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.
Ghirardelli Chocolate Championship 2012 Winner on New Day Northwest, Seattle, WA
TV segment showcasing the Ghirardelli Chocolate Championship 2012 Winner in Seattle Washington.
HOW I BAKE AND PACKAGE MY CAKE ORDERS//CHOCOLATE FUDGE CAKE RECIPE(DETAILED).
CHOCOLATE FUDGE CAKE:
Ingredients
All purpose flour 225g
Salt 1/2 teaspoon
Baking powder 1 1/2 teaspoons
Baking soda 1 1/2 teaspoons
Sugar 300g
Vegetable oil 150ml
2eggs
Cocoa powder 100g
Vanilla essence 1 tablespoon
All purpose cream / whipping cream 170ml
Unsweetened dark chocolate 170g
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Ghirardelli Chocolate Peppermint Chunk Cookies | Holiday Baking
The holiday baking continues, and this time, the recipe comes to us from a familiar place: the back of a bag of holiday treat ingredients. We found this delightful and scrumptious cookie recipe on the back of a bag of Ghirardelli peppermint chunks. The cookies have a dense brownie texture with the perfect amount of peppermint in each bite. Sometimes the familiar places produce the most delightful surprises. Happy Holidays!!
Ghirardelli Chocolate Peppermint Chunk Cookies 1 cup, 178g, 60% cacao chocolate chips (bittersweet or double chocolate) 1 cup, 145g, all-purpose flour ½ teaspoon baking soda ¼ teaspoons salt 6 tablespoons, 85g, butter 1 cup, 244g, packed brown sugar 2 large eggs, 100g 1 teaspoon, 5ml, vanilla 10 ozs., 283g, Ghirardelli peppermint chunks or chopped peppermint bark
Preheat oven to 350°F, 180°C, gas mark 4 with the convection fan on. Melt 60% chocolate in either the top of a double boiler, or in the microwave. Let the chocolate cool while you cream the butter and sugar in a large mixer on medium high speed. Add the eggs, one at a time and beat until fluffy. Add the salt, baking soda and vanilla and continue to mix until thoroughly combined. Add the melted chocolate and mix thoroughly. Add the flour and mix on low until just combined. With the mixer running on low, add the peppermint chunks slowly. Mix until combined.
Line baking sheets with parchment paper. Scoop dough using a #40 disher, or into 1½ tablespoon scoops. Bake for 9-13 minutes. Top should barely be set and cookies should be very soft. Do not overbake. Cook on a wire rack.
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The Best Chocolate Pudding Cake
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Ingredients:
1 cup Sugar
¾ cup Cocoa Powder
4 tablespoons Butter + extra for greasing baking dish
½ cup Milk Chocolate Chips (I personally love Ghirardelli ones for their taste & texture)
½ cup Whole Milk (room temperature)
1 Egg Yolk (room temperature)
2 teaspoons Pure Vanilla Extract
¾ cup All-Purpose Flour (I always use unbleached, unenriched flour -- Whole Foods 365 Organic Flour is what I often use)
1 ½ teaspoons Baking Powder
¼ teaspoon Sea Salt
1 cup Boiling Water
Instructions:
Preheat oven to 350°F (176°C).
Butter a 8’’x8’’ baking dish.
Whisk ½ cup sugar with ¼ cup cocoa powder in a small mixing bowl and set aside.
Melt butter and chocolate chips together in a large mixing bowl. I put it in the microwave for 30 seconds before mixing together.
Slowly whisk in milk, egg yolk, and vanilla.
Add in flour, sugar, ½ cup cocoa powder, baking powder, and sea salt and give the dry ingredients a slight whisk to incorporate before mixing into the wet ingredients. This is the lazy method. Alternatively, you can whisk the dry ingredients in another large mixing bowl before combining into the dry ingredients.
Once the mixture is combined, add it to your greased baking dish and spread the batter to the edges, forming an even layer.
Evenly, top the batter with the cocoa powder-sugar mixture and then evenly add the boiling water right over the top of that. I know it sounds weird, but trust me, it’ll be magical.
Bake for about 25-28 minutes or until a toothpick inserted into an area at the edge comes out mostly clean.
Serve with homemade whipped cream or vanilla ice cream and enjoy!
Music: “Ukulele” by LaurasObsession and Life of Riley by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
Check out Anna's brand new chocolate chip cookie recipe here:
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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