So, let's move on to the making of a German Chocolate Cake. There are a lot of recipes for this cake with the most popular being the one on the box of Baker's® German's®Sweet Chocolate. While this is an excellent recipe it seems redundant for me to give you that exact same recipe. So I was very pleased when I found a German Chocolate Cake recipe in Matt Lewis & Renato Poliafito excellent cookbook "Baked".
So we end up with a cake that has a rich chocolate flavor that is not overly sweet. The cake can be frosted with a variety of icings, but for a German Chocolate Cake it needs the classic Coconut Pecan Frosting. This is a baked frosting that heats butter, cream or evaporated milk, sugar, and egg yolks just until thickened. The mixture is removed from the heat and vanilla extract, coconut, and toasted and chopped pecans are folded in. The frosting is left to cool until thick enough to spread between, and on top of, the cake layers. The filled and frosted cake can be served immediately or stored at room temperature for a few days.
Earthquake Cake starts with a box of german chocolate cake mix, then add in coconut, chocolate chips, pecans, and a yummy cream cheese swirl! You don't have to frost this cake because the cream cheese mixture becomes a layer of frosting INSIDE the cake. It cracks open after baking, resulting in the name - Earthquake cake!
One of the best cakes to serve for a party. As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.
Allow to cool completely before layering in cake. It will thicken even more as it cools. In a medium bowl, whisk the flour, cocoa powder, baking soda and 1 tsp.
In a large bowl using an electric mixer, beat the butter on medium speed until pale yellow, 1 to 2 minutes. Add the sugar and beat until light and fluffy, 1 to 3 minutes. Add the egg yolks one at a time, beating well after each addition.
Beat in the melted chocolate and vanilla. Add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and ending with the flour mixture. Easy German chocolate cake recipe with cake mix, homemade with simple ingredients. Soft and moist chocolate cake layers are filled with coconut pecan frosting and topped with chocolate ganache. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt.
In a large bowl, beat the 1 1/2 sticks of butter with the sugar until light and fluffy, 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the melted chocolate until incorporated. Add oil, eggs and vanilla extract.Mix until the flour mixture is all incorporated.
You can use a wooden spoon to do this or the paddle attachment on your stand mixer. Use a cookie scoop (I used my medium sized, 1 1/2 Tablespoon scoop) and scoop the dough into balls. Place scoops on your prepared cookie sheet about 2 inches apart. Bake in the preheated oven for minutes until sides are set.
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. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
I made this cake almost following the recipe for a friends' birthday. I subbed half the oil with apple sauce and sprinkled oat bran on op of the other yummy stuff on the bottom also. On top I drizzled chocolate and caramel toppings. No one was the wiser that it was just a little healthier and it got rave reviews.
Thx for a great ooey gooey recipe. 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. That mixture is then poured over the prepared cake mix in the pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition.
Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. If you've tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself. It's simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk keep it extremely moist.
Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder. The espresso powder is optional if you don't keep any. You'll also need hot liquid to properly dissolve and bloom the cocoa power.
You can use hot water or hot coffee. The cake won't taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine! While the cake cools, prepare the Coconut-Pecan Frosting. Stir together evaporated milk, butter, granulated sugar, packed light brown sugar, and lightly beaten egg yolks in a heavy 3-quart saucepan.
Cook over medium heat, stirring constantly, until butter melts and sugars dissolve, 3 to 4 minutes. Cook, stirring constantly, until mixture is bubbling and thick, 12 to 14 more minutes. Remove pan from heat; stir in sweetened flaked coconut, chopped toasted pecans, and vanilla extract. Let stand, stirring occasionally, until slightly warm and spreadable, about 40 minutes. Whisk together flour, baking soda, and salt in a bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes.
Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla; beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat on low speed just until blended after each addition. Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. 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.
In bowl of electric stand mixer with paddle attachment, mix butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla and mix well.
Add flour mixture and buttermilk alternately, beating after each addition until smooth. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.
Add egg yolks, 1 at a time, beating well after each. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Pour batter evenly into a greased and floured 13- x 9-inch baking pan. I found your recipe by searching for a german chocolate cake.
Loved how this cake came together, baked and served. I didn't get to taste the finished product because it was for a niece's birthday, but she LOVED it. This recipe is easy to follow and has a beautiful chocolate color with great texture and body. A few extra notes on ingredients.
Cake flour is made from a soft wheat flour and gives this cake a tender and delicate texture. If you cannot find it you can make your own. One cup cake flour can be substituted with 3/4 cup all-purpose flour plus 2 tablespoons "packed" cornstarch . I like to use Dutch processed unsweetened cocoa powder in the recipe. But if you cannot find it you can use regular unsweetened cocoa powder. The recipe does call for one cup lukewarm coffee.
You can substitute with water if you do not want a coffee flavored cake. Buttermilk helps to make this cake wonderfully tender. Let stand at room temperature for about 10 minutes before using.
Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores. For the frosting you can use either evaporated milk, light cream or heavy cream. The coconut can be sweetened or unsweetened, keeping in mind that if you use unsweetened the frosting will not be as sweet tasting. I have used shredded sweetened coconut in the picture, but you can also use flaked coconut.
Beat cake mix, butter and eggs in large bowl with an electric mixer on medium speed until well blended, about 2 minutes. Divide dough into 24 equal pieces and place on baking sheets. Bake 14 to 16 minutes, turning and rotating pans halfway through. Cool on baking sheets 1 minute before removing to rack to cool completely.
I bake and cook a lot, but I never leave comments. I HAD to leave one for this recipe. My mom's favorite desert is german chocolate cake so I just made this for her for her birthday tomorrow. This is maybe the BEST recipe I have ever made for any desert.
The topping is spectacular and the cake is delicious and moist! I did sub out almond milk in the cake. Is there a good substitute for the evaporated milk in the frosting that is non-dairy? I can't wait for the family to try this. In a large saucepan, whisk the egg yolks, evaporated milk and vanilla until blended.
Cook over medium heat, stirring constantly until the mixture turns golden brown and thickens, about 12 minutes. Remove from the heat and mix in the coconut and 1 1/2 cups pecans. Transfer to a medium bowl and let cool to room temperature, stirring occasionally, about 30 minutes. 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.
