German Chocolate 6 Layer Cake Recipes

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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 CAKE RECIPE - (4.6/5)



German Chocolate Cake Recipe - (4.6/5) image

Provided by msippigrl

Number Of Ingredients 19

CAKE:
1 stick (1/2-cup) unsalted butter, softened
1 (4-ounce) bar semi-sweet baking chocolate, coarsely chopped (I used Baker's)
1/2 cup boiling water
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
FROSTING:
4 large egg yolks
1 (12-ounce) can evaporated milk (I used Carnation)
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
1 stick (1/2-cup) salted butter, cut into chunks
2 cups sweetened, flaked coconut
1 1/2 cups pecans, chopped

Steps:

  • Make the cake: Grease the sides of three 9-inch round cake pans with butter and line the bottoms with parchment paper. Put the chocolate chunks in a small bowl and pour the boiling water over it. Let stand for about 1 minute and then whisk until the chocolate is dissolved. Set aside until cool to the touch before using in the batter. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a small bowl, whisk the eggs and set aside. Preheat oven to 350°F. In a large mixing bowl and using a mixer on medium speed, beat the butter for a few seconds until creamy. Slowly, add the sugar in a steady stream while mixing, then beat until the mixture is pale and fluffy, 4 to 5 minutes, scraping the bowl as necessary. Still on medium speed, beat in the whisked eggs a little at a time, over 1 1/2 minutes to add them all. Beat in the melted chocolate and vanilla just until blended. On medium-low speed of mixer, alternately beat the flour mixture and buttermilk into the chocolate mixture just until each addition is incorporated, starting and ending with flour mixture, scraping down the bowl as necessary. Divide the batter among the cake pans. Bake for about 25 minutes, or until centers spring back when very gently pressed with a finger. Cool the cakes cool in their pans on a rack for 10 minutes. Run a thin knife around the edges of cake pans to loosen the cakes. Turn the cakes out onto the wire racks and peel off the parchment. Let cool completely before frosting. Make the Frosting: Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt in a heavy 2-quart saucepan. Add the chopped butter. Set over medium heat and bring the mixture to boil; cook, stirring constantly, until golden and thickened, 3 to 4 minutes, reducing heat by one mark, if needed, to prevent scorching. Remove from heat and stir in the coconut and pecans. Set aside to cool completely. Assemble the Cake: Put one cake layer on a cake plate, rounded side down. Spread about a third of the frosting over the top of the cake, leaving a 1/4-inch border. Top with a second cake layer, rounded side down. Top with half the remaining frosting. Add the third cake layer on top, rounded side up, and spread the remaining frosting on top. The sides of the cake are exposed. Serve at room temperature. (Refrigerate leftovers but bring to room temperature to re-serve).

BETTER-THAN-MOM'S GERMAN CHOCOLATE CAKE



Better-Than-Mom's German Chocolate Cake image

This cake is amazing. As my father-in-law says, "This is better than my Mom's cake". Plan ahead because this cake takes time and effort to make. But it's oh so worth it!

Provided by Yoly

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 3h

Yield 16

Number Of Ingredients 26

2 (1 ounce) squares semisweet chocolate, chopped
2 (1 ounce) squares unsweetened chocolate, chopped
6 tablespoons water
1 ½ cups white sugar, divided
1 cup unsalted butter, at room temperature
4 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups heavy cream
2 cups white sugar
6 egg yolks
2 ⅔ cups coconut, toasted
2 cups pecans, toasted and finely chopped
1 ½ cups unsalted butter, at room temperature
1 teaspoon salt
1 cup water
¾ cup white sugar
2 tablespoons dark rum
3 (4 ounce) bars semisweet chocolate, chopped
4 ½ tablespoons unsalted butter
3 tablespoons light corn syrup
1 ½ cups heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans, line with parchment paper, and grease the parchment paper.
  • Place semisweet chocolate, unsweetened chocolate, and water in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Beat 1 1/4 cups sugar and butter until light and fluffy, about 5 minutes. Beat in the melted chocolate. Add egg yolks, one at a time, mixing well after each addition.
  • Combine flour, baking powder, baking soda, and salt in a bowl. Add 1/2 of the flour mixture to the creamed butter mixture and beat until well combined. Add buttermilk, vanilla extract, and the remaining flour mixture.
  • Beat egg whites in a separate bowl until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Fold about 1/3 of the egg whites into the cake batter, then fold in the remaining egg whites, but do not overmix. Divide batter between the 2 prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool for 10 minutes in the pans before inverting onto wire racks to cool completely.
  • Prepare the filling while the cakes are cooling. Combine cream, sugar, and egg yolks in a medium saucepan and mix until well combined. Cook over medium heat, stirring constantly, until custard begins to thicken and an instant-read thermometer inserted into the center reads 170 degrees F (76 degrees C).
  • Combine coconut, pecans, butter, and salt in a bowl. Pour hot custard over the pecan-coconut mixture and stir until butter is melted. Cool completely to room temperature.
  • Make the syrup by heating water and sugar in a small saucepan over medium heat until sugar has dissolved. Remove from heat and stir in dark rum.
  • Combine chopped chocolate, butter, and corn syrup in a bowl for the frosting. Heat cream in a saucepan until it just begins to boil. Remove from heat and pour into the bowl. Let stand for 1 minute, then stir until smooth and chocolate is melted. Cool to room temperature.
  • Cut cake layers in half horizontally using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread 3/4 cup filling on top, making sure to reach all the way to the edges. Repeat with remaining cake layers, syrup, and filling, including the top.
  • Frost the sides of the cake with chocolate frosting. Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake.

Nutrition Facts : Calories 1025.5 calories, Carbohydrate 93.7 g, Cholesterol 259.8 mg, Fat 72 g, Fiber 5.3 g, Protein 9.6 g, SaturatedFat 39.6 g, Sodium 421.6 mg, Sugar 72.6 g

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

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Directions. Instructions Checklist. Step 1. Preheat the oven to 325°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the paper. Advertisement. Step 2. In a small bowl, whisk the cake flour with the cinnamon, nutmeg and salt.
From myrecipes.com


10 BEST GERMAN CHOCOLATE RECIPES | MYRECIPES
2022-02-09 German Chocolate Martini. German Choc Martini. View Recipe this link opens in a new tab. Enjoy the classic Southern cake in a martini glass with this sweet blend of Godiva Original Liqueur, Captain Morgan Parrot Bay Coconut Rum, and Smirnoff Black Cherry Vodka. Garnish with chocolate shavings for a hint of elegance. 7 of 12.
From myrecipes.com


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