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The Best German Sweet Chocolate Cake With Frosting

The aroma of German Sweet Chocolate Cake instantly transports me back to my grandmother’s kitchen. I can almost see her now, meticulously layering the moist, chocolatey cake with that iconic coconut-pecan frosting. It wasn’t just a cake; it was a labor of love, reserved for the most special of occasions. Each bite was an explosion of textures and flavors – the rich chocolate, the crunchy pecans, the sweet coconut – a perfect symphony crafted by a woman who knew how to bake happiness into every slice.

Recipe Overview

Prep Time: 2 hours
Cook Time: 20-30 minutes
Total Time: 3 hours 30 minutes
Servings: 16
Yield: 1 three-layer cake
Dietary Type: Not specified

Ingredients

For the Frosting:

18 ounces evaporated milk (1 1/2 cans)
2 1/8 cups raw sugar
1 cup butter
6 egg yolks, slightly beaten (freeze whites for future use)
2 1/4 teaspoons vanilla
2 fresh coconuts (or 5 cups flaked coconut)
2 1/4 cups coarsely chopped pecans

For the Cake:

4 ounces German’s Sweet Chocolate
1/2 cup water
1 3/4 cups whole wheat flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups raw sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk (1/4 cup powdered buttermilk plus 1 cup water is okay)

Serving Suggestions:

Mini chocolate chips (for garnish)
Natural vanilla ice cream (for serving à la mode)

Equipment Needed

3 (9-inch) round cake pans
Wax paper
Large microwavable bowl
Mixer with whisk attachment
Large saucepan
Vegetable peeler
Food processor (optional)
Wire racks
Serrated knife
9-inch cake round

Instructions

Preparing the Coconut (if using fresh):

Preheat your oven to 350°F (175°C).
Drain the coconut milk: Drill or tap holes in two of the three “eyes” of each coconut and drain the milk.
Bake the coconuts: Place the drained coconuts in the preheated oven for 20-30 minutes, or until they crack.
Cool slightly: Remove the coconuts from the oven and let them cool enough to handle.
Remove the shell: Use a flat-head screwdriver to pry the shell off of the coconut meat.
Peel the brown layer: Use a vegetable peeler to remove the thin brown outer layer from the coconut meat.
Reserve garnish strips: Peel a few long strips of coconut for garnish, if desired, and set them aside.
Shred the coconut: Cut the coconut meat into manageable pieces. Shred the coconut either by hand or with a food processor, using a fine shredding blade. Divide the flaked coconut into two bowls, approximately 3 cups per bowl.

Making the Frosting:

Combine the ingredients: In a large saucepan, mix the evaporated milk, raw sugar, butter, egg yolks, and vanilla.
Cook until thickened: Cook the mixture over medium heat for approximately 12 minutes, stirring constantly, until it thickens and turns golden brown. Be sure to stir constantly as the mixture comes to a boil to prevent scorching.
Remove from heat.
Add coconut and pecans: Add the flaked coconut from one bowl (representing one coconut’s worth) and the chopped pecans to the saucepan. Mix well.
Let sit: Allow the mixture to sit for 2-3 hours, or even overnight, to achieve a “raw honey”-like texture.
Reserve the remaining coconut for finishing the cake.

Making the Cake:

Prepare the cake pans: Line the bottoms of three 9-inch round cake pans with wax paper (cut three sheets of wax paper from the box; place all three on the bottom of a cake pan; take the back side of a butter knife and rub around the edge of the pan, creating a crease; cut out the circles on the crease). Butter the sides of each pan.
Melt the chocolate: In a large microwavable bowl, microwave the German’s Sweet Chocolate and water on HIGH for 1 1/2 to 2 minutes, stirring after each minute, or until the chocolate is almost melted. Stir until the chocolate is completely melted and smooth.
Preheat oven to 350°F (175°C).
Beat the egg whites: Using a mixer with a whisk attachment, beat the egg whites until stiff peaks form. Remove the beaten egg whites to a separate bowl.
Cream butter and sugar: In the mixer, combine the softened butter and raw sugar on medium speed until light and fluffy.
Add egg yolks: Add the egg yolks, one at a time, beating well after each addition.
Stir in chocolate and vanilla: Stir in the cooled melted chocolate mixture (it must be cooled to prevent the eggs from cooking) and vanilla.
Combine dry and wet ingredients: Add the sifted whole wheat flour, baking soda, and salt to the mixture. Add the buttermilk slowly, beating until well blended.
Fold in egg whites: Gently fold the beaten egg whites into the batter.
Divide batter: Pour the batter evenly into the prepared pans, ensuring the batter is evenly distributed (the batter will be slightly thicker in the middle than around the sides).
Bake the cakes: Bake for 20-30 minutes, or until a toothpick inserted into the centers comes out clean. Do not over-bake, as this will result in a dry cake.
Cool in pans: Immediately run a spatula between the cakes and the sides of the pans. Cool for 15 minutes.
Remove from pans: Remove the cake layers from the pans. Remove the wax paper.
Cool completely on wire racks.
Level the cakes: Once the cakes are completely cool, take a sharp serrated knife and gently go around the top of each cake, cutting away any excess cake to create a flat top.

Assembling the Cake:

Place the first layer: Place one cake layer upside down on a 9-inch cake round.
Frost the layers: Spread the coconut-pecan frosting between the layers and onto the top of the cake.
Frost the sides: Taking your hand, scoop up some frosting and press it into the sides of the cake until covered (this is the messy part!).
Adhere coconut: Take some of the reserved coconut and press it into the sides of the cake to secure the frosting (you will probably have extra coconut). Pat around the cake twice until you achieve a nicely finished product.
Transfer to serving plate: Transfer the cake (with the cake round) onto a pretty round plate, if desired.

Garnish Suggestions:

Use whole pecans and coconut on top.
Coconut curls may be created by shaving a strip of coconut, cutting it into 1/4″ slices, then securing it around a straw with butcher’s twine (or other type of thick string) until dry.
Place mini chocolate morsels around the cake.

Expert Tips & Tricks

For an even more intense chocolate flavor, try using Dutch-processed cocoa powder in addition to the German’s Sweet Chocolate.
To ensure the frosting doesn’t become too thick, stir constantly while cooking and remove from heat as soon as it reaches a golden-brown color.
If you find that your cake layers are doming during baking, use cake strips wrapped around the pans to promote even baking and flatter layers. These can be purchased online or easily made at home with strips of damp towel and safety pins.
Don’t discard the coconut water! Save the fresh coconut water from grating the coconut to mix into smoothies, cocktails or even as a refreshing drink on its own.

Serving & Storage Suggestions

Serve this decadent German Sweet Chocolate Cake slightly chilled or at room temperature. A scoop of vanilla ice cream alongside each slice elevates the experience.

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices for up to 2 months; thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	853 kcal	N/A
Calories from Fat	527 g	62%
Total Fat	58.6 g	90%
Saturated Fat	34.2 g	171%
Cholesterol	194.5 mg	64%
Sodium	360.5 mg	15%
Total Carbohydrate	79.3 g	26%
Dietary Fiber	7.9 g	31%
Sugars	59.9 g	239%
Protein	10.5 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Dairy-Free: Substitute coconut milk for the evaporated milk and buttermilk, and use a dairy-free butter alternative.
Gluten-Free: Replace the whole wheat flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to help with structure.
Nut-Free: Omit the pecans from the frosting and use toasted coconut flakes for added texture.
Mexican Chocolate Twist: Add a pinch of cinnamon and cayenne pepper to the cake batter for a subtle warmth.
Coffee Infusion: Add a tablespoon of instant espresso powder to the chocolate mixture for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought flaked coconut instead of fresh?
A: Yes, you can use 5 cups of store-bought flaked coconut, but fresh coconut will provide a more authentic flavor. Be sure to check the freshness of the store-bought coconut.

Q: Can I make the cake layers ahead of time?
A: Absolutely. Bake the cake layers a day or two in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator until ready to assemble.

Q: My frosting is too thick. What can I do?
A: If your frosting is too thick, add a tablespoon of evaporated milk or water at a time until it reaches your desired consistency.

Q: Can I freeze the entire cake once it’s assembled?
A: Yes, you can freeze the entire cake. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

Q: Is it necessary to use German’s Sweet Chocolate, or can I use another type of chocolate?
A: German’s Sweet Chocolate is specifically formulated for baking and has a unique flavor profile that contributes to the cake’s signature taste. While you can use another type of chocolate, the flavor will be different.

Final Thoughts

Now, go forth and create this extraordinary German Sweet Chocolate Cake. It may seem like a labor of love, but the symphony of flavors and the smiles it brings are well worth the effort. Don’t hesitate to experiment with variations and make it your own. I encourage you to bake this cake for someone special, or simply treat yourself. After all, everyone deserves a slice of happiness! Share your experiences and feedback – I’d love to hear about your baking adventures. Consider serving this cake with a strong cup of coffee or a sweet dessert wine for a truly indulgent experience. Happy baking!

The Best German Sweet Chocolate Cake With Frosting Recipe