Decadent German Chocolate Glitzertorte to Wow Your Guests

Indulge in the rich and luxurious flavors of German Chocolate Glitzertorte, a delightful cake that wows guests with its stunning presentation.

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Prep Time 30

Cook Time 30

Chilling Time 1

Total Time 2

Servings: 12 slices

Course: Dessert

Cuisine: German

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Layers

2 cups all-purpose flour ensure you spoon and level for perfect texture
1.75 cups granulated sugar adds sweetness that balances cocoa
0.75 cups unsweetened cocoa powder choose high-quality cocoa for rich flavor
1.5 teaspoon baking powder helps the cake rise
1.5 teaspoon baking soda works with acidity of buttermilk
1 teaspoon fine sea salt enhances flavors in the cake
2 large eggs at room temperature
1 cup buttermilk at room temperature
0.5 cups neutral oil keeps the cake moist
2 teaspoon pure vanilla extract brings warmth
1 cup hot strong coffee intensifies chocolate flavor

For the Coconut Pecan Filling

1 cup evaporated milk for creamy consistency
1 cup granulated sugar balances richness
3 large egg yolks at room temperature
0.5 cups unsalted butter cut into cubes
1 teaspoon pure vanilla extract enhances sweetness
1.5 cups unsweetened shredded coconut adds texture
1.5 cups chopped pecans toasted and cooled
a pinch fine sea salt balances sweetness

For the Ganache and Decoration

12 oz good-quality dark chocolate finely chopped
1.5 cups heavy whipping cream creates rich ganache
3 tablespoon unsalted butter at room temperature
1 teaspoon pure vanilla extract adds aroma
a pinch fine sea salt rounds out flavors
0.5 cups chopped pecans lightly toasted
0.25 cups unsweetened shredded coconut lightly toasted
2 tablespoon gold sanding sugar or edible gold glitter adds glam
2 oz dark chocolate curls or shavings from a bar
whole pecan halves for garnish, optional
extra coconut flakes for decoration, optional

Equipment

8-inch round cake pans
Mixing bowls
Whisk
spatula
Saucepan
heatproof bowl
Baking sheets

Method

Preparation

Grease three 8-inch round cake pans and line with parchment paper.
Preheat the oven to 350°F (175°C). Mix dry ingredients in a bowl.
Combine wet ingredients in a separate bowl and mix into dry ingredients.
Divide batter among prepared pans and bake for 22–28 minutes.
Toast pecans and coconut in the oven at lower temperature.
Prepare coconut pecan filling and cool to room temperature.
Make the ganache and let it thicken.
Assemble the layers with ganache and coconut pecan filling.
Apply a crumb coat and chill the cake.
Frost the cake with ganache and chill again.
Decorate with pecans, chocolate curls, and gold sparkle.
Chill in the refrigerator for 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 66gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 450IUCalcium: 60mgIron: 2.5mg

Notes

Ensure all ingredients are at room temperature for best results. Sifting dry ingredients can improve cake texture and fluffiness.

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