How To Make Old Fashioned German Chocolate Cake | German Chocolate Cake Recipe
****The EASIET homemade German Chocolate Cake with coconut pecan frosting and chocolate buttercream frosting. This cake is irresistible!
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Coconut Cake Recipe:
How To Bake Easiest German Chocolate Cake Ingredients:
Chocolate Cake Ingredients:
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Coconut Pecan Frosting Ingredients:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter (1 stick)
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
Chocolate Buttercream Frosting Ingredients:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
▢1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
**Heat oven to 375°F.
**Grease two 8 or 9-inch round baking pans and use coffee filters for parchment paper. See Coconut Recipe video above where I explain exactly how to do this.
For the Cake:
**Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.
**Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin).
**Pour batter into prepared pans.
**Bake for 25 - 35 minutes or until a toothpick inserted in center comes out clean
**Cool completely.
For the German Chocolate Frosting:
**In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
**Stir to combine and bring the mixture to a low boil over medium heat.
**Stir constantly for several minutes until the mixture begins to thicken.
**Remove from heat and stir in vanilla, nuts and coconut.
**Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
**Melt butter.
**Stir in cocoa powder.
**Alternate adding powdered sugar and milk, beating to spread consistency.
**Stir in vanilla.
Decorating The Cake
**Place one of the cake on your plate upside down.
**Smooth a thin layer of chocolate frosting over the cake layer
**Then spoon half of the coconut frosting on top
**Place the second cake on top of the first
**Spread chocolate frosting over the entire cake.
ENJOY!
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How to make a German Chocolate Cake from scratch.
New Orleans Native Charlie Andrews Demonstrates on how to make a German Chocolate cake from scratch. This cake serves 14 to 22 people. This cake is perfect for parties or during the holidays. It could even be made into a birthday cake. Hope you all will give this classic cake a try.
German Chocolate Cake recipe link
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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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BAKER'S GERMAN'S Sweet Chocolate Cake | My Food & Family
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake! Watch Megumi make it here:
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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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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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