Description
Rich German chocolate cake delights dessert enthusiasts with layers of moist chocolate sponge and creamy coconut-pecan frosting. Bakers can craft this classic German dessert for special celebrations or weekend indulgence.
Ingredients
Scale
- 1 (4 oz / 113 g) package Baker’s German’s Sweet Chocolate® (broken into pieces)
- 4 eggs (yolks and whites separated)
- 2 cups white sugar
- 1 additional cup white sugar
- 2 ½ cups sifted all-purpose flour
- 1 cup softened margarine
- ¼ cup additional margarine
- 1 cup buttermilk
- 1 cup evaporated milk
- 1 ⅓ cups sweetened flaked coconut
- 1 cup chopped pecans
- ½ cup boiling water
- 3 additional egg yolks
- 1 tsp vanilla extract
- 1 additional tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans, dust with flour, and line bottoms with parchment paper for easy cake removal.
- Melt chocolate in boiling water, stirring until smooth. Allow to cool to room temperature.
- Using an electric mixer, cream margarine and sugar until light and fluffy, creating air pockets for cake volume.
- Gradually add egg yolks to the creamed mixture, mixing thoroughly after each addition. Incorporate vanilla extract and cooled chocolate mixture until well blended.
- Sift flour, baking soda, and salt in a separate bowl. Alternately add dry ingredients and buttermilk to the chocolate mixture, beating until smooth and uniform.
- Whip egg whites to stiff peaks in a clean bowl. Gently fold whites into batter using a spatula to maintain airiness.
- Divide batter evenly among prepared pans. Bake for 35-40 minutes until a toothpick comes out clean. Cool in pans briefly, then transfer to wire rack.
- Create frosting by combining evaporated milk, sugar, egg yolks, and margarine in a saucepan. Simmer over medium heat for 12 minutes, stirring constantly until thickened. Remove from heat, mix in vanilla, coconut, and pecans. Beat until cool and spreadable.
- Once cakes are completely cool, layer and frost, ensuring even coverage between and on top of cake layers.
Notes
- Select high-quality dark chocolate for a richer, more intense flavor that elevates the entire cake’s taste profile.
- Ensure eggs, buttermilk, and margarine are at room temperature to create a smoother, more evenly mixed batter that results in a softer cake texture.
- When incorporating egg whites, use a delicate folding motion to maintain their airiness, which prevents the cake from becoming dense and heavy.
- This cake can be prepared a day in advance, with flavors actually improving as they meld overnight, making it perfect for special occasions or advance party planning.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 435 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg