Delicious Moist German Chocolate Cake
Delicious Moist German Chocolate Cake Hello everyone welcome to my channel thanks for watching If you haven't Subscribed make sure you subscribe and click the bell to be notified today I show you How To Make Delicious Moist German Chocolate Gina Young Style this recipe is the best and it taste so good this German Chocolate Cake Recipe is fun to make and Packed With So Much Flavor If you love a good recipe this is it. If you want to learn How To Cook I show you on every video I teach in detail how to cook all of my favorite recipes until the next Video God Bless Goodnight
Ingredients
German chocolate cake mix
The ingredients the box calls for
1 box chocolate pudding mix instant
2 round cake pans
Oil and flour to oil the pan
2 Coconut pecan cake icing
step by step tutorial
God bless 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.
How to Make German Chocolate Cake (moist) with Frosting from scratch The BEST
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Don't forget to turn ON the BELL ????
Hey guys,
I hope my viewers have been looking to make a German Chocolate Cake from scratch. I've been wanting to make a German Chocolate Cake since forever but I always talk myself out of doing it because I thought it was going to be hard... I was so wrong... can't assume anything. LOL I hope you watching me make it, encourages you to make it... it really is pretty simple to make.
Anyway, I'll add the ingredients and measurements below along with other sweet recipes like the peanut butter cookies that my hubby is munching on!
Ingredients
Preheat oven 350°
Standard 9 baking pans
4oz Bakers German's Chocolate
1/2 cup hot water
2 sticks of room temperature butter
2 cups white sugar
1 teaspoon vanilla
1 teaspoon expresso instant coffee(in the video I add 1 teaspoon but I started adding 1 TABLESPOON) and WOW ???????????????????????????????? AMAZING
4 eggs
1 cup of butter milk or substitute sour cream and water mix or see my butter cake recipe for another substitute
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
FROSTING
1 stick of butter
1 cup brown sugar
1 can evaporated milk
1 teaspoon vanilla
3 egg yokes
1 cup chopped pecans
1 1/2 cups unsweetened coconut flakes
Make the FROSTING WITHOUT EGG
I actually like the frosting better this way!
1 stick of butter
1 cup brown sugar
1 teaspoon vanilla
1 can unsweetened coconut milk
3 tablespoon cornstarch add water on top of the cornstarch until it equals 1 cup
stir butter and brown sugar together just like in the video
add coconut milk and cornstarch mixture in medium low heat and consistently stir until thick
1 cup pecans
1 1/2 coconut flakes
grease and flour pan
bake cake for about 30-35 minutes
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Easy Sweet Treats
German Chocolate Cake (Three Layers With Coconut Caramel Pecan Filling & Chocolate Icing)
This cake is a big project, but it is worth the effort,because the end result is so impressive and delicious!
Three layer Frosted German Chocolate Cake Recipe:
Cake Ingredients:
1 box Baker's German's Chocolate
1/2 cup boiling water
1 cup butter (2 sticks)
2 cups sugar
4 egg yolks, unbeaten
1 1/2 teaspoons vanilla
2 1/2 cups cake flower
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut Pecan Topping:
4 egg yolks
1 tablespoon flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups heavy cream or 1 large (12 ounce) can evaporated milk
3/4 cup butter (1 1/2 sticks)
1 1/2 teaspoons vanilla
1 1/2 cups chopped pecans
7 ounces flaked coconut (2 1/3 cups)
Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar, sifted
1/3 cup (+ 1 tablespoon) evaporated milk
1 teaspoon vanilla
Cake Method:
Preheat oven to 350*. Butter and flour three 8 or 9 inch round or square pans. Line the bottoms of the pans with parchment paper.
Break chocolate squares into a glass bowl and add boiling water. Stir until chocolate squares are melted. Set aside. Cream butter and sugar until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating after each. Add vanilla and melted chocolate and mix until well blended. Sift together flour, baking soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth.
Fold in stiffly beaten egg whites. Pour batter into prepared pans. (about 2 1/3 cups batter into each) Bake for 35 minutes or until a pick inserted in center comes out clean. Cool in pans for 30 minutes. Slide a knife around the side of the pans, invert and remove paper. Finish cooling.
Coconut Pecan Topping Method:
In a large saucepan, combine egg yolks, flour, sugar, salt, cream, butter and vanilla. Cook over medium heat for 12 minutes, or longer, stirring until mixture thickens and turns a caramel color. Add pecans and coconut. Beat until cool and spreading consistency.
Place a cake layer, bottom side up, on a platter. Top cake with one third (about 2 1/3 cups) of Coconut Pecan Topping. Repeat with remaining cake layers and topping.
Chocolate Frosting Method:
Place butter in a large (8 cup) glass bowl. Microwave for 30 second intervals until melted. Stir in cocoa powder. Add powdered sugar alternately with 1/3 cup of the milk, beating after each addition. If the frosting is too thick, add the extra tablespoon of milk to make a good spreading consistency. Stir in vanilla. Spread on sides of the cake and use a frosting bag and tip to decorate the top and bottom circumference of the cake. If desired, garnish with halved Maraschino cherries.
Notes: A traditional German Chocolate Cake has unfrosted sides. To make the cake fancier, frost the sides and decorate the edges with chocolate frosting. To learn more about the origin of German Chocolate Cake, please see: The Origin & History of German Chocolate Cake at: carriekitchencreations.blogspot.com
(Hint: It's not from Germany.)
~ Thank you for watching and remember to season everything in life with love. ~
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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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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