Best 6 German Sweet Chocolate Cake Recipes

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coconut-Pecan frosting (recipe follows).
• Oven at 350ºF.
• Melt chocolate in water, cool.
• Cream butter and sugar.
• Beat in egg yolks.
• Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture, alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake for 30 minutes or until cake springs bake when lightly pressed in center.
• Cool 15 minutes; remove and cool on rack.
• Frost cake.
• COCONUT-PECAN FROSTING.
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Makes 4-1/4 cups.

GERMAN SWEET CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
• Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
• In a medium bowl, mix together flour, soda and salt. Set aside.
• In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
• In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
• Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

GERMAN SWEET CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
• To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

GERMAN SWEET CHOCOLATE CAKE

Steps:

• Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper., For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally., Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers.

GERMAN SWEET CHOCOLATE CAKE

Steps:

• 1. FOR THE CAKE: Microwave the chocolate and the water in a large microwavable bowl on HIGH for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
• 2. In a medium bowl, mix the flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
• 3. Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
• 4. Cover the bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Pour batter evenly into prepared pans.
• 5. Bake in a preheated 350-degree oven for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes. Remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely.
• 6. FOR THE FROSTING: In a large saucepan, beat egg yolks, milk, and vanilla with a whisk until well-blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
• 7. Add coconut and nuts. Mix well. Cool before frosting cake.

MAKEOVER GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool., In a large bowl, beat the butter, sugar and sugar blend until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in the baby food, chocolate mixture and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. , Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Discard waxed paper., For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-6 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally., Gradually whisk in yolks. Cook and stir over medium-low heat for 8-12 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Top with a second cake layer, another third of the frosting and the third cake layer. Stir pecans into remaining frosting; spread over top layer. Refrigerate leftovers.