Preheat the oven to 350 degrees and grease and flour 3 (8 or 9 inch) panġ pkg. Ingredients FOR THE GERMAN CHOCOLATE CAKE LAYERS Looking for More Classic Cake Recipes? Here are more Favorite Cakes to Try! You are going to love this classic German Chocolate Cake! The German Chocolate flavor of the cake layers when paired with the coconut and pecan filling is simply heavenly. We decided to change things up & frost our cake with our delicious Classic Chocolate Buttercream!Įither way, you’re going to love this cake, but frosting it with buttercream not only adds an additional layer of deliciousness and beauty (we’ve piped shells with a 2D piping tip) it also helps to seal in the freshness! Traditionally, German Chocolate Cakes are often filled with their signature coconut & pecan filling, but not frosted around the sides. For our pictured cake we use as a filling and frosted with chocolate buttercream.It is very rich so it can be used as a filling and on the top layer, leaving the sides unfrosted. This German Chocolate filling recipe makes enough to fill and frost three (8 or 9 inch) cake layers.Allow to cool before spreading on the cake. Remove from heat and stir in the coconut and nuts. Add sugar and butter and cook over medium heat for 10 to 12 minutes or until thickened, stir constantly. Whisk egg yolks, milk and vanilla in a saucepan until blended.German chocolate cake wouldn’t be German Chocolate Cake without the amazing coconut and pecan filling! It is thick, flavorful, and as an added bonus, it is easy to make! German Chocolate Cake- Coconut pecan Filling Cool layers completely and they are ready to fill and frost. Bake 30 minutes or until a toothpick in the center comes out clean. Gently fold and stir in the egg whites and pour into the prepared pans Add the flour mixture alternately with the buttermilk beginning and ending with the flour mixture ( 3 additions), beating at medium speed until well blended after each addition.Add the melted chocolate and vanilla and blend. Add egg yolks one at a time, beating well after each. Beat the butter until smooth then add the sugar and beat until fluffy and light.Whisk together the flour, baking soda and salt.Separate the 4 eggs and beat the whites in a small bowl on high speed until stiff peaks form and set aside.Stir until completely melted and set aside. Melt it by pouring 1/2 cup boiling water over it and let it begin to soften and melt for a couple of minutes. I love the flavor and it makes a big difference!īreak the German Sweet Chocolate bar into pieces and place in a bowl. Some recipes use plain chocolate layers instead. One of my favorite things about this cake is that it actually incorporates German Chocolate.*See the Full Printable Recipe Card at the Bottom of this Post Then when you're finished frosting the cake, slide out the strips and feel like a genius.You will love this moist and delicious German Chocolate Cake from scratch recipe! This decadent cake has become a tried and true favorite in our family. Tuck strips of parchment or waxed paper all around the cake before frosting to protect your platter and make for a cleaner presentation.Let the cake cool completely before cutting in half (if you're making a layered sheet cake) and/or frosting.To remove the sheet cake from the pan, cover it with a sheet of parchment paper, lay a cutting board over the pan, then invert the whole thing.Bonus Tip: If you're making a layered sheet cake, you'll want to double the recipe. It whips up quickly and takes only 5 ingredients to make. Try this 5-star recipe for the Best Chocolate Frosting. If you're making this easy homemade cake, you'd probably like an easy homemade frosting to go with it.She also used a simple wire whisk to mix the cake batter instead of using a hand-held electric mixer. The recipe says to mix all of the ingredients in one bowl, but Nicole chose to mix the wet ingredients in a large glass measuring cup before adding them to the dry ingredients.
0 Comments
Leave a Reply. |