German Sweet Chocolate Cake II

German Sweet Chocolate Cake II
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    12 People
  • VIEWS
    52

Indulge in a timeless classic with this German Sweet Chocolate Cake, featuring layers of moist chocolate cake embraced by a luscious coconut-pecan frosting. A delightful treat that captures the essence of homemade goodness.

Ingridients

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Nutrition

  • Carbohydrate
    80 g
  • Cholesterol
    137 mg
  • Fiber
    3 g
  • Protein
    8 g
  • Saturated Fat
    18 g
  • Sodium
    427 mg
  • Sugar
    53 g
  • Fat
    34 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. (5 minutes)

Image Step 02
02 Step

Recipe View Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View In a double boiler or heatproof bowl set over simmering water, melt the chopped German sweet chocolate, stirring occasionally until smooth. Remove from heat and let cool to lukewarm. (10 minutes)

Image Step 04
04 Step

Recipe View In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. (5 minutes)

Image Step 05
05 Step

Recipe View Beat in the eggs one at a time, then stir in the melted chocolate and 1 teaspoon of vanilla extract. (3 minutes)

Image Step 06
06 Step

Recipe View Gradually add the sifted flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined. Do not overmix. (7 minutes)

Image Step 07
07 Step

Recipe View Pour the batter evenly into the prepared cake pans. (2 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Image Step 09
09 Step

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Image Step 10
10 Step

Recipe View To make the frosting: In a medium saucepan, combine the evaporated milk, 1 cup of granulated sugar, egg yolks, 1/2 cup of butter, and 1 teaspoon of vanilla extract. (2 minutes)

Image Step 11
11 Step

Recipe View Cook over medium heat, stirring constantly, for about 12 minutes, or until the mixture thickens and turns a light golden brown. (12 minutes)

Image Step 12
12 Step

Recipe View Remove from heat and stir in the shredded coconut and chopped pecans. (3 minutes)

Image Step 13
13 Step

Recipe View Let the frosting cool to room temperature, stirring occasionally, until it reaches a spreadable consistency. (30 minutes)

Image Step 14
14 Step

Recipe View Once the cakes are completely cool, frost between the layers and over the top of the cake.

For best results, use high-quality German sweet chocolate.
Ensure the butter and eggs are at room temperature for a smoother batter.
Don't overbake the cake layers to keep them moist.
Allow the frosting to cool to a spreadable consistency before frosting the cake; otherwise, it may run.
Store the finished cake in the refrigerator to maintain its freshness.

Krystel Howe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 17 Ratings)
Total Reviews: (5)
  • Tod Kirlin

    The frosting was perfect! Not too sweet and the coconut and pecans added a lovely texture.

  • Elisha Wuckert

    I substituted almond extract for vanilla in the frosting, and it was a delicious variation.

  • Darwin Ortiz

    The cake was a bit dry. I think I overbaked it. Will try reducing the baking time next time.

  • Alvah Armstrong

    This cake is a family favorite! The coconut-pecan frosting is simply divine.

  • Kyle Lockman

    Easy to follow recipe and the cake turned out beautifully. Thank you!

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