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
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.
GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING
Provided by Bobby Flay
Categories dessert
Time 3h25m
Yield one 4-layer cake
Number Of Ingredients 30
Steps:
- Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
- Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
- Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
- Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
- To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
- Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
- Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
- Slice the cake and top with a dollop of Coconut Whipped Cream.
GERMAN BUTTERMILK CHOCOLATE CAKE
This is the recipe on the box of German Chocolate. It is delicious and moist. You can make it in three layers like the traditional one, or in a 9x13 pan which is so easy. Then frost with Recipe #210278.
Provided by Mimi in Maine
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Grease the bottom of 3 (9") pans or one 9x13 pan.
- In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
- Mix flour, baking soda, and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer till 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 well after each addition.
- In another bowl, beat the egg whites until stiff peaks form.
- Gently stir into batter and pour evenly into pans.
- Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
- Cool for 15 minutes and remove from pans.
- Frost with Coconut-Pecan Frosting.
Nutrition Facts : Calories 5062.4, Fat 247.4, SaturatedFat 147.3, Cholesterol 1343.8, Sodium 3710.6, Carbohydrate 672.2, Fiber 13, Sugar 472.6, Protein 65.5
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
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.
More about "german chocolate cake with milk chocolate ganache recipes"
BEST GERMAN CHOCOLATE CAKE RECIPE - HOW TO MAKE …
From delish.com
5/5 (1)Total Time 2 hrs 15 minsCategory Birthday Party, Baking, Dessert
- In another large bowl, whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated.
GERMAN CHOCOLATE CAKE (TRIPLE LAYER RECIPE WITH …
From christinascucina.com
4.8/5 (17)Total Time 1 hrCategory Cakes & PiesCalories 729 per serving
- Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside.
- In a measuring jug, whisk together the next four ingredients (buttermilk, melted butter, eggs, and vanilla), and pour into a mixing bowl.
- Beat at low speed on a stand mixer, whisk by hand or use a hand mixer; scrape down the sides with a spatula, then mix at high speed for one minute.
UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (181)Category CakeCuisine AmericanTotal Time 5 hrs 30 mins
- Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
THE BEST GERMAN CHOCOLATE CAKE - BAKING SENSE®
From baking-sense.com
HOMEMADE GERMAN CHOCOLATE CAKE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
GERMAN CHOCOLATE CAKE RECIPE | A MUST-TRY CLASSIC …
From lifeloveandsugar.com
GERMAN CHOCOLATE CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
GERMAN CHOCOLATE CAKE {WITH DEVIL'S FOOD AND CHOCOLATE …
From ofbatteranddough.com
GERMAN CHOCOLATE POKE CAKE RECIPE | SUGAR AND SOUL
From sugarandsoul.co
GERMAN CHOCOLATE CAKE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (12)Total Time 55 minsCategory Cake, DessertPublished Dec 12, 2019
GERMAN CHOCOLATE CAKE - RECIPE - COOKS.COM
From cooks.com
GERMAN CHOCOLATE CAKE WITH MILK CHOCOLATE GANACHE - LUNCHLEE
From lunchlee.com
20 BEST CHOCOLATE DESSERTS - MARTHA STEWART
From marthastewart.com
GERMAN CHOCOLATE CAKE - ALLRECIPES
From allrecipes.com
GERMAN CHOCOLATE CAKE RECIPE - SWANS DOWN CAKE FLOUR
From swansdown.com
INSIDE-OUT GERMAN CHOCOLATE CAKE RECIPE | EPICURIOUS
From epicurious.com
ZERO EFFORT CHOCOLATE CAKE RECIPE PERFECT FOR NON-BAKERS - MSN
From msn.com
GERMAN CHOCOLATE CAKE - ONCE UPON A CHEF
From onceuponachef.com
GERMAN CHOCOLATE CAKE RECIPE (WITH HOW TO VIDEO)
From grandbaby-cakes.com
GERMAN CHOCOLATE CAKE - THE RECIPE REBEL
From thereciperebel.com
CHOCOLATE TRIFLE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
GERMAN CHOCOLATE CAKE - BAKERS TABLE
From bakerstable.net
#time-to-make #course #main-ingredient #preparation #occasion #desserts #easy #beginner-cook #dinner-party #kid-friendly #cakes #chocolate #dietary #gifts #cake-fillings-and-frostings #taste-mood #sweet #4-hours-or-less
You'll also love