German Chocolate King Cake Recipe
Make German Chocolate King Cake Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Coconut–Pecan Filling (German-style)
Chocolate Glaze
Topping & Assembly
Method
Dough
- 1
Bloom the yeast
Warm the milk to about 105–115°F (40–46°C). In a medium bowl, combine the warm milk, 2.5 tsp instant yeast and 1 tsp of the granulated sugar (from the dough portion). Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start again with fresh yeast.
- 2
Combine dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand), whisk together 4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 0.33 cup granulated sugar (remaining), and 1 tsp salt until evenly distributed.
- 3
Make the dough
Add the foamed yeast mixture, 2 large eggs, 2 tsp vanilla extract and 6 tbs soft unsalted butter to the dry ingredients. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–10 minutes until the dough is smooth, elastic, and slightly tacky. If too sticky, add up to 2 tbs flour total; if too dry, add 1–2 tbs warm milk.
- 4
Coconut–Pecan Filling (German-style)
- 5
Prepare coconut and pecans
While the dough rises, toast 1.5 cups shredded coconut and 1 cup chopped pecans in a dry skillet over medium heat, stirring frequently, until golden and aromatic, 3–5 minutes. Remove to a plate to stop cooking. Reserve 1/3 cup toasted coconut and 1/3 cup toasted pecans for topping; set those aside.
- 6
Cook the custard filling
In a medium saucepan, whisk together 0.75 cup evaporated milk, 0.5 cup granulated sugar, 0.5 cup packed dark brown sugar and 3 egg yolks until smooth. Add 4 tbs unsalted butter. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture thickens enough to coat the spatula and reaches a custard-like consistency, about 6–8 minutes. Do not boil vigorously (small gentle bubbles are okay).
- 7
Finish the filling
Remove the saucepan from heat. Stir in 1 tsp vanilla extract, the toasted shredded coconut (except reserved portion) and the toasted chopped pecans (except reserved portion). Let the filling cool to room temperature; it will firm up as it cools. If it becomes too stiff to spread, warm gently over low heat just until pliable.
Chocolate Glaze
- 8
Make the ganache
About 20 minutes before the cake finishes baking, heat 0.33 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over 0.75 cup semisweet chocolate chips in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Whisk in 1 tbs unsalted butter until glossy. Keep warm (set bowl in a pan of warm water) and stir occasionally so it stays pourable for finishing.
Topping & Assembly
- 9
Shape the ring
After the first rise, punch down the dough and transfer to a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4-inch thick. Spread the cooled coconut–pecan filling evenly over the dough, leaving a 1/2-inch border along the long edge. Starting from a long edge, roll the dough tightly into a log (jelly-roll style) and pinch the seam to seal.
- 10
Form the king cake
Lift the log and join the ends to form a ring, pinching and sealing the junction. Place the ring on a parchment-lined baking sheet, seam side down. If desired, tuck the seam under slightly to create a smooth top.
- 11
Second rise
Cover the shaped ring loosely with plastic wrap or a clean towel and let rise in a warm spot until puffy, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).
- 12
Egg wash and bake
Whisk 1 egg with 1 tbs water to make an egg wash. Gently brush the risen ring with the egg wash. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, rotating halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the dough (away from filling) reads about 190°F (88°C). If the top browns too quickly, tent lightly with foil for the last 10 minutes.
- 13
Cool slightly
Remove the cake from the oven and let cool on the baking sheet for 15–20 minutes so it sets but is still warm — this is the best time to glaze.
- 14
Glaze and finish
Place the warm cake on a wire rack set over a sheet pan. Pour the warm chocolate glaze over the top, allowing some to drip down the sides. While the glaze is still tacky, sprinkle the reserved toasted coconut and reserved toasted pecans in small clusters on top. Immediately sprinkle the colored sanding sugar over the top in the traditional purple/green/gold pattern or evenly to taste. If you like, warm 1/4 cup of the cooled coconut–pecan filling briefly and dollop small spoonfuls on the glazed cake for extra German-frosting appearance.
- 15
Serve
Let the glaze set for 15–20 minutes before slicing. Serve at room temperature. Store tightly covered at room temperature for 1 day or refrigerated up to 3 days; warm slightly before serving if refrigerated.
