Moist German Chocolate Cake With A Twist Recipes

GERMAN CHOCOLATE CAKE

Steps:

• Grease and flour three 8" round cake pans, tapping firmly to remove any excess flour once coated. Turn the oven to 350°F.
• In a large bowl, whisk together sugar, and oil until combined.
• Add milk, eggs, and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth.
• Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.
• In a medium saucepan, whisk together cream, sugar, and egg yolks.
• Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
• Remove from heat and stir in coconut, pecans, and vanilla.
• Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes. If you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.
• In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
• Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
• Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.

GERMAN CHOCOLATE CAKE

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.

GERMAN CHOCOLATE CAKE

Steps:

• For the German Chocolate Cake: Preheat the oven to 325 degrees.
• Prep 3 6" cake rounds with a swipe of shortening and a dust of flour. Set aside.
• In a medium glass microwave-save bowl, melt the chocolate and butter, for about 1 minute, then stir, then another 20-30 seconds, then stir again until smooth.
• Add to a large bowl and whisk in the sour cream, eggs, vanilla, and buttermilk. Soft in the flour, cocoa, and cake mix until just combined (don't overmix!). Batter will be thick.
• Divide between three prepared cake pans, and bake for 30-32 minutes until center has baked through. Let cool in the cake pan on the counter for at least 3-5 minutes, then flip out onto a cooling rack until they are room temperature. I usually bake mine the day before, so at this point I wrap them twice in plastic wrap and then place them in the freezer.
• For the filling: Place all the ingredients into a small saucepan and heat on medium heat until bubbling. Stir often. Once the mixture has thickened up quite a bit, set aside and let cool completely before adding in as a filling.
• For the Buttercream: In a medium microwave-safe bowl, heat up the chocolate and heavy cream for about 1 minute until hot, stir until smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with a paddle attachment, add in butter and whip up until it's light and fluffy. Add in the salt, cocoa, vanilla, and chocolate ganache you made. Scrape down the sides of the bowl and whip up until it's thoroughly combined.
• Slowly, about ½ cup at a time, add in the powdered sugar. If you've added about 5 cups and it's too thick, add in a touch of heavy cream (1/4 cup).
• Whip up on high speed for about 3 minutes. It will thicken, and lighten in texture and color. Hand stir with a wooden spoon to get out any air bubbles.
• To assemble, tape a 6" cake board to an 8" one, and place in the center of a cake turntable.
• Add on a touch of buttercream in the center to act as glue. Place on first cake round. Add on a small amount of buttercream and spread flat. Pipe a dam on the outside rim of the cake round, then add in the filling. Repeat with the last 2 layers.
• Crumb coat the entire cake, then freeze for 10 minutes.
• Add on final coat, adding decorative elements with the Wilton 1M tip and more filling on the top and sides.
• Serve room temp or cold, with the extra filling. Enjoy!

MOIST GERMAN CHOCOLATE CAKE WITH A TWIST

Steps:

• mix the cake just as you would on box , but add a full can of rich and creamy coconut pecan frosting right in the cake mix. this makes the cake rich and moist. bake as you would a normal cake but add 5 min. when done stick a knife in if it comes out clean it is done. now frost the middle with coconut pecan frosting and also frost the top with coconut pecan frosting but then frost the sides with milk chocolate frosting. this will be one of the easy moist cakes you will ever make.