German Chocolate Layer Cake With Coconut Pecan Frosting Recipes

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Steps:

• Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
• Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
• Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
• To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
• Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
• Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
• Slice the cake and top with a dollop of Coconut Whipped Cream.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

GERMAN CHOCOLATE LAYER CAKE

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.

GERMAN CHOCOLATE LAYER CAKE WITH COCONUT PECAN FROSTING

Steps:

• Grease two 9-inch layer cake pans and line bottoms with waxed paper.
• Sift together flour, sugar, baking soda, baking powder, and salt.
• Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
• Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
• Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
• In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
• Remove from heat (mixture might appear a bit curdled).
• Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
• Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
• Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.

GERMAN CHOCOLATE 6-LAYER CAKE

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.

KAY'S GERMAN CHOCOLATE LAYER CAKE WITH COCONUT-PECAN FILLING

Steps:

• CAKE.
• Pre-heat oven to 350 degrees. Adjust an oven rack to the middle position.
• Generously grease two 8" round cake pans and cover the bottoms with parchment or waxed paper. Grease the paper and dust the pans with flour, tapping out the excess.
• Mix the cocoa, espresso (or coffee) powder and add boiling water. Mix until smooth.
• Cool the mixture to room temperature and stir in the buttermilk and vanilla.
• With an electric mixer on medium-high speed, beat the butter until smooth and shiny (about 30 seconds).
• Gradually add the sugar and beat until mixture is fluffy and almost white (3-5 minutes).
• Add the eggs 1 at a time beating for 1 full minute after each egg.
• In another bowl, whisk the flour, baking soda and salt.
• With the mixer at the lowest speed, add 1/3 of the dry ingredients to the butter mixture.
• Add 1/3 of the cocoa mixture. Alternate until all ingredients are mixed in and batter appears satin-like.
• Divide the batter evenly between the two pans and bake until toothpick inserted in centers comes out clean (23-30 minutes).
• Transfer the pans to wire racks and cool for 10 minutes.
• Invert the cakes onto another rack and peel off the paper liners. Cool completely before frosting.
• FILLING.
• Mix the egg yolks, sugar and salt.
• Beat in the butter.
• Gradually beat in the cream and vanilla.
• Pour mixture into a saucepan and cok over low heat, stirring constantly until the mixture is puffy and just begins to thicken (15-20 minutes).
• Pour the mixture into a bowl to cool to room temperature.
• Stir in pecans and coconut.
• TO ASSEMBLE.
• Cut each layer of cake in half horizontally so that each cake forms 2 layers.
• Place 1 of the cake halves on a serving platter and spread about 1 cup of filling over the cake half.
• Repeat the layers and frost the entire cake when done.

BOBBY FLAY'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Steps:

• To bake the cake, position a rack in the center of the oven and preheat the oven to 325°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
• Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs, and vanilla, and continue whisking until smooth. Add the dry ingredients and whisk until just combined.
• Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
• To make the frosting, combine the milk, coconut milk, and goat's milk in a small saucepan, and bring to a simmer over low heat. Keep warm while you prepare the caramel.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
• Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
• To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, and then top with the remaining cake layer, top side up.
• To make the ganache, bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup, and let sit for 30 seconds. Then gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
• Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip off down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
• Slice the cake, and top each slice with a dollop of Coconut Whipped Cream.
• Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
• Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
• Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
• While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.