Recipe: Dairy-Free German Chocolate Cake
We show you how to make lovely, decadent pecan coconut German chocolate frosting. Surprise! This is an American recipe.
German Chocolate Cake Frosting:
2/3 cup (130g) sugar
2/3 cup (150mL) cooking grade coconut milk
1/3 cup (80g) shortening
2 egg yolks
1/2 tsp vanilla extract or 1 1/2 tsp vanilla sugar
1 cup (100g) roughly chopped pecans
1 1/3 cup (80g) shredded coconut
Combine egg yolks, sugar, coconut milk and shortening into a saucepan. Heat it on medium heat until the shortening is melted and the mixture has come to a boil. Boil for 2-3 minutes or until mixture has thickened slightly. Remove from heat. Add vanilla, pecans and coconut and stir until combined. Allow to cool before using to frost a cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
German Chocolate Cake Part I
German Chocolate Cake
2 Cups of CAKE FLOUR NOT ALL PURPOSE
1/4 Tsp. salt
1 Tsp. baking soda
1/2 cup of water
1 bar of Baker’s German Sweet Chocolate
2 sticks of UNSALTED BUTTER
4 eggs SEPARATED
2 cups of sugar
1 Tsp. of vanilla flavor
1 cup of buttermilk (or 2% with 1 TBS of vinegar)
Pecan Frosting:
1 Can of evaporated milk
1-1/2 cups of sugar
1-1/2 sticks of butter
4 egg yolks ONLY
1-1/2 Tsp. of vanilla
7 oz of shredded coconut
1-1/2 cups of finely chopped pecan pieces
Decoration for top of cake: Pecans Halves
Method:
Mix flour, salt and baking soda and sit aside.
Beat and cream butter and sugar for at least 5 or 6 mins. Then add one egg at a time incorporating after each. Melt chocolate in a separate saucepan and let cool thoroughly before adding to the mixture along with the vanilla.
Add flour and buttermilk alternatively starting with flour and ending with buttermilk and mix thoroughly and sit aside. Get another bowl cleaned well and add egg whites. Mix until stiff peaks form. FOLD into the cake batter slowly. DO NOT STIR. Pour evenly in 3 9-inch pans but keep in mind your layers will be thin. Bake at 350 degrees for 30 mins. Use a toothpick to ensure done. Let cake rest in pan for at least 15 mins. before turning out on cooling rack.
I suggest you make the frosting while the cake is baking.
Add all ingredients except the coconut and pecans. Let the mixture come to a boil being careful to watch closely as this can burn/scorch easily. Cook for approximately 15 or so mins. Once done take off the fire and add the pecans and coconut.
Put this mixture in the freezer until at frosting consistency and frost cakes as done in the video.
Thank you to Ms. Chris of Chriscook4u2 and all my new subscribers. I apologize the delay in uploading this video. I had major technical difficulties.
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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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How to Make German Chocolate Cake
A decadent German Chocolate Cake Recipe, made with an extra moist and fudgy chocolate cake, a rich caramel/coconut frosting, and iced with a sweet and simple chocolate frosting.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
Full Printable Recipe:
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Chocolate Cake
1 3/4 cup all-purpose flour 215g
1 cup light brown sugar, firmly packed 200g
1 cup sugar 200g
3/4 cup natural cocoa powder 75g
1 ½ teaspoons instant coffee
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup canola or vegetable oil 120ml
1/2 cup unsalted butter melted (113g)
2 large eggs room temperature preferred
1 large egg yolk room temperature preferred
1 1/2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup very hot or boiling water 120ml
Coconut Caramel Filling
4 large egg yolks
1 cup evaporated milk 236ml
8 Tablespoons unsalted butter cut into 8 pieces
1/2 cup granulated sugar 100g
1/2 cup light brown sugar firmly packed (100g)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cups chopped pecans preferably toasted, 125g
2 cups sweetened shredded coconut 160g
Chocolate Frosting²
1 cup salted butter softened (226g)
3 1/2 cups powdered sugar 440g
½ cup natural cocoa powder 50g
1 teaspoon vanilla extract
2 Tablespoons evaporated milk³
Instructions
00:00 Introduction
Chocolate Cake
01:02 Preheat oven to 350F (175C) and prepare two 9 round cake pans by lightly greasing and flouring. I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
01:07 Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
01:58 Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
03:11 Gradually add buttermilk, stirring until completely combined.
03:26 Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
04:22 Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
05:37 Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
06:23 Add butter, sugars, and salt and place saucepan over medium/low heat. Stir frequently until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
08:27 Allow to cool before spreading over cake.
Chocolate Frosting
09:35 In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
Assembly:
11:17 Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
11:31 Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
12:20 Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
13:02 Top off cake with remaining half of coconut/caramel frosting.
13:15 Slice, serve, and enjoy!
Notes
¹If you don’t have buttermilk on hand, please see my easy buttermilk substitute.²This makes enough to lightly but entirely cover the cake without much left over for decorations. Since this is such a rich cake, this amount of frosting will be sufficient for most people. However, if you intend to decorate, please increase the frosting recipe by 50%.³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
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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.
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Enjoy your homemade German Chocolate Cake!
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