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!
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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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Coconut Flour Chocolate Cake (Keto & Low Carb)
If you’re craving a rich, perfectly moist chocolate coconut flour cake topped with a luscious homemade chocolate frosting, you have to try this easy recipe.
full printable recipe:
Keto Chocolate Frosting:
Bounty Chocolate Coconut Cake | Chocolate Cake with Coconut Buttercream Frosting Recipe
An easy, moist coconut chocolate cake topped with vanilla coconut buttercream frosting and chocolate coconut chunks! RECIPE BELOW!
Bounty Chocolate Coconut Cake Recipe
Ingredients
Cake batter:
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
½ cup coconut cream/milk
½ cup regular (dairy) milk
½ cup coconut oil
2 large eggs
2 tsp vanilla extract
3 tsp coconut extract
1 cup coconut water
Buttercream:
2 cups unsalted butter, room temperature
1 tsp vanilla extract or seeds from 1 vanilla bean
3 tsp coconut extract
5 cups confectioner’s sugar
3 cups shaved sweetened (or unsweetened) coconut
¾ cup brown candy melts
1 ½ cups white candy melts
white sprinkles
Directions
Bake the cake:
1. Place the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl and mix together.
2. Add the coconut milk, regular milk, coconut oil, eggs, coconut extract and vanilla extract and mix with an electric mixer until combined.
3. Slowly add the coconut water and mix until well combined.
4. Grease and flour four 6-inch round baking pans.
5. Divide the batter evenly between the pans and bake at 350F for 30-35 minutes, until a skewer inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn onto a wire rack and cool completely.
Make the buttercream:
1. Beat the butter with an electric mixer until pale and fluffy. Add the coconut extract, vanilla extract and confectioner’s sugar one cup at a time, beating with each addition.
Make the chocolate “coconut”
1. Line a 9”x9” square dish with plastic wrap. Pour the brown candy melts into the dish and smooth the surface. Place the dish in the freezer for 10 minutes, or until it has hardened.
2. Pour the white candy melts on top and smooth the surface. Cover the surface with the white sprinkles, then return the dish to the freezer while you assemble the cake.
Assembly:
1. Slice the tops off the cakes to smooth the surface.
2. Stack the cakes and spread some buttercream between each layer.
3. Coat the cake in a thin layer of buttercream, called a crumb coat. This will catch any excess cake crumbs. Chill the cake in the fridge for 20 minutes.
4. Coat the cake in a thick, generous layer of buttercream. Gently press desiccated coconut onto the entire surface of the cake.
5. Use a sharp knife to crack the chocolate “coconut” into large and small pieces. Arrange the pieces on top of the cake and enjoy!
PRODUCTS MENTIONED:
6 inch Round Cake Pans:
Rotating Cake Stand:
Brown Candy Melts:
White Candy Melts:
White Sprinkles:
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Moist and Delicious Chocolate Cake with Coconut Filling and Chocolate Ganache
Chocolate coconut cake recipe. A fluffy and moist chocolate cake with a delicious coconut filling, all topped with a creamy chocolate ganache. If you like coconut, you will love this cake!
✓ Enable subtitles for your language in the video settings.
0:00 - Intro
0:20 - Chocolate Cake
3:21 - Coconut Filling
4:43 - Assembling the Cake
5:52 - Chocolate Ganache
7:19 - Serving and Eating the Cake
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???? You may also like:
→ CHOCOLATE TRUFFLE CUPCAKES RECIPE:
→ SUPER MOIST COCONUT CAKE:
→ Easy Homemade Chocolate Cupcakes with Coconut Filling and Fudge Topping:
→ Smooth and Delicious Chocolate Frosting:
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Ingredients:
For the Chocolate Cake:
1 3/4 cups (210g) All-purpose flour
1/3 cup (30g) Unsweetened cocoa powder
2 tsp (8g) Baking powder
1/2 tsp (3g) Baking soda
1/4 tsp (1g) Salt
1 cup (200g) Granulated sugar
2 large eggs at room temperature
1/3 cup (75g) Vegetable oil
1 tsp (5g) Vanilla extract
3/4 cup (180g) Milk at room temperature
1 Tbsp (15g) Vinegar or lemon juice
2/3 cup (160g) Warm water
For the Coconut Filling:
1 1/3 cups (397g) Sweetened condensed milk
2/3 cup (160g) Milk
1 1/2 cups (90g) Desiccated coconut* (see note for fresh coconut)
For the Chocolate Ganache:
150g (about 1 cup) Milk chocolate
1/3 cup (80g) Heavy cream (bring to room temperature)
*Note: Desiccated coconut absorbs more liquid than fresh coconut, so if using fresh coconut, add only 1/4 cup of regular milk.
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#cake #chocolate #dessert
Chocolate Coconut Cake in 5 Minutes! Everyone is Looking for this Recipe! Easy and Quick
Chocolate Coconut Cake in 5 Minutes! Everyone is Looking for this Recipe! Easy and Quick
#easyquickrecipes #cakes #5minuterecipe #coconutcake #chocolatecake #chocolatechipcake #coconutchocolate
Discover the ultimate Chocolate Coconut Cake recipe that everyone's been searching for! ???????? In just 5 minutes, learn how to whip up this easy and quick dessert that's perfect for satisfying your sweet tooth. Don't miss out on this scrumptious treat – hit that subscribe button and join us on our baking journey! ????????????????????????
♣️ Turn ON Subtitles To get Your Language!
♣️ Ingredients:
3 Eggs
Sugar 150g (¾ cup)
Melted Butter 120ml (½ cup)
Milk 120 ml (½ cup)
Plain flour 200g (1 ¼ cups)
Desiccated Coconut 30g (about 3 tablespoons)
Baking powder 1 ½ teaspoons
Chocolate chips 50g
Vanilla extract 1 teaspoon
7-inch Savarin mold
Bake in a preheated Oven at 170c (338f) for 35-40 minutes
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♣️ Ingredients for the second Cake : (Coconut Fruit Cake)
3 Eggs
Sugar 150g (3/4 cup)
Oil 120ml (1/2 cup)
Milk 150ml (2/3 cup)
Flour 200g (1.6 cups)
Desiccated Coconut 30g (1/3 cup)
Baking powder 1 1/2 teaspoons
Dried Cranberries (Or any other dried fruit) 30g (1/4 cup)
Pinch of Salt
Vanilla Extract 1 teaspoon
Enjoy!
I Have Been making this Simple Tea Cake Recipe for Tea Time for over 20 years! Easy Quick Recipe
???????? Welcome back to Easy Quick Recipes! Today, I'm sharing my all-time favorite Simple Tea Cake Recipe that I've been making for over 20 years! Perfect for tea time or a quick treat, this easy and quick recipe will become a staple in your kitchen. Join me as I show you step-by-step how to create this delicious tea cake that's sure to impress your friends and family. Don't forget to like, comment, and subscribe for more mouthwatering recipes! ????????????
#teacakes #EasyRecipe #TeaTime #easyquickrecipes #teacake #cakes #vanillacake #buttercake #creamcakerecipe
♣️ Turn ON Subtitles To get Your Language!
♣️ Ingredients:
3 Eggs
Sugar 150g (¾ cup)
Butter 90g (½ cup)
Cream Cheese 90g (¾ cup)
Plain Flour 150g (1 cup)
Milk 45ml (3 tablespoons)
Vanilla extract 1 teaspoon
Almond essence ½ teaspoon (optional)
Baking pan size 21x11x6 cm
Bake in a preheated Oven at 160c (320f) for 45-55 minutes
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♣️ Ingredients for the Second Recipe (Eggless Vanilla Cake recipe):
Butter 80g (1/3 cup)
Condensed Milk 1/2 cup (150g )
Powdered Sugar 2 tablespoons
Plain Flour 1 cup (150g)
Baking powder 1 teaspoon
Baking soda 1/2 teaspoon
Milk 1/2 cup (120ml)
Vanilla Extract 1 teaspoon
Almond Essence 1/3 teaspoon (optional)
Dried mixed Fruits 100g (1/2 cup)
Pan size
21x11x6cm (8x4x2.5 inches)
Baking
preheated Oven at 170c (338f) for 35-40 minutes
Enjoy!
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Italian No-Scale Easy Moist Cake
Fail-proof Easy Butter Cake in 5-Minutes
Vanilla Cake Without Baking powder
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Chocolate Coconut Cake in 5 Minutes! Everyone is Looking for this Recipe! Easy and Quick,cake,coconut cake,coconut cake recipe,how to make coconut cake,tender coconut cake,tender coconut cake recipe,homemade coconut cake,easy coconut cake,coconut cake recipe from scratch,coconut cake from scratch,moist coconut cake recipe,fluffy coconut cake,chocolate chip cake recipe,soft coconut cake,the best coconut cake,easy coconut cake recipe,coconut cake recipe easy
If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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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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