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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BEST German chocolate cake recipe from scratch | German chocolate cake frosting recipe
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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.
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
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.
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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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How to Make a Delicious Semi-homemade German Chocolate Cake Breville & KitchenAid (043)
Needed to make a cake, but wasn't in the mood to be in the kitchen any longer than necessary. Box cake, homemade frosting. DONE!
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Frosting Ingredients:
3 large egg yolks
1 cup granulated sugar
1 cup evaporated milk
4 tbsp butter
1/8 tsp salt
6 oz sweetened coconut flakes
1 1/2 tsp vanilla extract
3/4 c chopped roasted pecans
Cook eggs, sugar, milk, butter and salt over medium heat stirring constantly until it starts to bubble and slightly thicken
Remove from heat. Pour into bowl. Add vanilla and coconut. Chill for at least 2 hours in the fridge.
Roast pecans, add to frosting.
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