Amazing Devil's Food Cake Recipe - Decadent and Delicious!
Devil's Food Cake Recipe! Incredibly moist chocolate cake recipe!
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Amazing Devil's Food Cake:
240g Milk (1 Cup)
115g Butter ( 1 Stick)
100g Unsweetened Cocoa (1 cup)
180 Sour Cream OR Greek Yogurt ( 3/4 cup)
300 g Sugar ( 1 1/2 cups)
2 Eggs
140 flour ( 1 cup)
1 tsp baking soda
1/4 tsp salt
1-2 tbsp coffee
Devil's Food Fudge Frosting:
80 unsweetened cocoa ( 3/4 cup)
1/2 tsp Salt
400g Powdered Sugar ( 3 1/4 cups )
150 soft butter ( 1 1/4 sticks, cut into small pieces)
120g Heavy Cream ( 1/2 cup)
Don't skip the salt in this frosting! It's a cross between buttercream and ganache. So it really needs the salt to balance out the sweetness.
Website with written recipe:
Enjoy!
♥
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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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Moist GERMAN CHOCOLATE CAKE ???? So YUMMY ???? #shorts #short #cake #recipe
GERMAN CHOCOLATE CAKE recipe appeared in the Dallas Morning News as Recipe of the Day back on June 3, 1975. This year and month marks the 60th anniversary of the GERMAN CHOCOLATE CAKE...although, it is not from Germany!! In 1852 Sam German created the mild dark baking chocolate bar for Baker's Chocolate Company. Today, Deronda is using Baker's German's sweet chocolate baking bar, and the recipe on the Baker's box to create this GERMAN CHOCOLATE CAKE!! Recipes below by clicking on SHOW MORE...
BAKER'S GERMAN CHOCOLATE CAKE
Lightly grease and flour a 13 by 9 baking pan. Set aside.
Preheat oven to 350 degrees F.
1 pkg. (4 oz.) Baker's German's sweet chocolate, separated into squares
3/4 cup butter, cubed
1- 1/2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour (use 1/2 cup to mix baking soda and salt in)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup whole buttermilk
1. In a small sauce pan, over medium-low heat, melt the butter and chocolate. Remove from heat. Use microwave to melt butter and chocolate, if desire.
2. Add sugar to melted chocolate mixture. With a hand mixer, on medium speed, beat until smooth. About 1 minute. Beat in one egg at a time. Add vanilla extract and beat until well blended.
3. Remove 1/2 cup of flour to small mixing bowl. Add baking soda and salt. Whisk until well blended. Add to chocolate cake mixture and beat until smooth. Alternate the remaining flour with buttermilk (about 1/3 at a time) to the cake mixture while continuing to beat. Cake batter will be thick in texture.
4. Pour batter into prepared baking pan. Bake for 50 minutes, or until a toothpick inserted into the thickest part of cake come out clean. If the toothpick come out with cake batter attached bake cake an additional 3-5 minutes.
5. Allow cake to cool on cooling rack.
COCONUT PECAN FROSTING
4 egg yokes
1 can (12 oz.) evaporated milk
1-1/2 teaspoon vanilla
1-1/2 cups sugar
3/4 cups butter or margarine
2-2/3 cups sweetened coconut flakes
1-1/2 cups pecan, chopped
1. Whisk egg yokes, milk, and vanilla, in a 2-quart sauce pan, until well blended. Add sugar and butter; cook over medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
2. Add in pecans and coconut. Cool until desired spreading consistency.
Note: Makes enough to frost top and sides of 3 (8- or 9- inch) cake layers, or to frost the top of a 13 by 9 cake, or will frost 36 cupcakes.
ENJOY your homemade GERMAN CHOCOLATE CAKE & FROSTING!!
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#food #cake #recipe
Cooking with Chef Bryan - Buttermilk German Chocolate Cake
I love German chocolate cake! I could literally eat this frosting with a spoon and be perfectly happy. You can use any kind of cake pan to make this cake, simply adjust cooking times to accommodate.
RECIPE:
German Sweet Chocolate Cake Recipe For Beginners // How To Bake a German Chocolate Cake
Let's bake a cake together! I give you an easy step by step tutorial on how to bake a German Sweet Chocolate Cake.
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Original Baker’s German’s Sweet Chocolate Cake Recipe
1 pkg (4 oz) Baker’s German Sweet Chocolate
½ c water
4 eggs separated
2 c of flour
1 tsp baking soda
¼ tsp salt
1 c butter (softened)
2 c sugar
1 tsp vanilla
1 cup of buttermilk
1 cup of Coconut-Pecan Frosting
Heat oven to 350
Spray 3 round cake pans with Baker’s Joy
Microwave chocolate in microwave for 1 ½ min
Beat egg whites in small bowl until stiff with peaks and set aside
Mix flour, salt and baking soda
Beat butter and sugar until light and fluffy
Add egg yolks 1 at a time beating well after each
Blend in melted chocolate and vanilla
Add flour mixture alternately with buttermilk beating until well blended after each addition
Add egg whites, stir gently and pour into prepared pans
Bake 30 minutes, cool in pan for 15 minutes, remove from pans to wire racks and let cool completely
Spread Coconut-Pecan frosting between layers and on top of cake
Coconut-Pecan Frosting
4 egg yolks
1 can (12 oz) evaporated milk
1 ½ tsp vanilla
1 ½ cups of sugar
¾ cups (1 ½ sticks) of butter or margarine
1 pkg (7 oz) 2 2/3 cup of coconut flakes
1 ½ cups chopped pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter, cook on medium heat 12 mins or until thickened and golden brown stirring constantly. Remove from heat.
Add coconut and nuts, mix well. Cool
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The Most Amazing German Chocolate Cake
The Most Amazing German Chocolate Cake is moist, rich, and layered with the most delicious coconut pecan filling. This is the German Chocolate Cake you've been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Cake:
• 2 cups all purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 1 ½ teaspoon vanilla extract
Coconut Pecan Filling:
• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large egg yolks
• 12 ounce can evaporated milk
• 2 teaspoons vanilla extract
• 1 ½ cups unsweetened coconut flakes
• 1 cup chopped pecans
Chocolate Buttercream (optional):
• 1 cup butter, softened
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
Cake:
1️⃣ Preheat oven to 350 degrees. Butter two 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess.
2️⃣ In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
4️⃣ Divide batter evenly between the two pans.
5️⃣ Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Coconut Pecan Filling:
1️⃣ Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
2️⃣ Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
3️⃣ Remove from heat and stir in coconut flakes and pecans. Let cool completely, stirring occasionally, until spreadable.
Chocolate Buttercream (optional):
1️⃣ Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between. Transfer to two piping bags for frosting.
Assemble Cake:
1️⃣ Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
2️⃣ If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
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