Decadent German Chocolate Cake Recipes

DECADENT GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 F. Grease and line 3 8-inch cake pans, set aside.
• In a large bowl, mix to combine flour, salt, baking powder, cocoa powder.
• In a small saucepan, over low heat, melt the chopped chocolate with the 1/2 cup of brewed coffee.
• In the bowl of a stand mixer with the paddle, on medium speed, cream the butter until soft, about 2-3 minutes. Add the sugar, eggs (one at a time), vanilla extract and buttermilk.
• Add the dry ingredients and cooled chocolate/coffee mixture, to the wet ingredients, mix until fully combined.
• Divide batter amongst 3 pans. For exact layers, measure your batter using a kitchen scale.
• Bake for 20 minutes, until toothpick inserted in the center comes out mostly clean. Allow to cool and transfer to cooling rack.
• In a large saucepan over low heat, combine the melted butter, light brown sugar, evaporated milk and egg yolks. Whisking fast until eggs are incorporated (otherwise they'd cook and get clumpy). Bring to a boil and turn the heat off. Add the vanilla, pecans and coconut, fold to combine.
• Set aside and allow to cool. Mixture will thicken as it cools.
• In the bowl of a stand mixer, fitted with he paddle attachment, beat the butter, medium speed, until soft and creamy, about 2 minutes. Reduce speed to low, add the sifted confectioners sugar, cocoa powder, 1-2 tablespoons of milk. vanilla and salt. Beat for about 5 minutes until smooth. If the buttercream is too thick, add 1 tbsp of milk at a time, until desired consistency.
• Place the first cake layer on a cake stand or platter. Add a few scoops of the coconut/pecan filling, spreading to the sides using an angled spatula. Repeat with the second layer.
• Top the third layer with chocolate buttercream.
• Enjoy!

BEST HOMEMADE GERMAN CHOCOLATE CAKE

Steps:

• Note: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
• Preheat oven to 350F(180C).
• Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with parchment paper.
• To make the frosting:
• In a large saucepan, beat together the evaporated milk and the egg yolks. Stir in the sugar and butter.
• Stir over medium heat for about 15-18 minutes or until thickened and bubbly, and golden in color.
• Remove from heat.
• Stir in the coconut and vanilla. Cool until just warm, cover with plastic wrap, and refrigerate until cold, at least 2 hours, or up to 3 days. Frosting will thicken as it cools.
• DO NOT ADD pecans until just before cake assembly.
• To make the cake:
• In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside to cool for 10 minutes.
• In a medium-size bowl, sift together the flour, baking soda, and salt. Set aside.
• In a small bowl, lightly beat the egg yolks, about 1 minute.
• In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
• Add the egg yolks, beating until well combined.
• Add the chocolate mixture and the vanilla.
• Add the dry ingredients in thirds, alternating with the buttermilk, beating after each addition until smooth.
• Separate, in a bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form.
• Gently fold into the batter.
• Divide batter among the prepared pans.
• Bake for 25-30 minutes or until a cake tester inserted into the cake center comes out clean.
• Note: Be careful not to over-bake, as this cake has a different, lighter texture than most store-bought.
• Allow cake to cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
• When cake is cool, spread frosting between layers and over top of the cake.
• Decorate as you like.

DECADENT CHOCOLATE POKE CAKE

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.