BO'S BEST WHITE GERMAN CHOCOLATE CAKE
If you like German chocolate cake you will love this! It's an amazing cake using white chocolate to replace German chocolate. Amazingly moist! I made it for Easter and it was gone before I knew it.
Provided by Erica Bo
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
- Mix flour, baking powder, and salt together in a bowl.
- Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
- Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
- Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
- Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
- Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.
Nutrition Facts : Calories 961 calories, Carbohydrate 108.6 g, Cholesterol 239.7 mg, Fat 55.3 g, Fiber 3.8 g, Protein 12.5 g, SaturatedFat 29.7 g, Sodium 505.2 mg, Sugar 80.7 g
GERMAN CHOCOLATE CAKE
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
- Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
- Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
- For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
- For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
- To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
- Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.
WHITE GERMAN CHOCOLATE CAKE
I made this cake over the weekend for my husband's birthday. Everyone loved it. I didn't get a picture of it until it was half eaten. I'm sorry about the quality of the pic...the cake is so much better than the picture!! My husband wanted the coconut and pecans in the cake batter as well as in the frosting. So you can have it...
Provided by Rose Dailey
Categories Chocolate
Number Of Ingredients 26
Steps:
- 1. FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- 2. Frost with the Cream Cheese Frosting, -OR- you can omit the coconut and pecans in the cake batter, and frost with the Coconut-Pecan Frosting.
- 3. FOR THE CREAM CHEESE FROSTING: Cream the butter and cream cheese until fluffy. Add the vanilla extract and powdered sugar. Blend well and spread on cool cake.
- 4. FOR THE COCONUT-PECAN FROSTING: Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
GERMAN CHOCOLATE CAKE
Make and share this German Chocolate Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h30m
Yield 1 9inch3layer cake
Number Of Ingredients 9
Steps:
- Filling: Combine all ingredients in a saucepan.
- Stir constantly over medium heat until mixture is thickened and bubbly.
- Reduce heat to low and cook stirring for 1-2 minutes more.
- Let filling cool until spreadable.
- Will keep 1 week in refrigerator.
- Soften before using.
- Spread filling between cake layers and on top of cake.
- Ice sides with very soft ganache.
- Coat sides with pecans.
Nutrition Facts : Calories 8400, Fat 684.7, SaturatedFat 332, Cholesterol 2246.5, Sodium 909.4, Carbohydrate 575.7, Fiber 39.1, Sugar 519.2, Protein 61.7
THE CAKE BOSS'S CHOCOLATE CAKE RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven, and preheat the oven to 350°F. Put the flour, sugar, butter, cocoa, baking soda, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not overmix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute. Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in the hot water. Then add the eggs, 1 egg at a time, adding the next one after the previous one has been absorbed. With the motor still running, pour in the buttermilk. Stop the motor periodically and scrape from the bottom with a rubber spatula to be sure all the ingredients are fully integrated, and return the mixer to low-medium speed. Continue to mix for an additional minute to ensure the eggs are fully absorbed. This will help insure that all the sugar is dissolved and the flour is thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (If it is too warm, put it in the refrigerator for a few minutes; if too cool, let it rest at room temperature.) Grease two 9-inch cake pans (2 inches high) with the butter, and flour them. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cakes begin to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Remove from the oven and let cool for at least 30 minutes, preferably an hour. The cake should be at room temperature before you remove it from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and turn the cake out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.
BEST HOMEMADE GERMAN CHOCOLATE CAKE
Best Homemade German Chocolate Cake is the American cake everyone loves. Make this version and see for yourself how wonderful it is.
Provided by The Bossy Kitchen
Categories Cakes And Entremets
Time 1h50m
Number Of Ingredients 18
Steps:
- Note: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
- Preheat oven to 350F(180C).
- Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with parchment paper.
- To make the frosting:
- In a large saucepan, beat together the evaporated milk and the egg yolks. Stir in the sugar and butter.
- Stir over medium heat for about 15-18 minutes or until thickened and bubbly, and golden in color.
- Remove from heat.
- Stir in the coconut and vanilla. Cool until just warm, cover with plastic wrap, and refrigerate until cold, at least 2 hours, or up to 3 days. Frosting will thicken as it cools.
- DO NOT ADD pecans until just before cake assembly.
- To make the cake:
- In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside to cool for 10 minutes.
- In a medium-size bowl, sift together the flour, baking soda, and salt. Set aside.
- In a small bowl, lightly beat the egg yolks, about 1 minute.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
- Add the egg yolks, beating until well combined.
- Add the chocolate mixture and the vanilla.
- Add the dry ingredients in thirds, alternating with the buttermilk, beating after each addition until smooth.
- Separate, in a bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form.
- Gently fold into the batter.
- Divide batter among the prepared pans.
- Bake for 25-30 minutes or until a cake tester inserted into the cake center comes out clean.
- Note: Be careful not to over-bake, as this cake has a different, lighter texture than most store-bought.
- Allow cake to cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
- When cake is cool, spread frosting between layers and over top of the cake.
- Decorate as you like.
Nutrition Facts : Calories 784 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 55 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 272 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
GERMAN WHITE CHOCOLATE CAKE
This is an elegant-looking cake and one bite will have you sold! Please use the very best white chocolate that you can find.This is a cake that has to "stand alone" on the merits of the white chocolate, so if you're going to use the cheaper stuff, please pass this cake up. If you can find the clear vanilla, it's really worth it. I didn't list it but it really makes a difference. It's sometimes hard to find,but it won't do any harm using the regular. This was in Mass Recipes.
Provided by FLUFFSTER
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the cake:.
- Position the racks in the upper and lower thirds and preheat oven to 350°F
- Lightly butter the bottom and sides of three 8-inch.
- round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
- Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
- speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
- overbeat. Fold in the coconut and pecans.
- Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
- Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
- Transfer the cakes in the pans to wire racks and.
- cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
- For the frosting:.
- In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
- Remove from heat and stir in the vanilla, pecans, and coconut.
- Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
- Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
- making sure to spread it all the way to the edges.
- Top with the second layer, and spread with 1/4 of the.
- frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.
Nutrition Facts : Calories 1940.4, Fat 136.6, SaturatedFat 82.5, Cholesterol 356, Sodium 402.5, Carbohydrate 168.9, Fiber 16.8, Sugar 103.8, Protein 24.6
BO'S BEST WHITE GERMAN CHOCOLATE CAKE
If you like German chocolate cake you will love this! It's an amazing cake using white chocolate to replace German chocolate. Amazingly moist! I made it for Easter and it was gone before I knew it.
Provided by Erica Bo
Categories German Chocolate Cake
Time 2h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
- Mix flour, baking powder, and salt together in a bowl.
- Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
- Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
- Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
- Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
- Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.
Nutrition Facts : Calories 961 calories, Carbohydrate 108.6 g, Cholesterol 239.7 mg, Fat 55.3 g, Fiber 3.8 g, Protein 12.5 g, SaturatedFat 29.7 g, Sodium 505.2 mg, Sugar 80.7 g
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