DANA'S CHOCOLATE CAKE
I have tested many chocolate cake recipes but this has come up trumps from them all. Altered from Sophie Gray Destitute Gourmet. It is moist and makes a good amount. It is the only chocolate cake I make now.
Provided by melody4himj
Categories Dessert
Time 1h5m
Yield 1 Cake, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C Grease cake tin. Put all the main ingredients into a food processor and mix. Pour into the prepared tin. Bake for at least 50 minutes. (I found I need less time than this). The cake will rise a lot and when cooked the centre should spring back when gently pressed.
- ICING: Mix above ingredients together with enough water or milk to make the icing consistency right. NB: You can make extra icing for a filling if you cut the cake in half horizonally.
Nutrition Facts : Calories 1006.8, Fat 32.8, SaturatedFat 18.4, Cholesterol 169.6, Sodium 1391, Carbohydrate 162.7, Fiber 5.4, Sugar 105.1, Protein 16.9
GERMAN CHOCOLATE CAKE
Coconut, pecans, and chocolate-this German chocolate cake satisfies any sweet tooth. Learn pastry chef Cheryl Day's recipe for the classic.
Provided by Cheryl Day
Yield Makes 1 9-by-13-inch cake
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
- In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
- In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
- Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
- Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
- Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
- While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
- In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
- Pour in the melted chocolate mixture and mix until just combined.
- With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
- Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
- Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
- The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.
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
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.
People also searched
More about "dianas german chocolate cake recipes"
DIANE'S GERMAN CHOCOLATE CAKE - CAKECENTRAL.COM
From cakecentral.com
Estimated Reading Time 50 secs
HOMEMADE GERMAN CHOCOLATE CAKE | I HEART RECIPES
From iheartrecipes.com
BEST GERMAN CHOCOLATE CAKE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
GERMAN CHOCOLATE CAKE | DIANASDESSERTS.COM
From dianasdesserts.com
CHOCOLATE LAYER CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
DELICIOUS AND EASY TO BAKE GERMAN CHOCOLATE CAKE WITH PECANS …
From pinterest.com
THE BEST GERMAN CHOCOLATE CAKE RECIPE - BROWN …
From browneyedbaker.com
UPSIDE DOWN GERMAN CHOCOLATE CAKE RECIPE - THE …
From thespruceeats.com
GERMAN CHOCOLATE UPSIDE DOWN CAKE - FAVORITE …
From favfamilyrecipes.com
AUTHENTIC GERMAN'S CHOCOLATE CAKE - MY COUNTRY TABLE
From mycountrytable.com
DIANA'S GERMAN CHOCOLATE CAKE – RECIPE WISE
From recipewise.net
DIANA'S GERMAN CHOCOLATE CAKE RECIPE
From recipenode.com
GERMAN CHOCOLATE CAKE | DIANASDESSERTS.COM
From dianasdesserts.com
THE BEST HOMEMADE GERMAN CHOCOLATE CAKE
From houseofnasheats.com
HOMEMADE GERMAN CHOCOLATE CAKE - TASTES BETTER …
From tastesbetterfromscratch.com
SIMPLE CHOCOLATE CAKE | DIANASDESSERTS.COM
From dianasdesserts.com
GERMAN CHOCOLATE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE MOST AMAZING GERMAN CHOCOLATE CAKE - THE …
From thestayathomechef.com
GERMAN CHOCOLATE CAKE ICING RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
GERMAN CHOCOLATE CAKE REVISED RECIPE | ELANA'S PANTRY
From elanaspantry.com
DIANA'S GERMAN CHOCOLATE CAKE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
REVIEW: WHICH OF INA GARTEN'S CHOCOLATE CAKES IS THE BEST …
From insider.com
GERMAN CHOCOLATE CAKE | DIANASDESSERTS.COM
From dianasdesserts.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