german chocolate cake recipe

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. German Chocolate Cake is Southern baking at its best. Despite the name, German chocolate cake was born in Dallas in the 1950s. This dessert remains just as popular today, thanks to its ridiculously rich Coconut-Pecan Frosting.

That's why we're bringing you an all-star recipe for this classic cake; keep it in your repertoire and pass it on in the family for many years to come. It all starts with three layers of rich, decadent chocolate cake. Whipping the egg whites and folding them into the batter gives this cake additional structure to hold up to the heavy frosting. Do seek out German's sweet chocolate baking bars—they give the cake a delicate chocolate flavor that doesn't compete with the Coconut-Pecan Frosting. Fluffy chocolate cake layers form the base of this stunning dessert, but the real star of the show is the Coconut-Pecan Frosting.

This is the signature element that defines a German Chocolate Cake. We guarantee that after one bite of this dreamy cake, you'll be hooked—it might even become your new go-to celebratory recipe. Serve this impressive, rich cake with a cold glass of milk or a cup of coffee. 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. Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt in a heavy-duty, nonreactive 4-quart saucepan.

Set over medium heat and stir constantly with a heatproof spatula, scraping the bottom and corners of the pot. Off the heat, stir in the coconut and pecans. Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Once your base is bubbling and becomes caramel in color, remove from heat, stir in your other few ingredients, and let it sit.The best part?

A small amount of this homemade chocolate cake frosting goes a long way, so you won't have to worry about having enough for every bite. You will want to make sure you've got a glass of milk on hand, though. In a mixing bowl, combine the caster sugar, flour, cocoa, salt, baking powder and baking soda and stir to combine. In a separate bowl, whisk together the eggs, milk, melted butter and vanilla. Whisk the wet and dry ingredients together, add 1 cup of boiling water and whisk until batter is thin and smooth. 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. 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. Alternative namesGerman's chocolate cakeTypeLayer cakeCourseDessertPlace of originUnited StatesRegion or stateTexasCreated byMrs.

Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish. Beat the butter for a few seconds in a stand mixer fitted with the paddle attachment on medium-low speed. Still on medium speed, add the eggs a little at a time, taking a full 1-1/2 minutes to add them all.

Add the melted chocolate and vanilla and beat just until blended. With the mixer turned off, add a quarter of the flour mixture. Mix on medium-low speed just until incorporated. Add a third of the buttermilk and mix until blended. Repeat, each time adding another quarter of the flour, then a third of the buttermilk, until the last of the flour is added.

Scrape the bowl as necessary and mix each addition only until it is incorporated. Line an 11x17-inch jelly roll pan with parchment paper; set aside. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Stir in boiling water—the batter will be thin. 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. Whisk together flour, baking soda, and salt in a medium 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, and 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. 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.

In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened, 8 to 10 minutes. Sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it. Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Sauce will continue to thicken as it cools.

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. For the chocolate icing, beat the butter in the bowl of a stand mixer fitted with a paddle attachment. Gradually add icing sugar, scraping down sides of bowl as needed. When sugar and butter are thoroughly combined, spoon in cocoa powder. Add evaporated milk and vanilla.

Sprinkle in salt and continue mixing until mixture is creamy, light, and uniform in colour. Add icing to a piping bag fitted with a medium tip. 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. Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop.

In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth. Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool.

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Whisk together egg yolks and water in a small bowl. Whisking quickly, add 1/4 cup heated evaporated milk into the eggs to temper them.

Pour egg mixture into the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 240°F, approximately 8 to 10 minutes. Remove from heat, and stir in pecans and coconut.

In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to wet, while also gradually adding the sour cream. When ingredients are just combined, pour into prepared cake pans.

Bake for minutes or until a toothpick inserted in the centre comes out clean. In a medium, heavy-bottomed saucepan, whisk together the coconut milk, brown sugar, cornstarch, and salt. Bring to a boil over medium heat and cook, whisking continuously, until the mixture thickens enough to coat the back of a spoon, 2 to 3 minutes. Remove from the heat and whisk in the almond extract until smooth.

Add the toasted coconut and pecans, and mix until combined. Cool completely on a wire rack before filling the cake. 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. This classic cake is a towering, triple decker of deliciousness that no one will be able to resist. German chocolate cake might look difficult, but with this easy recipe you will never buy a pre-made version again. If you don't have buttermilk on hand, you can substitute one tablespoon of vinegar or lemon juice plus milk to make one cup.

Be sure to let both the cakes and the frosting cool separately before assembling to create those unforgettable layers. Do you love cake as much as we do? Don't miss our full collection of our best quick and easy cakes and cupcakes.