GERMAN CHOCOLATE CAKE
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil's food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
- 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.
- 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.
- Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully - coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
- In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
- Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
- To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
- If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.
GERMAN CHOCOLATE CAKE
Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
- Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
- In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 37.7 g, Cholesterol 66.3 mg, Fat 17.8 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 72.9 mg, Sugar 9.2 g
GERMAN CHOCOLATE CAKE - FROM MAGNOLIA BAKERY
Steps:
- * Preheat oven to 350. * Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper. * In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes. * Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the 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 extract. * Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth. * In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter. * Divide batter among the prepared pans. * Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most. * Let cake cool in pans for 10 minutes. * Remove from pans and cool completely on wire rack. * In a large saucepan, beat together the evaporated milk and the egg yolks. * Stir in the sugar, the butter , and the vanilla extract. * Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat. * Stir in the coconut and pecans. * Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.) * When cake has cooled, spread frosting between layers and over top of cake.
MAGNOLIA BAKERY CHOCOLATE CUPCAKES
Make and share this Magnolia Bakery Chocolate Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
- Line two 12-cup muffin tins with cupcake papers; set aside.
- In a bowl, sift the flour and baking soda together; set aside.
- In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
- Add the sugars and beat for about 3 minutes or until fluffy.
- Add the eggs, one at a time, beat well after each addition.
- Add the chocolate, mixing until well incorporated.
- Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
- With each addition, beat until ingredients are incorporated but do not overmix.
- Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
- Carefully spoon batter into cupcake liners; fill 3/4 full.
- Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
- Cool in tins for 15 minutes.
- Remove from tins and cool completely on a wire rack.
- Ice when completely cool.
Nutrition Facts : Calories 224.8, Fat 12.4, SaturatedFat 7.5, Cholesterol 51.7, Sodium 80.6, Carbohydrate 28, Fiber 1.5, Sugar 17.9, Protein 3.5
More about "german chocolate cake from magnolia bakery recipes"
GERMAN CHOCOLATE CAKE | MAGNOLIA DAYS
From magnoliadays.com
Reviews 12Servings 6Cuisine GermanCategory Dessert
- In a small bowl, pour boiling water over chocolate. Stir until chocolate is melted. Set aside to cool.
- In a medium saucepan, add sugar, evaporated milk, butter, egg yolks, and vanilla. Cook over medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from the heat. Stir in coconut and pecans. Cool until of spreading consistency.
MAGNOLIA BAKERY’S GERMAN CHOCOLATE CAKE - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 3 mins
MAGNOLIA BAKERY RECIPES | POPSUGAR FOOD
From popsugar.com
BAKER'S GERMAN CHOCOLATE CAKE - LOVE FROM THE OVEN
From lovefromtheoven.com
GERMAN CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GERMAN CHOCOLATE CAKE - JO COOKS
From jocooks.com
CLASSIC GERMAN CHOCOLATE CAKE - TORIAVEY.COM
From toriavey.com
GERMAN CHOCOLATE CUPCAKES - COOKING CLASSY
From cookingclassy.com
GERMAN CHOCOLATE CAKE – MAGNOLIA BAKERY
From magnoliabakery.com
Brand magnoliabakerystorePrice $50
THE BEST GERMAN CHOCOLATE CAKE - COOKING CLASSY
From cookingclassy.com
MAGNOLIA BAKERY CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHOCOLATE BUTTERCREAM FROSTING (MAGNOLIA BAKERY COPYCAT!)
From chaiandchurros.com
MAGNOLIA TABLE FLOURLESS CHOCOLATE CAKE - THERESCIPES.INFO
From therecipes.info
GRANDMA'S GERMAN CHOCOLATE CAKE - WITH THE WOODRUFFS
From withthewoodruffs.com
GERMAN CHOCOLATE CAKE | RICARDO
From ricardocuisine.com
GERMAN CHOCOLATE CAKE - FROM MAGNOLIA BAKERY …
From pinterest.com
MAMA'S GERMAN CHOCOLATE CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
MAGNOLIA BAKERY SUPER RICH CHOCOLATE CAKE | RECIPES | STLTODAY.COM
From stltoday.com
THE BEST GERMAN CHOCOLATE CAKE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
BEST GERMAN CHOCOLATE CAKE RECIPE - DELISH
From delish.com
THE MOST AMAZING GERMAN CHOCOLATE CAKE
From thestayathomechef.com
GERMAN CHOCOLATE CAKE - THE DESSERTED GIRL
From thedessertedgirl.com
MAGNOLIA KITCHEN SIGNATURE RICH CHOCOLATE CAKE - THE FOOD SHOW
From foodshow.co.nz
GERMAN CHOCOLATE CAKE RECIPE | RECIPES - HERSHEY'S
From hersheyland.ca
MAGNOLIA CHOCOLATE CAKE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MAGNOLIA BAKERY CHOCOLATE CAKE RECIPE: 5 HELPFUL TIPS FOR …
From skteamrecipes.com
MAGNOLIA BAKERY GERMAN CHOCOLATE CAKE - ALL INFORMATION ABOUT …
From therecipes.info
MOM'S GERMAN CHOCOLATE CAKE - MOM LOVES BAKING
From momlovesbaking.com
GERMAN CHOCOLATE CAKE - LOCAL – MAGNOLIA BAKERY
From magnoliabakery.com
GERMAN CHOCOLATE CAKE - FROM MAGNOLIA BAKERY …
From pinterest.com
MAGNOLIA BAKERY COOKBOOK YELLOW CAKE - COOKIE MADNESS
From cookiemadness.net
GERMAN CHOCOLATE CAKE - LIV FOR CAKE
From livforcake.com
MAGNOLIA BAKERY GERMAN CHOCOLATE CAKE RECIPE
GERMAN CHOCOLATE CAKE DELIVERY ONLINE - THERESCIPES.INFO
From therecipes.info
AUTHENTIC GERMAN'S CHOCOLATE CAKE - MY COUNTRY TABLE
From mycountrytable.com
GERMAN CHOCOLATE CAKE BAKERY - THERESCIPES.INFO
From therecipes.info
GERMAN CHOCOLATE CAKE | ALLRECIPES
From allrecipes.com
MAGNOLIA YELLOW CAKE WITH CHOCOLATE BUTTERCREAM ANDREA REISER
From andreareiser.com
GERMAN CHOCOLATE CAKE FROM MAGPIES BAKERY RECIPE - EASY KITCHEN
From easykitchen.com
GERMAN CHOCOLATE CAKE (VIDEO) - LITTLE SWEET BAKER
From littlesweetbaker.com
GERMAN CHOCOLATE SHEET CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
RICH GERMAN CHOCOLATE CAKE RECIPE - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love