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.
AMAZING GERMAN CHOCOLATE CAKE
Excerpt. © Reprinted by permission. All rights reserved. This is from the Cake Mix Doctor. I haven't made it yet, but I'm posting it here so I'll have it handy when I make it for hubby's birthday in a week. I won't be using my bundt pan, as I'll be decorating it, but anyhooo...
Provided by Amy Gautreaux
Categories Dessert
Time 53m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- (I just use Baker's Joy spray with flour for the pan).
- Place a rack in the center of the oven and preheat the oven to 350ªF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
- Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
- Slide the cake onto a serving platter and slice.
- Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
INSIDE OUT GERMAN CHOCOLATE CAKE
I recently made this for a co-worker's birthday and it is out of this world. The cake layers are nice and chocolatey..not too dense. The German chocolate filling is amazing and the frosting is super easy to work with as long as you cool everything completely. I toasted the nuts along with the coconut for a little extra nutty oomph.
Provided by greysangel
Categories Dessert
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
- Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
- Make filling:
- Reduce oven temperature to 325°F
- Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
- Increase oven temperature to 425°F
- Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
- Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
- Make glaze while milk is baking:
- Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
- Assemble cake:
- Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
- Chill cake until firm, about 1 hour. Transfer cake to a plate.
- Cooks' notes:
- • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
- • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.
Nutrition Facts : Calories 795.7, Fat 54.9, SaturatedFat 31.9, Cholesterol 114, Sodium 358.7, Carbohydrate 78.6, Fiber 7.4, Sugar 53.3, Protein 10.9
More about "amazing german chocolate cake recipes"
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.
THE MOST AMAZING GERMAN CHOCOLATE CAKE
From thestayathomechef.com
4.6/5 (8)Total Time 3 hrs 5 minsCategory DessertCalories 659 per serving
- Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper.
- Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Add in 1 tablespoon milk or cream to thin out. Beat in powdered sugar, 1 cup at a time, beating in between until combined. Add up to two more tablespoons milk or cream as needed to achieve a spreadable consistency. Transfer to piping bag(s) for frosting.
- Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
THE BEST GERMAN CHOCOLATE CAKE - COOKING CLASSY
From cookingclassy.com
5/5 (35)Total Time 3 hrs 5 minsCategory DessertCalories 578 per serving
- Preheat oven to 350 degrees F. Butter 2 9-inch round cake pans then line bottom with a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour and shake out excess. Set aside.
- In a large mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, eggs and vanilla and using an electric hand mixer beat on medium speed until combined. Reduce the speed to low and mix in the oil.
- With the mixer still on low, carefully and slowly pour in boiling water and mix until well combined, about 2 - 3 minutes. Pour batter into prepared cake pans.
INSIDE-OUT GERMAN CHOCOLATE CAKE RECIPE - EPICURIOUS
From epicurious.com
VEGAN GLUTEN-FREE NO ADDED SUGAR GERMAN CHOCOLATE CAKE
From healthyhelperkaila.com
AMAZING GERMAN CHOCOLATE CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
GERMAN CHOCOLATE CHEESECAKE (BEST CHOCOLATE CHEESECAKE EVER!)
From carlsbadcravings.com
AIP FROSTING FOR GERMAN "CHOCOLATE" CUPCAKES + EAT G.A.N.G ...
From foodcourage.com
THE MOST AMAZING GERMAN CHOCOLATE CAKE IS MOIST, RICH, AND ...
From pinterest.com
GERMAN CHOCOLATE CAKE - CANADIAN LIVING
From canadianliving.com
THE MOST AMAZING GERMAN CHOCOLATE CAKE - YOUTUBE
From youtube.com
GERMAN CHOCOLATE CAKE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
BEST EVER GERMAN CHOCOLATE CAKE - A DASH OF SANITY
From dashofsanity.com
THE MOST AMAZING CHOCOLATE CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
FOOD NETWORK GERMAN CHOCOLATE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
KETO GERMAN CHOCOLATE CAKE (SO RICH & MOIST!) | WHOLESOME YUM
From wholesomeyum.com
GERMAN CHOCOLATE DUMP CAKE - LET'S DISH RECIPES
From letsdishrecipes.com
THE PERFECT GERMAN CHOCOLATE CAKE - A SOUTHERN FAIRYTALE
From asouthernfairytale.com
GERMAN CHOCOLATE CAKE {PALEO} | FOOD FAITH FITNESS
From foodfaithfitness.com
RECIPE: GERMAN CHOCOLATE CAKE - EASY PLANT-BASED RECIPES ...
From realrawkitchen.com
GERMAN CHOCOLATE CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
THE BEST GERMAN CHOCOLATE CAKE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
FOOD NETWORK GERMAN CHOCOLATE CAKE - CREATE THE MOST ...
From recipeshappy.com
AMAZING GERMAN CHOCOLATE CAKE RECIPE - FOOD.COM
THE BEST GERMAN CHOCOLATE CAKE - JEN AROUND THE WORLD
From jenaroundtheworld.com
WHERE DID GERMAN CHOCOLATE CAKE COME FROM? GERMANY ...
From culinarylore.com
GERMAN CHOCOLATE CAKE - THEDESSERTEDGIRL.COM
From thedessertedgirl.com
GERMAN CHOCOLATE CAKE RECIPE - YUMMIEST FOOD
From yummiestfood.com
GERMAN CHOCOLATE BROWNIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GERMAN CHOCOLATE CAKE - RICARDO
From ricardocuisine.com
GERMAN CHOCOLATE CAKE RECIPE | KITA ROBERTS PASSTHESUSHI.COM
From passthesushi.com
GERMAN CHOCOLATE CAKE - TRIED AND TRUE RECIPES? - FOOD52
From food52.com
GERMAN CHOCOLATE BUNDT CAKE - PLAIN CHICKEN
From plainchicken.com
THE MOST AMAZING CHOCOLATE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN GERMAN CHOCOLATE CAKE - SIMPLY FOOD CRAZY
From simplyfoodcrazy.com
CAKES | MRFOOD.COM
From mrfood.com
RECIPE: AMAZING GERMAN CHOCOLATE CAKE (BUNDT CAKE, USING ...
From recipelink.com
CHOCOLATE ANGEL FOOD CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
GERMAN CHOCOLATE RECIPES - AMAZING GERMAN CHOCOLATE DESSERTS
From landeeseelandeedo.com
BAKERS GERMAN CHOCOLATE CAKE RECIPE ICING - CREATE THE ...
From recipeshappy.com
31 AMAZING BUNDT CAKE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
GERMAN CHOCOLATE CAKE | ALLRECIPES
From allrecipes.com
THE BEST GERMAN CHOCOLATE CAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
TRADITIONAL GERMAN CHOCOLATE CAKE - THE GRACIOUS WIFE
From thegraciouswife.com
GERMAN CHOCOLATE CAKE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #desserts #german #european #holiday-event #cakes #chocolate #taste-mood #sweet #number-of-servings
You'll also love