German Sweet Chocolate Cake

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Servings: 12 Difficulty: Advanced
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Rich, moist German chocolate cake layered with homemade coconut-pecan frosting
German Sweet Chocolate Cake - Getgood recipe image
German Sweet Chocolate Cake - Getgood recipe image
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German Sweet Chocolate Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1982.5

Description

This classic German Sweet Chocolate Cake is a decadent treat featuring a dense, moist chocolate sponge paired with a traditional coconut-pecan frosting. The cake batter, made with buttermilk and whipped egg whites, ensures a tender crumb that holds up well to the heavy, sweet frosting. The frosting itself is a stovetop creation, blending evaporated milk, brown sugar, egg yolks, butter, vanilla, toasted coconut flakes, and chopped pecans into a rich, caramel-like spread. This dessert is perfect for celebrations, holidays, or any occasion calling for a truly indulgent homemade cake. It offers a nostalgic, home-style flavor profile that balances the deep bitterness of chocolate with the tropical sweetness of coconut and the crunch of nuts.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with waxed paper on the bottoms and grease the sides.
  2. Melt the chocolate in the boiling water, stirring until smooth. Allow to cool slightly.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Beat in the egg yolks one at a time, then stir in the vanilla and the melted chocolate mixture.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions.
  8. Divide the batter evenly among the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
  9. Let the cakes cool in the pans for 15 minutes, then remove from pans and cool completely on wire racks.
  10. While the cakes cool, prepare the frosting: Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a heavy saucepan.
  11. Cook and stir over medium heat until the mixture thickens enough to coat the back of a spoon.
  12. Remove the saucepan from heat. Stir in the coconut flakes and chopped pecans.
  13. Cool the frosting until it is thick enough to spread but still pliable.
  14. Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the second layer. Place the third layer on top.
  15. Spread the remaining frosting over the top and sides of the cake. Decorate with extra coconut or pecans if desired.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1982.5kcal
% Daily Value *
Total Fat 85.9g133%
Saturated Fat 50.9g255%
Cholesterol 316.7mg106%
Sodium 2949.0mg123%
Total Carbohydrate 275.5g92%
Dietary Fiber 14.7g59%
Sugars 171.0g
Protein 26.3g53%

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

Keywords: chocolate, cake, german, coconut, pecan, frosting, dessert, baking, buttermilk, layer, homemade, classic, indulgent, celebration, moist, sponge, stovetop, evaporated milk, vanilla, nuts
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