The BEST German Chocolate Cake Recipe!! With Coconut Filling & Chocolate Ganache!
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Stunning German Chocolate Cake recipe made using rich chocolate cake layers, a classic coconut pecan filling and a chocolate buttercream. This chocolate cake is simply amazing! Recipe links for the recipes I used:
Chocolate Cake:
Chocolate Buttercream:
Chocolate Ganache:
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German Chocolate Cake Recipe | How To Make Classic German Chocolate Cake | Ep. 538 ????????
Hello my Friends, welcome to my Southern Kitchen!
Today I am making one of my favorite Chocolate Cakes and a Classic, German Chocolate Cake! Rich, decedent, moist and topped with a mouth watering Coconut Pecan Filling and iced with Chocolate Frosting! This recipe is step-by-step and it will be your go to recipe and everyone will love and enjoy this Chocolatey Cake!
Ellen’s Old Fashioned Chocolate Frosting recipe:
Ellen’s Buttermilk recipe:
Ellen’s Cake recipes playlist:
Cake Recipe
1 (4 ounce) square Baker's German sweet chocolate bar, chopped
1/2 cup freshly strong brewed coffee, regular or decaf
2 cups cake or all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup packed light brown sugar
4 extra large or jumbo eggs, room temperature and separated
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
Chocolate frosting, for the sides and piping (optional)
Coconut Pecan Filling
1 cup (2 sticks) unsalted butter
1 (12 ounce) can evaporated milk
5 extra large or jumbo egg yolks
1 cup white sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon natural butter flavoring or pure butter extract
2 1/2 cups sweetened shredded coconut
2 cups toasted pecans, chopped
Ellen’s Magic: Make sure you double my Old Fashioned Chocolate Frosting recipe for the cake.
Preheat Oven to 350 Degrees
Grease 2 (9-inch) round cake pans with baking spray with flour and set aside. (You can also grease the pans with butter and flour)
In a small bowl, add in the chopped chocolate and hot coffee; stir until the chocolate melts and set aside to cool. In a medium bowl, add in the flour, baking soda, and salt; sift or whisk together until well combined. Set aside. In a large bowl with hand mixer or stand mixer with whip attachment, add in the egg whites and whip until it reaches stiff white peaks. Set aside. (Make sure you clean the bowl and beaters, if using a stand mixer for the cake, use the paddle attachment) In the same large bowl or stand mixer, add in the butter, white sugar and brown sugar; cream on medium speed until fluffy (scrape the bowl occasionally). Next add in the egg yolks one at a time, beating well after each egg. Add and mix in the vanilla extract and the cooled chocolate/coffee mixture. Add in the flour mixture alternating with the buttermilk into the butter mixture beginning and ending with flour, mix until well incorporated. Gently add and fold in the egg whites. Pour the cake batter evenly into the prepared pans, shake and bang them to release the air bubbles. Bake for 30 minutes or until toothpick in the center comes out clean. Remove from the oven, cool in the pan for 10 to 15 minutes then remove the cakes from the pans and cool completely on wire racks.
Coconut Pecan Filling: In a large pot over medium heat, add in the butter and let it melt. Next add in the evaporated milk, white sugar, and brown sugar; stir until well combined and heat through. Add a ladle of the milk mixture to the egg yolks and whisk to temper, then pour the egg mixture into the milk mixture; stir until well incorporated and cook until the filling thickens. Remove from the heat, add and stir in the vanilla extract, and butter flavoring (or butter extract). Add in the coconut and pecans into the filling and stir until well combined. Let it cool.
To assemble the German Chocolate Cake: Place a cake layer on top of a cake plate and top with a generous layer of the caramel pecan filling and spread evenly. Add the other cake layer on top, frost the sides with the chocolate frosting then pipe the top and bottom using a 825 star piping tip (if desired). Then frost the top cake with another generous layer of the coconut pecan filling and spread evenly. Cut into desired slices, serve and enjoy!
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OLD SCHOOL TRIPLE LAYER GERMAN CHOCOLATE ???? CAKE (FRIDAY NIGHT CAKE ???? OF THE WEEK SEGMENT)
CAKE RECIPE:
2 all-purpose flour,
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.(or spray pans with pan spray)
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spread. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
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The Original Old School German Chocolate Cake | From Scratch
This is the O.G. the original old school German chocolate cake made from scratch. Learn how to make the best German chocolate cake from scratch. The cake filling/topping is so easy to make.
The Cake: Preheat oven to 350 degrees
4 oz. German chocolate
1/2 C Water
2 1/4 C Flour or 2 1/2 C Cake Flour
1 tsp each baking powder, salt, and vanilla extract
2 C White Sugar
1 C Butter, softened (room temp)
4 Large Eggs or 5 Medium
1 C Buttermilk
The Filling:
1 C Brown Sugar
1/2 C Butter
1 C Evaporated Milk
1 Tsp. Vanilla Extract
3 Large Egg Yolks
1 1/3 C Flaked Coconut
1 C Chopped Pecans
Ultimate German Chocolate Cake Recipe
Ultimate Moist German Chocolate Cake – This cake may look complicated but it’s very easy, everyone can make this cake. German Chocolate cake did not come from German, don’t be confused. My husband asked “I never knew the Germans like coconuts”. Well, he is absolutely right because the name “German” comes from an English man called Sam German. That was how the name German Chocolate cake came about. All the steps of making this cake is super foolproof, and I hope you’ll give this a try. Enjoy!
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Ingredients:
• Moist Chocolate Cake
(I’m using (3) 7-inch round pans)
200g [1½ cup + 2 tbsp] cake flour
50g [½ cup] dark cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
80ml [¼ cup + 1 tbsp] milk
15g [1 tbsp] white vinegar
200g [1 cup] fine sugar
90g [⅓ cup + 1 tbsp] light oil
1 tsp vanilla extract
2 large eggs
140ml [½ cup + 1 tbsp] boiling water
• Coconut Filling
113g [½ cup] unsalted butter
100g [½ cup] sugar
100g [½ cup] brown sugar
3 egg yolks
240ml [1 cup] evaporated milk
½ tsp salt
1 tsp vanilla extract
100g [1½ cup] coconut flakes
30g [½ cup] toasted coconut flakes
120g [1 cup] pecans, chopped
• Chocolate Ganache
250g [1½ cup] semi-sweet chocolate
250ml [1 cup] hot whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
Piping tip 353
Instructions:
• Moist Chocolate Cake
1. Sift all the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt). Set aside.
2. In a cup, add milk and vinegar. Mix to combine. Let it rest for 5 minutes before use.
3. In a large mixing bowl, add sugar, oil, milk mixture (milk+vinegar), vanilla extract and the eggs. Mix until well combined.
4. Add in the sifted flour in few batches. Mix until incorporated, do not over mix.
5. Lastly, add in the hot boiling water. Add in gradually as you mix. Mix until combined. Scrape the bowl to ensure even mixing and no lumps. It is normal that the batter is liquidy.
6. Divide the batter into 3 pans. Using a scale is optional, you can eye level it. ***
7. Bake in preheated oven at 180°C/355°F for 25-28 min or until inserted skewer comes out clean.
***Remark: you can also bake the cake in 1 pan. Baking time will be around 30-35 minutes or until inserted skewer comes out clean, at the same temperature.
8. Let the cake cool completely.
9. Slicing the dome if necessary, so that the layers are flat and even.
10. Set aside.
• Coconut Filling
1. Separate the eggs for 3 egg yolks.
2. In a stainless steel pot, add butter, both the sugars, the egg yolks and evaporated milk. Give it a stir, and break in the yolks before incorporating heat onto the pot.
3. Cook on medium low heat. Constantly stir to prevent burnt. Simmer the sauce for about 5 minutes or until the sauce is thickened. Off the heat. Remove from the stove.
4. Add in the vanilla extract, coconut flakes, toasted coconut flakes and chopped pecans. Mix until incorporated. Set aside for cooling before using for assembling the cake.
• Chocolate Ganache
1. In a bowl, add the chocolate and hot whipping cream. Place the bowl over a double boiler (boiling water in the pot). You don’t have to keep the double boiler over the heat (it can be off heat). Avoid putting the bowl touching the boiling water.
2. Make sure all the chocolate submerge into the cream. Let it rest for about 5 minutes.
3. After 5 minutes, stir the mixture. Mix until well combined or until all the cream incorporated. Make sure there is no lumps. [if there is still lumps, pop the bowl into the microwave and heat it for 30 seconds to a minute to melt down the lumps]
4. Cover the bowl and refrigerate it for at least 1 hour or until the chocolate is firmed up.
5. After 1 hour, with an electric mixer, mix the ganache until creamy and stiff. Once the mixer paddle able to hold a lump, it’s good to go.
• Assemble the Cake (refer to video)
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German Chocolate Cake Recipe/Old Fashion Way
#cake #germanchocolate #madefromscratch #cocountpecan #petmilk
German Chocolate Cake Recipe/Old Fashion Way
Ingredients
1 4 ounce package of German chocolate bar
2 cups of sugar
1 1/2 sticks of butter
1/2 of canola oil
3 eggs
2 cups of flour
1 teaspoon of baking soda
1/4 teaspoon of salt (sea or kosher)
1 tablespoon of cocoa powder
1 cup of buttermilk
1/2 teaspoon of coconut extract
1 teaspoon of pure vanilla extract
2 9inch cake pans lined with parchment paper
Instructions
Melt the chocolate, butter in the microwave in 30 second increments until melted. Add 1/2 cup of canola oil to this mixture. Make sure this mixture is cool. Then add to stand mixture and mix sugar for about 1 minute. Add eggs one at a time. Sift the dry ingredients together. Add some of the dry mixture then some buttermilk mixing slightly until all is incorporated. Bake at 350 Degrees for about 20 to 25 minutes or until toothpick inserted in the middle comes out clean. Let cool for 10 minutes
Coconut Frosting
1 cup of sugar
3 egg yolks
1 cup of evaporated milk
1 teaspoon of vanilla extract
1 cup of toasted pecan pieces
1 1/2 cup of coconut
Instructions
Take sugar, milk and egg yolks and mix in bowl then transfer to a pot and stir constantly on medium heat until thickened about 10 to 15 minutes. Add extract, pecans and coconut. Cool for about ten minutes then frost cakes. I chose to frost the entire cake but you don’t have too. FYI when frosting the entire cake use hands to get the sides. Enjoy ????