How to Make German Chocolate Cake (moist) with Frosting from scratch The BEST
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Hey guys,
I hope my viewers have been looking to make a German Chocolate Cake from scratch. I've been wanting to make a German Chocolate Cake since forever but I always talk myself out of doing it because I thought it was going to be hard... I was so wrong... can't assume anything. LOL I hope you watching me make it, encourages you to make it... it really is pretty simple to make.
Anyway, I'll add the ingredients and measurements below along with other sweet recipes like the peanut butter cookies that my hubby is munching on!
Ingredients
Preheat oven 350°
Standard 9 baking pans
4oz Bakers German's Chocolate
1/2 cup hot water
2 sticks of room temperature butter
2 cups white sugar
1 teaspoon vanilla
1 teaspoon expresso instant coffee(in the video I add 1 teaspoon but I started adding 1 TABLESPOON) and WOW ???????????????????????????????? AMAZING
4 eggs
1 cup of butter milk or substitute sour cream and water mix or see my butter cake recipe for another substitute
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
FROSTING
1 stick of butter
1 cup brown sugar
1 can evaporated milk
1 teaspoon vanilla
3 egg yokes
1 cup chopped pecans
1 1/2 cups unsweetened coconut flakes
Make the FROSTING WITHOUT EGG
I actually like the frosting better this way!
1 stick of butter
1 cup brown sugar
1 teaspoon vanilla
1 can unsweetened coconut milk
3 tablespoon cornstarch add water on top of the cornstarch until it equals 1 cup
stir butter and brown sugar together just like in the video
add coconut milk and cornstarch mixture in medium low heat and consistently stir until thick
1 cup pecans
1 1/2 coconut flakes
grease and flour pan
bake cake for about 30-35 minutes
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Easy Sweet Treats
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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Rich German Chocolate Cake Recipe | Gemma's Bigger Bolder Baking
Make my rich, Chocolatey, and decadent German Chocolate Cake!
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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 Cake | From Scratch
???? THANKS FOR ALL YOUR BIRTHDAY WISHES AND CARDS $CASHAPPS EMAILS & GIFTS
HELLO EVERYONE!! TODAY I'M SHARING MY MADE FROM SCRATCH GERMAN CHOCOLATE CAKE. THIS IS A BIRTHDAY DESSERT, I ALWAYS SHARE A NEW DESSERT EVERY YEAR. HOPE Y'ALL TRY THIS SIMPLE RECIPE. LOVE Y'ALL!!
German Chocolate Cake Recipe
Cake:
2 Cups All Purpose Flour or Cake Flour
2 Cups Sugar
2 Large Eggs
1 Cup Whole Milk or Evaporated Milk
3/4 Cup Cocoa Powder
2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
2 tsp. Vanilla Extract
1/2 Cup Vegetable or Canola Oil
1 tsp. Salt
1 Cup Hot Water
Bake for 25-30 mins.
Let cake completely before frosting.
Coconut Pecan Frosting
1 cup Evaporated Milk
1 cup Sugar
3 Large Egg Yolks
1 stick of Unsalted Butter
1 1/3 cups Shreddred Coconut
1 cup chopped Pecans
1 tsp. Vanilla Extract
Add butter to your saucepan and then add your sugar, milk and egg yolks and mix together and whisk for 10-12 mins. Remove saucepan from heat. Add Coconut, Pecans and the your Vanilla Extract. Mix all ingredients well. Set aside to completely cool down and spread on your completely cooled cake. Enjoy!
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OLD SCHOOL TRIPLE LAYERED GERMAN CHOCOLATE CAKE/A Perfect Cake For Your Thanksgiving Dessert Table
OLD SCHOOL GERMAN CHOCOLATE CAKE
This is a perfect cake for your thanksgiving dessert table
Its very moist and absolutely delicious
CAKE RECIPE:
2 all-purpose flour,
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.(or spray pans with pan spray)
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spread. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
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