BEST HOMEMADE GERMAN CHOCOLATE CAKE
Best Homemade German Chocolate Cake is the American cake everyone loves. Make this version and see for yourself how wonderful it is.
Provided by The Bossy Kitchen
Categories Cakes And Entremets
Time 1h50m
Number Of Ingredients 18
Steps:
- Note: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
- Preheat oven to 350F(180C).
- Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with parchment paper.
- To make the frosting:
- In a large saucepan, beat together the evaporated milk and the egg yolks. Stir in the sugar and butter.
- Stir over medium heat for about 15-18 minutes or until thickened and bubbly, and golden in color.
- Remove from heat.
- Stir in the coconut and vanilla. Cool until just warm, cover with plastic wrap, and refrigerate until cold, at least 2 hours, or up to 3 days. Frosting will thicken as it cools.
- DO NOT ADD pecans until just before cake assembly.
- To make the cake:
- In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside to cool for 10 minutes.
- In a medium-size bowl, sift together the flour, baking soda, and salt. Set aside.
- In a small bowl, lightly beat the egg yolks, about 1 minute.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
- Add the egg yolks, beating until well combined.
- Add the chocolate mixture and the vanilla.
- Add the dry ingredients in thirds, alternating with the buttermilk, beating after each addition until smooth.
- Separate, in a bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form.
- Gently fold into the batter.
- Divide batter among the prepared pans.
- Bake for 25-30 minutes or until a cake tester inserted into the cake center comes out clean.
- Note: Be careful not to over-bake, as this cake has a different, lighter texture than most store-bought.
- Allow cake to cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
- When cake is cool, spread frosting between layers and over top of the cake.
- Decorate as you like.
Nutrition Facts : Calories 784 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 55 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 272 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
DECADENT GERMAN CHOCOLATE CAKE
Steps:
- Preheat the oven to 350 F. Grease and line 3 8-inch cake pans, set aside.
- In a large bowl, mix to combine flour, salt, baking powder, cocoa powder.
- In a small saucepan, over low heat, melt the chopped chocolate with the 1/2 cup of brewed coffee.
- In the bowl of a stand mixer with the paddle, on medium speed, cream the butter until soft, about 2-3 minutes. Add the sugar, eggs (one at a time), vanilla extract and buttermilk.
- Add the dry ingredients and cooled chocolate/coffee mixture, to the wet ingredients, mix until fully combined.
- Divide batter amongst 3 pans. For exact layers, measure your batter using a kitchen scale.
- Bake for 20 minutes, until toothpick inserted in the center comes out mostly clean. Allow to cool and transfer to cooling rack.
- In a large saucepan over low heat, combine the melted butter, light brown sugar, evaporated milk and egg yolks. Whisking fast until eggs are incorporated (otherwise they'd cook and get clumpy). Bring to a boil and turn the heat off. Add the vanilla, pecans and coconut, fold to combine.
- Set aside and allow to cool. Mixture will thicken as it cools.
- In the bowl of a stand mixer, fitted with he paddle attachment, beat the butter, medium speed, until soft and creamy, about 2 minutes. Reduce speed to low, add the sifted confectioners sugar, cocoa powder, 1-2 tablespoons of milk. vanilla and salt. Beat for about 5 minutes until smooth. If the buttercream is too thick, add 1 tbsp of milk at a time, until desired consistency.
- Place the first cake layer on a cake stand or platter. Add a few scoops of the coconut/pecan filling, spreading to the sides using an angled spatula. Repeat with the second layer.
- Top the third layer with chocolate buttercream.
- Enjoy!
DECADENT CHOCOLATE POKE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
- Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
- Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
- For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
- Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.
DECADENT CHOCOLATE CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
- Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
- Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
- Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
- For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
- Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.
THE SILVER PALATE'S CHOCOLATE CAKE
This recipe is adapted from "The Silver Palate Cookbook," written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn't mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.
Provided by Christine Muhlke
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
- Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
- In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
- Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
- Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
- To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 48 grams, TransFat 0 grams
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- ADD THE WET INGREDIENTS. Make a well in the center of the flour mixture and add in the eggs, buttermilk, oil, and vanilla extract. With a handheld mixer, mix on medium speed until the dry ingredients are fully incorporated with the wet ingredients.
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- MAKE THE CHOCOLATE BUTTERCREAM FROSTING. Of all the things you'll make today, this chocolate buttercream is by far the easiest! For this task, you'll need a large bowl and a handheld mixer.
- LEVEL THE GERMAN CHOCOLATE CAKE LAYERS. Use a long, serrated knife to level out the tops of your cakes. Then, add a small dollop of the buttercream frosting to the bottom of your cake board or stand, and place one of your cake layers centered on top of it.
- ADD CENTER COCONUT PECAN FROSTING LAYER. Once you have your first cake layer in place, add a few great, big dollops of the chilled coconut pecan frosting and spread to the edges of your cake.
- ADD CRUMB COAT AND CHILL. Then, place your second cake layer on top, and add a thin layer of the chocolate butter cream frosting all across the top and the sides of the cake.
- ADD MORE CHOCOLATE BUTTERCREAM ON TOP. Once your crumb coat has set, remove the cake from the refrigerator and add a thick layer of the buttercream frosting all along the sides of the cake.
- TOP WITH COCONUT PECAN FROSTING. Add a couple more dollops of your German chocolate frosting on top of your cake, and spread it to the wall of chocolate buttercream frosting.
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