How To Make A German Chocolate Cake From Scratch?

  • Preheat oven to 350°F (180°C).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of
  • In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
  • How to make German chocolate cake?

    Tips for making German Chocolate Cake: 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).

    What is the best recipe to make a chocolate cake?

    Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

    Is German chocolate cake frosting worth it?

    This all-time classic dessert combines rich chocolate cake with a distinctive coconut-pecan as the perfect complement. In fact, for many people, it’s the German Chocolate Cake frosting that really makes this a dessert worth the indulgence. This German chocolate cake rec I am confused on egg yolk directions for the cake batter.

    How do you store a German chocolate cake?

    Store your German Chocolate cake covered, in the fridge. I have found that German Chocolate cake tastes best when it is stored in the fridge. You could make this cake with a box-mix, but the homemade version is AMAZING and seriously easy to make. But you know me… everything tastes better from scratch.

    What is German chocolate cake frosting made of?

    Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

    What’s the difference between a German chocolate cake in a regular chocolate cake?

    While the standard chocolate cake is chocolate through and through, with icing on top and sides, the German Chocolate Cake takes it up a notch with layers of caramel flavored icing between three layers of chocolate cake — making for a very moist cake.

    Do you need to refrigerate German chocolate cake frosting?

    DOES GERMAN CHOCOLATE CAKE NEED TO BE REFRIGERATED. No! Keep cake in an airtight container or cake saver at room temperature for up to 5 days for best results. You can however refrigerate this cake if you prefer the frosting to have a chilled texture and flavor.

    What is chocolate cake called in Germany?

    German chocolate cake

    A German chocolate cake
    Alternative names German’s chocolate cake
    Created by Mrs. George Clay
    Invented 1957
    Main ingredients Chocolate cake, icing (egg yolks, evaporated milk, coconut and pecan)

    What makes a German chocolate cake German?

    German Chocolate Cake isn’t actually German. It’s named for Samuel German, the creator of a chocolate bar for Baker’s Chocolate Company that became the original cake recipe’s star ingredient back in 1957. German’s chocolate contains only 46% cacao, which makes for a subtly flavored cake.

    How do you thicken German chocolate icing?

    If your frosting doesn’t fully thicken, you may not have cooked it long enough to evaporate out the excess liquid and get it to thicken on its own. In this event, try adding a tablespoon or two of powdered sugar as a thickening agent and chill the frosting in the fridge to see if you can get it to come together.

    What is the difference between a chocolate cake mix and a German chocolate cake mix?

    A regular chocolate cake mix is flavored with milk chocolate. A devil’s-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate.

    What is the difference between German chocolate and unsweetened chocolate?

    German sweet chocolate is sweeter than semi-sweet chocolate because it contains a higher proportion of sugar. Semi-sweet chocolate is made by adding sugar to unsweetened chocolate. According to the editors of ‘Cooks Illustrated,’ semi-sweet chocolate contains an average of 50 percent sugar depending on the brand.

    Is red velvet cake the same as German chocolate?

    Both red velvet cake and chocolate cake contains cocoa. But red velvet cake contains additional ingredients like buttermilk, vinegar, and cream cheese, which gives it a more complex flavour and texture. Therefore, red velvet cakes are richer and finer than simple chocolate cakes.

    How long is a German chocolate cake good for?

    As a general rule, German chocolate cake can spoil within a day or two if left out at room temperature. German chocolate cake can last for about five days when stored in an airtight container. Once refrigerated, a German chocolate cake can last for about a week.

    Does German chocolate cake freeze well?

    Can you freeze German chocolate cake? Yes, you can freeze German chocolate cake to extend its shelf life up to 4 months. It freezes well with minimal changes in texture and you can even freeze the coconut pecan frosting along with it.

    How long can you keep a German chocolate cake?

    You can store this German Chocolate Cake in the refrigerator in an airtight container for 4-5 days.

    What kind of chocolate is German chocolate?

    German’s® Sweet Chocolate is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. He thought this type of chocolate would be convenient for bakers as the sugar is already added to it.

    Does German Chocolate Cake have coconut in it?

    German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

    Is German Chocolate Cake a thing in Germany?

    Contrary to what many people believe, this cake did not originate in Germany. It is actually an American recipe. In 1852 Samuel German, an English American Baker who worked for Baker’s Chocolate Company, created a new type of dark baking chocolate.

    How do you make a German chocolate cake from scratch?

  • Preheat oven to 350 degrees.
  • Lightly grease cake pans,place parchment paper in bottom of each pan and lightly grease the top of the parchment paper.
  • Place chocolate in a microwave safe bowl,add 1/2 cup water,and microwave on HIGH for 30 seconds; remove and stir; place back in microwave for an additional 30 seconds
  • How to make the best German chocolate cake?

  • Improve the chocolate cake. Despite the very name of the cake coming from the brand of chocolate used in the original recipe,this recipe uses Dutch processed cocoa powder.
  • Improve the coconut pecan filling.
  • Frost the cake with Ganache.
  • FAQs about German Chocolate Cake: Why is it called “German” chocolate cake.
  • How do you make a German chocolate upside down cake?

  • In a large heavy saucepan,melt chocolate in water over low heat,stirring until smooth. Cool.
  • In a large bowl,cream butter and sugar until fluffy.
  • For topping,sprinkle brown sugar and coconut into a greased 13×9-in.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • What is a good recipe for German chocolate cake?

    German Chocolate Cake. Preheat the oven to 350F. Butter two 8 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the pans. In a medium mixing bowl, combine all of the dry ingredients: flour, sugar, baking soda, baking powder, salt, cocoa powder and pudding mix. In another bowl, combine the buttermilk

    German Chocolate Cake

    • This German Chocolate Cake is wonderfully addictive in every way, from the soft chocolate cake to the indulgent Coconut-Pecan Filling to the rich chocolate frosting. Everything about it is delicious. In order to prepare the best German chocolate cake ever, we knew we had to utilize only the finest nuts available, so we went out and found the nicest ones we could find. The pecans are so important to the success of a German chocolate cake because of the pecan-rich filling, which also serves as a custardy topping on top of the dessert. The Raw Georgia Pecan Halves from Sunnyland Farms were perfect for this recipe. Sunnyland’s pecans are bigger, more flavorful, and more fresh than any other store-bought pecans, making them the perfect addition to the finest German chocolate cake recipe. German Chocolate Cake (also known as German Chocolate Torte) 1 cup (227 grams) unsalted butter, melted and incorporated
    • 6 ounces (175 grams) sweet baking chocolate, melted and cooled
    • 1 cup (220 grams) firmly packed light brown sugar
    • 4 large eggs (200 grams)
    • 1 teaspoon (4 grams) vanilla extract
    • 212 cups (313 grams) all-purpose flour
    • 14 cup (21 grams) unsweetened cocoa powder
    • 12 teaspoon (2.5 grams) baking powder
    • 12 teaspoon (1.5 grams) kosher salt
    • 112 cups (360 grams) whole buttermilk
    • Creamy Chocolate Froth
    • 6 cups (360
    1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). 2 (9-inch) round cake pans, greased and dusted with flour
    2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until fluffy, 3 to 4 minutes, scraping down the sides of the bowl halfway. Toss in the eggs one at a time, thoroughly mixing after each addition. Blend in the vanilla extract.
    3. In a medium-sized mixing basin, whisk together the flour, cocoa, baking powder, baking soda, and salt until well combined. Slowly add the flour mixture to the butter mixture in two batches, alternating with the buttermilk, beginning and ending with the flour mixture. Beat just until incorporated after each addition with the mixer on low speed. Stir in the melted chocolate until everything is well-combined. Distribute the batter amongst the prepared pans, smoothing the tops with an offset spatula. Bake for 40 to 45 minutes, or until a wooden pick inserted in the middle comes out clean. Allow for 10 minutes of cooling time in the pans. Remove from pans and allow to cool fully on wire racks before serving.
    4. Fill a piping bag equipped with a medium open star tip with 2 cups of Creamy Chocolate Frosting and pipe onto a cake (Wilton No. 4B). Create a thick border around the top edge of the first cake layer with a pastry bag. In the center of the piped border, distribute half of the cooled Coconut Pecan Filling using an offset spatula. Finish by adding the last cake layer. Swirl Creamy Chocolate Frosting over the top edge of each cake layer, and distribute the remaining Coconut Pecan Filling inside the swirl pattern. Using the remaining Creamy Chocolate Frosting, decorate the edges of the cake. Depending on your preference, garnish with coconut and pecans.
    • The frosting is made of cream and chocolate. 15 tablespoons (21 grams) unsweetened cocoa powder, 2/3 cup (160 grams) sour cream, 5 cups (600 grams) confectioners’ sugar
    • 1 cup (227 grams) unsalted butter, softened
    • 14 tablespoons (21 grams) unsweetened cocoa powder, softened
    • 1 cup (227 grams) unsalted butter, softened
    • 1 cup (227 grams) unsalted butter, softened
    1. To make butter, place it in the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed until it is smooth and creamy, about 2 minutes.
    2. Add the cocoa and mix on a moderate speed until everything is well blended.
    3. In a separate bowl, whisk together the sour cream and sugar until smooth.
    4. Using a low speed mixer, gradually add the confectioners’ sugar, mixing until the mixture is smooth and creamy.
    • Filling made with coconut and pecans 1 cup (200 grams) granulated sugar
    • 1 cup (247 grams) evaporated milk
    • 12 cup (113 grams) unsalted butter, softened
    • 3 large egg yolks (57 grams)
    • 1 tablespoon (14 grams) kosher salt
    • 112 cups (180 grams) packed sweetened flaked coconut
    • 1 cup (113 grams) chopped pecans*
    • 2 teaspoons (8 grams) vanilla extract
    1. Stir sugar, evaporated milk, butter, egg yolks, and salt together in a medium saucepan until well combined and smooth. Cook, whisking regularly, over medium heat until the mixture has thickened and coats the back of a spoon, 10 to 12 minutes.
    2. Remove the pan from the heat and toss in the coconut, pecans, and vanilla extract. Refrigerate for at least 2 hours or up to 3 days after covering with plastic wrap.

    Sunland Farms Raw Georgia Pecan Halves were used in this recipe.

    German Chocolate Cake

    1. Homemade German Chocolate Cake with layers of coconut pecan icing on top, followed by a layer of chocolate frosting on the bottom.
    2. This dessert is out of this world!
    3. I believe the hundreds of positive reviews for this recipe speak for themselves, but I’d like to offer my personal testimony that this German Chocolate Cake is THE CAKE that every member of my family wanted for their birthdays while they were growing up.
    4. Due to the fact that we were twins, I was really fortunate in that my mother would bake both of our favorite cakes: German chocolate cake for my sister and carrot cake for me!

    What is German Chocolate Cake?

    1. Germany does not produce German chocolate cake, and it is not genuinely a German treat.
    2. Rather, it is normally a lighter colored cake with a little chocolate flavor, with the entire cake usually topped in a coconut pecan frosting.
    3. In my family’s version, a chocolate cake is topped with chocolate frosting that covers the entire cake, with coconut frosting on top and in the middle of the cake.
    4. This cake is just unbeatable, especially if you are a chocolate enthusiast.

    How to Make German Chocolate Cake:

    1. 1.
    2. Prepare the chocolate cake by combining the dry ingredients in a bowl (sugar, flour, cocoa, baking powder, baking soda and salt).
    3. Combine wet ingredients in a separate bowl (eggs, buttermilk, oil and vanilla).
    4. Combine the ingredients and mix in the boiling water.

    2.Preheat the oven to 375°F: Pour the batter into the 8- or 9-inch round baking pans that have been prepped.I prefer to cut a round piece of wax or parchment paper to fit the bottom of the pan as well, to ensure that the cake comes out without difficulty.Cooking Instructions: In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk and bring the mixture to a low boil over medium heat, stirring constantly.Maintain a steady stirring motion until the mixture thickens.

    • Remove from heat and mix in the vanilla, nuts, and coconut until well combined.
    • Allow it to cool fully before putting it on top of the cake as a layer.
    • 4.

    To make the chocolate frosting, melt the butter and whisk in the cocoa powder.Slowly add the powdered sugar and milk, beating until the frosting is spreadable.Tiny amounts of additional milk, if necessary, to thin the frosting, or a small quantity of powdered powder, as needed, until the frosting reaches the appropriate consistency.

    1. Add in the vanilla extract.
    2. 5.
    3. Assemble: Place one of the cake circles on a serving stand or plate and top with the remaining cake rounds.
    4. Using your fingers, apply a thin layer of chocolate frosting over the cake layer, followed by spooning half of the coconut frosting on top and smoothing it into a smooth layer.
    5. Allow approximately 12 inches between the filling and the edge of the cake.
    See also:  How To Make Yema Cake?

    Place the second cake round on top of the first.Spread a thick layer of chocolate frosting over the entire cake.Distribute the leftover coconut frosting on top of the cake to finish it off.

    Pro Tips:

    1. Make use of items that are at room temperature.
    2. Bring the eggs to room temperature by soaking them in hot water for several minutes.
    3. Microwave the buttermilk for a few seconds at a time until it becomes warm.
    4. It makes a significant difference!

    It’s simple to decorate a cake!I used a Wilton 2D tip to create the swirls on the top of this cake, but the Wilton 1M tip is also a favorite of mine.I use both tips in conjunction with an Ateco flex 14″ reusable piping bag from Ateco.Those three products right there are the ones I use the most when it comes to cake and cupcake decorating.

    Make Ahead and Freezing Instructions:

    1. Both frostings (coconut and chocolate) may be created ahead of time and stored in an airtight jar in the refrigerator.
    2. The coconut frosting can keep for 1-2 weeks in the refrigerator, depending on how fresh the ingredients were when made.
    3. The chocolate frosting will last for approximately 2-3 weeks in the refrigerator.
    4. Remove frostings from the refrigerator an hour before you want to use them to frost the cake to give them time to come to room temperature before using them.

    To Freeze: After baking the cake layers, allow them to cool fully before wrapping them tightly in plastic wrap and placing each layer in a ziplock freezer bag until ready to use.Put it in the freezer for up to three months.Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.The completed German Chocolate Cake may also be frozen for up to two months if it is properly wrapped (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results).Before serving, allow the dish to come to room temperature.

    Consider trying these popular Dessert Recipes:

    • Better Than Anything Cake, Mississippi Mud Brownies, Snickerdoodles Bars, Perfect Chocolate Chip Cookies, and Tres Leches Cake are just a few of the recipes available.

    Follow me on social media platforms such as Facebook, Twitter, Instagram, and Pinterest for more delicious recipes! Recipe

    For the Chocolate Cake:

    • The following ingredients: 2 cups granulated sugar
    • 1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup buttermilk
    • 1/2 cup oil (vegetable or canola oil)
    • 2 teaspoons vanilla extract
    • 1 cup boiling water

    For the Coconut Frosting:

    • The following ingredients: 1 cup light brown sugar
    • 1 1/2 cups granulated sugar
    • 1/2 cup butter
    • 3 big egg yolks, 3/4 cup evaporated milk, 1/2 teaspoon vanilla extract
    • 1 cup shredded sweetened coconut
    • 1 cup chopped nuts
    • 1 tablespoon vanilla extract

    For the Chocolate Frosting:

    • 2/3 cup unsweetened cocoa powder 3 cups powdered sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract 1/2 cup butter 2/3 cup unsweetened cocoa powder

    Preheat the oven to 375 degrees Fahrenheit. Grease two 8- or 9-inch round baking pans with cooking spray. I prefer to cut a round piece of wax or parchment paper to fit the bottom of the pan as well, to ensure that the cake comes out without difficulty.

    For the Cake:

    • In a large mixing basin, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. In a second dish, whisk together the eggs, buttermilk, oil, and vanilla extract until thoroughly combined. Mix the wet ingredients into the dry ingredients until everything is well-combined. Add the hot water and stir well (batter will be very thin). Pour the batter into the pans that have been prepared.
    • Bake for 25 to 35 minutes (depending on the size of your cake pan). Alternatively, bake until a toothpick inserted in the center comes out clean (or with very few crumbs) (the 9-inch pan requires less time to bake). Allow to cool for 5 minutes in the pan before turning out onto wire racks to cool fully.

    For the German Chocolate Frosting:

    • Brown sugar, granulated sugar, butter, egg yolks, and evaporated milk should all be combined in a medium pot. Using a whisk, combine the ingredients and bring the mixture to a low boil over medium heat. Continue to stir continually for several minutes, or until the mixture begins to thicken somewhat.
    • Remove from heat and mix in the vanilla, nuts, and coconut until well combined. Allow it to cool fully before putting it on top of the cake tiers.

    For the Chocolate Buttercream Frosting:

    Melt the butter in a saucepan. Add in the chocolate powder and mix well. Alternately add powdered sugar and milk, beating until the mixture has the consistency of spreading. Tiny amounts of additional milk, if necessary, to thin the frosting, or a small quantity of powdered powder, as needed, until the frosting reaches the appropriate consistency. Add in the vanilla extract.

    Cake Assembly:

    • Place one of the cake rounds on a serving plate or on a serving stand.
    • Using your fingers, apply a thin layer of chocolate frosting over the cake layer, followed by spooning half of the coconut frosting on top and smoothing it into a smooth layer. Allow approximately 12 inches between the filling and the edge of the cake.
    • Place the second cake round on top of the first.
    • Distribute the chocolate frosting evenly over the entire cake
    • spread the remaining coconut frosting on top of the cake.
    1. In order to bake at high altitude, 3 tablespoons of additional flour should be used.
    2. Instructions for Making Ahead: Both frostings (coconut and chocolate) may be made ahead of time and stored in an airtight jar in the refrigerator.
    3. The coconut frosting can keep for 1-2 weeks in the refrigerator, depending on how fresh the ingredients were when made.
    4. The chocolate frosting will last for approximately 2-3 weeks in the refrigerator.

    Remove frostings from the refrigerator an hour before you want to use them to frost the cake to give them time to come to room temperature before using them.Instructions for Freezing: After baking the cake layers, let them to cool fully before wrapping them tightly in plastic wrap and placing each layer in a ziplock freezer bag until ready to use.Put it in the freezer for up to three months.Frost the cakes while they are still frozen; it is much easier to frost the cakes this way.The completed German Chocolate Cake may also be frozen for up to two months if it is properly wrapped (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results).

    • Before serving, allow the dish to come to room temperature.
    • Calories: 591 kilocalories 77 g of carbohydrates 5 g of protein 31 g of fat 12 g of saturated fat Cholesterol: 100 milligrams Sodium: 440 milligrams Potassium: 313 milligrams 3 g of dietary fiber 69 g of sugar Vitamin A (in IU): 535 Vitamin C: 0.4 milligrams Calcium: 118 milligrams 1.9 milligrams of iron Were you able to make this recipe?
    • Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
    Have you tried this recipe?! 

    VOTE and COMMENT on this page! I’d be interested in hearing about your experience. This recipe was originally published in May 2017 on my blog. The most recent update was made in February 2021.

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    Published on the 13th of February, 2021. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.

    German Chocolate Cake

    1. The world already knows that you’re Betty; now is the time to prove it to the rest of the world with this amazing handmade German chocolate cake.
    2. With its unique coconut-pecan filling and topping, there is no other cake quite like this one.
    3. Bringing all of the taste to the table in only 30 minutes with this traditional from-scratch German chocolate cake recipe is the most efficient way to earn all of the Betty bragging rights you could ever ask for.
    4. Choose a day, gather your materials, and go to work in your kitchen, because we know you can do wonderful things.

    Ingredients

    Cake

    • Cooking spray to grease pans
    • 4 oz sweet baking chocolate
    • 1/2 cup water
    • 2 1/4 cups Gold MedalTM all-purpose flour or 2 1/2 cups cake flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups granulated sugar
    • 1 cup room-temperature butter (2 sticks)
    • 4 large eggs, separated
    • 1 teaspoon vanilla
    • 1 cup buttermilk
    • 2 1/4 cups Gold MedalTM all-purpose flour or 2 1/2 cups cake flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 1/4 cups granulated sugar

    Coconut-Pecan Filling and Topping

    • 3-1/2-cup granulated sugar or packed brown sugar
    • 1/2-cup butter (1 stick)
    • 1 cup evaporated milk (from 12-ounce can)
    • 1 teaspoon vanilla
    • 1-1/2-cup shredded coconut
    • 1-cup chopped nuts
    • 3 egg yolks

    Gold Medal Flour is used in this recipe.

    Steps

    • 1 Preheat the oven to 350 degrees Fahrenheit. Prepare three 8-inch round cake pans or two 9-inch round cake pans by spraying the bottom and sides with cooking spray. Cooking parchment paper should be cut into three 8-inch or two 9-inch rounds. Prepare the pans by lining the bottoms with parchment paper. Chop the chocolate into small pieces. Heat the chocolate and water in a 1-quart saucepan over low heat, stirring constantly, until the chocolate is completely melted
    • remove from heat and set aside to cool. In the meantime, whisk together the flour, baking soda, and salt in a medium-sized mixing basin until well combined
    • set aside. 4 In a separate medium-sized mixing bowl, using an electric mixer on medium speed, cream 2 cups sugar and 1 cup butter together until light and fluffy
    • leave aside. Toss 1 egg yolk at a time into the sugar mixture until well combined, using a medium mixer. Beat in the melted chocolate and 1 teaspoon vanilla extract at a moderate speed until well combined. Using a low speed, beat in half of the flour mixture just until smooth, then add half of the buttermilk and beat just until smooth again. Repeat the process of beating in the flour mixture alternately with the buttermilk until smooth
    • 5 Clean and dry the beaters on your mixer. In a small mixing bowl, whisk the egg whites on high speed until firm peaks form when the beaters are lifted from the bowl. In a separate bowl, whisk together the egg whites
    • fold them into the batter using a rubber spatula by cutting down vertically through it and sliding it up the edge of the bowl, flipping the batter over. Repeat the down-across-up motion a quarter turn at a time, rotating the bowl each time. Continue folding until the batter and egg whites are well combined. Using a rubber spatula, scrape the batter from the bowl into the pans. Spread the batter evenly in the pans and smooth the surface of the batter. (If the batter is not equally distributed, spoon the batter from one pan to another. ) If all of the pans will not fit in the oven at the same time, refrigerate the batter in the third pan and bake it separately. 8-inch pans should be baked for 35 to 40 minutes, and 9-inch pans should be baked for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Cakes should be allowed to cool in their pans for 10 minutes. If you want to remove the cake from the pan, invert it onto a cooling rack first, then flip it right side up onto another cooling rack. Allow for thorough cooling (about 1 hour)
    • 9 Mix carefully the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk, and 1 teaspoon vanilla in a 2-quart pot until everything is evenly distributed. Cook, stirring regularly, for approximately 12 minutes over medium heat, or until the sauce is thick and bubbling. Combine the coconut and pecans in a separate bowl. Remove from heat and allow to cool for about 30 minutes, stirring regularly, until mixture is spreadable. Place 1 cake layer, rounded side down, on a cake plate and distribute 1/3 of the filling over the layer using a metal spatula. Place the second layer on top, rounded side down, and distribute with a third of the filling. Place the third layer on top, rounded side up, and spread with the remaining filling, leaving the unfrosted side of the cake exposed. Refrigerate the cake after it has been covered.

    Tips from the Betty Crocker Kitchens

    • Step 1 Bake cakes on the middle oven rack, placing the pans so that there is at least 1 inch of space between each pan and each side of the oven door. If you can’t fit all of the pans on one rack, refrigerate one pan of batter until the others are finished baking, and then bake the remaining layer separately.
    • tip 2 Make very certain that you don’t get any egg yolk into the whites as you’re separating them. Tips 3: Pour the remaining evaporated milk into a jar and refrigerate for a few hours. Tips 4 and 5: Cream the sugar and butter together until it is extremely light and creamy
    • the air you beat into it is part of the leavening (raising) of the cake.
    • tip 6: Use sweet or German baking chocolate bars in place of regular baking chocolate bars in the baking phase. Additionally, the addition of air to the egg whites and the acid in the buttermilk, which activates the leavening action of the baking soda, both contribute to the creation of the rich, fluffy cake layers.

    Nutrition

    730 calories, 40 grams of total fat, 9 grams of protein, 83 grams of total carbohydrate, and 62 grams of sugar

    Nutrition Facts

    Serving Size: 1 Serving
    1. 730 calories, with 360 calories coming from fat 40 g total fat (62 percent of total fat) Saturated fat (21 g, or 107 percent of total fat) Fat from trans fats: 1 g Cholesterol: 190 mg 63 percent of the population Sodium 550mg 23% of the total Potassium 250mg (7% of total) Carbohydrates (total): 83 g (28 percent) Dietary Fiber (two grams) ten percent 62% of calories come from sugars.
    2. Vitamin A 20 percent 20 percent Vitamin A 20 percent Zero percent of the population is vitamin C-deficient.
    3. Calcium ten percent ten percent ten percent 10 percent iron, 10 percent chromium
    See also:  How To Make A Small Cheesecake?
    Exchanges:

    There is 1 starch, 0 fruit, 4 1/2 other carbohydrate, 0 skim milk, 0 low-fat milk, and no milk. There is 1 very lean meat, 0 lean meat, 1 high-fat meat, 6 fat, and no vegetables.

    Carbohydrate Choice

    *Percentage: 5 1/2 The 2,000-calorie diet is used to calculate the Daily Values.

    More About This Recipe

    1. In this all-time favorite delicacy, moist chocolate cake is combined with a peculiar coconut-pecan topping that serves as the ideal compliment.
    2. It’s the German Chocolate Cake icing, in fact, that makes this dessert so delectable and deserving of your indulgence, according to many.
    3. Because of its deliciousness, this German chocolate cake recipe is one of Betty Crocker’s most popular sweets.
    4. It is easy to follow the step-by-step directions that will guide you through the process of creating a handcrafted masterpiece.

    This straightforward German chocolate cake recipe is the best hands-on learning experience for bakers who want to learn more about how to make the perfect cake — and it produces the most delectable results in the process..There is no better recipe to start with than German Chocolate Cake if you want to take on a baking task that is both stunning and actually feasible.Following your successful completion of this elegant dessert, you may explore more classic favorites, interesting twists, and innovative new takes on old favorites in this collection of Betty’s Best German Dessert Recipes.

    ®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

    What is different about German chocolate cake?

    There is a creamy, sticky-sweet custard filling that is studded with coconut flakes and chopped nuts in the German Chocolate Cake, which is why it is so popular. When it comes to flavor, German chocolate is the only one of these three cakes that depends fully on melted chocolate rather than cocoa powder to get its flavor.

    What is German chocolate cake frosting made of?

    In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk and bring the mixture to a low boil over medium heat, stirring constantly. Remove from the heat and set aside. Maintain a steady stirring motion until the mixture thickens. Remove from heat and mix in the vanilla, nuts, and coconut until well combined.

    Do you have to refrigerate German chocolate cake?

    IS IT NECESSARY TO REFRIGERATE GERMAN CHOCOLATE CAKE? No! If possible, store the cake in an airtight container or cake saver at room temperature for up to 5 days for the best effect. Although this cake may be served at room temperature, it is best served refrigerated to ensure that the icing has a more cooled texture and flavor.

    What is German chocolate cake called in Germany?

    German chocolate cake is a delicacy that originated in Germany. A chocolate dessert from Germany German chocolate cake is known by a variety of other names. Mrs. George Clay was the one who came up with the idea. It was first used in 1957. Ingredients that are essential Chocolate cake with chocolate frosting (egg yolks, evaporated milk, coconut and pecan).

    What is the difference between devil’s food and German chocolate cake mix?

    Milk chocolate is added to a conventional chocolate cake mix to give it a richer flavor. A devil’s-food cake is a richer, darker cake with a pronounced cocoa taste that is baked into the cake. German chocolate cake (a popular dessert in south Texas) is often a lighter-colored cake with a modest chocolate flavoring and texture.

    What is the difference between German chocolate and unsweetened chocolate?

    Because it includes a larger amount of sugar than semi-sweet chocolate, German sweet chocolate is sweeter than semi-sweet chocolate. Sugar is added to unsweetened chocolate in order to produce semi-sweet chocolate. Germany’s sweet chocolate has far more sugar than its semi-sweet counterpart, generally up to 60% or more.

    Does German chocolate frosting thicken as it cools?

    As the frosting cools, it will continue to thicken and set up a little bit more firmly. You may even prepare the cake a day or two ahead of time and store the frosting in the refrigerator until you’re ready to use it.

    How long does it take for German chocolate frosting to thicken?

    The trick to getting this to thicken up is to stir constantly while cooking over medium heat for around 12 minutes.

    Is there coconut in German chocolate cake?

    Apart from the fact that it’s generally baked with sweet chocolate, this cake also features a distinctive frosting. Instead of a standard buttercream or meringue, the frosting is shaped like a custard and tastes like it. In addition to using egg yolks and evaporated milk as the basis, pecans and coconut should always be used in the filling.

    How long is a German chocolate cake good for?

    You can keep this German Chocolate Cake in the refrigerator for 4-5 days if you store it in an airtight container.

    Does German chocolate cake freeze well?

    When it comes to German chocolate cake, you may freeze it for up to 4 months, which will significantly increase its shelf life. With very minor texture changes, it freezes nicely, and the coconut pecan frosting may be frozen alongside it for even more convenience. In this article, we’ll walk you through the process of freezing German chocolate cake step-by-step, from start to finish.

    How long does German chocolate last?

    Yes, you may freeze German chocolate cake to prolong the shelf life of the cake by up to 4 months if you choose. With minor changes in texture, it freezes nicely, and the coconut pecan frosting may be frozen with it for an extra layer of protection. Here is a step-by-step instruction to freezing German chocolate cake, which will take you through the entire procedure.

    How is German chocolate made?

    1. It is somewhat sweeter than semi-sweet chocolate and is made up of a mixture of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin, among other ingredients.
    2. Usually available in the baking section of most grocery shops, Baker’s® chocolate is a popular choice for chocolate lovers.
    3. The most well-known dish that uses German’s® Sweet Chocolate is German Chocolate Cake (German Chocolate Torte) (recipe here).

    How does German Chocolate Cake get its name?

    The name is derived from Sam German, who was either an American or an Englishman, depending on who you believe to be the source of the information. During his time working at the Baker’s chocolate firm, he developed a kind of sweet baking chocolate. German’s Chocolate was named after him by the corporation, although it wasn’t widely recognized until 1957 that it became well-known.

    What flavor is devil’s food?

    Described as ″the chocolate counterpart of angel food cake,″ according to Pollack, ″devil’s food cake is airy and light while being densely packed with chocolate flavor.″ The cocoa powder, as well as additional baking soda and oil, according to the pastry specialist, contribute to the light and airy texture of the cake while maintaining a strong chocolate taste.

    Can you substitute a devil’s food cake for German chocolate cake?

    Because devil’s food is also a famous cake mix taste, it has made its way into several variations of German chocolate cakes throughout the years.

    Is Black Forest cake the same as German chocolate cake?

    There is a genuine German chocolate cake called Black Forest cake (or Schwarzwälder Kirschtorte), which is made with dark chocolate. While it is similar in appearance to so-called German Chocolate Cake, it differs in that it has layers of devil’s food cake topped with a light layer of whipped cream, dark cherries, and kirsch (a cherry brandy).

    Is red velvet cake the same as German chocolate?

    One excellent example may be found in the distinctions between German chocolate and red velvet — which, due to the presence of cocoa in the recipe, is technically considered to be chocolate. Stewart explains that the flavor of this sort of layer cake is distinguished by the fact that it is made with semi-sweet melted chocolate rather than cocoa powder.

    How to Make the Best German Chocolate Cake from Scratch

    1. Remember to have this recipe on hand for whenever you want to create the Best German Chocolate Cake from Scratch you’ve ever had!
    2. The process of creating a cake from scratch might be one of those things that you find yourself going back and forth on in your head.
    3. Is it truly worth it in the end?
    4. What makes you think it will taste that much better than a boxed cake or a store-bought cake?

    Will anyone even notice if this isn’t done?All of these are questions that I ask myself practically every time I bake anything.However, while I adore baking, the amount of effort I devote to it sometimes does not justify the outcome; however, this time, my goodness, this time, the time commitment was absolutely worth it!My husband recently celebrated his birthday, and one of the gifts he requested was a baked German Chocolate Cake, which I happily delivered.I was delighted to oblige, but I had never previously baked a German Chocolate Cake.

    • In terms of how it would come out, I was a little concerned.
    • To be quite honest, one of my most recent attempts at creating a ″novel″ cake recipe failed miserably.
    • I did everything I was told to do, but the cake turned out to be a complete disaster.

    Because it resembled a blue sponge, my sister has teased me with photographs of sponges on occasion ever since…yes, siblings mocking each other.This cake, on the other hand, turned out beautifully!Everyone seemed to appreciate it, and I had requests from others who wanted me to prepare it for their birthdays (all 3 of my sons).

    1. My sister even stated that I had been vindicated in the situation.
    2. It was too frantic and time-constrained to take pictures of the process because I was making it while also preparing and baking other dishes.
    3. I do, however, have photos of the finished product from the morning following.
    4. Although there isn’t much cake left, you can get a general concept of what it should look like.
    5. You should allow yourself at least 3 hours to complete the baking of this cake if you plan on making it yourself.

    You won’t be in the kitchen the entire time, but you will need to leave time for the cake and frosting to cool before applying the final layer of icing.The actual hands-on time is around one hour.

    For the cake

    • Semi-sweet chocolate baking bars (two 4-ounce containers)
    • 14 teaspoon salt
    • 1 cup melted butter
    • 2 cups white sugar
    • 4 big egg yolks separated
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
    • Parchment paper
    • 2 cups all-purpose flour

    Coconut Frosting

    • 12-ounce can evaporated milk
    • 12 cups sugar
    • 34-cup softened butter
    • 6 egg yolks, lightly beaten
    • 2 cups sweetened flakes coconut
    • 11-and-a-half teaspoons vanilla extract

    For the Cake

    • Preheat the oven to 350 degrees Fahrenheit. Make a template of the bottoms of 9-inch cake pans on parchment paper and cut it out with scissors. This recipe will call for three 9-inch baking pans.
    • Prepare the cake pans by lightly greasing them, placing parchment paper in the bottom of each pan, and lightly greasing the top of the parchment paper
    • To make the chocolate, place it in a microwave-safe dish with 1/2 cup water and microwave it on HIGH for 30 seconds. remove from microwave and stir
    • return to microwave for an additional 30 seconds or until melted
    • remove from microwave and stir
    • In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt
    • set aside.
    • Using an electric mixer, cream together the sugar and butter on medium speed until light and fluffy.
    • After each addition, beat just until mixed after each addition of the egg yolks.
    • Mix in the chocolate mixture and the vanilla extract.
    • In a separate bowl, whisk together the flour mixture and the buttermilk, beginning and ending with the flour mixture. After each application, beat at a low speed only until the ingredients are well incorporated.
    • Egg whites should be whisked at high speed until firm peaks form, then folded into the batter very carefully.
    • Pour the batter into the pans that have been prepared.
    • Bake for 25 to 30 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean.
    • After removing the cakes from the oven, run a knife along the outside edge of each cake to loosen it.
    • Allow for 15 minutes of cooling time in the pans on a wire rack.
    • Remove from pans, removing parchment paper, and allow to cool fully on wire racks before cutting into squares.

    For the Frosting

    • Cook the evaporated milk, sugar, butter, and egg yolks in a heavy-duty 3-quart saucepan over medium heat, stirring frequently, until the butter melts and the sugar dissolves. Keep stirring frequently for another 12 to 14 minutes or until the mixture has turned a light caramel color and is bubbling. Remove from the heat. It will have the consistency of pudding
    • it will be sweet.
    • Remove from the heat and mix in the vanilla and flaked coconut until well combined.
    • Transfer the mixture to a large mixing basin and set aside to cool, stirring periodically.
    • As soon as the frosting and cakes have been allowed to cool fully, put icing between the layers and on top.

    *Please keep in mind that pecans will be used in the traditional German Chocolate Cake icing. This dish was excluded since one of my sons is allergic to tree nuts, and I can honestly say that they were not missed in the slightest by anybody. What is your favorite flavor of cake to have on a special occasion?

    Difference Between German Chocolate Cakes & Chocolate Cakes

    1. After the recipe for German Chocolate Cake was published in a Dallas newspaper in 1957, it quickly became a national sensation.
    2. It is uncertain where the German Chocolate Cake recipe originated, however it is known that German’s chocolate was invented in 1852 by an American named Samuel German, which helped pave the way for the cake’s possible invention around the 1920s.
    3. Contrary to what the name implies, the German Chocolate Cake has no links to Germany and is a dish that originated in the United States.
    4. The distinctions between German Chocolate Cake and Chocolate Cake are slight, but significant nonetheless.

    German Chocolate Ingredients

    1. Generally speaking, German Chocolate is believed to be sweeter than semi-sweet chocolate.
    2. It is made out of a mixture of chocolate liquor, sugar, cocoa butter, different flavorings, and lecithin, which is fat derived from egg yolks.
    3. German Chocolate is available in numerous flavors.
    4. The chocolate was created by Samuel German as a means for bakers to expedite the baking process by combining the chocolate and sugar together.
    See also:  How To Make Boxed Cake Mix Better?

    Bitter and Semi-Sweet Chocolate

    1. Generally speaking, German Chocolate is believed to be sweeter than semi-sweet chocolate.
    2. It is made out of a mixture of chocolate liquor, sugar, cocoa butter, different flavorings, and lecithin, which is an oil derived from egg yolks.
    3. German Chocolate is made in Germany.
    4. This chocolate was created by Samuel German as a means for bakers to expedite the baking process by combining the chocolate and sugar together.

    Building A German Chocolate Cake

    1. In contrast to the traditional chocolate cake, which is made entirely of chocolate and iced on top and sides, the German Chocolate Cake is made entirely of caramel-flavored frosting sandwiched between three layers of chocolate cake, which results in an extremely moist and delicious dessert.
    2. Along with its tiers, the edges of the cake are left open in order to display the many layers of the cake.

    Additional Ingredients

    If you’re a fan of German Chocolate Cake, you may incorporate nuts such as pecans into the icing layers for a little crunch and to balance the sweetness with a pinch of salt. You may also add caramelized fruit to the icing layers, such as strawberries or peaches, to give the cake a different tactile dynamic. Finally, flakes of coconut can be added to the cake batter before baking it.

    The Best Homemade German Chocolate Cake Recipe

    1. The greatest, handmade German Chocolate Cake recipe, prepared from scratch, is indulgent and sweet, with layers of rich chocolate cake topped with coconut pecan frosting, and it’s a crowd pleaser!
    2. If you want to take this cake recipe to the next level, use chocolate buttercream icing.
    3. I’d want to make a confession.
    4. German Chocolate Cake has never been a favorite of mine.

    It’s always been dry and missing in flavor to me, and it continues to be so.Seriously, the coconut pecan icing was the only thing that saved the cake from being a complete disaster.Of course, this has been the case up until now.It was recently that I surprised my family with this cake, and it was revealed that even my parents have never been fans of this style of cake.However, after taking a slice of this delicious and stunning cake, we’ve all had a complete change of heart.

    • I think I did a fairly good job with the cake, and the icing, of course, takes it to the next level.
    • A little dab of my quick chocolate buttercream frosting on the sides of this cake adds a little more richness (and sweetness) that we couldn’t pass up.

    WHAT IS GERMAN CHOCOLATE CAKE?

    1. If you’re like me and have ever wondered what makes a German Chocolate Cake unique, I’m here to tell you what makes it so special!
    2. Baker’s German Chocolate, which was invented more than a century ago, is used in this cake recipe.
    3. However, contrary to its name, the chocolate bar was not developed in Germany, but was instead named after the guy who invented it!
    4. The combination of chocolate and sugar, he reasoned, would save bakers one step in their procedure!

    Then, 100 years later (in the 1950s), a housewife came up with this cake recipe, which is now enjoyed by millions of people every day.It’s National German Chocolate Cake Day on the 11th of June in the United States, so there you have it.

    HOW TO MAKE GERMAN CHOCOLATE CAKE

    1. Begin by assembling the two layers of moist chocolate cake you’ll need.
    2. Preheat the oven to 350 degrees Fahrenheit.
    3. Prepare two 9-inch round baking pans by spraying them with baking spray and lining the bottoms with circles of parchment paper.
    4. Make a mental note to put it away.

    In a small dish, add 1 cup boiling water and a 4 ounce bag of German Chocolate.Stir until the chocolate is melted.Allow the chocolate to melt while you prepare the other ingredients, which include the sugar, flour, baking powder, baking soda, and salt.A big mixing basin should have enough room to incorporate all of the ingredients, including the butter.Vanilla extract should be added at this point.

    • Add the dry ingredients to the buttermilk mixture and stir well.
    • Finally, mix the chocolate and water in a separate bowl before adding it to the cake batter.
    • Scrape down the edges of the basin as necessary to ensure that everything is incorporated.

    Pour the batter into the baking pans that have been prepped and bake for 36-38 minutes, or until a toothpick inserted in the center comes out clean.PRO TIP: Wrap Wilton bake even strips around your baking pans to produce smooth, even cakes that don’t dome at the top and waste food!Remove from the oven and allow to cool in the pans for 5 minutes.

    1. Invert onto a wire rack lined with parchment paper and allow to cool fully.

    HOW TO MAKE COCONUT PECAN FROSTING

    1. What constitutes a wonderful German chocolate cake, and how do you create one?
    2. All of us appear to agree that the secret is in the icing!
    3. Cooking the mixture until it has a custard-like consistency before adding the nuts and coconut is the foundation of today’s frosting.
    4. In a medium-sized saucepan, whisk together the butter, brown sugar, granulated sugar, room-temperature egg yolks, salt, and evaporated milk until smooth and creamy.

    Bring the mixture to a gentle boil over medium-low heat, stirring constantly.PRO TIP: While stirring, scrape the bottom of the skillet with a whisk or rubber spatula to ensure that the sauce does not burn or accumulate.Continue to simmer until the mixture thickens and takes on a custard-like consistency.This can take anywhere from 8 to 12 minutes, depending on a variety of things such as the type of saucepan you’re using, the size of the pan, and the sort of heat you’re using.Once the frosting base has thickened, stir in the vanilla extract, chopped nuts, and shredded sweetened coconut until everything is well-combined.

    • Stir well and put aside until completely cooled.
    • PRO TIP: I put the coconut pecan frosting in the refrigerator to speed up the chilling process!

    HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING

    1. Instead of piping a filling of coconut pecan frosting into the layers of your German Chocolate Cake, you might choose to top it with the leftover coconut pecan frosting and leave the sides plain.
    2. Alternatively, you can take it to the next level by sprinkling on some of this decadent chocolate buttercream icing.
    3. I piped the chocolate frosting around the borders of each layer to help retain the coconut filling inside the layers.
    4. To finish it off, use the leftover frosting to pipe a border around the sides of the cake.

    The frosting is made by combining butter, unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract in a large mixing basin until well combined.Stirring constantly for about 5 minutes, scraping the sides of the basin as necessary.To put the cake together, do the following: STEP 1: Place the first layer of chocolate cake on a cake dish and spread with a spatula.Chocolate frosting should be piped around the borders.Half of the coconut pecan frosting should be placed in the center of the cake.

    • Repeat the process for the second layer.
    • STEP 2: Pipe a border around the sides of the cake with chocolate buttercream frosting.
    • To finish off the cake, pipe swirls on top of it with an open star tip to give it a polished look (optional).

    STEP 4: Cut into pieces and serve!

    DOES GERMAN CHOCOLATE CAKE NEED TO BE REFRIGERATED

    No! If possible, store the cake in an airtight container or cake saver at room temperature for up to 5 days for the best effect. Although this cake may be served at room temperature, it is best served refrigerated to ensure that the icing has a more cooled texture and flavor.

    CAN I FREEZE GERMAN CHOCOLATE CAKE AND COCONUT PECAN FROSTING

    1. Yes!
    2. You have a number of possibilities.
    3. 1- Bake the cake layers and let them to cool.
    4. Wrap the cake layers in parchment paper, then foil, and place them in the freezer.

    Allow for thawing at room temperature.2- Bake the cake and allow it to cool.Frost in the manner specified.Cake should be frozen in its whole (in airtight container).Allow for thawing at room temperature.

    • 3- (This is my favorite choice) Bake the cake and let it cool.
    • Take it easy for a few days.
    • Wrap any remaining SLICES in parchment paper and place them in a ziploc bag to keep them fresh.

    Freeze for a maximum of three months.Allow for thawing at room temperature.

    MORE CHOCOLATE CAKE RECIPES

    • Among the many chocolate cake recipes available are: Chocolate Sheet Cake, Chocolate Pudding Cake, Chocolate Ding Dong Cake, Molten Chocolate Cake, Molten Chocolate Zucchini Cake, Chocolate Banana Cake, Chocolate Pumpkin Cake, Chocolate Eclair Cake, and Chocolate Banana Muffins.

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    instagram My friends and I have started a fun little group on Facebook, and I’d love for you to join in the fun!There, you may share YOUR favorite recipes, ask questions, and find out what’s new with Shugary Sweets (so that you don’t miss out on any new recipes)!For anyone interested in participating, you may submit a request to join the group HERE.Keep up with me on Instagram and use the hashtag #shugarysweets to show me the delicious SHUGARY SWEETS recipes you come up with!Made from scratch, this German Chocolate Cake recipe is delicious and sweet, with rich chocolate cake layers topped with coconut pecan frosting.

    • If you want to take this cake recipe to the next level, use chocolate buttercream icing.

    Ingredients

    For the cake:

    • 3 1/4 cup all-purpose flour
    • 1 12 teaspoon baking powder
    • 1 12 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup unsalted butter, softened
    • 1 cup hot water
    • 4 oz Baker’s Sweetened German Chocolate Bar
    • 2 cups granulated sugar
    • 1 34 cup all-purpose flour
    • 1 12 teaspoon baking powder
    • 1 12 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 2 big eggs, 1 cup buttermilk, and 2 teaspoons vanilla essence are used in this recipe.

    For the Coconut Pecan Frosting

    • 3 big egg yolks, room temperature
    • 12 tsp kosher salt
    • 1 cup evaporated milk
    • 1 teaspoon vanilla extract
    • 1 cup shredded sweetened coconut
    • 12 cup unsalted butter 12 cup light brown sugar, packed 12 cup granulated sugar 12 cup shredded sweetened coconut

    For the Chocolate Frosting

    • 3 big egg yolks, room temperature
    • 12 tsp kosher salt
    • 1 cup evaporated milk
    • 1 teaspoon vanilla extract
    • 1 cup shredded sweetened coconut
    • 12 cup unsalted butter 12 cup light brown sugar, packed 12 cup granulated sugar 3 large egg yolks, room temperature

    Instructions

    For the cake

    1. Preheat the oven to 350 degrees Fahrenheit. Prepare two 9-inch round baking pans by spraying them with baking spray and lining the bottoms with circles of parchment paper. Remove from consideration
    2. In a small dish, add 1 cup boiling water and a 4 ounce bag of German Chocolate. Stir until the chocolate is melted. In a separate dish, whisk together sugar, flour, baking powder, baking soda, and salt
    3. set aside while you prepare the other ingredients.
    4. A big mixing basin should have enough room to incorporate all of the ingredients, including the butter. Pour in the vanilla extract.
    5. Add the dry ingredients to the buttermilk mixture and stir well. Finally, mix the chocolate and water in a separate bowl before adding it to the cake batter. Scrape down the edges of the bowl as necessary to ensure that everything is well-combined.
    6. In prepared baking pans, pour batter and bake for 36-38 minutes, or until a toothpick inserted in the middle comes out clean.
    7. Wilton bake even strips may be used to wrap around your baking pans to make smooth, even cakes that don’t dome at the top, resulting in wasted ingredients.
    8. Remove from the oven and allow to cool in the pans for 5 minutes. Invert onto a wire rack lined with parchment paper and allow to cool fully

    For the Coconut Frosting:

    1. In a medium-sized saucepan, whisk together the butter, brown sugar, granulated sugar, room-temperature egg yolks, salt, and evaporated milk until smooth and creamy. Bring the mixture to a gentle boil over medium-low heat, stirring constantly.
    2. If you want to avoid burning or building up on the bottom of your saucepan, use a whisk or rubber spatula to scrape the bottom of the pan constantly while stirring
    3. Continue to simmer until the mixture thickens and takes on a custard-like consistency. A variety of elements, like the sort of saucepan you’re using, the size of the pan, and the type of heat you’re using, might influence how long it takes to cook for.
    4. Once the frosting base has thickened, stir in the vanilla extract, chopped nuts, and shredded sweetened coconut until everything is well-combined. Stir well and put aside until completely cooled.
    5. PRO TIP: I put the coconut pecan frosting in the refrigerator to speed up the chilling process.

    For the Chocolate Frosting:

    1. To prepare the frosting, combine the butter, unsweetened cocoa powder, powdered sugar, evaporated milk, and vanilla extract in a mixing bowl until well combined.
    2. Beat for approximately 5 minutes, scraping down the edges of the basin as necessary.

    To assemble the cake:

    1. The initial layer of chocolate cake should be placed on a cake dish. Chocolate frosting should be piped around the borders. Fill the middle of the cake with 12 tablespoons of the coconut pecan frosting. Repeat the process for the second layer.
    2. Spread a layer of chocolate buttercream frosting around the sides of your cake.
    3. Optional: pipe swirls on top of cake with an open star tip to give it a polished appearance (optional)
    4. Cut into slices and serve

    Nutrition Information:

    Yield:

    Serving Size:

    1. 1 Serving Size (in grams): Calories in a serving: 666 36 g of total fat 19 g of saturated fat 0 g of Trans Fat Fat from unsaturated sources: 14 g Cholesterol: 140 milligrams 486 milligrams of sodium Carbohydrates (g): 81 grams 2 g of dietary fiber 66 g of sugar 8 g of protein * The nutritional information provided is an estimate and cannot be guaranteed to be correct.
    2. If you want specific diet recommendations, please consult with a qualified dietician.
    3. Disclosure of Affiliate Relationships: ** There may be affiliate links in this content.
    4. Please be aware of this.

    It is possible that I will gain a small commission if you click on them or purchase the recommended things.However, I only recommend goods that I personally use and enjoy!Thank you very much for your support of Shugary Sweets!For further information, please see my disclosure policy**.Cake falls under the following categories:

    German chocolate

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