As I stood in my kitchen, the aroma of rich chocolate and freshly brewed coffee wafted through the air, instantly transporting me to a quaint German café. Today, I’m excited to share my recipe for Elegant German Chocolate Glitzertorte—a show-stopping dessert that combines layers of decadent chocolate cake with a luscious coconut-pecan filling, topped off with glossy ganache. What makes this cake truly special is its balance of flavors and textures, making it a delightful centerpiece for special gatherings or even a sweet indulgence on an ordinary day. With relatively quick prep time and crowd-pleasing appeal, this torte is ideal for those who crave the sophistication of a bakery treat without the hassle. Ready to make an unforgettable dessert that will charm any chocolate lover? Let’s dive into the delicious details!
Why is this torte a must-try?
Decadence at its Finest: The Elegant German Chocolate Glitzertorte layers rich chocolate cake with a delightful coconut-pecan filling, making it a truly lush experience.
Impressive Presentation: Topped with glossy ganache and sparkling gold decorations, this dessert is perfect for impressing guests at dinner parties or birthdays.
Simplicity in Crafting: Despite its regal look, the process remains manageable, allowing even budding bakers to shine.
Versatility: Enjoy this torte for any occasion—birthdays, holidays, or simply when you want to treat yourself! And if you're in the mood for something simpler, check out my Easy Chocolate Cake recipe.
Perfect for Sharing: With generous servings, it's an instant crowd-pleaser that’s bound to spark joy and compliments among family and friends!
Elegant German Chocolate Glitzertorte Ingredients
For the Chocolate Cake
• All-purpose flour – 2 cups (260 g), spooned and leveled, provides structure to the cake.
• Granulated sugar – 1 ¾ cups (350 g), sweetens the cake and contributes to its moist texture.
• Unsweetened cocoa powder – ¾ cup (75 g), preferably Dutch-process for a deeper color and richer flavor.
• Baking powder – 1 ½ tsp, helps the cake rise and become light.
• Baking soda – 1 ½ tsp, activates in the presence of acidity for leavening.
• Fine sea salt – 1 tsp, enhances flavor and balances sweetness.
• Large eggs – 2, at room temperature for better emulsion and rise.
• Buttermilk – 1 cup (240 ml), adds moisture and tanginess to the batter.
• Neutral oil – ½ cup (120 ml), helps keep the cake tender and moist.
• Pure vanilla extract – 2 tsp, infuses warm flavor and depth.
• Hot strong coffee – 1 cup (240 ml), intensifies the chocolate flavor, or substitute with hot water.
For the Coconut-Pecan Filling
• Evaporated milk – 1 cup (240 ml), provides creaminess without added sweetness.
• Granulated sugar – 1 cup (200 g), sweetens the filling.
• Large egg yolks – 3, at room temperature, enrich the filling and add color.
• Unsalted butter – ½ cup (115 g), added for richness and smooth texture.
• Pure vanilla extract – 1 tsp, adds depth of flavor to the filling.
• Unsweetened shredded coconut – 1 ½ cups (120 g), gives the filling texture and coconut flavor.
• Chopped pecans – 1 ½ cups (150 g), toasted and cooled for crunch and nuttiness.
• Fine sea salt – A pinch (about ⅛ tsp), enhances the flavor of the filling.
For the Ganache and Decoration
• Good-quality dark chocolate – 12 oz (340 g), finely chopped, for a glossy and rich ganache.
• Heavy whipping cream – 1 ½ cups (360 ml), helps to create the luxurious ganache texture.
• Unsalted butter – 3 tablespoon (45 g), at room temperature, contributes to the shine and smoothness of the ganache.
• Chopped pecans – ½ cup (60 g), lightly toasted for garnish, lending a delightful crunch.
• Unsweetened shredded coconut – ¼ cup (20 g), lightly toasted for added flavor and crunch.
• Gold sanding sugar or edible gold glitter/sparkle dust – 2 tbsp, adds a glamorous touch.
• Dark chocolate curls or shavings – From 2 oz (55 g) bar, to create a stunning presentation.
• Optional: whole pecan halves – For a decorative touch on the top.
• Optional: extra coconut flakes – For dramatic edges and added texture.
• Butter or nonstick spray – For greasing the pans.
• Cocoa powder – 2 tablespoon for dusting pans, preventing the cake from sticking.
• Parchment paper – Cut to fit the bottom of the pans, ensures easy removal after baking.
Enjoy crafting this Elegant German Chocolate Glitzertorte that’s bound to leave your taste buds dancing!
Step‑by‑Step Instructions for Elegant German Chocolate Glitzertorte
Step 1: Prepare the pans
Lightly grease three 8-inch round cake pans with butter or nonstick spray, ensuring every corner is covered. Line the bottoms with parchment paper rounds for easy release, and grease the parchment as well. Dust each pan with cocoa powder to prevent sticking, then set aside while the batter comes together.
Step 2: Make the chocolate cake batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully combined. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth. Gradually mix the wet ingredients into the dry, then stir in the hot coffee, ensuring the batter is thin and pourable.
Step 3: Bake the cake layers
Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Gently tap the pans on the counter to release any air bubbles trapped in the batter. Bake in the preheated oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for 10–15 minutes before inverting onto wire racks to cool completely.
Step 4: Toast the pecans and coconut
Lower the oven temperature to 325°F (165°C). Spread the chopped pecans on a baking sheet and toast for 6–8 minutes, or until fragrant and slightly darker in color. Next, spread the shredded coconut on another baking sheet and toast for 4–6 minutes until golden. Let both cool completely on the baking sheets.
Step 5: Make the coconut-pecan filling
In a saucepan, whisk together the evaporated milk, granulated sugar, and egg yolks until smooth. Place over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, which should take about 8–12 minutes. Remove from heat, then stir in the butter, vanilla, salt, coconut, and toasted pecans. Press plastic wrap onto the surface, allowing it to cool to room temperature before chilling in the fridge for 30–45 minutes.
Step 6: Make glossy ganache
Place the finely chopped dark chocolate in a mixing bowl. Heat the heavy cream in a small saucepan until it simmers, pouring it over the chocolate. Allow it to sit for 3–4 minutes before whisking until smooth. Stir in room-temperature butter, vanilla, and a pinch of salt until fully incorporated. Let the ganache cool until it thickens to a spreadable consistency.
Step 7: Level and prepare the cake layers
Once the cakes are completely cooled, level the tops of each layer with a serrated knife if necessary, creating flat surfaces for assembly. Start with one layer and place it cut side up on a cake board or a serving plate.
Step 8: Assemble with decadent layers
To begin assembling the Elegant German Chocolate Glitzertorte, anchor the first layer with a small dollop of ganache. Spread a thin layer of ganache over the top, then spoon half of your chilled coconut-pecan filling over it, making sure to keep it ¼-inch from the edge. Place the second layer on top, repeating the process with the remaining filling, then top it with the third layer, placing it bottom-side up for stability.
Step 9: Crumb coat the torte
Spread a thin layer of ganache over the entire cake, effectively sealing in any crumbs. This crumb coat should be even, covering all exposed cake. Refrigerate for 20–30 minutes to set the crumb coat before applying the final layer of ganache.
Step 10: Apply the final ganache finish
Once the crumb coat has set, add a thicker, more generous layer of ganache over the entire surface of the cake, smoothing it out with a bench scraper for a polished look. Allow the ganache to chill until it sets well enough to hold decorations.
Step 11: Create the “Glitzertorte” sparkle
In a small bowl, mix the extra toasted pecans and coconut with the gold sanding sugar. Gently press this mixture around the lower edge of the cake for that sparkling effect. Artistic arrangements of pecan halves and dark chocolate curls can be added on top, and a light dusting of more gold sparkle enhances the overall presentation.
Step 12: Chill, slice, and serve
Refrigerate the completed torte for at least 1 hour before slicing. For elegant, clean cuts, dip a knife in hot water, wiping between slices. This will help maintain the beauty of your Elegant German Chocolate Glitzertorte, which you can serve slightly cool or at cool room temperature.
What to Serve with Elegant German Chocolate Glitzertorte?
There’s something special about pairing the rich layers of this decadent dessert with perfect sides to create a memorable meal experience.
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Fresh Berries: Their tartness provides a refreshing contrast to the sweetness of the torte, making each bite delightful. Consider a medley of strawberries, raspberries, and blueberries for color and extra flavor.
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Vanilla Ice Cream: The creaminess of vanilla ice cream melts beautifully atop a slice, balancing the rich chocolate and adding an extra layer of indulgence. Serve it alongside the torte for a classic and satisfying combination.
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Whipped Cream: Light and airy, a dollop of freshly whipped cream elevates your torte, making it feel even more luxurious. Just a touch enhances the dessert without overshadowing its rich flavors.
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Espresso or Coffee: A warm cup of espresso complements the chocolate notes beautifully while cutting through the sweetness. The rich bitterness of coffee is a match made in dessert heaven!
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Chocolate-Covered Strawberries: For the chocolate lover, these sweet bites echo the flavors of the torte while adding a fun finger food element. They’re a charming addition that will impress your guests.
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Mint Tea: The fresh, herbal notes of mint tea provide a refreshing palate cleanser after each bite, making it easier to savor every layer of your torte. Plus, it gives a lovely aromatic experience.
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Salted Caramel Sauce: Drizzling a bit of salted caramel over the plate adds a sweet and savory depth, beautifully complementing the chocolate without overpowering it.
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Nutty Fruit Salad: A mix of diced apples, pears, and nuts dressed in a light citrus vinaigrette creates a crunchy and tangy counterpoint to the soft torte.
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Red Wine: A glass of dark, fruity red wine, like a Merlot, harmonizes with the chocolate’s richness and enhances the dessert experience.
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Chocolate Mousse: As a double-chocolate treat, serving chocolate mousse alongside the torte creates a luxurious dessert course that chocolate lovers will adore!
Expert Tips for Elegant German Chocolate Glitzertorte
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Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature; this helps create a smoother cake batter for your Elegant German Chocolate Glitzertorte.
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Proper Measuring: Spoon and level flour when measuring to avoid a dense cake; too much flour can lead to a dry texture.
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Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough cake.
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Chill the Ganache: Allow the ganache to cool until thick enough to spread; this creates a beautiful finish on your torte without dripping.
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Use a Serrated Knife: Level the cake layers with a serrated knife for even stacking; a uniform height helps with presentation.
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Clean Cuts: Dip your knife in hot water before slicing the torte after chilling; this ensures clean cuts without smearing the ganache.
Elegant German Chocolate Glitzertorte Variations
Feel free to get creative and make this elegant torte truly yours with these delightful twists!
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Dairy-Free: Substitute buttermilk with almond milk and use a dairy-free chocolate for a deliciously vegan-friendly dessert. You won't miss the richness at all!
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Nut-Free: Swap out pecans for sunflower seeds in the coconut filling and garnish; it still provides crunch without the allergens.
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Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free. It retains that moist texture without compromise!
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Extra Decadence: Add a layer of raspberry or orange zest to the ganache for a burst of fruity flavor that complements the chocolate beautifully.
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Fruity Twist: Layer fresh strawberries or fresh cherries between the cake layers. Their juiciness adds contrast to the rich chocolate and coconut.
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Chili Heat: Infuse a pinch of cayenne pepper in the ganache for a surprising kick that balances the sweetness beautifully. It’s a small change that makes a big impact!
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Caramel Drizzle: Drizzle homemade or store-bought caramel sauce over the top for an indulgent finish that adds an unexpected flavor depth.
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Glamorous Layers: Consider alternating layers of chocolate cake with white cake for a visually stunning and flavor-diverse version of your torte. Each slice will be a surprise!
These variations help keep the spirit of the Elegant German Chocolate Glitzertorte alive while allowing you to add your personal touch!
Make Ahead Options
These Elegant German Chocolate Glitzertorte components can easily be prepared in advance, making your baking experience smoother and more delightful! You can bake the chocolate cake layers up to 3 days ahead of time; just cool completely, wrap each layer tightly in plastic wrap, and refrigerate to retain moisture. The coconut-pecan filling can also be made 24 hours in advance—just let it cool to room temperature before refrigerating. Finally, the ganache can be prepared and stored in an airtight container for up to 3 days; simply warm slightly to regain spreadability before applying. When you're ready to assemble, layer your cake with the chilled filling and ganache, then follow the decorating steps, ensuring a spectacular presentation just like fresh!
How to Store and Freeze Elegant German Chocolate Glitzertorte
Room Temperature: Keep the cake at room temperature for up to 1 day in an airtight container to maintain its moisture and flavor.
Fridge: Store leftovers in the fridge in an airtight container for up to 3 days; the chocolate ganache helps preserve the cake's rich texture.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: If desired, warm individual slices in the microwave for 10-15 seconds, ensuring the ganache doesn’t melt too much. Enjoy your Elegant German Chocolate Glitzertorte with a delightful twist!
Elegant German Chocolate Glitzertorte Recipe FAQs
What type of cocoa powder should I use for the best flavor?
I recommend using Dutch-process cocoa powder for your Elegant German Chocolate Glitzertorte. It gives a deeper color and a richer chocolate flavor compared to regular cocoa powder. However, if you can't find it, regular unsweetened cocoa powder will still work beautifully.
How should I store the torte after baking?
To keep your cake fresh, store it in an airtight container at room temperature for up to 1 day. If you have leftovers, it can be refrigerated for up to 3 days. Just ensure it's well covered to avoid drying out.
Can I freeze the Elegant German Chocolate Glitzertorte?
Absolutely! You can freeze individual slices of the torte. Wrap each slice tightly in plastic wrap and then in aluminum foil to help prevent freezer burn. They can last in the freezer for up to 3 months. When you're ready to enjoy, simply thaw them overnight in the fridge.
What should I do if the cake layers sink in the middle?
If your cake layers sink in the middle, it could be due to underbaking or not allowing them to cool properly. Make sure to test for doneness using a toothpick—it should come out with a few moist crumbs, not wet batter. If they still sink, I suggest leveling the tops and filling them with extra coconut-pecan filling for a delicious fix!
Is this dessert suitable for people with nut allergies?
Since the Elegant German Chocolate Glitzertorte contains pecans and coconut, it is not suitable for those with nut allergies. If you're looking for a nut-free alternative, you could try using sunflower seeds or oat flour instead of nuts for the filling, but keep in mind it will change the flavor profile.
How long does the coconut-pecan filling need to cool before using?
After cooking the coconut-pecan filling, let it cool to room temperature first—this usually takes about 30 minutes. Then, chill it in the fridge for an additional 30-45 minutes until it’s spreadable. This cooling time helps to achieve the perfect consistency for layering.
Decadent Elegant German Chocolate Glitzertorte You’ll Love
Ingredients
Equipment
Method
- Prepare the pans: Lightly grease three 8-inch round cake pans with butter or nonstick spray, line the bottoms with parchment paper rounds, and dust with cocoa powder.
- Make the chocolate cake batter: Whisk together the dry ingredients; in a separate bowl, mix the wet ingredients, then combine everything and add hot coffee.
- Bake the cake layers: Divide batter among pans, bake at 350°F for 22-28 minutes, and let cool.
- Toast the pecans and coconut: Toast chopped pecans at 325°F for 6-8 minutes and shredded coconut for 4-6 minutes, then cool.
- Make the coconut-pecan filling: Whisk evaporated milk, sugar, and yolks, cook until thick, then mix in other ingredients and chill.
- Make glossy ganache: Pour hot heavy cream over chopped chocolate, wait, then whisk until smooth and add butter and vanilla.
- Level and prepare the cake layers: Level the tops of each cooled cake layer.
- Assemble with decadent layers: Layer cakes with ganache and coconut-pecan filling.
- Crumb coat the torte: Seal crumbs with a thin ganache layer, refrigerate to set.
- Apply the final ganache finish: Spread a thicker layer of ganache over the cake, smoothing it out.
- Create the “Glitzertorte” sparkle: Mix pecans and coconut with gold sanding sugar, apply to the bottom edge of the cake.
- Chill, slice, and serve: Refrigerate for at least 1 hour, slice with a hot knife for clean cuts.
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