Keto German Chocolate Cake
I took this classic recipe and gave it my keto touch! This Keto German Chocolate cake is so rich with the coconut and pecan icing, it will feel like you’re cheating!
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Amazing German Chocolate CAKE Recipe Step-By-Step (HOMEMADE)
This German chocolate cake recipe takes it to another level! It is made with soft chocolate cake layers, filled with a toasted pecans and coconut flakes cream and decorated with the most delicious brown sugar chocolate buttercream!
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The Easiest Chocolate Cake Of All Time
Homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly rich chocolate frosting. Just right to give you the sugar crash you desire.
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German Chocolate Cake Recipe Demonstration - Joyofbaking.com
Recipe here: A German Chocolate Cake is an impressive looking cake. Three layers of moist chocolate cake that are stacked, one on top of another, with a sweet and gooey caramel flavored frosting, laced with coconut and pecans, in between.
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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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BEST German Chocolate Cake | Preppy Kitchen
The BEST German chocolate cake: This rich and tender German chocolate cake is slathered in a coconut pecan caramel frosting that’s beyond addictive and totally delicious! The cake itself has a light chocolate taste and is SO moist, and delicate that it nearly defies the laws of physics.
You'll have to invite people over to help you eat it so you can't devour the whole thing!
German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! I also love how there's no worrying about cake decorating one this one since it's meant to have a totally rustic look.
I used light brown sugar for the frosting BUT and loved the caramel flavor it brought but you can use white sugar for that tradtional German chocolate frosting.
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