German Sweet Chocolate Cake Recipe For Beginners // How To Bake a German Chocolate Cake
Let's bake a cake together! I give you an easy step by step tutorial on how to bake a German Sweet Chocolate Cake.
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Original Baker’s German’s Sweet Chocolate Cake Recipe
1 pkg (4 oz) Baker’s German Sweet Chocolate
½ c water
4 eggs separated
2 c of flour
1 tsp baking soda
¼ tsp salt
1 c butter (softened)
2 c sugar
1 tsp vanilla
1 cup of buttermilk
1 cup of Coconut-Pecan Frosting
Heat oven to 350
Spray 3 round cake pans with Baker’s Joy
Microwave chocolate in microwave for 1 ½ min
Beat egg whites in small bowl until stiff with peaks and set aside
Mix flour, salt and baking soda
Beat butter and sugar 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 and pour into prepared pans
Bake 30 minutes, cool in pan for 15 minutes, remove from pans to wire racks and let cool completely
Spread Coconut-Pecan frosting between layers and on top of cake
Coconut-Pecan Frosting
4 egg yolks
1 can (12 oz) evaporated milk
1 ½ tsp vanilla
1 ½ cups of sugar
¾ cups (1 ½ sticks) of butter or margarine
1 pkg (7 oz) 2 2/3 cup of coconut flakes
1 ½ cups chopped pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter, cook on medium heat 12 mins or until thickened and golden brown stirring constantly. Remove from heat.
Add coconut and nuts, mix well. Cool
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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.
German Sweet Chocolate Cake Recipe
This German sweet chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks. Watch here step by step procedure of German Sweet Chocolate Cake Recipe.
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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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.
OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
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.
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 spead. 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.
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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.