Double Layer German Chocolate Cake Recipe Recipe Fo

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BEST EVER GERMAN CHOCOLATE CAKE



Best Ever German Chocolate Cake image

Best Ever German Chocolate Cake a moist chocolate cake and traditional coconut pecan frosting, layer upon layer of goodness.

Provided by Sandra

Categories     Dessert

Time 55m

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
2 cups evaporated milk
2 cups white granulated sugar
6 egg yolks (beaten with 2 teaspoons water)
1 cup butter or margarine
2 teaspoons vanilla extract
2 cups chopped pecans
2 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350º F. Grease 3-8 or 9 inch round cake pans and lightly dust with cocoa powder. I like to make a 2 layer cake and set the 3rd aside for kids that don't like the frosting and my sisters with nut allergies.
  • In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
  • Evenly distribute cake batter between the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
  • Make frosting while cake is baking, as it needs an hour to cool.
  • In a large saucepan combine evaporated milk, sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
  • Let cool 1 hour then spread on cooled cake. I use 1 1/2 cups in between each layer and then use the rest to frost the outside. For easier cutting, place the frosted cake in the fridge for 30 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 650 kcal, Carbohydrate 77 g, Protein 9 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 135 mg, Sodium 434 mg, Fiber 4 g, Sugar 59 g, TransFat 1 g, ServingSize 1 serving

GERMAN CHOCOLATE CAKE



German Chocolate Cake image

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

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

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 LAYER CAKE



German Chocolate Layer Cake image

Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don't have to take our word for it! More than one reviewers has declared this to be the "best German chocolate cake ever" and we can't argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you'll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups sugar
3/4 cup butter
1 can (12 oz) evaporated milk
4 egg yolks
1 package (7 oz) flaked coconut (2 2/3 cups)
2 cups chopped pecans
3 teaspoons vanilla
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
  • In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
  • Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
  • With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
  • In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 582, Carbohydrate 60 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 427 mg

DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.

Provided by BBASSO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

¾ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon unsweetened cocoa powder
1 ¾ cups buttermilk, at room temperature
2 eggs
¾ cup heavy whipping cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
  • Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
  • Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
  • Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g

GERMAN CHOCOLATE 6-LAYER CAKE



German Chocolate 6-Layer Cake image

Here, coconut and pecan frosting oozes from six layers of feather-light chocolate cake.

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 to 10 slices

Number Of Ingredients 15

4 ounces bittersweet chocolate, chopped
2 cups sugar
1 cup (2 sticks) butter, plus additional for greasing cake pans
4 eggs, separated
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups sugar
2 cups evaporated milk
1 cup (2 sticks) butter
6 egg yolks
2 teaspoons vanilla extract
2 2/3 cups flaked sweetened coconut
2 cups pecans, chopped

Steps:

  • For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
  • Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
  • Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
  • Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
  • Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
  • For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
  • To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

DOUBLE LAYER CHOCOLATE CAKE



Double Layer Chocolate Cake image

Very rich, heavy, yet decadent cake. Better after sitting a day.

Provided by Cynthia_033

Categories     Chocolate Cake

Time 1h55m

Yield 14

Number Of Ingredients 12

1 ½ cups hot brewed coffee
⅓ cup semisweet chocolate chips
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
1 ¼ teaspoons salt
¾ teaspoon baking powder
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease two 10-inch round cake pans. Line with rounds of parchment paper, and grease the paper.
  • Combine hot coffee and chocolate chips in a medium bowl; let stand, stirring occasionally, until chocolate is melted and mixture is smooth.
  • Sift sugar, flour, cocoa powder, baking soda, salt, and baking powder together into a large bowl.
  • Beat eggs in another large bowl with an electric mixer until thickened slightly and lemon colored. Slowly mix in buttermilk, oil, and vanilla. Add melted chocolate-coffee mixture; beat until well combined. Add dry ingredients and beat on medium speed until well combined; don't overmix. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a tester inserted in the centers comes out clean, 60 to 70 minutes. Remove from the oven and place pans on a wire rack until completely cool, about 30 minutes. Run a thin knife around the edges of the pans and invert layers on to the racks. Remove parchment paper.
  • Frost as desired, or wrap each layer securely in plastic wrap and keep at room temperature for up to 24 hours.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 68.8 g, Cholesterol 40.9 mg, Fat 15.8 g, Fiber 3.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 459.5 mg, Sugar 46.6 g

DOUBLE-CHOCOLATE LAYER CAKE



Double-Chocolate Layer Cake image

From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling.

Provided by Vino Girl

Categories     Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

1 3/4 cups all-purpose flour, plus more
all-purpose flour, for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee
6 ounces semisweet chocolate, coarsely chopped
1/2 lb unsalted butter, at room temperature
1 egg yolk
1 teaspoon vanilla extract
1 cup confectioners' sugar, sifted, plus
1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules
2 teaspoons hot water

Steps:

  • CAKE: Preheat the oven to 350°F
  • Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  • Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
  • In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
  • Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  • Pour the batter into the prepared pans.
  • Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
  • Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
  • Peel off the parchment paper.
  • FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
  • Stir until completely melted, then set aside to cool to room temperature.
  • Beat the butter at medium speed until pale and fluffy.
  • Add the egg yolk and vanilla and beat for 1 minute.
  • At low speed, slowly beat in the confectioners' sugar, about 1 minute.
  • In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
  • Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  • Evenly spread 1/3 of the frosting over one cake layer to the edge.
  • Top with the second cake layer, rounded side up.
  • Spread the remaining frosting over the top and side of the cake.
  • Refrigerate for at least 1 hour before slicing.

Nutrition Facts : Calories 846.2, Fat 51.2, SaturatedFat 24.6, Cholesterol 138.7, Sodium 640.2, Carbohydrate 99.7, Fiber 7, Sugar 67.8, Protein 10.4

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