How To make Debbi's German Chocolate Cake
Cake: 2 4 oz pkg German chocolate
chopped
2 c unsifted all purpose flour
1/2 c unsweetened cocoa
1 tbsp baking powder
1 tsp salt
3/4 c unsalted butter :
room temperature
2 c sugar
1 1/2 tsp vanilla
3 eggs, separated room temperature
1 c mashed potatoes :
sieved
1/2 c buttermilk
Pecan-Coconut Frosting: 2 1/4 c sugar * see note
1 c plus 2 tbsp unsalted butter
1 12 oz can evaporated milk
1 5 oz can evaporated milk
6 egg yolks
1 tbsp plus 1 teas vanilla
3 c chopped pecans :
toasted
4 1/4 c shredded sweetened coconut lightly toasted
pecan halves and toasted coconut :
garnish
Heat oven to 350. Grease and flour three 9-inch round cake pans; tap out excess flour.
Prepare cake: Combine half the chopped chocolate and 1/2 cup water in microwave-safe bowl. Microwave at full power 50 seconds; stir until melted. Or melt in saucepan. Combine flour, cocoat powder, baking powder and salt in bowl. Beat together butter and sugar in large bowl until smooth and creamy. Beat in vanilla, egg yolks and mashed potatoes. Beat in melted chocolate, beating until well-blended.
Beat in flour mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients and beating 45 seconds after each addition. Beat egg whites in clean medium-size bowl with clean beaters until stiff, but not dry peaks form. Fold beaten egg whites and the remainin chopped chocolate into the cake batter until no streaks of white remain. Scrape the batter into prepared cake pans, dividing equally.
Bake in 350 oven for 20-25 minutes or until wooden pick inserted in centers comes out with a few moist crumbs on it. Cool cakes in pans on wire racks 10 minutes; turn cakes out onto wire racks to cool completely.
Prepare Pecan-Coconut Frosting: Combine sugar, butter, the 2 cans evaporated milk, egg yolks and vanilla in a large heavy saucepan. Cook over medium heat, stirring constantly with wooden spoon, for 12 minutes or until butter is melted, sugar is dissolved and mixture turns golden. Scrape into large bowl. Stir in 2 1/2 cups of the pecans and the coconut. Let stand, stirring occasionally, until the frosting is lukewarm and a good spreading consistency.
Place one cake layer on serving plate; spread top with 1 cup frosting. Repeat with remaining layers. Frost sides of cake with 3 cups frosting. Press the remaining chopped pecans around sides of cake. Decorate cake with pecans halves and toasted coconut.
How To make Debbi's German Chocolate Cake's Videos
Chocolate Cake by DavidsTea
Check out my review of Choclate Cake Tea, the second of the cupcake series from DavidsTea
Hazelnut cookies | Haselnuss Makronen
Those Hazelnut Cookies only need a few ingredients and they are gluten free! Quick and easy to make and sooo delicious! They are called Haselnuss Makronen in Germany and are one of the most favorite cookies there.
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Hazelnut Macaroons Cookies Recipe:
Dough:
3 large egg whites
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups ground hazelnuts
1/2 teaspoon cinnamon
1/4 teaspoon salt
whole hazelnuts (optional)
bake at 300°F 23-25 min
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Music: Future Bass Vlog
John Sib
pixabay.com
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German Meal: Short Ribs, Sauerkraut, Hot Potato Salad & Chocolate Cake (#1147)
It’s a full meal sure to satisfy all of your taste buds. Slow cook some short ribs in the dutch oven with sauerkraut for a one pan meal (with meat falling off the bone!). Fry up some bacon to use for a sweet and sour hot potato salad and end the night with Tim’s favorite recipe from childhood: his mom’s chocolate cake with chocolate icing, from scratch!
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MINT CHOCOLATE CHIP CHEESECAKE | vegan and proud
Here's how to make the best vegan mint chocolate chip cheesecake! The people you make it for won't even believe that it's vegan!
GET THE RECIPE
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[Be X Debbie's Cake Style] Let's Bake With Debbie - Surprise Cupcakes
想趁假期同朋友開party輕鬆一下?或準備為閏密送上驚喜小禮物?一於跟Debbie偷師,炮製Surprise Cupcake,特別在於品嚐前並不會知道它的真正口味,一齊學下整啦!
材料:
Cupcake(6個份量):
低筋麵粉 95克
泡打粉 1.5茶匙
砂糖 85克
牛奶(室溫)25毫升
無鹽牛油(室溫) 50克
雞蛋(室溫)1隻
雲呢拿香油 數滴
朱古力豆 100克
食用糖珠及糖片 適量
雲呢拿Buttercream:
無鹽牛油(室溫) 150克
糖霜 150克
牛奶(室溫)5毫升
雲呢拿香油 數滴
製作方法:
1. 預熱焗爐180度。
2. 先製作蛋糕部分,用電動攪拌器打軟牛油,加入砂糖打至淡白色。
3. 把麵粉及泡打粉篩入,攪拌均勻。
4. 加入雞蛋、牛奶及雲呢拿香油攪拌均勻即可。
5. 用雪糕勺均勻放入Cupcake模內,放進焗爐180度焗約15分鐘。
6. 蛋糕焗好後待涼,用刀子修平頂部,於中心挖出小洞,放入朱古力豆。
7. 製作Buttercream,用電動攪拌器打軟牛油,分3次加入糖霜,打發至輕盈及淡白色。
8. 加入牛奶及雲呢拿香油,攪拌均勻即可放進唧袋。
9. 把Buttercream唧在杯子蛋糕上,放上食用糖片及糖珠裝飾。
Eggless Chocolate Cake/cake/chocolate cake/केक/चॉकलेट केक
Chocolate cake is the first dessert that I got right when I started baking. It soon became my one of my favorite desserts to bake and continues to remain so. I love baking it because it is so simple and everyone enjoys eating it. I mafe this cake for my daughter's 18th birthday. Hope u all liked it ????
For cake–
5 tbsp condensed milk / milkmaid
¾ cup butter at room temperature
1/4 cup powdered sugar
1 1/4 cup maida
1/4 cup cocoa powder
1/2 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
1/2 cup warm milk or as required
1 tsp instant coffee powder
Method–
Sieve the flour, cocoa powder, baking powder, baking soda together in a bowl twice.
In another bowl, cream butter n suger together
Add condensed milk to this butter mixture n cream it well.
Add vanilla essence n coffee powder to milk n mix it well.
Into the butter mixture, mix wet n dry ingredients in batches.
Butter the baking tin n place parchment/butter paper.
Place the batter in the tin n bake it at 180 degree for 30 minutes.
In order to make the cake soft n moist, make the sugar syrup.
Heat the sugar till it dissolves in water n allow it to cool completely.
Allow the cake to cool in the tin for 10 minutes.
Un mold the cake from the tin.
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