OLD SCHOOL TRIPLE LAYER GERMAN CHOCOLATE ???? CAKE (FRIDAY NIGHT CAKE ???? OF THE WEEK SEGMENT)
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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BAKER'S GERMAN CHOCOLATE CAKE RECIPE | THE CAKE THAT TAKES THE CAKE | #68
This is the cake I make my mom every single year for her Birthday. She absolutely loves it and I thought you might too. I hope you enjoy. My mom's birthday is on Christmas Eve. Happy Birthday mom!
Here is the recipe I use. It's also the same recipe that is on the box of Baker's chocolate:
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German Chocolate Cake
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Ingredient and Recipe List (this is a slight variation on John Kanell’s recipe from Preppy Kitchen).
For the Cake
5 oz Baker's German's sweet chocolate
1/2 cup coffee
2 1/4 cups flour
1 tbsp cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 1/4 cups butter
1 tbsp sour cream
1/2 cup vegetable oil
2 cups granulated sugar
4 eggs room temperature
1 tbsp vanilla extract
For the Frosting
1 cup toasted pecans
1 1/2 cup granulated brown sugar
1 12 oz can of evaporated milk
3 large egg yolks stirred together
3/4 cup unsalted butter
pinch of salt
1 1/2 cup sweetened or unsweetened shredded coconut
1/2 tsp pure vanilla extract (optional) - I found if you use sweetened coconut it already has enough flavor.
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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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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Original BAKER'S GERMAN'S Sweet Chocolate Cake
Original BAKER'S GERMAN'S Sweet Chocolate Cake
-
time
prep:
30 min
total:
2 hr
servings
total:
16 servings
--
what you need
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting
make it
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.zzle over COOL WHIP mixture. Top with remaining ingredients.
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Sweet Chocolate Cake