German Sweet Chocolate Cake

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Servings: 8 servings Difficulty: Advanced
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A rich, dense chocolate cake made with German sweet chocolate and topped with a decadent coconut-pecan frosting.
German Sweet Chocolate Cake recipe image
German Sweet Chocolate Cake recipe image
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German Sweet Chocolate Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 2806.5

Description

This German Sweet Chocolate Cake is a nostalgic treat that delivers deep, complex chocolate flavor thanks to the use of German sweet chocolate, which contains both sugar and cocoa. The batter is lightened by whipped egg whites, resulting in a tender crumb that holds up well to the generous layer of homemade frosting. The topping is a classic cooked custard-style frosting featuring shredded coconut and crunchy pecans, adding texture and a caramel-like sweetness that complements the chocolate base. This cake is perfect for family gatherings, holidays, or any occasion calling for a truly indulgent dessert.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Line the bottoms of three 9-inch round cake pans with parchment paper and grease the sides.
  2. Melt the German sweet chocolate in the boiling water, stirring until smooth. Let cool to room temperature.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Separate the eggs. Add the egg yolks one at a time to the butter mixture, beating well after each addition.
  5. Blend in the vanilla extract and the cooled chocolate mixture.
  6. In a separate bowl, sift together the flour, baking soda, and salt.
  7. Add the dry ingredients alternately with the buttermilk to the chocolate mixture, beginning and ending with the flour. Beat until smooth after each addition.
  8. In a clean, dry bowl, beat the egg whites until stiff peaks form.
  9. Gently fold the beaten egg whites into the chocolate batter in two batches, being careful not to deflate the mixture.
  10. Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  12. For the frosting: In a heavy saucepan, combine the evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter, and 1 teaspoon vanilla.
  13. Cook and stir constantly over medium heat until the mixture thickens and coats the back of a spoon, about 12 minutes. Do not boil.
  14. Remove from heat and immediately stir in the angel flake coconut and chopped pecans.
  15. Beat the frosting occasionally as it cools until it is thick enough to spread.
  16. Spread the frosting on the top of the bottom cake layer. Place the second layer on top and frost. Place the third layer on top. Frost the top of the final layer only.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 2806.5kcal
% Daily Value *
Total Fat 100.7g155%
Saturated Fat 62.4g312%
Cholesterol 260.4mg87%
Sodium 5909.4mg247%
Total Carbohydrate 441.1g148%
Dietary Fiber 8.6g35%
Sugars 251.4g
Protein 41.4g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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