This rich, moist cake is a chocolate lover’s dream, with layers of sweet coconut-pecan frosting that’ll have you coming back for seconds.
Why This Recipe Works
- The combination of German sweet chocolate and buttermilk creates a uniquely moist and tender crumb.
- Coconut-pecan frosting adds a delightful texture and flavor contrast.
- Simple, straightforward steps ensure even novice bakers can achieve perfection.
- Perfect balance of sweetness, making it a crowd-pleaser.
Ingredients
- 4 oz Baker’s German Sweet Chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
Equipment Needed
- 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. Melt the German sweet chocolate with water over low heat, stirring until smooth. Cool slightly.
Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt. This ensures your cake has a uniform texture without any baking soda lumps.
Cream Butter and Sugar
Beat butter and sugar in a large bowl until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla and chocolate mixture.
Alternate Adding Ingredients
Add flour mixture alternately with buttermilk, beating until blended after each addition. Fold in beaten egg whites. This step is crucial for a light, airy cake.
Bake to Perfection
Pour batter into prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then remove to wire racks to cool completely.
Tips and Tricks
Ensure all ingredients are at room temperature to achieve a smooth batter. When folding in egg whites, do so gently to maintain volume. For an extra moist cake, brush layers with simple syrup before frosting. Toasting the pecans for the frosting adds depth of flavor. Always cool cakes completely before frosting to prevent melting.
Recipe Variations
- Substitute the coconut-pecan frosting with chocolate ganache for a different twist.
- Add a layer of raspberry jam between the cake layers for a fruity contrast.
- Use dark chocolate instead of German sweet chocolate for a less sweet version.
- Incorporate espresso powder into the batter to enhance the chocolate flavor.
- Top with whipped cream and fresh berries for a lighter finish.
Frequently Asked Questions
Can I use regular chocolate instead of German sweet chocolate?
Yes, but the flavor will be less sweet and more intense. German sweet chocolate has a unique sweetness that’s key to this recipe’s character.
How do I store the cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend. Just ensure it’s a 1:1 substitution for best results.
Summary
This Baker’s German Sweet Chocolate Cake is a timeless classic, offering a perfect blend of moist chocolate cake and rich coconut-pecan frosting. Follow these steps for a foolproof dessert that’s sure to impress.
