Bos Best White German Chocolate Cake Recipes

BO'S BEST WHITE GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
• Mix flour, baking powder, and salt together in a bowl.
• Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
• Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
• Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
• Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
• Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.

THE CAKE BOSS'S CHOCOLATE CAKE RECIPE - (4.4/5)

Steps:

• Position a rack in the center of the oven, and preheat the oven to 350°F. Put the flour, sugar, butter, cocoa, baking soda, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not overmix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute. Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in the hot water. Then add the eggs, 1 egg at a time, adding the next one after the previous one has been absorbed. With the motor still running, pour in the buttermilk. Stop the motor periodically and scrape from the bottom with a rubber spatula to be sure all the ingredients are fully integrated, and return the mixer to low-medium speed. Continue to mix for an additional minute to ensure the eggs are fully absorbed. This will help insure that all the sugar is dissolved and the flour is thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (If it is too warm, put it in the refrigerator for a few minutes; if too cool, let it rest at room temperature.) Grease two 9-inch cake pans (2 inches high) with the butter, and flour them. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cakes begin to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Remove from the oven and let cool for at least 30 minutes, preferably an hour. The cake should be at room temperature before you remove it from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and turn the cake out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.

GERMAN WHITE CHOCOLATE CAKE

Steps:

• For the cake:.
• Position the racks in the upper and lower thirds and preheat oven to 350°F
• Lightly butter the bottom and sides of three 8-inch.
• round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
• Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
• speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
• overbeat. Fold in the coconut and pecans.
• Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
• Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
• Transfer the cakes in the pans to wire racks and.
• cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
• For the frosting:.
• In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
• Remove from heat and stir in the vanilla, pecans, and coconut.
• Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
• Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
• making sure to spread it all the way to the edges.
• Top with the second layer, and spread with 1/4 of the.
• frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.