HOMEMADE GERMAN CHOCOLATE CAKE RECIPE
Made with a coconut-pecan frosting and two or three tall layers of tender chocolate cake, German chocolate cake is one of our favorite old-fashioned desserts. Most people agree that the sticky, sweet, ultra rich frosting is the best part of the cake, and this recipe makes more than enough to cover the entire cake. Or you can frost the top of the cake and in between the layers, which will give you a little leftover frosting-never a bad thing. Fun fact: The name of this classic cake comes Baker's German's Sweet Chocolate, the brand of chocolate used, not the country.
Provided by Pam Lolley
Categories Layer Cakes
Time 2h45m
Yield Serves 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Grease (with shortening) 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper with cooking spray. Dust pans with flour.
- Stir together chopped chocolate and hot coffee in a medium microwavable bowl; microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside.
- Whisk together flour, baking soda, and salt in a bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla; beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
- Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes; gently fold into batter. Divide batter among prepared pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Remove pans from oven; gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely, 1 hour.
- While the cake cools, prepare the Coconut-Pecan Frosting. Stir together evaporated milk, butter, granulated sugar, packed light brown sugar, and lightly beaten egg yolks in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugars dissolve, 3 to 4 minutes. Cook, stirring constantly, until mixture is bubbling and thick, 12 to 14 more minutes. Remove pan from heat; stir in sweetened flaked coconut, chopped toasted pecans, and vanilla extract. Transfer to a bowl. Let stand, stirring occasionally, until slightly warm and spreadable, about 40 minutes.
- Spread slightly warm Coconut-Pecan Frosting between layers and on top and sides of cake, if desired. Let stand until frosting is completely cool and set, about 15 minutes.
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.
MAMA'S GERMAN CHOCOLATE CAKE
When you're baking to impress, turn to this moist chocolate cake from scratch.German chocolate cakes are known for being rich desserts, so this homemade cake recipe is not one for the faint of taste buds. It's so indulgent, in fact, that it's best served with a dollop of whipped cream or a tall glass of ice-cold milk.The recipe isn't too complicated, so we have a feeling you'll master it in no time. Most ingredients you'll find you already have on hand, and the most important ingredients here are the two packages of sweet chocolate baking bars. Once baked, the cake is enrobed in our gorgeously rich and craveable Coconut-Pecan Frosting-one fantastic way to put your fresh pecan halves to good use.This cake is hands down our best German choclate cake recipe. It's so beloved, Mama didn't mind putting her name on it. Not only that, she was proud to. So copy it down, put it on the menu, and make Mama proud. Once you've got this easy version down, try your hand at this delicious German Chocolate-Pecan Pie Recipe, too.
Provided by Southern Living Editors
Categories Cakes
Time 3h48m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
- Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
- Combine flour and next 2 ingredients in a medium bowl.
- Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla; beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
- Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from oven, and run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).
- Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired, with chocolate-dipped toasted pecan halves.
GERMAN CHOCOLATE CAKE
Is this the most classic Southern cake? It is definitely on the list.
Provided by Pam Lolley
Categories Cakes
Time 2h10m
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Stir together chopped chocolate and hot coffee in a medium microwavable bowl. Microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside.
- Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla, and beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
- Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold into batter. Divide batter among 3 9-inch round cake pans lined with parchment paper.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Remove pans from oven; gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans; transfer to wire racks. Discard parchment paper. Cool completely, about 1 hour. Press slightly warm Coconut-Pecan Frosting between layers and on top and sides of cake. Let stand until frosting is completely cool and set, about 15 minutes.
GERMAN CHOCOLATE CAKE
We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 18
Steps:
- Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
- Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
- Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
- On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
- Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
- Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
- Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
- In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
- Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.
Nutrition Facts : Calories 730, Carbohydrate 83 g, Cholesterol 190 mg, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 62 g, TransFat 1 g
BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE
Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
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 LAYER CAKE
Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
- In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
- Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
- With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
- In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg
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