German Chocolate Dream Cake Recipes

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GERMAN CHOCOLATE DREAM CAKE



German Chocolate Dream Cake image

I love German chocolate cake - and this version truly is a dream! It's not only luscious, it's also easy to make using a mix.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup semisweet chocolate chips
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
CAKE:
1 package German chocolate cake mix (regular size)
1 cup water
1 cup mayonnaise
3 large eggs
FILLING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 large egg yolks
1-1/3 cups sweetened shredded coconut, toasted
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
2 tablespoons hot fudge ice cream topping, warmed

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.

Nutrition Facts : Calories 761 calories, Fat 51g fat (21g saturated fat), Cholesterol 165mg cholesterol, Sodium 554mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 2g fiber), Protein 8g protein.

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 CAKE



German Chocolate Cake image

Make and share this German Chocolate Cake recipe from Food.com.

Provided by dev_carlsen

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 33

1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup water
4 ounces unsweetened chocolate, chopped
2 teaspoons espresso, powder
2 cups pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 tablespoon cornstarch
1 teaspoon cornstarch
1 cup whipping cream
1 1/2 tablespoons corn syrup
1/2 cup sugar
1/2 cup brown sugar
6 egg yolks
1/4 cup butter
1/2 teaspoon vanilla extract
1 pinch salt
1 cup pecans, lightly toasted and chopped
1 cup unsweetened dried shredded coconut
8 ounces semisweet chocolate, chopped
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup water
1 1/2 cups sugar
1 1/2 lbs butter, room temperature
1 teaspoon vanilla extract
3/4 cup cocoa powder
1/4 teaspoon salt

Steps:

  • Cake.
  • Preheat oven to 350 degrees F.
  • Butter and flour two 9-inch round cake pans.
  • In a standing mixer, cream butter and sugars together until fluffy in a standing mixer.
  • Beat in eggs and vanilla.
  • Put the water, chocolate, and espresso powder in a small saucepan and stir on low heat until melted. Allow to cool slightly and then beat into butter mixture.
  • Sift together flour, baking soda, and salt and stir into batter alternately with sour cream.
  • Divide batter evenly between the 2 pans and bake for 25 minutes, until a tester inserted in the centre of the cake comes out clean.
  • Allow to cool for 15 minutes in the pans, then turn cakes out onto a plate or rack to cool completely.
  • Goopy Topping.
  • In a medium pot, whisk together cornstarch, cream, corn syrup, sugars, and egg yolks.
  • Cut up butter into small pieces and add to pot.
  • Over medium heat, whisk goopy topping constantly until bubbly and shiny, about 4-5 minutes.
  • Remove from heat and immediately scrape out topping into a bowl, to halt the cooking process.
  • Stir in vanilla, salt, pecans, and coconut.
  • Cover and chill completely.
  • Frosting.
  • Melt chocolate in a bowl over a pot of simmering water or in the microwave at medium heat, stirring every 20 seconds. Set aside. Let cool slightly.
  • Beat egg whites with cream of tartar until stiff peaks.
  • Bring water and sugar to a boil and cook over high heat until temperature reaches 240 degrees F (softball stage). You can use a candy thermometer, or test by spooning a little of the hot sugar syrup into a glass of ice water - if you can roll it between your fingers into a soft ball, then it is ready.
  • While beating whites at medium speed, slowly add sugar syrup (be careful - it's hot!) until all the syrup has been added. Continue to beat whites until cool, about 3 to 4 minutes.
  • Start adding butter to egg whites, a little at a time, while mixing constantly and scraping the sides of the bowl often, until all the butter has been incorporated. If the frosting looks like it's separating or looks curdled, don't worry - just keep mixing and it will come together.
  • Mix in melted chocolate, vanilla, cocoa powder and salt. Keep at room temperature to ice cake. If making a day ahead, chill frosting but bring to room temperature and beat well before using.
  • To Assemble.
  • Level cakes if necessary, using a serrated knife. Spread a dollop of chocolate frosting on one layer of cake. Spoon a third of the goopy topping over frosting. Spread in the centre of the cake leaving an inch from the edge of the cake, without topping.
  • Place second cake on top of first and dollop a generous amount of chocolate frosting on top. Spread to edges of cake, working from the middle and turning the cake as you work around. Ice the sides of the cake, but leave about ½ cup of icing for piping, if desired.
  • Spread remaining goopy topping on top of cake, leaving ½ inch around the outside edge. If you do not wish to pipe outside edge with chocolate frosting, simply garnish the cake with toasted pecan halves.
  • To pipe an edge, place frosting in a piping bag fitted with a star tip or leaf tip. Pipe frosting as desired. Remember - it's just frosting! If you're not pleased with how it looks, just scrape it off and start again. Again remember to lick your fingers often!
  • Cake can be chilled until ready to serve. Frosting will firm up once chilled.

Nutrition Facts : Calories 1978.3, Fat 148, SaturatedFat 88.1, Cholesterol 476.7, Sodium 974, Carbohydrate 169.5, Fiber 13.4, Sugar 117.5, Protein 20.4

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Top Asked Questions

How to make German chocolate cake?
Tips for making German Chocolate Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin).
What kind of cake is the best German cake?
Best Ever German Chocolate Cake a moist chocolate cake and traditional coconut pecan frosting, layer upon layer of goodness. Best Ever German Chocolate Cake a moist chocolate cake and traditional coconut pecan frosting, layer upon layer of goodness.
How do you make a chocolate cake with Dutch process?
Arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 350°F. Sift 3/4 cup cake flour, 1/4 cup Dutch process cocoa powder, and 3/4 teaspoon espresso powder if desired into a medium bowl. Add 1 cup of the granulated sugar and 1/2 teaspoon kosher salt and whisk to combine.
How to make a chocolate cake?
Make the chocolate cake: Combine dry ingredients (sugar, flour, cocoa, baking powder, baking soda and salt). Combine wet ingredients (eggs, buttermilk, oil and vanilla). Mix together and stir in boiling water. 2. Bake at 375°F: Pour batter into prepared 8 or 9-inch round baking pans.

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