How to Make German Sweet Chocolate Cake | Chocolate Cake Recipe | Allrecipes.com
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Watch how to make a sweet German chocolate cake topped with a sweet frosting that includes coconut and pecans. A favorite for birthdays and potlucks, this 5-star cake is moist, rich, and chocolaty.
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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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How To Make Old Fashioned German Chocolate Cake | German Chocolate Cake Recipe
****The EASIET homemade German Chocolate Cake with coconut pecan frosting and chocolate buttercream frosting. This cake is irresistible!
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Coconut Cake Recipe:
How To Bake Easiest German Chocolate Cake Ingredients:
Chocolate Cake Ingredients:
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Coconut Pecan Frosting Ingredients:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter (1 stick)
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
Chocolate Buttercream Frosting Ingredients:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
▢1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
**Heat oven to 375°F.
**Grease two 8 or 9-inch round baking pans and use coffee filters for parchment paper. See Coconut Recipe video above where I explain exactly how to do this.
For the Cake:
**Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.
**Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin).
**Pour batter into prepared pans.
**Bake for 25 - 35 minutes or until a toothpick inserted in center comes out clean
**Cool completely.
For the German Chocolate Frosting:
**In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
**Stir to combine and bring the mixture to a low boil over medium heat.
**Stir constantly for several minutes until the mixture begins to thicken.
**Remove from heat and stir in vanilla, nuts and coconut.
**Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
**Melt butter.
**Stir in cocoa powder.
**Alternate adding powdered sugar and milk, beating to spread consistency.
**Stir in vanilla.
Decorating The Cake
**Place one of the cake on your plate upside down.
**Smooth a thin layer of chocolate frosting over the cake layer
**Then spoon half of the coconut frosting on top
**Place the second cake on top of the first
**Spread chocolate frosting over the entire cake.
ENJOY!
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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.
BEST German Chocolate Cake | Preppy Kitchen
The BEST German chocolate cake: This rich and tender German chocolate cake is slathered in a coconut pecan caramel frosting that’s beyond addictive and totally delicious! The cake itself has a light chocolate taste and is SO moist, and delicate that it nearly defies the laws of physics.
You'll have to invite people over to help you eat it so you can't devour the whole thing!
German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! I also love how there's no worrying about cake decorating one this one since it's meant to have a totally rustic look.
I used light brown sugar for the frosting BUT and loved the caramel flavor it brought but you can use white sugar for that tradtional German chocolate frosting.
Full Recipe:
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Ultimate Supreme German chocolate cake????
German chocolate cake- 1/4 oz German sweet chocolate bar ,1/2 cup of hot water, 2 cups of sugar, 1 cup of butter, 4 eggs ,3 cups of all purpose flour ,1 and 1/2 teaspoon of baking soda ,1 and 1/2 teaspoon of baking powder, one cup of buttermilk and one teaspoon of vanilla extract.
German coconut topping- one cup of sugar ,one cup of evaporated milk ,1/2 cup of butter, three egg yolks ,1 and 1/2 cup of flaked coconut, one cup of chopped pecans and one teaspoon of vanilla extract.
baked on 350 for 35 to 45 minutes