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Elegant German Chocolate Glitzertorte

Decadent Elegant German Chocolate Glitzertorte You’ll Love

Discover the Elegant German Chocolate Glitzertorte, a decadent treat featuring rich chocolate layers and a coconut-pecan filling.
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Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 45 minutes
Total Time 1 hour 43 minutes
Servings: 12 slices
Course: Holiday Cakes
Cuisine: German
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups all-purpose flour spooned and leveled
  • 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
  • 0.5 cup neutral oil
  • 2 teaspoon pure vanilla extract
  • 1 cup hot strong coffee or substitute with hot water
For the Coconut-Pecan Filling
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks at room temperature
  • 0.5 cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1.5 cups unsweetened shredded coconut
  • 1.5 cups chopped pecans toasted and cooled
  • 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
  • 0.5 cup chopped pecans lightly toasted for garnish
  • 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 bar
  • optional: whole pecan halves for decoration
  • optional: extra coconut flakes for dramatic edges
  • butter or nonstick spray for greasing pans
  • 2 tablespoon cocoa powder for dusting pans
  • parchment paper cut to fit the bottom of the pans

Equipment

  • Mixing Bowls
  • 8-inch round cake pans
  • Whisk
  • spatula
  • Saucepan
  • Baking Sheets
  • wire racks
  • bench scraper

Method
 

Step-by-Step Instructions for Elegant German Chocolate Glitzertorte
  1. 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.
  2. 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.
  3. Bake the cake layers: Divide batter among pans, bake at 350°F for 22-28 minutes, and let cool.
  4. Toast the pecans and coconut: Toast chopped pecans at 325°F for 6-8 minutes and shredded coconut for 4-6 minutes, then cool.
  5. Make the coconut-pecan filling: Whisk evaporated milk, sugar, and yolks, cook until thick, then mix in other ingredients and chill.
  6. Make glossy ganache: Pour hot heavy cream over chopped chocolate, wait, then whisk until smooth and add butter and vanilla.
  7. Level and prepare the cake layers: Level the tops of each cooled cake layer.
  8. Assemble with decadent layers: Layer cakes with ganache and coconut-pecan filling.
  9. Crumb coat the torte: Seal crumbs with a thin ganache layer, refrigerate to set.
  10. Apply the final ganache finish: Spread a thicker layer of ganache over the cake, smoothing it out.
  11. Create the “Glitzertorte” sparkle: Mix pecans and coconut with gold sanding sugar, apply to the bottom edge of the cake.
  12. Chill, slice, and serve: Refrigerate for at least 1 hour, slice with a hot knife for clean cuts.

Nutrition

Serving: 1sliceCalories: 600kcalCarbohydrates: 80gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 50gVitamin A: 500IUCalcium: 50mgIron: 3mg

Notes

Ensure all ingredients are measured accurately and at room temperature for best results. Follow all steps carefully for a successful bake.

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