Baker’s Original German Sweet Chocolate Cake is a classic dessert that brings together rich chocolate and a creamy coconut-pecan frosting. The cake is perfect for celebrations or just a delightful treat to enjoy with your loved ones. Let’s get started on creating something truly delicious.
When making Baker’s Original German Sweet Chocolate Cake, you can swap the butter for margarine if you’re looking for a dairy-free option. Ensure to use fresh eggs for the best results. If you’re keen on experimenting, try using almond extract instead of vanilla for a unique twist. Coconut and pecans are essential for that classic frosting, but feel free to adjust the quantities based on your taste preferences.
Cakes
Baker’s Original German Sweet Chocolate Cake Recipe
Ingredients
- 1 (4 ounce) package baker’s German sweet chocolate
- 1/2 cup boiling water
- 1 cup butter or 1 cup margarine
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups evaporated milk
- 1 1/2 cups sugar
- 4 slightly beaten egg yolks
- 3/4 cup butter or 3/4 cup margarine
- 1 1/2 teaspoons vanilla
- 2 cups shredded coconut
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven to 350ºF.
- Melt the 4-ounce package of baker’s German sweet chocolate in 1/2 cup of boiling water and let it cool.
- In a mixing bowl, cream together 1 cup of butter (or margarine) and 2 cups of sugar until light and fluffy.
- Beat in the 4 egg yolks, followed by 1 teaspoon of vanilla extract and the cooled chocolate mixture.
- In another bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the flour mixture to the chocolate batter, alternating with 1 cup of buttermilk, mixing until just combined.
- In a separate bowl, beat the 4 egg whites until stiff peaks form, then gently fold them into the batter until no white streaks remain.
- Prepare three 9-inch layer pans by lining the bottoms with waxed paper and then pour the batter evenly into the pans.
- Bake for about 30 minutes, or until the cake springs back when lightly pressed in the center.
- Cool the cakes in the pans for 15 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- For the Coconut-Pecan frosting, combine 1 1/2 cups of evaporated milk, 1 1/2 cups of sugar, 4 slightly beaten egg yolks, 3/4 cup of butter (or margarine), and 1 1/2 teaspoons of vanilla in a saucepan.
- Cook over medium heat, stirring until the mixture thickens, then remove from heat.
- Stir in 2 cups of shredded coconut and 1 1/2 cups of chopped pecans, and cool until thick enough to spread.
- Once the cakes are cool, frost them generously with the Coconut-Pecan frosting.
Part of our Homemade Cake Recipes collection — Part 1 of 6:
If you’re looking for a delightful icing for your cakes, consider trying Bakery Baker’s Cake Icing. Its creamy texture and rich flavor make it a perfect match for all sorts of desserts, including the Baker’s Original German Sweet Chocolate Cake.