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 SURPRISE CAKE
Upside-down cake? Try this German chocolate version with a baked coconut and nut topping. No frosting is needed.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
- In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
- In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.
Nutrition Facts : Calories 570, Carbohydrate 63 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 45 g, TransFat 1/2 g
GERMAN CHOCOLATE CAKE
Make a classic German Chocolate Cake that's easy to make. The luscious coconut-pecan frosting of our German Chocolate Cake has caramel and chopped chocolate sandwich cookies mixed in it.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Place cake mix, 1-1/4 cups water, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour evenly into 2 greased and floured 9-inch round cake pans.
- Bake 25 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely.
- Mix frosting, coconut, pecans and caramel topping. Place 1 cake layer on serving plate; spread with half of the frosting mixture. Top with 1/2 cup of the cookies; press gently into frosting. Cover with remaining cake layer. Repeat layers of frosting mixture and chopped cookies.
Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
GERMAN CHOCOLATE CAKE
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil's food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 23
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 CHOCOLATE UPSIDE DOWN CAKE
Got this from the cake mix doctor, and it has quickly become one of my favorites. It has 3 layers that meld together to make the perfect cake.
Provided by Dragonfly AZ
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
- In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
- Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
- Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
- Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
- Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.
GERMAN CHOCOLATE CUPCAKES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 52m
Yield 24 cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line 24 regular muffin pans with muffin cups.
- Use a 2-ounce ice cream scoop and portion out the Chocolate Cake batter evenly into the muffin cups. Pop the pan in the oven and bake 25 to 30 minutes, turning the pans halfway through. You'll know it's done when a toothpick inserted in the middle of the cupcakes comes out clean. Let the cupcakes completely cool in the pan on a rack.
- For the glaze: Mix the cream, chocolate, honey and coffee in saucepan on low heat. Stir until smooth. Let it cool a bit.
- For the topping: Put the egg yolks, evaporated milk, brown sugar and butter in a separate saucepan. Place it over medium heat and cook until the sugar dissolves and the butter melts. Continue cooking, stirring constantly until thick, 8 to 10 minutes or so.
- Take off the heat and stir in the vanilla, salt, coconut and pecans. Allow to cool.
- Dip the cooled cupcakes in the chocolate glaze. Place on the rack and let the glaze harden. Scoop the topping on the cupcakes with a heaping 1/2-ounce ice cream scoop.
- Sift the flour, cocoa, baking soda, and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
GERMAN CHOCOLATE SURPRISE CAKE
Make and share this German Chocolate Surprise Cake recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F In an ungreased 9-inch cake pan, mix the topping ingredients. Spread evenly in the pan.
- In small, microwavable bowl, microwave chocolate and 1/4 cup water on High 1-1.5 minutes or until chocolate is melted. Stir to blend.
- In a medium bowl, beat the sugar and 1/2 cup butter with electric mixer on medium until light and fluffy.
- Beat in vanilla and eggs until well blended.
- On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well.
- Stir in chocolate mixture until blended. Pour batter over the topping in the pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run a knife around the edge of the cake to loosen. Place serving plate upside down over cake in pan. Turn the plate and pan over. Remove pan. Serve warm or cool.
CHOCOLATE SURPRISE CAKE
This is best, in my opinion, served warm right out of the oven. I like to make in individual dishes. I just divide the "Topping" ingredients equally into each one.
Provided by Lali8752
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water.
- Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
- Stir the dry mixture into the chocolate mixture and blend.
- Stir in milk and vanilla.
- Pour into a greased, square 9 by 9-inch cake pan.
- Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
- Pour coffee over and bake for 40 minutes.
- Serve warm or cold from the pan.
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.
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 CUPCAKE
Steps:
- For the batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
- Whisk together the flour, baking soda and salt. In a mixing bowl, cream the sugar and butter until light and fluffy with an electric hand mixer. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Reduce to a low speed. Add the flour mixture in 3 batches, alternating with buttermilk. Beat in the melted and cooled chocolate. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
- For the filling: In a large mixing bowl, combine the coconut flakes and pecans, and set aside. In a medium saucepan, combine the sugar, butter, vanilla, egg yolks and evaporated milk. Heat the pan over medium-high heat until it begins to boil. Stir constantly. Let the mixture boil for an additional 2 minutes. Remove from the heat and pour over the coconut and chopped pecans mixture. Stir until completely incorporated. Put in the refrigerator for 1 to 1 1/2 hours to cool and thicken.
- For the frosting: In a mixing bowl, cream the butter and cocoa powder with an electric hand mixer on medium-high until light and creamy. Add in the vanilla. Add in the milk. Add 1 cup of the powdered sugar at a time, mixing between each addition. Add more milk as needed until you reach the desired consistency. Add the frosting to a piping bag fitted with a large star tip.
- To assemble, pull out the centers of the cooled cupcake with a cupcake corer. Fill with the coconut pecan filling. Pipe the frosting onto each cupcake. Place a small amount of coconut pecan filling on top for garnish.
GERMAN CHOCOLATE GRANOLA
We've taken all your favorite things from the gooey chocolate cake and put them into a granola you can eat for dessert. Eat it straight up, or sprinkle it over ice cream or yogurt.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 4 cups
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla and salt in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the coconut, pecans and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
GERMAN CHOCOLATE CAKE
This is the traditional light chocolate cake with the coconut and pecan icing that we remember from our childhood. Note: if you are making the 3 tiered version, I highly recommend you make more of the icing. (It also doesn't hurt to do that if you are making the 2 layered version. Ha ha!) Please use the ingredient amounts in parentheses to increase the yield by about 50%. In response to the one-star review: Yes, it *was* originally called German's Chocolate Cake but most of the mixes, recipes and ads for selling a cake like this, that I see, call it "German Chocolate Cake". That is also what everybody I know calls it and what I would search for if I was looking for the recipe. Therefore, that's what I'm calling mine.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 678.9, Fat 36.6, SaturatedFat 19.6, Cholesterol 164.8, Sodium 595.9, Carbohydrate 82, Fiber 2.3, Sugar 55, Protein 8.4
GERMAN CHOCOLATE POUND CAKE SURPRISE
The surpise is the icing is inside the cake. A truly quick and easy recipe using a prepared cake mix and frosting for those times when you just dont have the time or ingredients to make one from scratch. This makes a very large cake, so make sure you use a 12-cup tube/bundt pan.
Provided by Sassy in da South
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 12 cup tube pan OR Bundt pan.
- Mix all ingredients (including the icing) in mixer at medium speed 2 minutes.
- Pour into prepared pan and bake 55 - 60 minutes.
- Remove from oven to wire rack and allow cooling for 10 minutes.
- Invert onto serving plate and dust with powdered sugar.
Nutrition Facts : Calories 434, Fat 23.5, SaturatedFat 6.2, Cholesterol 70.5, Sodium 371.3, Carbohydrate 53.7, Fiber 2.4, Sugar 35.9, Protein 4.4
More about "german chocolate surprise cake food"
GERMAN CHOCOLATE CAKE RECIPE - ALI LARTER | FOOD & WINE
From foodandwine.com
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.
GERMAN'S CHOCOLATE POUND CAKE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
5/5 (1)Total Time 2 hrs 15 minsCategory DessertsCalories 635 per serving
GERMAN CHOCOLATE SURPRISE CAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 12Total Time 2 hrs
GERMAN CHOCOLATE CAKE WITH BUTTERCREAM FROSTING - CREATIVE ...
From creative-culinary.com
Reviews 37Total Time 1 hr 5 minsEstimated Reading Time 7 minsCalories 1165 per serving
- Cover bottoms of 3 (9-inch) round pans with parchment; butter sides of pans and parchment and dust with cocoa.
- Warm chocolate and water in a small pan on medium heat until chocolate is melted; stirring constantly. Add instant espresso and stir to combine. Set aside to cool.
- 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, vanilla and rum. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
GERMAN CHOCOLATE CAKE - CULINARY HILL
From culinaryhill.com
Ratings 4Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- In a medium saucepan over medium-high heat, combine egg yolks, evaporated milk, brown sugar, granulated sugar, and butter. Bring to boil and cook, whisking constantly, until mixture is slightly thickened, about 6 minutes.
- In a medium bowl, melt butter, then stir in cocoa powder. Alternatively add powdered sugar and milk, beating to a spreadable consistency. If you need to thin the frosting, add a small amount of milk. If it needs thickening, add some powdered sugar. Once desired consistency is formed, stir in vanilla.
- Make the buttermilk. In a small bowl, combine milk and lemon juice and leave out at room temperature for at least thirty minutes, or until the acid makes the milk start to curdle. (This can be made ahead of time and refrigerated for up to three days.)
- Line the edges of a cake platter with strips of parchment paper to keep platter clean during cake assembly.
THE ULTIMATE GERMAN CHOCOLATE CAKE - MRFOOD.COM
From mrfood.com
4/5 (28)Estimated Reading Time 3 minsCategory Cakes
- In a medium saucepan over medium heat, combine sweetened condensed milk, butter, and vanilla. Cook about 5 minutes, or until thickened, stirring occasionally. Stir in pecans and coconut.
- Place one cake layer flat side down on a serving platter. Spread half the coconut mixture on top. Top with second cake layer and remaining coconut mixture.
- In a small microwaveable bowl, microwave frosting 10 to 15 seconds, or until slightly thin. Drizzle over top and sides of cake. Store cake in refrigerator.
GERMAN CHOCOLATE CUPCAKES - LADYBEHINDTHECURTAIN.COM
From ladybehindthecurtain.com
Servings 20Total Time 50 minsEstimated Reading Time 2 mins
- Heat egg yolks, evaporated milk, brown sugar and butter in a medium sauce pan over medium heat, stirring constantly until thick, about 15 minutes from the time it start to boil.
GERMAN CHOCOLATE BIRTHDAY CAKE - SAY GRACE
From saygraceblog.com
5/5 (3)Total Time 1 hr 15 minsServings 12
- Cake - Preheat the oven to 325 degrees and butter and line the bottom of 3 9-inch cake pans with parchment.
- Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute.
GERMAN CHOCOLATE DUMP CAKE - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (157)Total Time 45 minsCategory DessertsCalories 553 per serving
- In a large bowl, using an electric mixer, but the cream cheese, butter, vanilla and salt until smooth. Beat in the powdered sugar. Stir in the chocolate chips and the remaining pecans.
GERMAN CHOCOLATE CAKE - JUST A TASTE
From justataste.com
5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 785 per serving
- Combine the egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined.
- Halve each of the cakes (using either a serrated knife or a piece of floss), to make 4 equal layers of cake.
CHOCOLATE SURPRISE CAKE - MRFOOD.COM
From mrfood.com
2/5 (9)Estimated Reading Time 2 minsCategory Cakes
- In a large bowl, combine cake mix, root beer, eggs, and oil; beat 1 to 2 minutes, or until well blended. Spread batter in baking dish. Sprinkle chocolate chips, butterscotch chips, and coconut over top.
- Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool, then cut into squares.
GERMAN CHOCOLATE CAKE WITH HOMEMADE FROSTING
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 35 minsCategory DesssertCalories 449 per serving
- Prepare boxed cake mix using ingredients and instructions from box. When done baking, transfer cake pans to wire rack. Let cool for about 10 minutes, then carefully invert cake onto wire rack (place wire rack on top of cake pan, then quickly and carefully turn over, to release cake from pan. Let cake layers cool to room temperature before frosting.
- To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove pan from heat.
- Stir in shredded coconut and chopped pecans until fully blended. Let frosting cool to room temperature before frosting cake layers. (You can speed up the cooling process by stirring the frosting often, if desired).
- To frost cake, place one layer onto serving platter. Spread a thin layer of frosting over top of cake layer. Place another layer of cake on top of frosting. Carefully spread frosting over top and sides of cake until covered. Slice cake, serve... and ENJOY!
GERMAN CHOCOLATE CAKE - RICARDO
From ricardocuisine.com
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.
GERMAN CHOCOLATE CAKE SUNDAE RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
4/5 Total Time 30 minsServings 6
- Preheat the oven to 350°. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.
- Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Wash down the side of the pan with a wet pastry brush. Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly. Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.
- Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs. Top with the warm caramel sauce and the remaining cookie crumbs and coconut. Serve right away.
9 FACT ABOUT CHOCOLATE CAKE THAT WILL SURPRISE YOU ...
From floweradvisor.com
- Cocoa vs. Cacao. Connoisseurs make a point of distinguishing between the two because both of them produce different flavors and have various health advantages.
- The humble beginnings of the chocolate cake craze. Chocolate was predominantly a beverage for the wealthy until the mid-nineteenth century. However, a group of ingenious chocolate connoisseurs devised ways for extracting cacao and cocoa powder that was reasonably inexpensive, allowing chocolate to reach a wider audience (and fortunately so).
- The chocolate cake made in Germany has nothing to do with Germany. German chocolate cake is a worldwide favorite, and with its custard-based coconut and pecan filling, it is easy to see why (and frosting, for that matter).
- Is chocolate better than love? Chocolate in general, and cacao in particular, can have a significant impact on your mood. Cacao contains a molecule that boosts natural endorphin production and increases serotonin production in the brain.
- Sweet festivities. Chocolate is so lovely that it has its day of honor all across the world. July 7 is World Chocolate Day, commemorating the arrival of chocolate in Europe in 1550.
- Save your teeth. Pure cocoa does not contribute to tooth decay. However, chocolate with added sugar and other ingredients can. Pure cocoa can help prevent tooth decay.
- Cash vs. Cocoa. Human history has made proof to use chocolate to pay for debts and transactions throughout human history. Cacao seeds were used as currency by the Aztecs and others throughout Mesoamerica.
- Vanilla vs. chocolate cake. Vanilla is one of the most well-known and popular flavors because of its simplicity and consistency. This flavor is adaptable and dynamic, and people use it in a variety of dishes.
- The most expensive chocolate cake. Sachertorte is the most expensive chocolate cake. It is a Viennese cake designed for Prince Denzel Metternich by Austrian Franz Sacher.
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