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.
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This banana bread is very soft and moist in the inside.
INGREDIENTS :
3 very ripe Banana
1 1/2 cup Plain flour or All purpose flour (180g)
1 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Butter, melt if prefer (115g)
1/2cup Granulated sugar (100g)
1/4 cup Brown sugar (45g)
1 teaspoon Vanilla extract
2 Eggs
1/3 Cup milk (80ml)
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Ultimate German Chocolate Cake Recipe
Ultimate Moist German Chocolate Cake – This cake may look complicated but it’s very easy, everyone can make this cake. German Chocolate cake did not come from German, don’t be confused. My husband asked “I never knew the Germans like coconuts”. Well, he is absolutely right because the name “German” comes from an English man called Sam German. That was how the name German Chocolate cake came about. All the steps of making this cake is super foolproof, and I hope you’ll give this a try. Enjoy!
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Ingredients:
• Moist Chocolate Cake
(I’m using (3) 7-inch round pans)
200g [1½ cup + 2 tbsp] cake flour
50g [½ cup] dark cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
80ml [¼ cup + 1 tbsp] milk
15g [1 tbsp] white vinegar
200g [1 cup] fine sugar
90g [⅓ cup + 1 tbsp] light oil
1 tsp vanilla extract
2 large eggs
140ml [½ cup + 1 tbsp] boiling water
• Coconut Filling
113g [½ cup] unsalted butter
100g [½ cup] sugar
100g [½ cup] brown sugar
3 egg yolks
240ml [1 cup] evaporated milk
½ tsp salt
1 tsp vanilla extract
100g [1½ cup] coconut flakes
30g [½ cup] toasted coconut flakes
120g [1 cup] pecans, chopped
• Chocolate Ganache
250g [1½ cup] semi-sweet chocolate
250ml [1 cup] hot whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
Piping tip 353
Instructions:
• Moist Chocolate Cake
1. Sift all the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt). Set aside.
2. In a cup, add milk and vinegar. Mix to combine. Let it rest for 5 minutes before use.
3. In a large mixing bowl, add sugar, oil, milk mixture (milk+vinegar), vanilla extract and the eggs. Mix until well combined.
4. Add in the sifted flour in few batches. Mix until incorporated, do not over mix.
5. Lastly, add in the hot boiling water. Add in gradually as you mix. Mix until combined. Scrape the bowl to ensure even mixing and no lumps. It is normal that the batter is liquidy.
6. Divide the batter into 3 pans. Using a scale is optional, you can eye level it. ***
7. Bake in preheated oven at 180°C/355°F for 25-28 min or until inserted skewer comes out clean.
***Remark: you can also bake the cake in 1 pan. Baking time will be around 30-35 minutes or until inserted skewer comes out clean, at the same temperature.
8. Let the cake cool completely.
9. Slicing the dome if necessary, so that the layers are flat and even.
10. Set aside.
• Coconut Filling
1. Separate the eggs for 3 egg yolks.
2. In a stainless steel pot, add butter, both the sugars, the egg yolks and evaporated milk. Give it a stir, and break in the yolks before incorporating heat onto the pot.
3. Cook on medium low heat. Constantly stir to prevent burnt. Simmer the sauce for about 5 minutes or until the sauce is thickened. Off the heat. Remove from the stove.
4. Add in the vanilla extract, coconut flakes, toasted coconut flakes and chopped pecans. Mix until incorporated. Set aside for cooling before using for assembling the cake.
• Chocolate Ganache
1. In a bowl, add the chocolate and hot whipping cream. Place the bowl over a double boiler (boiling water in the pot). You don’t have to keep the double boiler over the heat (it can be off heat). Avoid putting the bowl touching the boiling water.
2. Make sure all the chocolate submerge into the cream. Let it rest for about 5 minutes.
3. After 5 minutes, stir the mixture. Mix until well combined or until all the cream incorporated. Make sure there is no lumps. [if there is still lumps, pop the bowl into the microwave and heat it for 30 seconds to a minute to melt down the lumps]
4. Cover the bowl and refrigerate it for at least 1 hour or until the chocolate is firmed up.
5. After 1 hour, with an electric mixer, mix the ganache until creamy and stiff. Once the mixer paddle able to hold a lump, it’s good to go.
• Assemble the Cake (refer to video)
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BANANA PUDDING Cake & GERMAN Chocolate Cake on Let's Get Greedy! Food Review #51
This episode is about 2 Comedic Food Critics trying Banana Pudding Cake & Rich German Chocolate Cake. Enjoy! #cake #bake #baker #cook #cooking #chef #chefs #banana #bananapudding #foodie #foodies #subscribe #repost #share #love #sweets
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How to Make German Chocolate Cake | Allrecipes.com
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Watch how to make a glorious German chocolate cake from scratch. The whole thing is ready in an hour, and it's so delicious and impressive. Use cake flour for the best results. This can be made for a special occasion—or to make a weeknight or weekend meal into a special occasion.
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I Added Cocoa Powder With Banana, The Result Was Awesome!! Easiest Banana Chocolate Cake Recipe Ever
WELCOME TO YUMMY
TODAY'S RECIPE IS I Added Cocoa Powder With Banana, The Result Was Awesome!! Easiest Banana Chocolate Cake Recipe Ever
INGREDIENTS:
2 ripe banana
Cocoa powder 4 tbsp
Oil 1/2 cup
Sugar 1/2 cup
Blend until smooth
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Milk 1/2 cup
Vinegar 1 tsp
7 inch pan
Grease oil
Place baking paper
Pour half batter
Chocolate chips
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on medium flame for 40-50 mins
Or bake in a preheated oven at 160c for 40-50 mins
NOTE: 1 CUP = 250 ML
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