Dark German Chocolate Cake Recipes

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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



Dark German Chocolate Cake image

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

3 cups white sugar
2 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
2 ¼ teaspoons baking soda
2 ¼ teaspoons baking powder
1 teaspoon salt
1 ½ cups milk
¾ cup vegetable oil
3 eggs
1 tablespoon vanilla extract
1 ½ cups hot water

GERMAN CHOCOLATE CAKE

This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 20



German Chocolate Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
  • Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
  • Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
  • Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
  • For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
  • For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
  • To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
  • Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

1 cup vegetable oil, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 ounces semisweet chocolate, roughly chopped
2 cups granulated sugar
3 large eggs, at room temperature
1 cup milk
1 1/2 cups pecans
1 cup milk
3 large egg yolks
3/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut
8 ounces semisweet chocolate, chopped
1 cup plus 2 tablespoons heavy cream

GERMAN CHOCOLATE CAKE - MAKE MY CAKE

Provided by Food Network

Categories     dessert

Time 4h45m

Yield Tow 9-inch layer cakes or 24 cupcakes

Number Of Ingredients 21



German Chocolate Cake - Make My Cake image

Steps:

  • In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
  • Preheat the oven to 350 degrees F.
  • In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
  • Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
  • Pour the batter evenly into two 9-inch cake pans or two 12-capacity cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
  • To Assemble the German Chocolate Cake:
  • Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.
  • Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
  • Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
1/2 cup water
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs, separated
1 cup buttermilk
Coconut Pecan Filling, recipe follows, or whatever you prefer
Favorite chocolate frosting, for the sides
1 1/2 cups evaporated milk
5 egg yolks, slightly beaten
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 cup butter
2 1/2 cups flaked coconut
2 cups toasted pecans

GLOSSY GERMAN CHOCOLATE CAKE

Got from nikibone.com for tour 2005 Spread coconut pecan frosting between layers and over the top of cake. Coconut Pecan Frosting Recipe #140466 German Sweet Chocolate created by Samuel German (hence its name)is a dark baking chocolate Making it more convenient for bakers to have a chocolate where the sugar was already added to it. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.

Provided by Rita1652

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11



Glossy German Chocolate Cake image

Steps:

  • Preheat oven to 350°F.
  • Line the bottoms of three 9 inch round cake pans with wax paper.
  • Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
  • Sift together flour, baking soda and salt; set aside.
  • Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
  • Add egg yolks, one at a time, beating well after each addition.
  • Stir in chocolate mixture and vanilla.
  • Add flour mixture alternately with buttermilk, beating after each addition until smooth.
  • Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
  • Do not over beat. Gently stir into batter. Do not over mix.
  • Pour into prepared cake pans.
  • Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
  • Cool completely on wire racks.
  • Spread coconut pecan frosting between layers and over the top of cake.
  • TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.

Nutrition Facts : Calories 419.8, Fat 20.3, SaturatedFat 12.2, Cholesterol 96.8, Sodium 333.1, Carbohydrate 56.2, Fiber 1.1, Sugar 39.3, Protein 5.4

4 ounces German sweet chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk, use the real thing this makes the cake
4 egg whites

LIGHT GERMAN CHOCOLATE CAKE

This is a relatively low-fat, low-calorie version of the rich dessert. It comes from Cooking Light, March 1998. Cooking time includes cooling time, too. UPDATE: In step 7, flour through salt means the ingredients on the ingredient list between sifted flour and salt.

Provided by echo echo

Categories     Dessert

Time 1h25m

Yield 18 serving(s)

Number Of Ingredients 29



Light German Chocolate Cake image

Steps:

  • Preheat oven to 350°.
  • Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
  • Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
  • Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
  • Add yogurt, extracts, and egg whites; beat well.
  • Lightly spoon sifted flour into dry measuring cups, and level with a knife.
  • Combine sifted flour through salt.
  • Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
  • Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
  • Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
  • Spread with 1/3 cup frosting (below), and top with remaining cake layer.
  • Spread remaining frosting over top and sides of cake.
  • Store cake loosely covered in refrigerator.
  • FROSTING:.
  • Melt butter in a medium saucepan over medium-high heat.
  • Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
  • Remove mixture from heat, and stir in sugar, cornstarch, and salt.
  • Add milk, syrup, and egg yolks, and stir well.
  • Cook 2 minutes over medium-high heat or until thick, stirring constantly.
  • Remove from heat, and stir in flaked coconut and extracts.
  • Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).

Nutrition Facts : Calories 257.4, Fat 8.7, SaturatedFat 4, Cholesterol 29.6, Sodium 236.5, Carbohydrate 42.7, Fiber 1.5, Sugar 25.5, Protein 3.6

cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons butter or 3 tablespoons margarine, softened
2 tablespoons vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 large egg whites
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter or 2 tablespoons margarine
1/3 cup finely chopped pecans
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat-free sweetened condensed milk
1 tablespoon light corn syrup
2 large egg yolks
1/2 cup sweetened flaked coconut, toasted
2 1/2 teaspoons vanilla extract
1/8 teaspoon coconut extract

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



German Chocolate Cake image

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.

1 1/2 sticks/171 grams unsalted butter (12 tablespoons), at room temperature, plus more for the pans
1 3/4 cups/254 grams all-purpose flour
1/2 cup/50 grams Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/300 grams granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
4 ounces/113.5 grams semisweet chocolate, melted and cooled slightly
1/2 cup/120 milliliters brewed coffee, cooled to room temperature
1/2 cup/114 grams plain whole milk yogurt or sour cream, at room temperature
2 cups/7 ounces/198 grams sweetened shredded coconut
2 cups/227 grams pecan halves
1 12-ounce can/354 milliliters evaporated milk
5 large egg yolks, at room temperature
3/4 cup/150 grams light brown sugar
1/2 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, cut into 4 pieces, at room temperature
1 teaspoon vanilla extract
3/4 cup/180 milliliters heavy cream
6 ounces/170 grams semisweet chocolate, chopped
Pinch kosher salt

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GERMAN CHOCOLATE CAKE - JO COOKS
2022-03-31 Make The Chocolate Cake Layers. Prep the oven and pans: Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans.
From jocooks.com
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GERMAN CHOCOLATE CAKE (VIDEO) - LITTLE SWEET BAKER
2020-11-07 Preheat oven to 350F and grease two 9″ round cake pans with non-stick baking spray. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the …
From littlesweetbaker.com
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GERMAN CHOCOLATE DESSERT RECIPES | ROUND UP - THE BEST BLOG …
2021-10-28 7. Outrageous Chocolate Coconut Cheesecake Cake. 8. German Chocolate Cookies. 9. German Chocolate Brownie Pie. 10. Best Ever German Chocolate Cake. German Chocolate Dessert Recipes have gooey coconut and toasted pecans that sit on top of the most fabulous chocolate dessert recipes you can find.
From thebestblogrecipes.com
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HOMEMADE GERMAN CHOCOLATE CAKE RECIPE | SOUTHERN LIVING
Dust pans with flour. Advertisement. Step 2. Stir together chopped chocolate and hot coffee in a medium microwavable bowl; microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside. Step 3. Whisk together flour, baking soda, and salt in a bowl.
From southernliving.com
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GERMAN CHOCOLATE CAKE - LIV FOR CAKE
2020-05-01 Assembly: Place a layer of cake on a cake board or plate. Spread a thin layer of buttercream on top of the layer (optional) and pipe a border around the outside to hold the filling in. Fill with about 3/4 cup of coconut pecan filling. Repeat with next layer. Place final layer on top and do a thin crumb coat on the cake.
From livforcake.com
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GERMAN CHOCOLATE CAKE - SUGAR GEEK SHOW
2018-12-22 Combine your sugar, eggs, vanilla, butter and milk and whisk over medium heat for 12 minutes until golden and thickened. Fold in coconut and pecans and let cool. Divide your filling evenly between three cake layers and reserve about 1 cup for the top of the cake. Smooth out the sides of the cake.
From sugargeekshow.com
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HOMEMADE GERMAN CHOCOLATE CAKE {RICH & MOIST!} - SPEND WITH …
2019-12-12 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.
From spendwithpennies.com
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THE BEST GERMAN CHOCOLATE CAKE - COOKING CLASSY
2017-04-14 Preheat oven to 350 degrees F. Butter 2 9-inch round cake pans then line bottom with a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour and shake out excess. Set aside. In a large mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
From cookingclassy.com
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GERMAN CHOCOLATE BUNDT CAKE BEST RECIPES
Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the …
From findrecipes.info
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GERMAN DOUBLE-CHOCOLATE CAKE RECIPE - SERIOUS EATS
2018-08-30 Featured Video. To toast coconut: arrange coconut on rimmed baking sheet and bake at 350°F on middle rack for 10 to 12 minutes until golden. To toast pecans: arrange pecans on rimmed baking sheet and bake at 350°F on middle rack for …
From seriouseats.com
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GERMAN CHOCOLATE CAKE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Preheat the oven to 325°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the paper. Advertisement. Step 2. In a small bowl, whisk the cake flour with the cinnamon, nutmeg and salt.
From myrecipes.com
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GERMAN CHOCOLATE CAKE RECIPE | LAND O’LAKES
STEP 4. Grease and lightly flour 2 (8- or 9-inch) round baking pans; set aside. STEP 5. Combine flour, baking soda and salt in medium bowl; set aside. STEP 6. Beat sugar and 1/2 cup butter on medium speed in bowl until creamy. Add 2 eggs and 1 teaspoon vanilla; beat until well mixed.
From landolakes.com
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AWESOME GERMAN CHOCOLATE CAKE | THE RECIPE CRITIC
2019-05-15 In a medium sized saucepan, stir the egg yolks, sugars, butter, evaporated milk and vanilla until well mixed. Cook over medium heat about 10-12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
From therecipecritic.com
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KETO GERMAN CHOCOLATE CAKE (SO RICH & MOIST!) | WHOLESOME YUM
2022-03-11 Line 3 9-inch cake pans with parchment paper and grease the inner sides. In a medium bowl in the microwave, or a double boiler on the stove, melt the chocolate chips. Set aside. In a large bowl, use a hand mixer to cream the butter and Besti together for 2-4 minutes, until light and fluffy.
From wholesomeyum.com
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GERMAN CHOCOLATE CAKE | DECADENT AND DENSE | THE OVEN LIGHT
Preheat oven to 350°. Grease and flour 4 cake pans. (Coconut oil or butter work best – just don’t use non-stick spray, it doesn’t work.) In the bowl of a stand mixer, combine sugar, butter and vanilla. Add eggs, mixing after each one. In a separate bowl, combine dry ingredients.
From theovenlight.net
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Top Asked Questions

How to make traditional German chocolate cake?
Traditional German chocolate cake recipe with dark chocolate cake, coconut pecan frosting and creamy buttercream. Make as a sheet cake or layer cake. Combine the cream, butter, sugar, egg yolks and vanilla in a medium saucepan. Cook and stir the mixture over medium heat until it is thick (about 12-15 minutes).
What is the recipe for a chocolate cake mix?
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.
What kind of frosting do you put on German chocolate cake?
German Chocolate Cake with brown sugar and coconut topping. This frosting is great on many cakes, not the least of which is German Chocolate Cake. This was my Grandmother's recipe. It's the classic cake made with sweet chocolate and frosted with a luscious coconut pecan frosting.
How many layers does a German chocolate cake have?
Make this cake as a sheet cake or as a layer cake. German chocolate cake is a classic. This version has three layers of chocolate cake, each topped with cooked coconut pecan frosting and then frosted on the outside with chocolate buttercream. Don’t be fooled…this gorgeous cake is easier to make than you think.

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