HOMEMADE GERMAN CHOCOLATE ???? CAKE ???? #cooking #homemade #amazing #baking #diy #blessed #goodeats
Hello ???? Everyone! Oh my goodness this cake right here is BOMB ????…guys it is soooo moist and tasty ????. I know you will love ❤️ it when you try your hand at it. Thanks for being the BEST SUBSCRIBERS EVER! Now, Let The Journey Continue..
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Ingredients:
Cake:
2 cups of All Purpose Flour
1Tsp of Baking Soda
2 Sticks of Butter
2 Cups of Sugar
1Tsp of Vanilla Extract
4 Egg Yokes(Save Egg Whites to go in after mixing the batter)
4oz of Bakers German Chocolate cut up with 1/4 to 1/2 cup of Hot Coffee
1 Cup of Buttermilk
Coconut Pecan Frosting:
1 1/2 Sticks of Butter
1 1/2 Cups of Sugar
1 12oz Can of Evaporated Milk
4 Eggs Yokes
7oz of Sweetened Coconut Flakes
1 1/2 Cups of Toasted Pecans
1 Tsp of Vanilla Extract
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BEST German chocolate cake recipe from scratch | German chocolate cake frosting recipe
#german #chocolate #cake #recipe
Indulge in the decadence of a homemade German Chocolate Cake. The moist, cocoa-infused layers are complemented by a luscious coconut pecan filling. Topped with a velvety chocolate buttercream frosting, this dessert combines rich flavors and textures for a truly delightful treat. Perfect for any occasion, savor the sweetness of this classic recipe.
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Simple chocolate cake recipe
eggless chocolate cake recipe
Bakery biscuits recipe
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German Chocolate Cake recipe
Ingredients: (pan size 6-inch, two pan)
1 cups (120g) all-purpose flour
1 cups (200g) granulated sugar
1/4 cup (35g) unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4tsp salt
2 large eggs
1/2 cup (120ml) buttermilk
1/4 cup (60ml) vegetable oil
1 tsp pure vanilla extract
3tbsp warm water(45ml)
For the coconut pecan filling :-
1/2cup (100g) granulated sugar
1/2cup (120ml) evaporated milk
1/4 cup (57g) unsalted butter
2 large egg yolks
1 tsp pure vanilla extract
1 cups (71g) sweetened shredded coconut
1/2cup (60g) chopped pecans
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated (175℃) oven for about 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the coconut pecan filling .
In a saucepan, combine the sugar, evaporated milk, butter, and egg yolks.
Cook over medium heat, stirring constantly until the mixture thickens, which should take about 8-10 minutes
Remove from heat, and stir in the vanilla extract, shredded coconut, and chopped pecans.
Once the cakes are done, remove them from the oven and allow them to cool in the pans for a few minutes. Then, transfer them to a wire rack to cool completely.
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Chocolate Buttercream frosting:
Ingredients:
1 cup (226g) unsalted butter, softened
21/2 cups (313g) powdered sugar
1/2 cup (50g) unsweetened cocoa powder
3tbsp (45ml) evaporated milk (or normal milk)
1 teaspoon vanilla extract
A pinch of salt
Instructions:
In a large mixing bowl, beat the softened butter until it's creamy and smooth.
Sift the powdered sugar and cocoa powder into the bowl to ensure there are no lumps. Mix on low speed to combine with the butter.
Add the milk, vanilla extract, and a pinch of salt. Beat on low speed initially to avoid powdered sugar flying out of the bowl, then increase the speed to medium-high. Beat until the frosting is smooth and fluffy. If it's too thick, you can add a little more milk. If it's too thin, add more powdered sugar.
Once you achieve the desired consistency and flavor, your chocolate buttercream frosting is ready to use. Spread it over your German chocolate cake once the cake has cooled completely.
Once the cakes are completely cool, spread the coconut pecan filling over one of the cakes, then place the second cake on top, and frost the top and sides of the entire cake.
#chocolatecakerecipe
Enjoy your homemade German Chocolate Cake!
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German Chocolate Cake Frosting Recipe & Tutorial
This is my Dad's favorite cake... wanted to share the frosting recipe (it's sooooo good and easier than you'd imagine!)
Try it on your ice cream! YUMM
3 Egg Yolks
1/2 Cup Butter
1 Teaspoon Vanilla
1 Cup Sugar
1 Cup Evaporated Milk
2 Cups Coconut
2 Cups Chopped Pecans
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Amazing German Chocolate Cake And Frosting Recipe!
German Chocolate Cake is Southern baking at its best. Despite the name, German chocolate cake was born in Dallas in the 1950s. This dessert remains just as popular today, thanks to its ridiculously rich Coconut-Pecan Frosting. That’s why we’re bringing you an all-star recipe for this classic cake; how to make a german chocolate cake From box Mix
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OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
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.
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 spead. 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.
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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.
German Chocolate Cake Recipe - Old Fashioned - Cakes from Scratch
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