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How To make German White Chocolate Cake
2 1/2 c Cake flour
1 ts Baking soda
1/2 lb Unsalted butter
1 1/2 c Sugar
4 lg Eggs, separated
4 oz White chocolate, melted in
-1/2 c boiling water and -cooled 1 ts Vanilla extract
1 c Buttermilk
1 c Shredded unsweetened coconut
1 c Chopped pecans
Frosting 1 c Evaporated milk
1 c Sugar
1/4 lb Unsalted butter
3 lg Egg yolks
1 ts Vanilla extract
1 c Chopped pecans
1 c Shredded unsweetened coconut
CAKE 1. Position the racks in the upper and lower thirds and preheat oven to 350
deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess. 2. Into a medium bowl, sift the cake flour and the baking soda. Using an
electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans. 3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites
into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. 4. Bake until the cake springs back when touched in the center and a cake
tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. FOR THE FROSTING: 5. In a heavy medium saucepan over medium heat, combine the evaporated
milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. 6. Place a cake layer on a serving platter. Spread 1/4 of the frosting
evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.
How To make German White Chocolate Cake's Videos
White Chocolate Sponge Cake Recipe
Recipe for a chiffon sponge cake with white chocolate for any cake. Soft, creamy sponge cake is suitable for any cream. Easy-to-prepare egg-splitting sponge cake for homemade cake. Sponge cake recipe.
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Chiffon Sponge cake recipe
Form - 20 cm/ 7.8 inches
Egg - 4 pieces
Sugar - 130 g (2/3 cup)
All-purpose Flour - 130 g (1 cup)
Vanilla extract / sugar - 1 tsp
Baking powder - 5 g (1 tsp)
Unsalted butter - 40 g (3 tbsp)
White chocolate - 40 g
Oven - 180 C / 356 F
Time - 35-40 minutes
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German Chocolate Cake???? #cake #shorts
The Best Chocolate Cake Recipe
Calling all chocolate lovers! I present to you the best chocolate cake recipe. Perfectly moist and soft, with a velvety, decadent chocolate buttercream frosting, this is the stuff chocolate dreams are made of! This easy cake is pure chocolate flavor and basically foolproof. This might be the best birthday cake ever if you're looking for a soft, decadent, fudgy chocolate dream.
RECIPE:
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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How to Make German Chocolate Cake Frosting | Frosting Recipe | Allrecipes.com
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Watch how to make a pecan and coconut frosting for German chocolate cake. Make the frosting on the stove top and then add to the cake while it's still warm.
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German Chocolate Pound Cake | Chocolate Glaze | Toasted Coconut & Pecans | #GlazeGirl????
Heyyyyyy Errrrrrbody!!!
Today I'm making a German Chocolate Pound Cake with a yummy Chocolate Glaze and Toasted Coconut & Pecans Frosting!
Watch & Enjoy!????
#PoundCakeQueen???? #GermanChocolate #I'mAGlazeGirl????
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
3/4 C Unsweetened Hershey's Cocoa Powder
1 C Buttermilk
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
CHOCOLATE GLAZE
Baker's German's Sweet Chocolate
Water (Start With About 1/4 C)
Butter
Powdered Sugar
Vanilla Extract
TOASTED COCONUT & PECAN FROSTING
1 Can Evaporated Milk
1 Cup Dark Brown Sugar
1 Stick Butter
3 Large Egg Yolks
1/8 Tsp Salt
1 Tablespoon Vanilla
1.5-2 Cups Toasted Sweetened Coconut Flakes
1 Cup Toasted Pecans
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Winston-Salem, NC 27116
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