Old Fashioned German Chocolate Cake Recipes

HOMEMADE GERMAN CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Grease (with shortening) 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper with cooking spray. Dust pans with flour.
• Stir together chopped chocolate and hot coffee in a medium microwavable bowl; microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside.
• Whisk together flour, baking soda, and salt in a bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla; beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
• Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes; gently fold into batter. Divide batter among prepared pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Remove pans from oven; gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely, 1 hour.
• While the cake cools, prepare the Coconut-Pecan Frosting. Stir together evaporated milk, butter, granulated sugar, packed light brown sugar, and lightly beaten egg yolks in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugars dissolve, 3 to 4 minutes. Cook, stirring constantly, until mixture is bubbling and thick, 12 to 14 more minutes. Remove pan from heat; stir in sweetened flaked coconut, chopped toasted pecans, and vanilla extract. Transfer to a bowl. Let stand, stirring occasionally, until slightly warm and spreadable, about 40 minutes.
• Spread slightly warm Coconut-Pecan Frosting between layers and on top and sides of cake, if desired. Let stand until frosting is completely cool and set, about 15 minutes.

WILLARD FAMILY GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
• Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
• Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
• In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
• To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.

GRANDMA'S GERMAN CHOCOLATE CAKE

Steps:

• I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
• I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
• Cream margarine and sugar.
• Add eggs, one at a time, and beat well.
• Add buttermilk and dry ingredients.
• Add boiling water and beat until mixed.
• Bake in a preheated 350 degree oven for 45-55 minutes or until done.
• For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
• Cook and stir over medium heat until thickened, about 15 minutes.
• Add coconut and nuts.
• Beat until thick enough to spread.

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Take everything out of the refrigerator so that all ingredients can come room temperature.
• Preheat the oven to 350 degrees F.
• Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
• Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.
• To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
• While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
• Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.
• You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
• Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.
• Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.
• Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
• I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

OLD-FASHIONED GERMAN CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 F. Grease and line 2 8-inch round cake pans with parchment paper.
• Sift the flour and cocoa powder into a large mixing bowl. Add the baking soda, baking powder, and salt, and whisk to combine. Add the sugar and whisk again.
• Add the milk, oil, eggs, and vanilla extract and whisk until just combined.
• Gradually pour in the boiling water, whisking as you go, until combined.
• Evenly distribute the mixture between your prepared cake pans. Bake for 35 minutes or until a skewer inserted into the center of a cake comes out clean.
• Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
• Make the frosting by adding the evaporated milk and egg yolks to a large saucepan and whisk them together (not on the heat).
• Add the sugar to the saucepan and whisk again until dissolved.
• Add the butter to the pan and heat on a low-medium setting, whisking constantly until the butter has melted. This will take about 10 minutes.
• Remove the pan from the heat and add the pecans, coconut, and vanilla extract. Stir everything together and set aside to cool. It will thicken slightly as it cools.
• Once the cake and coconut pecan frosting have both cooled, assemble the cake. Start by spooning/spreading half of the frosting all over one of the cake layers.
• Place the second cake layer on top and spoon/spread over the remaining frosting.
• Optionally decorate the cake with the halved pecans, then serve and enjoy.

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Cream oil, sugar and cocoa.
• Add eggs.
• Add flour mixture alternately with buttermilk.
• Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
• Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
• Remove from heat and add powdered sugar and vanilla.
• Mix until smooth and of spreading consistency.
• This is my favorite chocolate cake.

BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)

Steps:

• Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes. Frost cake. COCONUT-PECAN FROSTING: Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.

OLD FASHIONED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
• In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
• In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
• For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.