down.
- Crumb Coat the Cake: Spread a thin layer of ganache all over the outside of the cake, sealing in any crumbs. Refrigerate the cake for 20 to 30 minutes to allow the ganache to set.
- Final Ganache Layer: Once the crumb coat is set, pour the remaining ganache over the torte, smoothing it over to achieve a glossy finish.
- Decorate the Torte: Toss the extra toasted pecans and coconut with gold sanding sugar. Gently press this mixture around the cake and finish decorating the top with whole pecan halves.
- Chill and Serve: Chill the finished torte for at least 1 hour before slicing. Enjoy the delightful layers with your friends and family!
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