German Chocolate Sheet Cake
User Reviews
5
German Chocolate Sheet Cake
Description
The German Chocolate Sheet Cake begins with a batter made by melting German sweet chocolate in boiling water, then mixing it with oil, buttermilk, sugar, eggs, and vanilla. Flour, cocoa powder, baking powder, soda, and salt are folded in just until combined to maintain a tender crumb. After baking at 350°F until a toothpick comes out clean, the cake cools before adding the topping.
The topping is a cooked mixture of egg yolks, evaporated milk, brown sugar, and butter, heated until thickened and mixed with vanilla, shredded sweetened coconut, and chopped pecans. This topping adds a chewy, nutty, and creamy contrast to the soft chocolate cake below.
The cake is often served sliced from a 9x13 inch pan and is known for combining rich chocolate with a textured, sweet topping. This cake works for gatherings where a classic, sweet dessert with coconut and pecans is desired.
Ingredients
Cake
- 1 cup water boiling
- 4 ounces German sweet chocolate chopped
- 1/2 cup neutral cooking oil generic cooking oil
- 1/2 cup buttermilk
- 1 ¾ cups granulated sugar
- 4 egg large
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 3 egg yolk
- 1 cup evaporated milk
- 1 ½ cups brown sugar packed
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 ½ cups coconut sweetened shredded
- 1 ½ cups pecans chopped
Instructions
- To make the cake, preheat oven to 350F. Grease a 9x13-inch metal baking pan. Set aside.
- In a large, heat-proof bowl, add chopped chocolate.
- Pour the boiling water over the chocolate, and let it stand for 5 minutes.
- Stir until chocolate has melted and is combined with the water.
- Add the oil, buttermilk, and sugar. Whisk until well-combined.
- Whisk in the eggs and vanilla until well-combined.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until combined. Don't overmix.
- Pour the batter into the prepared baking pan.
- Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool to room temperature.
- To make the topping, add the egg yolks, milk, and brown sugar to a large saucepan.
- Whisk until combined.
- Add butter.
- Heat saucepan over low heat.
- Cook for 10 minutes, whisking regularly, until mixture has thickened.
- Remove from heat.
- Whisk in vanilla extract.
- Add coconut and pecans, and stir in.
- Let topping cool for 15 minutes.
- Spread topping over cake, and let cool to room temperature before serving.
Notes
- Use Baker's German sweet chocolate for the authentic cake base.
- You can substitute vegetable or melted coconut oil, but ensure buttermilk and eggs are room temperature with coconut oil to avoid solidification.
- Regular or low-fat buttermilk can be used.
- If needed, make a buttermilk substitute following a standard recipe.
- Evaporated milk may be regular or fat-free as desired.
- Nutrition estimates are based on the brown sugar included in the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 72mg | 24% |
| Sodium | 146mg | 6% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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