German Sweet Chocolate Cake

I still remember the first time I tasted my grandmother’s German Sweet Chocolate Cake. It was my birthday, and she had surprised me with a beautiful layered cake adorned with a rich, creamy frosting. The flavors of chocolate, coconut, and pecans melded together perfectly, creating a dessert that felt like a warm hug. Every bite brought back memories of family gatherings and laughter, and I knew I had to learn how to make it myself. This cake is not just a recipe; it’s a cherished part of my family’s traditions, perfect for any celebration or simply to enjoy on a cozy afternoon.

Servings and Timing:

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: Approximately 350 calories per serving

Ingredients German Sweet Chocolate:

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For the Cake:

✦ 4 (1 ounce) squares German sweet chocolate
✦ ½ cup water
✦ 2 cups all-purpose flour
✦ 1 teaspoon baking soda
✦ ¼ teaspoon salt
✦ 2 cups white sugar
✦ 1 cup butter, softened
✦ 4 large egg yolks
✦ 1 teaspoon vanilla extract
✦ 1 cup buttermilk
✦ 4 large egg whites

For the Coconut-Pecan Frosting (German Sweet Chocolate):

✦ 12 fluid ounces evaporated milk
✦ 1 ½ cups white sugar
✦ ¾ cup butter
✦ 4 large egg yolks
✦ 1 ½ teaspoons vanilla extract
✦ 1 (8 ounce) package flaked coconut
✦ 1 ½ cups chopped pecans

Note: You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar for a similar effect.

Preparation Method:

Step One: Prepare the Cake

Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans.
In a small saucepan, melt the German sweet chocolate with the water over low heat, stirring until smooth. Set aside to cool slightly.
In a large bowl, combine the flour, baking soda, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract.
Alternately add the flour mixture and buttermilk to the chocolate mixture, beginning and ending with the flour. Mix until just combined.
In another bowl, whip the egg whites until stiff peaks form. Carefully fold them into the batter until fully incorporated and no white streaks remain.

Step Two: Bake the Cake

Evenly divide the batter between the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Step Three: Make the Coconut-Pecan Frosting

In a saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
Remove from heat and stir in the coconut and pecans. Allow the frosting to cool before using.

Step Four: Assemble the Cake

Place one cake layer on a serving plate and spread half of the coconut-pecan frosting on top. Add the second layer and frost the top and sides with the remaining frosting.

Variations and Customizations:
Feel free to add chocolate chips to the batter for an extra chocolatey flavor. You can also use walnuts instead of pecans for a different nutty taste. For a tropical twist, consider adding crushed pineapple to the frosting.

Storage and Reheating:
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.This cake is best served chilled or at room temperature, so there’s no need to reheat.

Frequently Asked Questions (FAQs):

Can I use dark chocolate instead of German sweet chocolate?
Yes, you can substitute dark chocolate, but it will alter the flavor slightly.
How can I make the frosting thicker?
Cook the frosting a little longer to let it thicken further.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day ahead and frost them just before serving.
What can I use instead of evaporated milk?
You can use heavy cream as a substitute for a richer flavor.
Is this cake suitable for freezing?
Yes, you can freeze the unfrosted cake layers for up to 3 months.

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This German Sweet Chocolate Cake is not just a dessert; it’s a celebration of family and tradition. Try this delicious recipe today and share your experience with us in the comments!

Tips and Additional Ideas:
For a richer flavor, use high-quality chocolate and fresh ingredients. You can also sprinkle some sea salt on top of the frosting for a delightful contrast to the sweetness.

Nutrition Facts (per serving):

Calories: 350
Protein: 5g
Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
Carbohydrates: 45g
- Sugar: 25g
- Fiber: 1g
Cholesterol: 85mg
Sodium: 150mg

German Sweet Chocolate Cake

German Sweet Chocolate Cake is a rich and delicious dessert featuring moist chocolate layers and a coconut-pecan frosting. A true classic for any celebration!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Equipment

Mixing Bowls
Hand Mixer or Stand Mixer
9-inch Round Cake Pans
Wire Rack

Ingredients

Cake

4 oz German sweet chocolate melted
1/2 cup water
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 cups white sugar
1 cup butter softened
4 large egg yolks
1 tsp vanilla extract
1 cup buttermilk
4 large egg whites

Coconut-Pecan Frosting

12 fl oz evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 large egg yolks
1 1/2 tsp vanilla extract
8 oz flaked coconut
1 1/2 cups chopped pecans

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a saucepan, melt German sweet chocolate with water over low heat. Set aside to cool slightly.
In a bowl, combine flour, baking soda, and salt.
In another bowl, beat butter and sugar until fluffy. Add egg yolks one at a time, mixing well.
Stir in melted chocolate and vanilla extract.
Alternately add dry ingredients and buttermilk, beginning and ending with flour. Mix until combined.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
Divide batter between prepared pans and bake for 30 minutes or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks.
For frosting, combine evaporated milk, sugar, butter, egg yolks, and vanilla in a saucepan. Cook over medium heat, stirring, until thickened (about 10 minutes).
Remove from heat and stir in coconut and pecans. Let cool.
To assemble, place one cake layer on a plate and spread half the frosting on top. Add the second cake layer and spread remaining frosting over the top.