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RECIPES

Homemade German Chocolate Cake

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Homemade German Chocolate Cake

 

Ingredients

 

For the Chocolate Cake

or 2 cups granulated sugar

or 1-3/4 cups all-purpose flour

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or 3/4 cup unsweetened cocoa powder

or 1 1/2 teaspoons baking powder

or 1 1/2 teaspoons baking powder

or 1 teaspoon salt

or 2 large eggs

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or 1 cup buttermilk

or 1/2 cup oil (vegetable or canola oil)

or 2 teaspoons vanilla extract

or 1 cup boiling water

For coconut and pecan glaze

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or 1/2 cup light brown sugar

or 1/2 cup granulated sugar

or 1/2 cup butter

or 3 large egg yolks

or 3/4 cup evaporated milk

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or 1 tablespoon vanilla extract

or 1 cup chopped pecans

or 1 cup shredded sweetened coconut

For the chocolate frosting

or 1/2 cup Butter

or 2/3 cup Unsweetened Cocoa Powder

or 3 cups Powdered Sugar

or 1/3 cup Condensed Milk

or 1 teaspoon Vanilla Extract

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Homemade German Chocolate Cake new york times recipes

How to Make Homemade German Chocolate Cake

 

Preheat the oven to 375°F. Grease two 8- or 9-inch round baking pans. I also like to cut a round piece of wax paper or parchment for the bottom of the pan so the cake can be easily removed.

For the cake:

Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine eggs, buttermilk, oil and vanilla and mix well.Add the wet ingredients to the dry

ingredients and mix. Add boiling water (the dough will be very thin). Pour the mixture into the prepared molds.

Bake for 25 to 35 minutes (depending on the size of the cake pan. The 9-inch pan takes less time to bake) or until a toothpick inserted into the center comes out clean or with a few crumbs.Let cool

in pan for 5 minutes then turn out onto wire racks to cool completely.

For the German Chocolate Frosting:

In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks and condensed milk. Stir and bring the mixture to a boil over medium heat. Stir constantly for a few minutes until the

mixture begins to thicken.

Remove from heat and add vanilla, walnuts and coconut.Let it cool completely before layering it on the cake.

For the chocolate buttercream icing:

Melt the butter. Add the cocoa powder. Alternately add powdered sugar and milk and mix until smooth. If necessary, add a small amount of milk to thin the glaze or a little more powder until the

desired consistency is reached.Add vanilla.

Cake Assembly:

Place one of the cake rounds on the stand or serving plate.

Spread a thin layer of chocolate icing over the cake base and then pour half of the coconut icing over it and spread it into a smooth layer. Leave about 1cm of space between the filling and the edge

of the cake.

Stack the second round of cake on top.Cover the entire cake with chocolate icing.

Place the rest of the coconut frosting on the cake.

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