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.
GERMAN CHOCOLATE SHEET CAKE
Delight a crowd with this delicious chocolate sheet cake made using Betty Crocker™ Super Moist™ cake mix topped with frosting - a perfect German dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.
- Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.
- Set oven control to broil. In medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.
- In large bowl, beat butter, powdered sugar, cocoa and vanilla with electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 45 g, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg
GERMAN CHOCOLATE SHEET CAKE (FROM THE 1950'S)
I found this recipe posted on Youtube by a very sweet lady. After I tried it, I just had to post it. This recipe came from the 1950's and the cake is very moist, rich and delicious! It takes a little time, but it is so worth it and so much better than any mix, even better than any bakery cake that I've ever tasted. The texture...
Provided by Elaine Bovender
Categories Cakes
Time 55m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9" pans and frost between the layers.
- 2. Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
- 3. Separate eggs. Beat egg whites until stiff peaks form and set aside.
- 4. Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
- 5. Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
- 6. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
- 7. Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
- 8. FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.
- 9. SPECIAL NOTE: If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.
GERMAN CHOCOLATE SHEET CAKE
From Cook's Illustrated. When you frost the cake, the frosting should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the frosting, then use the refrigeration time to prepare, bake, and cool the cake. The toasted pecans are stirred into the frosting just before the cake is frosted to keep them from becoming soft and soggy.
Provided by gailanng
Categories Dessert
Time 1h20m
Yield 1 sheet cake, 12-16 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE FROSTING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
- FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
- Meanwhile, spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper and spray. Dust pan with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
- In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl to ensure that batter is homogenous (batter will be thick). Pour into prepared pan and level with rubber spatula.
- Bake cake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. Cool cake to room temperature before frosting, about 2 hours. (Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 1 day.).
- To Frost the Cake: Stir toasted pecans into chilled frosting. Invert cake onto serving platter. Using spoon, place dollops of frosting evenly spaced over cake. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days. If refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving.).
BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Make original BAKER'S GERMAN'S Sweet Chocolate Cake for your next special occasion. Everyone adores BAKER'S GERMAN'S Sweet Chocolate Cake!
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer 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 until well blended. Pour into prepared pans.
- Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
- Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
GERMAN CHOCOLATE CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 1h26m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
- For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
- Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
- Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
- Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
- Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.
EASY BAKER'S GERMAN'S SWEET CHOCOLATE CAKE
Try this simplified version of our classic BAKER'S GERMAN'S Sweet Chocolate Cake from My Food and Family! This delicious and simple Easy BAKER'S GERMAN'S Sweet Chocolate Cake tastes just as rich as the original but saves you valuable prep time. Enjoy this exquisite cake at your next special occasion.
Provided by My Food and Family
Categories Chocolate Recipes
Time 2h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cover bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
- Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Add baking soda and salt; mix well. Gradually add flour alternately with buttermilk, mixing well after each addition. Pour into prepared pan.
- Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife.
- Cool cake completely. Frost with Easy Coconut-Pecan Filling & Frosting.
Nutrition Facts : Calories 470, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
GERMAN CHOCOLATE CAKE
Want to make cupcakes instead of a layer cake? Get the recipe for German Chocolate Cupcakes. This three-layer German Chocolate Cake is for chocolate and caramel lovers. Rich caramel filling with toasted pecans and sweet coconut is layered with sinfully dark chocolate Devil's Food Cake and covered in milk chocolate ganache.
Provided by Rebecca Blackwell
Time 1h
Number Of Ingredients 11
Steps:
- Crack the eggs into a medium size saucepan and whisk to combine. Slowly pour in the evaporated milk, whisking it into the eggs as you pour. Add the brown sugar and salt and whisk to combine.
- Add the butter and set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly. Turn the heat down to medium and continue to cook, stirring constantly, until the filling is slightly thickened, about 6-8 minutes.
- Pour the filling into a bowl and stir in the vanilla and coconut. Let cool to room temperature then cover and refrigerated until completely cool - at least 2 hours, and up to 3 days.
- Put the chocolate chips into a small bowl. Heat the cream in a saucepan or in the microwave until small bubbles start to appear around the edges. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until the chocolate and cream are completely blended. Refrigerate for at least 1 hour and up to 3 days.
- Stir the toasted pecans into the filling.
- Place one layer of Devil's Food Cake onto a serving platter or cake plate. Spread the cake with 1/3 of the coconut pecan filling, spreading the filing to within a half inch of the edges of the cake. Top with a second layer of Devil's Food Cake. Spread the second layer with another third of the coconut pecan filling. Top with the third layer of cake and spread the top with the remaining filling.
- Drizzle the milk chocolate ganache over the top of the cake. If you're using frozen cake layers, let the cake sit out at room temperature for 1-3 hours before serving. The assembled cake can be stored covered in the refrigerator for up to 24 hours. Bring the cake to room temperature before serving.
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GERMAN CHOCOLATE SHEET CAKE - KING ARTHUR BAKING
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4.4/5 (38)Total Time 1 hr 10 minsServings 1Calories 340 per serving
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan; or line with parchment, and grease the parchment., To make the cake: Add the boiling water to the cocoa a bit at time, stirring until well blended.
- Set aside to cool to room temperature., Whisk the remaining dry ingredients together in a mixing bowl.
- Add the eggs and oil; beat on medium speed for 2 minutes., Scrape the bottom and sides of the bowl, and add the vanilla.
- Then the cocoa mixture in three additions, scraping the bottom and sides of the bowl after each addition.
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Estimated Reading Time 4 minsCalories 468 per serving
- In the microwave, melt chocolate and water for 1 - 1-1/2 minutes, or until melted and smooth. (Stir halfway through)
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
- Combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour.
GERMAN CHOCOLATE CAKE RECIPE - ALI LARTER | FOOD & WINE
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5/5 Category Chocolate Cake
- Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth. Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool.
EASY GERMAN CHOCOLATE SHEET CAKE RECIPE - …
From tablespoon.com
Cuisine GermanCategory DessertServings 24Total Time 2 hrs 55 mins
- Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In 1-quart saucepan, heat 2/3 cup whipping cream over medium heat until hot with bubbles around edges but not boiling; remove from heat. Add chocolate chips, and let stand 5 minutes; stir just until melted and smooth. Let stand about 5 minutes longer or until ganache mounds slightly when dropped from spoon. It will become firmer the longer it cools.
- Slowly pour ganache onto top center of cake, carefully spreading with large spatula so it flows evenly over top and up to edges to cover. Refrigerate about 1 hour or until ganache layer is set and chilled.
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3/5 (2)Calories 128 per servingServings 48
- Beat German chocolate cake mix and next 3 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Pour batter into a 15- x 10-inch jellyroll pan coated with cooking spray.
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5/5 (5)Category Cake, DessertCuisine American, GermanTotal Time 1 hr 5 mins
- Melt chocolate and water on top of the stove in a pot and cool. Cream butter, sugar and eggs; beat well. Add cooled chocolate and water, flour, salt, soda, buttermilk and vanilla extract mixing well with mixer.
- Spray three 9 inch cake pans. Divide the batter between the 3 pans (comes out to about 2 cups per cake pan). Bake layers in preheated 350 degree oven for 30 to 35 minutes. Cool about 10 minutes and remove from pans. Frost with Pecan Frosting.
- Beat eggs and add to milk, sugar and butter. Cook on medium heat about 12 minutes until bubbles and begins to thicken. Stir constantly because it will burn easily.
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5/5 (15)Total Time 1 hr 15 minsCategory DessertsCalories 692 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
- In a saucepan, combine the coconut and condensed milk. Heat gently, stirring constantly, until the mixture turns golden brown. Add the cream and stir to combine. Remove from the heat and stir in the pecans. Let cool slightly.
- Place a cake on a serving platter. Cover with half the topping mixture. Layer with the other cake. Top with the remaining coconut mixture. Let cool completely.
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