Whole Wheat German Chocolate Cake Recipes

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GERMAN CHOCOLATE CAKE



German Chocolate Cake image

According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 21

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1-1/2 cups sugar
1-1/2 cups evaporated milk
3/4 cup butter
5 large egg yolks, room temperature, beaten
2 cups sweetened shredded coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract
ICING:
1 teaspoon shortening
2 ounces semisweet chocolate

Steps:

  • Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.

GERMAN CHOCOLATE CAKE I



German Chocolate Cake I image

German Chocolate Cake with brown sugar and coconut topping.

Provided by Sally

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Yield 12

Number Of Ingredients 16

1 ½ cups cake flour
1 cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup butter, softened
⅜ cup buttermilk
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 large eggs eggs
⅜ cup buttermilk
⅔ cup flaked coconut
½ cup packed brown sugar
2 tablespoons cream
¼ cup chopped walnuts
¼ cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
  • Cream 1/3 cup of the butter or margarine. Stir in 3/8 cup buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining 3/8 cup buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
  • To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.6 g, Cholesterol 58.7 mg, Fat 16.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 9.7 g, Sodium 278.1 mg, Sugar 32.8 g

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

CLARA'S WHITE GERMAN CHOCOLATE CAKE



Clara's White German Chocolate Cake image

This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting.

Provided by Sallie

Categories     Desserts     Cakes     White Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

4 (1 ounce) squares white chocolate, chopped
2 ½ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
4 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 546 calories, Carbohydrate 68 g, Cholesterol 111.7 mg, Fat 28.5 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 14.4 g, Sodium 305 mg, Sugar 42.7 g

BO'S BEST WHITE GERMAN CHOCOLATE CAKE



Bo's Best White German Chocolate Cake image

If you like German chocolate cake you will love this! It's an amazing cake using white chocolate to replace German chocolate. Amazingly moist! I made it for Easter and it was gone before I knew it.

Provided by Erica Bo

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 2h40m

Yield 12

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
5 (1 ounce) squares white chocolate, chopped
1 ¼ cups butter
2 ¼ cups white sugar
5 eggs, separated
1 teaspoon vanilla extract
1 ¼ cups buttermilk
4 egg yolks
1 (12 fluid ounce) can evaporated milk
1 ½ teaspoons vanilla extract
1 ½ cups white sugar
¾ cup butter
1 (7 ounce) package sweetened flaked coconut
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
  • Mix flour, baking powder, and salt together in a bowl.
  • Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
  • Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
  • Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
  • Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.
  • Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.

Nutrition Facts : Calories 961 calories, Carbohydrate 108.6 g, Cholesterol 239.7 mg, Fat 55.3 g, Fiber 3.8 g, Protein 12.5 g, SaturatedFat 29.7 g, Sodium 505.2 mg, Sugar 80.7 g

WHOLE WHEAT GERMAN CHOCOLATE CAKE



Whole Wheat German Chocolate Cake image

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

Provided by AltB8878

Categories     Dessert

Time 1h55m

Yield 1 9 in cake, three layers high, 16 serving(s)

Number Of Ingredients 17

1/2 cup cocoa powder
1/2 cup boiling water
1 cup butter
1 cup agave nectar
4 eggs, separated
1 teaspoon vanilla
2 cups soft wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup milk
3/4 cup agave nectar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups unsweetened coconut, shredded
1 cup pecans, sliced

Steps:

  • For cake;
  • Mix water and coca powder; cool and set aside.
  • Cream butter and nectar (honey can be used instead).
  • Beat in Egg yolks.
  • Stir in Vanilla and chocolate. Set aside.
  • Mix Flour soda and salt and whisk to remove clumps.
  • Add to butter mixture alternating with butter milk, beginning and ending with flour.
  • With a had spatula, mix batter well.
  • Beat egg whites until stiff. Fold into batter.
  • Pour into 3 round cake pans, sprayed with Pam spray, or any other product.
  • Bake at 350 for 30 minutes. let cool and frost.
  • For frosting;.
  • Cook and stir over medium heat until thickened: Milk, Nectar, egg yolks butter and vanilla. Color will change from light yellow to amber. Let boil for 5 minutes, stirring the whole time. It will be a little runny, but it thickens as it cools.
  • Add pecans and coconut. Let cool.
  • Add 1 cup onto each layer of cake (this recipe dose NOT provide enough frosting for sides of cake).
  • Contain in a air tight cake holder, lasts a week or so. I'm never sure how long because it's always gone with in two days!

Nutrition Facts : Calories 426.4, Fat 37.7, SaturatedFat 23.5, Cholesterol 136.8, Sodium 324.8, Carbohydrate 19.5, Fiber 6.5, Sugar 2.7, Protein 7.7

AMISH WHOLE WHEAT CHOCOLATE CAKE



Amish Whole Wheat Chocolate Cake image

A healthier option on a sweet tooth favorite!

Provided by Kevin Williams

Categories     Dessert

Number Of Ingredients 15

1 cup whole wheat flour
6 tablespoons cocoa powder
1/2 cup sugar
1 1 /4 teaspoon baking soda
1 /2 teaspoon baking powder
1 /2 teaspoon salt
1/2 cup olive oil
8 ounces cream cheese, softened
1 /4 cup butter softened
1 1 /2 cup heavy whipping cream
2 teaspoons vanilla
2 1 /2 tablespoons cocoa powder
1 tablespoon instant coffee
1 teaspoon stevia
2 tablespoons maple syrup

Steps:

  • Mix dry ingredients together.
  • Add remaining ingredients and mix well.
  • Pour into a greased 9 X 9 inch pan.
  • Bake at 325 for 25 minutes or until toothpick comes out clean.

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE



Whole-Wheat Chocolate Chip Loaf Cake image

Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h10m

Yield 1 loaf (about 8 servings)

Number Of Ingredients 13

1/4 cup/56 grams unsalted butter, melted, plus more for the pan
2 large eggs
3/4 cup/150 grams light brown sugar
1 cup/235 grams sour cream
1/4 cup/60 milliliters neutral oil
1 teaspoon vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup/128 grams all-purpose flour
1/2 cup/64 grams whole-wheat flour
1 cup/170 grams semisweet chocolate chips
1 teaspoon turbinado sugar or granulated sugar, to finish

Steps:

  • Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
  • In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
  • Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
  • Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
  • Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
  • Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

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RECIPE: GERMAN CHOCOLATE CAKE - EASY PLANT-BASED LIFESTYLE
2014-01-02 1 cup medjool dates, soaked and pitted. 1 cup shredded coconut, unsweetened. 1/4 cup water, approximate. 1 t vanilla. Instructions. For the cake: Combine everything in a food processor and process until a dough forms. I like to leave it chunky. Put half the dough in a spring form pan lined with parchment paper, and press down until even.
From realrawkitchen.com


GERMAN CHOCOLATE WHOLE WHEAT CAKE RECIPE: OPTIMAL RESOLUTION …
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GERMAN CHOCOLATE CAKE WHOLE FOODS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


GRANDMA'S GERMAN CHOCOLATE CAKE - WITH THE WOODRUFFS
2022-01-10 Instructions. Preheat the oven to 350ºF. Prepare two 8" x 3" round cake pans by lining the bottom with parchment paper and greasing the sides with butter. In a stand mixer using the paddle attachment, cream the butter and sugar …
From withthewoodruffs.com


WHOLE-WHEAT CHOCOLATE CAKE RECIPE - FOOD NEWS
Easy vegan chocolate cake recipe (oil-free, whole grain) Makes 1 8″ round oil-free vegan chocolate cake. Ingredients. 1 cup non-dairy creamy beverage such as cashew milk, almond milk, or soy milk; 1 teaspoon apple cider vinegar; 1/2 cup sugar; 1/3 cup applesauce; 1 1/2 teaspoons vanilla extract (optional) 1 cup whole wheat flour
From foodnewsnews.com


EASY 100 % WHOLE WHEAT CHOCOLATE CAKE | CAMILA MADE
2020-03-21 Instructions Whole Wheat Chocolate Cake. Preheat oven to 350°. Line with parchment paper or lightly grease and lightly flour a 9 x 13 pan,*tap out the excess flour; set aside. In a large bowl, whisk together the sifted flour, baking soda, cocoa powder, and baking powder; set aside. Place 1 tablespoon lemon juice in a measuring cup.
From camilamade.com


EASY GERMAN CHOCOLATE CAKE | BARBARA BAKES
Preheat oven to 350º. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more. Pour into two greased and floured 9 inch round pans. Bake for 30 – 35 minutes.
From barbarabakes.com


THE BEST HOMEMADE GERMAN CHOCOLATE CAKE RECIPE
2018-08-23 Directions: Heat the oven to 350F, and line the bottoms of three 9-inch round cake pans with parchment paper. Spray each pan with cooking spray or grease with a thin layer of butter. In a large heat-proof bowl, melt the baking chocolate with 1/2 cup of water by microwaving it for 30-second intervals on high.
From oureverydaylife.com


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