How to Make German Sweet Chocolate Cake - A Step-by-Step Guide

German Sweet Chocolate Cake is a decadent and rich dessert that has been a classic favorite for generations. This cake is known for its moist, tender crumb and its delicious combination of chocolate and coconut flavors. It's the perfect dessert to serve at a special occasion or to satisfy a sweet tooth craving.

The history of German Sweet Chocolate Cake dates back to 1852, when Sam German, an American chocolate maker, developed a baking chocolate for the Baker's Chocolate Company. Thi...

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Ingredients

  • 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
  • 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

Information

  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 15 mins
  • Servings: 24
  • Yield: 1 9x13-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of 9x13-inch baking pan with parchment paper.
  • Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1 1/2 to 2 minutes, stirring once halfway. Set aside.
  • Mix together flour, baking soda, and salt in a medium bowl; set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla until combined. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
  • Beat egg whites in a separate bowl with clean beaters until soft peaks form. Gently fold beaten whites into batter. Pour into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool cake completely on a wire rack.
  • Meanwhile, make frosting: Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir over medium heat until thick and golden brown, about 12 minutes. Remove saucepan from heat. Stir in coconut and pecans. Cool to room temperature; frosting will thicken as it cools.
  • Spread frosting over cooled cake.
  • Nutrition

    430 cal.

    • Total Fat: 25g
    • Saturated Fat: 14g
    • Cholesterol: 109mg
    • Sodium: 239mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 2g
    • Total Sugars: 38g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 73mg
    • Iron: 1mg
    • Potassium: 170mg