DARK GERMAN CHOCOLATE CAKE
Dark German chocolate cake to die for.
Provided by keklang
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.
- Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.
- Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 78.1 g, Cholesterol 48.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 554.5 mg, Sugar 51.8 g
OLD-FASHIONED GERMAN CHOCOLATE CAKE RECIPE
Recipe developer Catherine Brookes came up with this recipe for old-fashioned German chocolate cake, and it tastes just as good as it sounds.
Provided by Catherine Brookes,Tasting Table Staff
Categories dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 F. Grease and line 2 8-inch round cake pans with parchment paper.
- Sift the flour and cocoa powder into a large mixing bowl. Add the baking soda, baking powder, and salt, and whisk to combine. Add the sugar and whisk again.
- Add the milk, oil, eggs, and vanilla extract and whisk until just combined.
- Gradually pour in the boiling water, whisking as you go, until combined.
- Evenly distribute the mixture between your prepared cake pans. Bake for 35 minutes or until a skewer inserted into the center of a cake comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting by adding the evaporated milk and egg yolks to a large saucepan and whisk them together (not on the heat).
- Add the sugar to the saucepan and whisk again until dissolved.
- Add the butter to the pan and heat on a low-medium setting, whisking constantly until the butter has melted. This will take about 10 minutes.
- Remove the pan from the heat and add the pecans, coconut, and vanilla extract. Stir everything together and set aside to cool. It will thicken slightly as it cools.
- Once the cake and coconut pecan frosting have both cooled, assemble the cake. Start by spooning/spreading half of the frosting all over one of the cake layers.
- Place the second cake layer on top and spoon/spread over the remaining frosting.
- Optionally decorate the cake with the halved pecans, then serve and enjoy.
Nutrition Facts : Calories 682 calories, Carbohydrate 79 g carbohydrates, Cholesterol 113 mg cholesterol, Fat 40 g fat, Fiber 6 g fiber, Protein 9 g protein, SaturatedFat 17 g saturated fat, ServingSize 0 g, Sodium 301 mg, Sugar 56 g, TransFat 0 g
DARK GERMAN CHOCOLATE CAKE WITH TOASTED ALMOND-COCONUT GOO
Steps:
- Preheat the oven to 350 degrees.
- Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool.
- Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
- In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan.
- Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside.
- When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve.
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.
More about "dark german chocolate cake recipes"
HOMEMADE GERMAN CHOCOLATE CAKE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
4.9/5 Calories 591 per servingCategory Dessert
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (168)Category CakeCuisine AmericanTotal Time 5 hrs 30 mins
- Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
GERMAN CHOCOLATE CAKE - ALLRECIPES
From allrecipes.com
GERMAN CHOCOLATE CAKE RECIPE {HOMEMADE COCONUT …
From thebestcakerecipes.com
GERMAN CHOCOLATE CAKE - SPEND WITH PENNIES
From spendwithpennies.com
DARK CHOCOLATE CAKE RECIPE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
BAKER'S GERMAN CHOCOLATE CAKE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
GLUTEN FREE DARK GERMAN CHOCOLATE CAKE • THE HERITAGE …
From theheritagecook.com
GERMAN CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
GERMAN CHOCOLATE CAKE - SUGAR GEEK SHOW
From sugargeekshow.com
FOR THE DEEPEST, DARKEST CHOCOLATE FLAVOR, USE BLACK COCOA
From allrecipes.com
AWESOME GERMAN CHOCOLATE CAKE | THE RECIPE CRITIC
From therecipecritic.com
LINDT CHOCOLATE FLAVORS BY COLOR: 20+ POPULAR FLAVORS - CAKE …
From cakedecorist.com
GERMAN CHOCOLATE CAKE - THE GRACIOUS WIFE
From thegraciouswife.com
GERMAN CHOCOLATE CAKE - CHEF DENNIS
From askchefdennis.com
THE BEST GERMAN CHOCOLATE CAKE - COOKING CLASSY
From cookingclassy.com
NANA’S DEVIL’S FOOD CAKE (DARK CHOCOLATE BUNDT CAKE)
From sugarandsoul.co
EASY CHOCOLATE CHIP BUNDT CAKE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
DARK CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHOCOLATE CRUMB CAKE • MOIST AND FUDGY!
From theviewfromgreatisland.com
GERMAN CHOCOLATE CAKE - WIKIPEDIA
From en.wikipedia.org
10 BEST GERMAN CHOCOLATE RECIPES | MYRECIPES
From myrecipes.com
AVOCADO CHOCOLATE PUDDING | THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love