German Chocolate?!
German Chocolate?
I need to find recipes for the worlds best home made, moist German Chocolate cake.
Answers:
RICH AND MOIST GERMAN CHOCOLATE CAKE
2 c. unsifted flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. Calumet baking powder (yields better cake)
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla
2 eggs
1 pkg. (4 oz.) sweetened baking chocolate, melted
Chocolate Pecan Frosting (see recipe)
Rich Chocolate Frosting (see recipe)
Mix flour with sugar, soda, baking powder and salt. Stir butter to soften, add to flour mixture, with buttermilk, vanilla, eggs and chocolate. Beat 3 minutes at medium speed of electric mixer, scraping bowl frequently.
Pour into 2 well-greased and floured 9 inch layer pans. Bake at 350 degrees for 35 minutes or until cake tester inserted into center comes out clean. Cool cake in pans 15 minutes, then remove from pans. Finish cooling on rack.
Cut each layer in half, lengthways to make 2 additional layers. Frost when cooled with following frostings: top and third layer, coconut pecan frosting; second and fourth layer, rich chocolate frosting.
COCONUT PECAN FROSTING:
1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans
Combine all ingredients in saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat and add coconut and pecans. Cool until thick enough to spread, beating occasionally.
RICH CHOCOLATE FROSTING:
1/2 c. cocoa
2 2/3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla
1/4 c. butter, softened
Sift powdered sugar and cocoa together. Blend in other ingredients until smooth
The luscious Austrian Sachertorte is world famous but the original recipe in the Hotel Sacher in Wien is TOP SECRET! You can find similar recipes using apricot jam on the net. Enjoy!
Go to Germany, Austria, or Switzerland for real German chocolate. The "German Chocolate Cake" that they sell over here doesn't even exist in Germany.
My mom loves german chocolate cake heres her fav recipe
Ingredients
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs
Directions
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
2. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
3. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
4. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.
5. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
6. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
7. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
8. Slide the cake onto a serving platter and slice.
Enjoy =)
I use the recipe on the box. It makes the very best German Chocolate cake.
1 1/4 cups flaked or shredded coconut
1 1/4 cups sliced almonds
3 cups sugar
2 3/4 cups all-purpose flour
1 cup plus 2 tablespoons best-quality cocoa (recommended: Dutch-process)
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups whole, 2 percent fat, or 1 percent fat milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water
Caramel:
1 1/2 cups sugar
1/3 cup water
1 1/2 cups heavy cream
Preheat the oven to 350 degrees.
Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool.
Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan.
Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside.
When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve.
you have to use buttermilk and follow this precisely. so many of the recipes i tried have way too much sugar and i found this one has the exact balance
2 cups sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
2-1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 squares German chocolate (4 ounces)
1/2 cup boiling water
4 egg whites
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1 egg yolk
2 cups heavy whipping cream
1-3/4 cups sugar
1 cup flaked coconut
1-1/2 cup chopped pecans, toasted
1/2 cup butter
Preheat oven to 350 degrees F.Grease and flour 4 - 9 inch round pans.
Melt the chopped German chocolate in hot water and set aside. In a large bowl, cream together the sugar and shortening. Beat in egg yolks until smooth.
Next, stir in the buttermilk. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another clean and dry bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly. Bake for 20 to 25 minutes. Cool cake in pans on wire racks.
While cakes are cooling, make the icing. In a medium bowl, whip egg yolk, heavy cream and sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.
Ice cakes by using half of the frosting in between the layers and the other half on the outside and top of the cake. Starting with the bottom layer use 1/3 of divided icing. Add next two layers the same way. The top of the fourth layer is iced first and then the sides using the other half of the divided icing.
i found this in the " better homes and gardens..best recipes "
GERMAN CHOCOLATE CAKE
3 eggs
2/3 . butter
1 1/2 c. all purpose flour
1/2 tsp. salt
3/4 tsp. baking soda
1 4-oz. pkg. sweet baking chocloate
1/3 c. water
1 c. sugar
1 tsp. vanilla
3/4 buttermilk
1 recipe coconut pecan frosting
1. seprate eggs. allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. meanwhile, grease and lightly flour two 9-inch or 8-inch round cake pans; set pans aside. in a bowl, combine flour, baking soda, and 1/2 teaspoon salt; set aside.
2. preheat oven to 350. in a saucepan, combine chocolate and 1/3 cup water . cook and stir over low heat until melted; cool.
3. in a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. gradually add sugar, beating until well mixed. scrape side of bowl; continue beating for 2 minutes more. beat in egg yolks, one at a time, beating well after each addition ( about 1 minute total ). beat in the cooled chocolate mixture and buttermilk to beaten mixture; beat on low speed until combined after each addition.
4. thoroughly wash the beaters. in a medium mixing bowl, beat egg whites with an electric mixer on high speed until stiff peaks form ( tips ..stand straight ). gently fold egg whites into batter; spead into prepared pans.
5. bake for 20 to 25 minutes for 9-inch pans, 25 to 30 minutes for 8-inch pans, or until a wooden toothpick inserted in centers comes out clean. cool layers in pans on wire racks for 10 minutes. remove from pans. cool completly on wire racks. prepare coconut pecan frosting; frost tops of cake layers. stack layers. serves 12 to 16.
Coconut-Pecan Frosting: in a medium saucepan, beat 1 egg with a fork. stir in one 5-ounce can (2/3 c. ) evaporated milk, 2/3 c. sugar, and 1/4 c. butter. cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. remove from heat; stir in 1 1/3 c. flaked coconut and 1/2 c chopped pecans. cover and cool completely.