The Best German Sweet Chocolate Cake with Frosting
Indulge in the ultimate chocolate dessert with *The Best German Sweet Chocolate Cake with Frosting*, a decadent masterpiece that combines rich, tender layers of cake with an irresistible coconut-pecan frosting. Made with authentic German sweet chocolate, this recipe features a moist, buttery crumb thanks to creamy buttermilk and a balance of sweetness from granulated and brown sugar. The standout frosting is a luscious blend of evaporated milk, egg yolks, and toasted pecans, perfectly complemented by sweetened shredded coconut. Ideal for special occasions or the ultimate indulgence, this show-stopping cake is sure to impress with its layered flavors and stunning presentation. Whether you're a chocolate lover or a fan of classic Southern-inspired desserts, this homemade treat will quickly become your go-to for celebrations or decadent cravings!
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Recipe Information
Ingredients
- 4 oz German sweet chocolate
- 0.5 cups Boiling water
- 1 cups Butter
- 2 cups Granulated sugar
- 4 Eggs
- 1 tsp Vanilla extract
- 2.5 cups All-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 cups Buttermilk
- 1.33 cups Sweetened shredded coconut
- 1 cups Chopped pecans
- 1 cups Evaporated milk
- 4 Egg yolks
- 1.25 cups Brown sugar, packed
- 0.5 cups Butter
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Optional: line the bottoms of the pans with parchment paper for easier removal.
Chop the German sweet chocolate and melt it in the boiling water, stirring until smooth. Set aside to cool.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, ensuring they are well incorporated.
Mix in the vanilla extract and the melted chocolate mixture.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Evenly distribute the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
To make the frosting, combine the evaporated milk, egg yolks, brown sugar, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened, about 12 minutes. Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before using.
To assemble the cake, place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Repeat with the second and third layers, spreading frosting between layers and on top of the cake as the final layer.
Optional: Decorate the edges with additional chopped pecans or coconut flakes if desired.
Slice and serve. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
7188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1788 mg | 596% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 1067.9 g | 388% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 793.9 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 14.6 mcg | 73% | |
| Calcium | 1697 mg | 131% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3178 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
