Best 4 German Sweet Chocolate Cake Ii Recipes

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Indulge in a symphony of flavors with our German Sweet Chocolate Cake II, a decadent treat that will tantalize your taste buds. This exquisite cake boasts a moist and tender crumb, enveloped in a rich and velvety chocolate frosting. The secret lies in the harmonious blend of cocoa powder, melted chocolate, and a touch of coffee, creating an irresistible chocolate experience. But that's not all; this article also presents a delightful array of chocolate cake recipes, each with its own unique twist. From the classic German Chocolate Cake to the elegant Chocolate Truffle Cake, these recipes cater to every chocolate lover's desire. Prepare to embark on a culinary journey filled with rich, decadent, and utterly satisfying chocolate cakes.

Here are our top 4 tried and tested recipes!

GERMAN SWEET CHOCOLATE CAKE II



German Sweet Chocolate Cake II image

This was my Grandmother's recipe. It's the classic cake made with sweet chocolate and frosted with a luscious coconut pecan frosting.

Provided by MARY ANN PUTMAN

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 1h30m

Yield 12

Number Of Ingredients 17

4 (1 ounce) squares German sweet chocolate, chopped
⅔ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups sifted cake flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup evaporated milk
1 cup white sugar
3 egg yolks, lightly beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans

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.

Nutrition Facts : Calories 638.4 calories, Carbohydrate 79.5 g, Cholesterol 136.6 mg, Fat 33.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 17.7 g, Sodium 426.8 mg, Sugar 53.2 g

GERMAN SWEET CHOCOLATE CAKE I



German Sweet Chocolate Cake I image

This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks.

Provided by Cindy Carnes

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 1h10m

Yield 24

Number Of Ingredients 18

4 (1 ounce) squares German sweet chocolate
½ cup water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 ½ cups white sugar
¾ cup butter
4 egg yolks
1 ½ teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 ½ cups chopped pecans

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.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 48.1 g, Cholesterol 108.8 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 13.7 g, Sodium 239.3 mg, Sugar 37.5 g

GERMAN SWEET CHOCOLATE CAKE



German Sweet Chocolate Cake image

This is a real treat. My sister and I always enjoy preparing this together.-Patricia Peebles, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 cup sugar
1-1/3 cups evaporated milk, divided
3 egg yolks, beaten
1/2 cup butter, cubed
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 553 calories, Fat 31g fat (16g saturated fat), Cholesterol 145mg cholesterol, Sodium 395mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 1g fiber), Protein 7g protein.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE



Baker's Original German Sweet Chocolate Cake image

Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.

Provided by Nana Lee

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 17

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

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.

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your cake. Look for a chocolate that has a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help the cake rise evenly.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

German Sweet Chocolate Cake is a delicious and decadent cake that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed.

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