Decadent German Sweet Chocolate Cake II: A Step-by-Step Recipe for Perfection

German Sweet Chocolate Cake is a classic for a reason. Its moist chocolate layers, rich coconut-pecan frosting, and tender crumb create an unforgettable dessert experience. While many variations exist, this recipe, “German Sweet Chocolate Cake II,” aims to enhance the original with even deeper chocolate flavor and a perfected frosting technique. We’ll guide you through each step, ensuring your cake turns out beautifully every time. Get ready to indulge in a slice of pure chocolate bliss!

Why This Recipe Works

This isn’t just another German Sweet Chocolate Cake recipe. We’ve focused on a few key areas to elevate the flavor and texture:

* **Enhanced Chocolate Flavor:** We use a combination of melted German sweet chocolate and cocoa powder to create a richer, more complex chocolate profile. The addition of hot coffee intensifies the chocolate flavor even further.
* **Moist and Tender Crumb:** Buttermilk and oil contribute to a wonderfully moist and tender cake, preventing it from drying out.
* **Perfected Coconut-Pecan Frosting:** Our frosting recipe emphasizes a smooth, creamy texture and balances the sweetness of the coconut and pecans perfectly.
* **Detailed Instructions:** We provide clear, step-by-step instructions with photos to guide you through each stage of the baking process, minimizing errors and maximizing success.

Ingredients You’ll Need

Before you start, gather all your ingredients. This will make the baking process smoother and more efficient.

For the Cake:

* **German Sweet Chocolate:** 4 ounces, chopped (Baker’s is a common brand)
* **Hot Coffee:** 1 cup
* **All-Purpose Flour:** 2 1/2 cups
* **Unsweetened Cocoa Powder:** 1/2 cup
* **Baking Soda:** 1 teaspoon
* **Salt:** 1/2 teaspoon
* **Granulated Sugar:** 2 cups
* **Brown Sugar:** 1/2 cup, packed
* **Vegetable Oil:** 1/2 cup
* **Buttermilk:** 1 cup
* **Eggs:** 2 large
* **Vanilla Extract:** 2 teaspoons

For the Frosting:

* **Evaporated Milk:** 1 cup
* **Granulated Sugar:** 1 1/2 cups
* **Butter:** 1/2 cup (1 stick), softened
* **Egg Yolks:** 3 large
* **Vanilla Extract:** 1 teaspoon
* **Shredded Coconut:** 1 1/3 cups (sweetened or unsweetened, depending on preference)
* **Pecans:** 1 cup, chopped

Equipment You’ll Need

* **Three 9-inch Round Cake Pans:** Ensure they are well-greased and floured or lined with parchment paper.
* **Mixing Bowls:** Various sizes for different components of the recipe.
* **Electric Mixer:** Handheld or stand mixer.
* **Saucepan:** For making the frosting.
* **Whisk:** For stirring the frosting.
* **Rubber Spatula:** For folding and scraping.
* **Measuring Cups and Spoons**
* **Wire Rack:** For cooling the cakes.

Step-by-Step Instructions

Let’s break down the recipe into manageable steps.

Part 1: Making the Cake Layers

1. **Preheat Oven and Prepare Pans:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds.

2. **Melt Chocolate:** In a heatproof bowl, combine the chopped German sweet chocolate and hot coffee. Let it sit for a minute or two to soften the chocolate. Then, stir until the chocolate is completely melted and smooth. Set aside to cool slightly.

3. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.

4. **Cream Wet Ingredients:** In a separate large mixing bowl, cream together the granulated sugar, brown sugar, and vegetable oil until well combined.

5. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.

6. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

7. **Stir in Melted Chocolate:** Gently fold in the melted chocolate mixture until evenly distributed.

8. **Divide Batter:** Divide the batter evenly among the prepared cake pans.

9. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

10. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Part 2: Making the Coconut-Pecan Frosting

1. **Combine Ingredients in Saucepan:** In a medium saucepan, combine the evaporated milk, granulated sugar, butter, and egg yolks.

2. **Cook and Stir:** Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes). Be careful not to let it boil.

3. **Remove from Heat:** Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

4. **Cool Slightly:** Let the frosting cool slightly before frosting the cake.

Part 3: Assembling the Cake

1. **Level the Cakes (Optional):** If the cake layers are uneven, use a serrated knife to level them.

2. **Frost the First Layer:** Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting evenly over the top.

3. **Add Second Layer:** Carefully place the second cake layer on top of the frosting.

4. **Frost the Second Layer:** Spread another generous layer of frosting evenly over the second layer.

5. **Add Third Layer:** Place the final cake layer on top.

6. **Frost the Entire Cake:** Frost the top and sides of the cake with the remaining frosting.

7. **Garnish (Optional):** Decorate the cake with additional chopped pecans or shredded coconut.

8. **Chill (Optional):** For easier slicing, chill the cake in the refrigerator for at least 30 minutes before serving.

Tips for Success

* **Use Good Quality Chocolate:** The quality of the German sweet chocolate will significantly impact the flavor of the cake. Opt for a reputable brand like Baker’s or Ghirardelli.
* **Don’t Overmix the Batter:** Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Use Room Temperature Ingredients:** Room temperature ingredients emulsify better, resulting in a smoother batter and a more even texture.
* **Grease and Flour Pans Thoroughly:** This will prevent the cakes from sticking to the pans.
* **Cool Cakes Completely:** Frosting a warm cake can cause the frosting to melt and slide off.
* **Adjust Sweetness:** If you prefer a less sweet frosting, use unsweetened coconut or reduce the amount of sugar.
* **Toast the Pecans (Optional):** Toasting the pecans before adding them to the frosting enhances their flavor.
* **Make Ahead:** The cake layers can be baked a day ahead and stored at room temperature, tightly wrapped. The frosting can also be made a day ahead and stored in the refrigerator. Bring the frosting to room temperature before frosting the cake.

Variations

* **Chocolate Ganache:** Drizzle the cake with chocolate ganache for an extra layer of chocolate richness.
* **Espresso Powder:** Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor even more.
* **Bourbon or Rum:** Add a tablespoon of bourbon or rum to the frosting for a hint of warmth.
* **Different Nuts:** Substitute walnuts or almonds for pecans.
* **Cream Cheese Frosting:** Replace the coconut-pecan frosting with a cream cheese frosting for a tangier flavor.

Serving Suggestions

German Sweet Chocolate Cake is delicious on its own, but here are a few serving suggestions to elevate the experience:

* **Vanilla Ice Cream:** Serve with a scoop of vanilla ice cream for a classic pairing.
* **Whipped Cream:** Top with a dollop of freshly whipped cream.
* **Fresh Berries:** Garnish with fresh berries for a touch of brightness.
* **Coffee or Tea:** Enjoy a slice with a cup of coffee or tea.

Storage Instructions

* **Room Temperature:** Store leftover cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight.

Troubleshooting

* **Cake is Dry:** Make sure you’re not overbaking the cake. Use a toothpick to check for doneness. Also, ensure you’re using the correct amount of oil and buttermilk.
* **Cake is Dense:** Overmixing the batter can result in a dense cake. Mix until just combined.
* **Frosting is Too Thin:** Cook the frosting longer until it thickens properly. Make sure you’re using the correct amount of evaporated milk.
* **Frosting is Too Thick:** Add a tablespoon or two of evaporated milk to thin the frosting.
* **Cakes are Sticking to Pans:** Grease and flour the pans thoroughly or use parchment paper liners.

Nutrition Information (Approximate per serving)

* Calories: 600-700
* Fat: 30-40g
* Saturated Fat: 15-20g
* Cholesterol: 75-100mg
* Sodium: 200-300mg
* Carbohydrates: 70-80g
* Sugar: 50-60g
* Protein: 5-7g

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

German Sweet Chocolate Cake II Recipe Card

**Yields:** 12-16 servings
**Prep Time:** 30 minutes
**Cook Time:** 25-30 minutes

**Ingredients:**

**For the Cake:**

* 4 ounces German Sweet Chocolate, chopped
* 1 cup Hot Coffee
* 2 1/2 cups All-Purpose Flour
* 1/2 cup Unsweetened Cocoa Powder
* 1 teaspoon Baking Soda
* 1/2 teaspoon Salt
* 2 cups Granulated Sugar
* 1/2 cup Brown Sugar, packed
* 1/2 cup Vegetable Oil
* 1 cup Buttermilk
* 2 large Eggs
* 2 teaspoons Vanilla Extract

**For the Frosting:**

* 1 cup Evaporated Milk
* 1 1/2 cups Granulated Sugar
* 1/2 cup (1 stick) Butter, softened
* 3 large Egg Yolks
* 1 teaspoon Vanilla Extract
* 1 1/3 cups Shredded Coconut
* 1 cup Pecans, chopped

**Instructions:**

**Cake:**

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Combine chopped chocolate and hot coffee in a bowl. Stir until melted and smooth. Let cool slightly.
3. Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.
4. Cream together granulated sugar, brown sugar, and oil in a separate bowl.
5. Beat in eggs one at a time, then stir in vanilla.
6. Alternate adding dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
7. Fold in melted chocolate mixture until evenly distributed.
8. Divide batter evenly among prepared pans.
9. Bake for 25-30 minutes, or until a wooden skewer comes out clean.
10. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

**Frosting:**

1. Combine evaporated milk, sugar, butter, and egg yolks in a saucepan.
2. Cook over medium heat, stirring constantly, until thickened (10-12 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let cool slightly before frosting the cake.

**Assembly:**

1. Level cake layers if needed.
2. Place one layer on a serving plate and spread with frosting.
3. Repeat with remaining layers.
4. Frost the entire cake.
5. Garnish with extra pecans or coconut (optional).
6. Chill for 30 minutes before serving (optional).

Enjoy Your Decadent Creation!

This German Sweet Chocolate Cake II recipe is a labor of love, but the result is well worth the effort. With its rich chocolate flavor, moist crumb, and luscious coconut-pecan frosting, it’s sure to impress your family and friends. So gather your ingredients, follow our step-by-step instructions, and get ready to bake a cake that will be remembered for years to come. Happy baking!