German Chocolate Cake Recipes

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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



German Chocolate Cake image

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.

1 1/2 sticks/171 grams unsalted butter (12 tablespoons), at room temperature, plus more for the pans
1 3/4 cups/254 grams all-purpose flour
1/2 cup/50 grams Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/300 grams granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
4 ounces/113.5 grams semisweet chocolate, melted and cooled slightly
1/2 cup/120 milliliters brewed coffee, cooled to room temperature
1/2 cup/114 grams plain whole milk yogurt or sour cream, at room temperature
2 cups/7 ounces/198 grams sweetened shredded coconut
2 cups/227 grams pecan halves
1 12-ounce can/354 milliliters evaporated milk
5 large egg yolks, at room temperature
3/4 cup/150 grams light brown sugar
1/2 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, cut into 4 pieces, at room temperature
1 teaspoon vanilla extract
3/4 cup/180 milliliters heavy cream
6 ounces/170 grams semisweet chocolate, chopped
Pinch kosher salt

GERMAN CHOCOLATE CAKE

Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 15

Number Of Ingredients 10



German Chocolate Cake image

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.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 37.7 g, Cholesterol 66.3 mg, Fat 17.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 72.9 mg, Sugar 9.2 g

1 (18.25 ounce) package Pillsbury® German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
½ cup Crisco® Pure Vegetable Oil
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 tablespoons butter or margarine
⅓ cup chopped pecans
⅓ cup flaked coconut
1 teaspoon vanilla extract

GERMAN CHOCOLATE CAKE

According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 21



German Chocolate Cake image

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.

Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1-1/2 cups sugar
1-1/2 cups evaporated milk
3/4 cup butter
5 large egg yolks, room temperature, beaten
2 cups sweetened shredded coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract
ICING:
1 teaspoon shortening
2 ounces semisweet chocolate

GERMAN CHOCOLATE CAKE - MAKE MY CAKE

Provided by Food Network

Categories     dessert

Time 4h45m

Yield Tow 9-inch layer cakes or 24 cupcakes

Number Of Ingredients 21



German Chocolate Cake - Make My Cake image

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.

4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
1/2 cup water
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs, separated
1 cup buttermilk
Coconut Pecan Filling, recipe follows, or whatever you prefer
Favorite chocolate frosting, for the sides
1 1/2 cups evaporated milk
5 egg yolks, slightly beaten
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 cup butter
2 1/2 cups flaked coconut
2 cups toasted pecans

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



German Chocolate Cake image

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

1 pkg. (2-layer size) German chocolate cake mix
1/2 cup oil
3 eggs
1 can (16 oz.) ready-to-spread vanilla frosting
3/4 cup BAKER'S ANGEL FLAKE Coconut
3/4 cup PLANTERS Pecans, chopped
1/3 cup thick caramel ice cream topping
12 OREO Cookies, finely chopped

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



German Chocolate Cake image

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.

1 cup vegetable oil, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 ounces semisweet chocolate, roughly chopped
2 cups granulated sugar
3 large eggs, at room temperature
1 cup milk
1 1/2 cups pecans
1 cup milk
3 large egg yolks
3/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut
8 ounces semisweet chocolate, chopped
1 cup plus 2 tablespoons heavy cream

GERMAN CHOCOLATE CAKE FROSTING

Make and share this German Chocolate Cake Frosting recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 25m

Yield 2 1/2 cups (one cake's worth)

Number Of Ingredients 7



German Chocolate Cake Frosting image

Steps:

  • In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened, around 12-15 min.
  • Add the coconut and pecans, beat until thick enough to spread.

1 cup evaporated milk
1 cup sugar
1 egg yolk (I don't use it but the recipe calls for it)
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

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



German Chocolate Cake image

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

Cooking spray to grease pans
4 oz sweet baking chocolate
1/2 cup water
2 1/4 cups Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter (2 sticks), room temperature
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
3 egg yolks
1 cup granulated sugar or packed brown sugar
1/2 cup butter (1 stick)
1 cup evaporated milk (from 12-oz can)
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

GERMAN BUTTERMILK CHOCOLATE CAKE

This is the recipe on the box of German Chocolate. It is delicious and moist. You can make it in three layers like the traditional one, or in a 9x13 pan which is so easy. Then frost with Recipe #210278.

Provided by Mimi in Maine

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 10



German Buttermilk Chocolate Cake image

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.

Nutrition Facts : Calories 5062.4, Fat 247.4, SaturatedFat 147.3, Cholesterol 1343.8, Sodium 3710.6, Carbohydrate 672.2, Fiber 13, Sugar 472.6, Protein 65.5

1 (4 ounce) package German sweet chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter (2 sticks)
2 cups sugar
4 eggs (separated)
1 teaspoon vanilla
1 cup buttermilk

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



BAKER'S GERMAN'S Sweet Chocolate Cake image

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

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
1 recipe Coconut-Pecan Filling and Frosting

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GERMAN CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake …
From tastesbetterfromscratch.com
4.9/5
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Category Dessert
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6 INCH GERMAN CHOCOLATE CAKE RECIPE - HUMMINGBIRD HIGH

From hummingbirdhigh.com
  • Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray three 6-inch cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
  • Toast the coconut and pecans. Position a rack in the center of the oven and preheat the oven to 300°F. Spread the coconut flakes and pecans in a single layer across a half sheet pan. Bake for 5 to 10 minutes, or until fragrant and toasted brown. Use a heatproof rubber spatula to toss the nuts every 2 to 3 minutes to ensure even toasting. Once toasted, scrape the mixture onto a plate to prevent the coconut and pecans from cooking further.
  • Melt the chocolate. Place the chocolate in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the chocolate and scrape the sides of the bowl occasionally, until it has completely melted, about 10 minutes.


THE BEST GERMAN CHOCOLATE CAKE (VIDEO) - TATYANAS EVERYDAY ...

From tatyanaseverydayfood.com
  • Prepare the cake layers first. Preheat oven to 350F/177C. Line three, 8-inch baking pans with parchment paper and spray sides with baking spray. In a large mixing bowl, cream together the softened butter and sugar for 3 to 4 minutes until light and fluffy. Then add in the eggs and vanilla extract. Mix again until creamy. Prepare the coffee: dissolve the 3 tablespoons of granules in 1/3 cup water, then add to the batter along with the melted chocolate. Whisk again for a minute until the mixture is smooth. Add the milk but don't mix it in yet.
  • In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Divide the cake batter between the prepared baking pans. Bake the layers in preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 15 minutes, then remove onto a wire rack to cool completely.
  • While the cake layers are cooling, prepare the coconut pecan filling. Place all 3 cups of the unsweetened coconut into a large saute pan and toast on high heat for 3 to 4 minutes, until the flakes are golden. This can also be done using a baking sheet; bake under the broiler for several minutes and toss often. Reserve 1/2 cup of the flakes for garnishing the cake.


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GERMAN CHOCOLATE CAKE - JO COOKS

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GERMAN CHOCOLATE CAKE - SUGAR GEEK SHOW

From sugargeekshow.com
  • Pre-heat oven to 350ºF. Prepare three 8"x2" cake pans with cake goop or another preferred pan spray.
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  • In a medium-sized saucepan, whisk together milk, egg yolks, and vanilla over medium heat until blended.


GERMAN CHOCOLATE CAKE - RICARDO

From ricardocuisine.com
  • 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.
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From foodandwine.com
  • 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 CHOCOLATE CAKE RECIPE - FOOD AND WINE

From foodandwine.com
  • Preheat the oven to 350°. Butter an 8-by-2-inch round cake pan and line the bottom with parchment paper. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
  • Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a rack.
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VEGAN GERMAN CHOCOLATE CAKE - LOVING IT VEGAN

From lovingitvegan.com
  • Preheat the oven to 350°F (180°C). Spray two 8 inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
  • Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt and mix together.
  • Prepare your flax egg by adding 1 and 1/2 Tbsp ground flaxseed meal to a bowl and then adding in 4 and 1/2 Tbsp hot water (this equals 1 and 1/2 flax eggs). Leave it to sit for a minute and become gloopy.


AIP GERMAN "CHOCOLATE" CAKE (PALEO, GLUTEN-FREE, EGG-FREE)

From foodcourage.com
  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9" round cake pan with coconut oil (or desired oil).
  • The dates for the frosting should be very fresh and moist. If your dates are dry, soak them in warm/hot water for at least 10 minutes- set aside.
  • Combine all the cake ingredients (EXCEPT FOR the gelatin and water) in a food processor and blend until smooth.


GERMAN CHOCOLATE CAKE - PREPPY KITCHEN

From preppykitchen.com
  • Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour, and line the bottoms of three - 8 x 2 inch deep round baking pans with parchment paper.
  • Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.


GERMAN CHOCOLATE CAKE - SOUTHERN LIVING

From southernliving.com
  • 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.


DELICIOUS GERMAN CHOCOLATE CAKE!!! - COOL SKY FOOD
The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. My families version is a chocolate cake with chocolate frosting covering the cake and coconut frosting on top and in …
From coolskyfood.com


GERMAN CHOCOLATE CAKE - THE SOUTHERN LADY COOKS
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.
From thesouthernladycooks.com


THE DIFFERENCE BETWEEN DEVIL'S FOOD & GERMAN CHOCOLATE CAKE
German chocolate cake and devil’s food cake have many differences. Some of the differences are the type and sweetness of chocolate used, the type of flour, the number of eggs and most noticeably, the icing with which they are topped. Devil’s food cake is less sweet and denser than German chocolate cake. Many people use devil’s food cake mix topped with German …
From leaf.tv


GERMAN CHOCOLATE CAKE - FOOD HUNTER
The first recorded recipe for German Chocolate Cake appeared in The Dallas Morning News on June 3, 1957, submitted by a local reader and homemaker. (Read more about the history of German Chocolate Cake here.) For our version, we bake the light cocoa-like cake in a 13-by-9-inch baking dish and cut it into 3 sections that are sandwiched with a sticky …
From hrcook.com


BEST GERMAN CHOCOLATE CAKE RECIPES | FOOD NETWORK …
Directions. 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.
From foodnetwork.ca


BAKER'S CHOCOLATE GERMAN CAKE RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Baker's Chocolate German Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Homemade Coffee Creamer Recipe Best Cookware For Healthy Cooking Healthy Snacks With Cream Cheese ...
From recipeshappy.com


HOMEMADE GERMAN CHOCOLATE CAKE RECIPE | HERSHEY'S
saucepan. 1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans. 2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter ...
From hersheyland.com


INSIDE-OUT GERMAN CHOCOLATE CAKE RECIPE | EPICURIOUS
Preheat oven to 350°F and oil 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.
From epicurious.com


GERMAN CHOCOLATE CAKE - CANADIAN LIVING
Named not after its country of origin but after Samuel German, who created Baker's German's Sweet Chocolate, this confection – four layers of cake sandwiched together with a super rich pecan-and-coconut filling – is one special cake. The chocolate ganache icing is not traditional but cuts nicely through the cake's sweetness and adds a certain polish to its …
From canadianliving.com


10 BEST GERMAN CHOCOLATE RECIPES | MYRECIPES
German Chocolate Martini. German Choc Martini. View Recipe. this link opens in a new tab. Enjoy the classic Southern cake in a martini glass with this sweet blend of Godiva Original Liqueur, Captain Morgan Parrot Bay Coconut Rum, and Smirnoff Black Cherry Vodka. Garnish with chocolate shavings for a hint of elegance. 7 of 12.
From myrecipes.com


GERMAN CHOCOLATE CAKE {WITH CAKE MIX} - CAKEWHIZ
Easy German chocolate cake recipe with cake mix, homemade with simple ingredients. Soft and moist chocolate cake layers are filled with coconut pecan frosting and topped with chocolate ganache. This is one of my family's favorite cakes! It is so moist and that special chunky frosting compliments the chocolate cake in the best way possible. This cake …
From cakewhiz.com


GERMAN CHOCOLATE CAKE - ALL FOOD RECIPES BEST RECIPES ...
Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside. 2. Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl.
From allfood.recipes


RECIPE: GERMAN CHOCOLATE CAKE - EASY PLANT-BASED RECIPES ...
1 cup medjool dates, soaked and pitted. 1 cup shredded coconut, unsweetened. 1/4 cup water, approximate. 1 t vanilla. Instructions. For the cake: Combine everything in a food processor and process until a dough forms. I like to leave it chunky. Put half the dough in a spring form pan lined with parchment paper, and press down until even.
From realrawkitchen.com


TRADITIONAL GERMAN CHOCOLATE CAKE - THE GRACIOUS WIFE
Preheat oven to 350°F. Grease three 8-inch cake pans (or two 9-inch) with butter. Line with parchment paper. Set aside. Sift or mix flour, salt, and baking soda together in a bowl. Set aside. Melt chocolate in a small bowl in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted.
From thegraciouswife.com


GERMAN CHOCOLATE CAKE {WITH DEVIL'S FOOD AND CHOCOLATE ...
Assemble the German Chocolate Cake: 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 ⅓ 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.
From ofbatteranddough.com


GERMAN CHOCOLATE CAKE - FOOD NETWORK
For the cake: Preheat the oven to 175°C. 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. 2. 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 ...
From foodnetwork.co.uk


GERMAN CHOCOLATE CAKE - CARNATION MILK
German Chocolate Cake. Makes: 18 servings . Freezes: excellent . Preparation Time: 20 minutes + chilling time . Baking Time: 35 minutes . Ingredients. Directions. Nutritional Information. Ingredients . Batter . 1 pkg 270 g CHIPITS Milk Chocolate Chips, divided . ½ cup 125 mL water . 1 cup 250 mL butter, softened . 1 ½ cups 375 mL sugar . 4 eggs . 1 tsp 5 mL vanilla extract . 2 …
From carnationmilk.ca


VEGAN GERMAN CHOCOLATE CAKE - DOMESTIC GOTHESS
This vegan German chocolate cake is a delicious celebration cake that is easy to make, totally indulgent and utterly irresistible. With it's moist, fluffy chocolate cake layers, sweet, rich coconut pecan caramel filling and decadent dark chocolate ganache topping, this cake is a real showstopper.
From domesticgothess.com


GERMAN-CHOCOLATE CAKE RECIPE | MYRECIPES
Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well. Step 5. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt.
From myrecipes.com


GERMAN CHOCOLATE CAKE RECIPE - THESPRUCEEATS.COM
Two-layer German Chocolate Cake: Bake the cake in two 9-inch round cake pans for about 27 to 30 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Reduce the coconut-pecan filling ingredients to the following amounts: 1/2 cup butter, 1 cup brown sugar, 3 egg yolks, 2 cups flaked coconut, 1 cup chopped pecans, a pinch of salt, and 1 …
From thespruceeats.com


GERMAN CHOCOLATE CAKE - PINTEREST
German Chocolate Dessert Recipes have gooey coconut and toasted pecans that sit on top of the most fabulous chocolate dessert recipes you can find. Brandi Harmon. Cakes/desserts. Desserts Diy . Pastry Recipes. Recipes Dinner. German Chocolate Cake - Make My Cake. Get German Chocolate Cake - Make My Cake Recipe from Food Network. Melissa Antko. Baked …
From pinterest.com


GERMAN CHOCOLATE CAKE - TRIED AND TRUE RECIPES? - FOOD52
German Chocolate Cake - tried and true recipes? A friend has requested a Greman chocolate cake for his birthday and somehow none of my eleventy billion cookbooks seem to have one. I don't want to just pick one out of a hat - anyone have a favorite they have made, trust, and recommend?
From food52.com


DEVIL'S FOOD, GERMAN CHOCOLATE, AND RED VELVET: THE ...
Modern German chocolate cake recipes call for semisweet chocolate, since Baker's brand sweet chocolate baking bars are no longer widely available. Red Velvet and Devil's Food Cake Compared . These two cakes rely on cocoa powder for their chocolate flavor, though the other ingredients vary wildly. Early red velvet cakes incorporated beets, though red …
From marthastewart.com


GERMAN CHOCOLATE CAKE - ALLRECIPES
German Sweet Chocolate Cake I. Rating: 4.5 stars. 197. This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks. By Cindy Carnes. top-down view of a cake with coconut-pecan frosting on top, with chocolate frosting on the sides and piped chocolate rosettes around the top and bottom edges. Save.
From allrecipes.com


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