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
How to Make German Chocolate Cake
A decadent German Chocolate Cake Recipe, made with an extra moist and fudgy chocolate cake, a rich caramel/coconut frosting, and iced with a sweet and simple chocolate frosting.
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Full Printable Recipe:
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Chocolate Cake
1 3/4 cup all-purpose flour 215g
1 cup light brown sugar, firmly packed 200g
1 cup sugar 200g
3/4 cup natural cocoa powder 75g
1 ½ teaspoons instant coffee
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup canola or vegetable oil 120ml
1/2 cup unsalted butter melted (113g)
2 large eggs room temperature preferred
1 large egg yolk room temperature preferred
1 1/2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup very hot or boiling water 120ml
Coconut Caramel Filling
4 large egg yolks
1 cup evaporated milk 236ml
8 Tablespoons unsalted butter cut into 8 pieces
1/2 cup granulated sugar 100g
1/2 cup light brown sugar firmly packed (100g)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cups chopped pecans preferably toasted, 125g
2 cups sweetened shredded coconut 160g
Chocolate Frosting²
1 cup salted butter softened (226g)
3 1/2 cups powdered sugar 440g
½ cup natural cocoa powder 50g
1 teaspoon vanilla extract
2 Tablespoons evaporated milk³
Instructions
00:00 Introduction
Chocolate Cake
01:02 Preheat oven to 350F (175C) and prepare two 9 round cake pans by lightly greasing and flouring. I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
01:07 Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
01:58 Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
03:11 Gradually add buttermilk, stirring until completely combined.
03:26 Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
04:22 Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
05:37 Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
06:23 Add butter, sugars, and salt and place saucepan over medium/low heat. Stir frequently until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
08:27 Allow to cool before spreading over cake.
Chocolate Frosting
09:35 In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
Assembly:
11:17 Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
11:31 Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
12:20 Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
13:02 Top off cake with remaining half of coconut/caramel frosting.
13:15 Slice, serve, and enjoy!
Notes
¹If you don’t have buttermilk on hand, please see my easy buttermilk substitute.²This makes enough to lightly but entirely cover the cake without much left over for decorations. Since this is such a rich cake, this amount of frosting will be sufficient for most people. However, if you intend to decorate, please increase the frosting recipe by 50%.³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
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German Chocolate Cake Part I
German Chocolate Cake
2 Cups of CAKE FLOUR NOT ALL PURPOSE
1/4 Tsp. salt
1 Tsp. baking soda
1/2 cup of water
1 bar of Baker’s German Sweet Chocolate
2 sticks of UNSALTED BUTTER
4 eggs SEPARATED
2 cups of sugar
1 Tsp. of vanilla flavor
1 cup of buttermilk (or 2% with 1 TBS of vinegar)
Pecan Frosting:
1 Can of evaporated milk
1-1/2 cups of sugar
1-1/2 sticks of butter
4 egg yolks ONLY
1-1/2 Tsp. of vanilla
7 oz of shredded coconut
1-1/2 cups of finely chopped pecan pieces
Decoration for top of cake: Pecans Halves
Method:
Mix flour, salt and baking soda and sit aside.
Beat and cream butter and sugar for at least 5 or 6 mins. Then add one egg at a time incorporating after each. Melt chocolate in a separate saucepan and let cool thoroughly before adding to the mixture along with the vanilla.
Add flour and buttermilk alternatively starting with flour and ending with buttermilk and mix thoroughly and sit aside. Get another bowl cleaned well and add egg whites. Mix until stiff peaks form. FOLD into the cake batter slowly. DO NOT STIR. Pour evenly in 3 9-inch pans but keep in mind your layers will be thin. Bake at 350 degrees for 30 mins. Use a toothpick to ensure done. Let cake rest in pan for at least 15 mins. before turning out on cooling rack.
I suggest you make the frosting while the cake is baking.
Add all ingredients except the coconut and pecans. Let the mixture come to a boil being careful to watch closely as this can burn/scorch easily. Cook for approximately 15 or so mins. Once done take off the fire and add the pecans and coconut.
Put this mixture in the freezer until at frosting consistency and frost cakes as done in the video.
Thank you to Ms. Chris of Chriscook4u2 and all my new subscribers. I apologize the delay in uploading this video. I had major technical difficulties.
Follow me on Instagram - sherryssweetsensationz.
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BEST German Chocolate Cake Recipe - Moist Chocolate Cake - I Heart Recipes
This german chocolate cake is super moist and fluffy. For the chocolate cake, I used a couple cups of cake flour, sugar, semi sweet chocolate, and unsweetened chocolate. The cake also consist of eggs, buttermilk, sugar, and softened butter. I made a homemade coconut pecan frosting that consist of egg yolks, sugar, cream, and of course coconuts and pecans. I also made a easy chocolate frosting for this cake. Instead of using plain boiling water like most German Chocolate Cake recipes, I use hot coffee. The coffee works great with the semi sweet and unsweetened chocolate that I use. For best results, make sure that you separate the eggs - please do not skip out on that step.
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This chocolate cake is super moist and fluffy. For the chocolate cake, I used a couple cups of cake flour, sugar, semi sweet chocolate, and unsweetened chocolate. The cake also consist of eggs, buttermilk, sugar, and softened butter. I made a homemade coconut pecan frosting that consist of egg yolks, sugar, cream, and of course coconuts and pecans. I also made a easy chocolate frosting for this cake. Instead of using plain boiling water like most German Chocolate Cake recipes, I use hot coffee. The coffee works great with the semi sweet and unsweetened chocolate that I use. For best results, make sure that you separate the eggs - please do not skip out on that step. Remember to use the link above to get the measurements for this recipe. Don't try to guess it.
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Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I Heart Recipes is a hip and up to beat cooking show that show you how to make your favorite comforts. I cook everything from your favorites southern and soul food dishes, to you favorites restaurant dishes. All of my cooking / recipe videos are short , sweet, and straight to the point, and easy enough for cooking beginners to follow.
Meso's Secret Family Recipe for German Chocolate Cake: You'll Never Use Another Recipe After This!
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Recipe Below: This German Chocolate Cake is Meso Southern Delicious Style. #germanchocolatecake, #germanchocolate, #mesomakingit
MESO’S GERMAN CHOCOLATE CAKE
- 4 eggs separated
- 2 cups all purpose flour (sifted)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces German's sweet chocolate
- 1/2 cup hot coffee
- 1 cup (1/2 pound) soft butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
ICING
- 2 eggs
- 1 can evaporated milk
- 1 1/2 teaspoons vanilla
- 1 1/2 cups sugar
- 1 ¾ stick butter
- 12 oz. flaked coconut
- 1 1/2 cups chopped pecans, toasted
RECIPE
Set oven to 350ºF and grease 3, 9 cake pans. Line bottoms with waxed or parchment paper.
Separate eggs. Beat egg whites with whisk attachment on high speed. Set aside.
Sift flour with baking soda and salt. Set aside
Chop chocolate and place in a medium bowl. Add boiling water and stir until melted. Cream butter with sugar. Add egg yolks one at a time until well combined.
Pour in chocolate while mixing. Add vanilla.
Add flour alternately with buttermilk, about 1/3 at a time, until combined and smooth. Fold in beaten egg whites.
Divide between pans and bake 30 minutes or until a toothpick inserted in the center comes out clean.
Cool 5 minutes in pan. Loosen edges and invert onto cooling racks. Cool completely before icing.
Make icing:
Whisk 2 eggs, milk, vanilla together in a large sauce pan until eggs are combined. Add butter and sugar and turn pot over medium heat.
Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden.
Remove from heat and stir in coconut and pecans. Allow to cool to room temperature.
Spread icing between layers of cake. Traditionally the sides of the cake are not iced but left bare.
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HOMEMADE GERMAN CHOCOLATE ???? CAKE ???? #cooking #homemade #amazing #baking #diy #blessed #goodeats
Hello ???? Everyone! Oh my goodness this cake right here is BOMB ????…guys it is soooo moist and tasty ????. I know you will love ❤️ it when you try your hand at it. Thanks for being the BEST SUBSCRIBERS EVER! Now, Let The Journey Continue..
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Ingredients:
Cake:
2 cups of All Purpose Flour
1Tsp of Baking Soda
2 Sticks of Butter
2 Cups of Sugar
1Tsp of Vanilla Extract
4 Egg Yokes(Save Egg Whites to go in after mixing the batter)
4oz of Bakers German Chocolate cut up with 1/4 to 1/2 cup of Hot Coffee
1 Cup of Buttermilk
Coconut Pecan Frosting:
1 1/2 Sticks of Butter
1 1/2 Cups of Sugar
1 12oz Can of Evaporated Milk
4 Eggs Yokes
7oz of Sweetened Coconut Flakes
1 1/2 Cups of Toasted Pecans
1 Tsp of Vanilla Extract
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