German Chocolate Cake Recipe 455 Food

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
• Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
• Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
• Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

GERMAN CHOCOLATE CAKE

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.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour two 9-inch round cake pans.
• In a standing mixer, cream butter and sugars together until fluffy in a standing mixer.
• Beat in eggs and vanilla.
• Put the water, chocolate, and espresso powder in a small saucepan and stir on low heat until melted. Allow to cool slightly and then beat into butter mixture.
• Sift together flour, baking soda, and salt and stir into batter alternately with sour cream.
• Divide batter evenly between the 2 pans and bake for 25 minutes, until a tester inserted in the centre of the cake comes out clean.
• Allow to cool for 15 minutes in the pans, then turn cakes out onto a plate or rack to cool completely.
• In a medium pot, whisk together cornstarch, cream, corn syrup, sugars, and egg yolks.
• Cut up butter into small pieces and add to pot.
• Over medium heat, whisk goopy topping constantly until bubbly and shiny, about 4-5 minutes.
• Remove from heat and immediately scrape out topping into a bowl, to halt the cooking process.
• Stir in vanilla, salt, pecans, and coconut.
• Cover and chill completely.
• Melt chocolate in a bowl over a pot of simmering water or in the microwave at medium heat, stirring every 20 seconds. Set aside. Let cool slightly.
• Beat egg whites with cream of tartar until stiff peaks.
• Bring water and sugar to a boil and cook over high heat until temperature reaches 240 degrees F (softball stage). You can use a candy thermometer, or test by spooning a little of the hot sugar syrup into a glass of ice water - if you can roll it between your fingers into a soft ball, then it is ready
• While beating whites at medium speed, slowly add sugar syrup (be careful - it's hot!) until all the syrup has been added. Continue to beat whites until cool, about 3 to 4 minutes.
• Start adding butter to egg whites, a little at a time, while mixing constantly and scraping the sides of the bowl often, until all the butter has been incorporated. If the frosting looks like it's separating or looks curdled, don't worry - just keep mixing and it will come together.
• Mix in melted chocolate, vanilla, cocoa powder and salt. Keep at room temperature to ice cake. If making a day ahead, chill frosting but bring to room temperature and beat well before using.
• Level cakes if necessary, using a serrated knife. Spread a dollop of chocolate frosting on one layer of cake. Spoon a third of the goopy topping over frosting. Spread in the centre of the cake leaving an inch from the edge of the cake, without topping.
• Place second cake on top of first and dollop a generous amount of chocolate frosting on top. Spread to edges of cake, working from the middle and turning the cake as you work around. Ice the sides of the cake, but leave about ½ cup of icing for piping, if desired.
• Spread remaining goopy topping on top of cake, leaving ½ inch around the outside edge. If you do not wish to pipe outside edge with chocolate frosting, simply garnish the cake with toasted pecan halves.
• To pipe an edge, place frosting in a piping bag fitted with a star tip or leaf tip. Pipe frosting as desired. Remember - it's just frosting! If you're not pleased with how it looks, just scrape it off and start again. Again remember to lick your fingers often!
• Cake can be chilled until ready to serve. Frosting will firm up once chilled.

GERMAN CHOCOLATE CAKE - MAKE MY CAKE

Steps:

• In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
• Preheat the oven to 350 degrees F.
• In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
• Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
• Pour the batter evenly into two 9-inch cake pans or two 12-capacity cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
• To Assemble the German Chocolate Cake:
• Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.
• Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
• Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

GERMAN CHOCOLATE CAKE

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.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coconut-Pecan frosting (recipe follows).
• Oven at 350ºF.
• Melt chocolate in water, cool.
• Cream butter and sugar.
• Beat in egg yolks.
• Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture, alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake for 30 minutes or until cake springs bake when lightly pressed in center.
• Cool 15 minutes; remove and cool on rack.
• Frost cake.
• COCONUT-PECAN FROSTING.
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Makes 4-1/4 cups.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
• Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

GRANDMA'S GERMAN CHOCOLATE CAKE

Steps:

• I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
• I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
• Cream margarine and sugar.
• Add eggs, one at a time, and beat well.
• Add buttermilk and dry ingredients.
• Add boiling water and beat until mixed.
• Bake in a preheated 350 degree oven for 45-55 minutes or until done.
• For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
• Cook and stir over medium heat until thickened, about 15 minutes.
• Add coconut and nuts.
• Beat until thick enough to spread.

GERMAN CHOCOLATE CAKE

Steps:

• Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper.
• Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
• Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
• Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
• Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
• Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
• In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
• In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
• Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
• Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
• Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
• While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
• In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
• Pour in the melted chocolate mixture and mix until just combined.
• With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
• Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
• Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
• Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
• The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
• Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted.
• Stir until chocolate is completely melted.
• Mix flour with baking soda and salt; set aside.
• Beat margarine and sugar until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in melted chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating after each addition until smooth.
• Beat egg white until they form stiff peaks.
• Gently stir into batter.
• Pour batter into prepared pans.
• Bake for 30 minutes or until cake springs back when lightly touched.
• Remove from oven, immediately run spatula between cake and sides of pans.
• Cool in pans 15 minutes.
• Remove from pans; peel off waxed paper.
• Cool on wire racks.
• Spread Coconut-Pecan Frosting between layers and over top of cake.
• Coconut-Pecan Frosting: Combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
• Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
• Remove from heat.
• Stir in 2 cups Bakers Angel Flake Coconut and chopped pecans.
• Beat until cool and of spreading consistency.
• Makes about 4 1/4 cups.

GERMAN CHOCOLATE CAKE

Steps:

• Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.
• With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
• Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully - coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
• In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
• Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
• To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
• If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.

GERMAN BUTTERMILK CHOCOLATE CAKE

Steps:

• Grease the bottom of 3 (9") pans or one 9x13 pan.
• In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
• Mix flour, baking soda, and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer till light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla.
• Add flour mixture alternately with buttermilk, beating well after each addition.
• In another bowl, beat the egg whites until stiff peaks form.
• Gently stir into batter and pour evenly into pans.
• Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
• Cool for 15 minutes and remove from pans.
• Frost with Coconut-Pecan Frosting.

GERMAN CHOCOLATE CAKE FROM SCRATCH

Steps:

• Cake:.
• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
• Coconut Frosting:.
• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
• Chocolate Frosting:.
• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
• Cake Assembly:.
• Place one of the cake rounds on your serving stand or plate.
• Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
• Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake.