A made-from-scratch coconut and toasted pecan filling layered between four tiers of espresso-enhanced chocolate goodness is simply an out of this world bonus. Tips and Tricks. Remove the bowl from the freezer. ; You will need to beat 4 egg whites for the cake batter. Place a metal mixing bowl and beaters in the freezer for 15 minutes. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting … The biggest difference is the frosting. Rich, thick, creamy. This is the best German chocolate cake frosting you will ever taste. For the crust: Prepare a 9-inch springform panby lining the bottom of the pan with parchment paper. Then mix using an electric mixer. German cake also has a fluffier and less dense texture than other chocolate cakes. Beat butter in a large bowl until completely smooth. Step 2: Add in confectioner’s sugar, cocoa, almond extract, and heavy cream and beat for 3-5 more minutes until you reach the desired consistency. Put mixing bowl and mixing beaters into freezer. In a saucepan over medium-low heat, whisk the cocoa, 3/4 cup of the granulated sugar, the single egg yolk, and the milk until well blended. Preheat oven to 350°F (177°C). This recipe starts with a German Chocolate Cake Mix for the most deliciously moist chocolate cake layers and then it’s topped with a Cool Whip Cream Cheese frosting, blueberries, and raspberries! This German chocolate cake takes time and effort to make but it's very worth it and sure to impress. What makes German Chocolate cake German Chocolate cake? Preheat oven to 350 degrees. Cake. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.Set aside. Loaded with butter, brown sugar, toasted pecans and shredded coconut. Unlike a traditional, smooth frosting with a butter or cream base, the topping is made by slowly caramelizing egg yolks and evaporated milk over medium-high heat and then stirring flaked, sweetened coconut and chopped pecans into it. Elevate the old-school German Chocolate Cake Frosting (Icing) to the next level with toasted pecans, coconut, and a good dose of salt. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Divide into two cake pans. Mix in vanilla. It’s finished off with a super delicious Coconut Pecan Frosting which is the key to a delicious German Chocolate Cake … It’s the perfect anytime cake. But until I made this mousse cake, I have never baked it as a single layer. Add coconut, pecans, and vanilla. I’ve provided the frosting recipes for the cake pictured but this cake could be frosted with any frosting. A German Chocolate Cake with a cream cheese frosting and fresh berries doesn’t get any easier! Make cake mix as directed on box. Coconut Cake; How to Make German Chocolate Cake Chocolate Cake Batter. Preheat oven to 350°F (177°C). Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake. Also known as coconut pecan frosting. In a large mixing bowl, combine all the dry ingredients flour, cocoa powder, salt baking soda, and powder. I love love love my chocolate cake recipe. ; Use a good quality white chocolate. It’s has a distinct coconut pecan flavor, while the frosting on chocolate cakes typically vary anywhere from a meringue to a chocolate buttercream . It’s full of flavor, moist, and has awesome texture. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Tips for making White German Chocolate Cake: Use parchment paper to line the cake pans and you won’t have to worry about the cakes sticking to the pans. Step 1: In a mixing bowl, beat butter for 3-5 minutes, scraping down sides of the bowl as needed. Cook together slowly sugar, milk, butter, and egg yolks in a heavy broiler until thick, stirring constantly. I’ve always loved chocolate and coconut, from coconut macaroons, chocolate macaroons to these chocolate fudge ripple coconut bars, but German Chocolate Cake is one of my favorite ways to get … Combine chocolate and water, stir over low heat until chocolate is melted. Instructions. Shhh, don't tell my mother-in-law! Next, add the heavy cream and whip for another 1-2 minutes or until the frosting is light and fluffy. Topping for German Chocolate Cake Ingredients. It’s a showstopper that the chocolate fanatics will love! Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Make cake mix as directed on box. Frost cake, and refrigerate. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. In cold bowl beat whipping cream until firm. 1 cup sugar 1 cup milk 1 stick oleo 1 teaspoon vanilla 3 beaten egg yolks 1 cup coconut 1/2 cup pecans. If frosting is too thick, add more heavy cream. Step 3: Frost cake and enjoy! Beat egg whites to stiff peaks. Add milk, vanilla and 3 1/2 cups sugar and blend on low speed until well incorporated, about 30 seconds. A stand mixer works just as well. Add melted chocolate and blend on low for about 30 seconds until well mixed. Gently grease the sides of pan with a thin coating of cooking spray. German chocolate, Butter cream, Chocolate butter cream, Ganache, Cream cheese, whatever your heart desires, this cake can handle it. Make the Coconut-Pecan Frosting: In a medium saucepan, whisk together the cream, sugar, egg yolks, and salt. It’s the best German Chocolate Cake (ever). Just ask your kids. The best, homemade German Chocolate Cake recipe, from scratch, is decadent and sweet with the rich chocolate cake layers topped with coconut pecan frosting! This German Chocolate Cake is made with a rich, moist chocolate cake, chocolate ganache drizzle, and coconut pecan frosting. The best way to describe it is, take a salty, coconut and pecan candy bar and melt it over the top of a chocolate cake. Baking cocoa powder is unsweetened and doesn’t have added sugars. This frosting is delicious anytime of year and for an type … A tender chocolate cake is baked in a 9×13-inch pan then soaked in sweetened condensed milk and topped with a silky smooth chocolate ganache made with German Chocolate. When done cool on wax paper. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. Cook until thickened, stirring constantly to prevent sticking. Add 10x sugar, cocoa,salt and instant coffee. Cut layers in half making 4 layers. Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. Instructions. Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. This cake recipe is perfect for chocolate lovers. It’s the perfect birthday cake. The rich frosting is considered by many cake lovers to be what makes German chocolate cake so unique. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Melt chocolate in microwave and set aside to cool. Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Continue to cook, stirring constantly, until the mixture has thickened … Set aside. I use Baker’s chocolate. How to Make Chocolate Frosting. Scrape down the sides and bottom of the bowl and whip for another 30 seconds. Add some chocolate buttercream frosting to put this cake recipe over the top! Grind the cookies into fine crumbs using a food processor or blender. Add in powdered sugar 1 cup at a time, mixing well after each addition. Place the frosting … In another large bowl, cream together butter and sugar. It’s the perfect dinner party cake. Frost the sides of the cake with chocolate frosting. To keep this sugar free and keto friendly, I used Swerve brown sugar, heavy cream, and unsweetened coconut . It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. Set aside and allow to cool. 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