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German Sweet Chocolate Cake
German Sweet Chocolate Cake
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Indulgent German chocolate cake with luscious coconut-pecan frosting, perfect for potlucks.
Ingredients:
  • 4 (1 ounce) squares German sweet chocolate
  • 0.5 cup water
  • 0.25 teaspoon salt
  • 1 cup butter, softened
  • 4 large egg yolks
  • 1 cup buttermilk
  • 4 large egg whites
  • 12 fluid ounces evaporated milk
  • 1.5 cups white sugar
  • 0.75 cup butter
  • 1.5 teaspoons vanilla extract
  • 1 (8 ounce) package flaked coconut
  • 1.5 cups chopped pecans
Instructions:
  • Preheat the oven to 350°F (175°C) while lining the bottom of a 9x13-inch baking pan with parchment paper.
  • Combine chocolate and water in a microwave-safe bowl. Microwave on high until smooth and melted, stirring halfway through, for 1 1/2 to 2 minutes. Set aside.
  • In a medium bowl, combine flour, baking soda, and salt, and set aside.
  • In a large bowl, use an electric mixer to blend sugar and butter until light and fluffy. Gradually add egg yolks, beating well after each addition. Stir in melted chocolate and vanilla until mixed. Alternate adding flour mixture and buttermilk, beating until smooth after each addition.
  • In a separate clean bowl, whip egg whites until soft peaks form. Carefully fold the whipped whites into the batter, then pour the mixture into the prepared baking pan.
  • Bake in the preheated oven for about 30 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
  • To prepare the frosting, in a large saucepan, mix together milk, sugar, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, approximately 12 minutes. Remove from heat and fold in coconut and pecans. Let the frosting cool to room temperature; it will naturally thicken as it cools.
  • Smooth a generous layer of frosting onto the cake once it has cooled.

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