Sweet & Vegan: German Chocolate Cake Recipe To Die For
In today's video i'm diving into the world of vegan baking with a delectable treat: Vegan German Chocolate Cake! If you're craving a rich, indulgent dessert without any animal products, you're in the right place.
I'll walk you through every step of the process, how to make the easiest vegan cake, from mixing the batter to how to make a luscious coconut-pecan frosting. This recipe proves that vegan desserts can be just as satisfying and delicious as their traditional counterparts.
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Ultimate Supreme German chocolate cake????
German chocolate cake- 1/4 oz German sweet chocolate bar ,1/2 cup of hot water, 2 cups of sugar, 1 cup of butter, 4 eggs ,3 cups of all purpose flour ,1 and 1/2 teaspoon of baking soda ,1 and 1/2 teaspoon of baking powder, one cup of buttermilk and one teaspoon of vanilla extract.
German coconut topping- one cup of sugar ,one cup of evaporated milk ,1/2 cup of butter, three egg yolks ,1 and 1/2 cup of flaked coconut, one cup of chopped pecans and one teaspoon of vanilla extract.
baked on 350 for 35 to 45 minutes
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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Don't make another basic BANANA CAKE again! Easy, moist banana cake recipe with caramel
RECIPE:
SHOP:
This banana cake recipe really takes ‘basic banana cake’ to that next level! The best part is, it really doesn’t take that much more effort – I promise. Moist banana cake layers, filled with a luscious caramel and topped with cream cheese buttercream, this recipe is sure to please the crowd!
INGREDIENTS:
Banana Cake
- 2¼ cups (280 g) flour - regular, all purpose (see note 6 if you want to use cake flour)
- ¼ cup (25 g) cornstarch - also known as cornflour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon - ground, powdered
- 3½ large (410 g) bananas - skin removed, make sure they're ripe and soft
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1½ cups (300 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- ½ cup (125 g) Greek yoghurt - room temperature
Caramel
- ½ cup (100 g) white granulated sugar
- 2 tbsp water
- ¼ cup (60 g) cream - room temperature, minimum fat percentage of 34%
- 2 tbsp (28 g) unsalted butter - cold
- 1 pinch salt
Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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How to make moist Banana Cake/ Banana Cake Recipe
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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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The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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