Decadent German Chocolate Cake Food

DECADENT GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 F. Grease and line 3 8-inch cake pans, set aside.
• In a large bowl, mix to combine flour, salt, baking powder, cocoa powder.
• In a small saucepan, over low heat, melt the chopped chocolate with the 1/2 cup of brewed coffee.
• In the bowl of a stand mixer with the paddle, on medium speed, cream the butter until soft, about 2-3 minutes. Add the sugar, eggs (one at a time), vanilla extract and buttermilk.
• Add the dry ingredients and cooled chocolate/coffee mixture, to the wet ingredients, mix until fully combined.
• Divide batter amongst 3 pans. For exact layers, measure your batter using a kitchen scale.
• Bake for 20 minutes, until toothpick inserted in the center comes out mostly clean. Allow to cool and transfer to cooling rack.
• In a large saucepan over low heat, combine the melted butter, light brown sugar, evaporated milk and egg yolks. Whisking fast until eggs are incorporated (otherwise they'd cook and get clumpy). Bring to a boil and turn the heat off. Add the vanilla, pecans and coconut, fold to combine.
• Set aside and allow to cool. Mixture will thicken as it cools.
• In the bowl of a stand mixer, fitted with he paddle attachment, beat the butter, medium speed, until soft and creamy, about 2 minutes. Reduce speed to low, add the sifted confectioners sugar, cocoa powder, 1-2 tablespoons of milk. vanilla and salt. Beat for about 5 minutes until smooth. If the buttercream is too thick, add 1 tbsp of milk at a time, until desired consistency.
• Place the first cake layer on a cake stand or platter. Add a few scoops of the coconut/pecan filling, spreading to the sides using an angled spatula. Repeat with the second layer.
• Top the third layer with chocolate buttercream.
• Enjoy!

BEST HOMEMADE GERMAN CHOCOLATE CAKE

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.

A GOOEY, DECADENT CHOCOLATE CAKE

Steps:

• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large bowl, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in three batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
• Coat two 9-inch round cake pans with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Bake for 30 to 35 minutes. The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched. Leave to cool for 40 minutes.
• Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of raspberry liqueur. With a metal spatula, spread 1/2 cup Chocolate Chip Buttercream on top of one of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with buttercream, and then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
• With a large knife, scrape some shavings from a block of dark chocolate. Scatter the shavings over the cake.
• In the bowl of an electric mixer, dissolve the powdered sugar and water at low speed. Beat in the dark chocolate and vanilla. Add the butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

DECADENT CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
• Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
• Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
• Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
• For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
• Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.

DECADENT DOUBLE CHOCOLATE BUNDT CAKE

Steps:

• To prepare Glaze:.
• Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
• Preheat oven to 350°F.
• To prepare cake:.
• Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
• Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
• Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
• Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.

LOADED GERMAN CHOCOLATE CAKE MIX BROWNIES

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 9- or 10-inch square pan with shortening or cooking spray.
• In large bowl, stir cake mix, melted butter, egg, milk and pecans until combined. Fold in chocolate chips and coconut. (Batter will be thick.) Lightly and evenly press batter in pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.