A German Chocolate Cake Easy – waterfield.com. Three layers of wet chocolate cake that are stacked, one over another, with a sweet and gooey caramel enhanced icing, bound with coconut and pecans, in the middle. This isn’t your run of the mill layer cake that is canvassed completely in icing so you are left think about what kind of cake lies underneath. A German Chocolate Cake leaves its sides uncovered so you can see both the icing and the excellent chocolate cake.
1. German Chocolate Cake Recipe Easy by Joy of Baking
A few extra notes on ingredients. Cake flour is made from a soft wheat flour and gives this cake a tender and delicate texture. If you cannot find it you can make your own. One cup cake flour (120 grams) can be substituted with 3/4 cup (100 grams) all-purpose (plain) flour plus 2 tablespoons (20 grams) “packed” cornstarch (corn flour). I like to use Dutch processed unsweetened cocoa powder in the recipe. But if you cannot find it you can use regular unsweetened cocoa powder.
The recipe does call for one cup (240 ml) lukewarm coffee. You can substitute with water if you do not want a coffee flavored cake. Buttermilk helps to make this cake wonderfully tender. If you cannot find buttermilk you can make your own buttermilk by stirring 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice into 1 cup (240 ml) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores. For the frosting you can use either evaporated milk, light cream or heavy cream. The coconut can be sweetened or unsweetened, keeping in mind that if you use unsweetened the frosting will not be as sweet tasting. I have used shredded sweetened coconut in the picture, but you can also use flaked coconut.
INGREDIENTS – German Chocolate Cake Recipe Easy:
- 4 ounces (115 grams) semi sweet chocolate, chopped
- 2 1/4 cups (270 grams) cake flour
- 3/4 cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) lukewarm coffee (or water)
- 1 cup (240 ml) buttermilk
- 1 1/4 cups (280 grams) unsalted butter, room temperature
- 2 1/4 cups (450 grams) granulated white sugar
- 5 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- Coconut Pecan Frosting:
- 1 cup (240 ml) pecans
- 1 cup (200 grams) granulated white sugar
- 1 cup (240 ml) evaporated milk (can also use light or heavy cream)
- 3 large (60 grams) egg yolks, lightly beaten
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 1/8 teaspoon salt
- 1 1/2 cups (150 grams) sweetened or unsweetened shredded or flaked coconut
- 1/2 teaspoon pure vanilla extract
DIRECTIONS – Quick And Easy German Chocolate Cake Recipe:
- German Chocolate Cake: Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three – 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper.
- In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.
- In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl, combine the coffee (or water) and buttermilk.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
- Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
- Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 – 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. (I like to rotate the pans about halfway through baking to ensure even baking.) Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
- Coconut Pecan Frosting: Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
- In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
- To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.
Read more: https://www.joyofbaking.com/GermanChocolateCake.html
2. German Chocolate Cake Recipe Easy From Scratch by Deronda
Enjoy making and eating this secret family recipe. German chocolate cake recipe easy from scratch
is not made from a boxed cake mix… this is the real deal.
- 1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
- ½ cup water
- 4 eggs, separated
- 2 cups flour
- 1tsp. baking soda
- ¼ tsp. salt
- 1cup butter, softened
- 2 cups sugar
- 1tsp. vanilla
- 1 cup buttermilk
- HEAT oven to 350°F.
- COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- ADD egg whites; stir gently until well blended. Pour into prepared pans.
- BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top and sides of cake.
COCONUT PECAN FROSTING:
- 1 1/2 c. evaporated milk (2 ¼)
- 1 1/2 c. sugar (2 ¼)
- 4 slightly beaten egg yolks (6)
- 3/4 c. butter (1 1/8 C)
- 1 1/2 tsp. vanilla (2 ¼ tsp)
- 2 c. coconut (3 c)
- 1 1/2 c. chopped pecans (2 c)
- Combine milk and sugar, egg yolks, butter and vanilla in sauce pan.
- Cook and stir over medium heat until thickened.
- Remove from heat and stir in coconut and pecans.
- Cool until thick enough to spread.
Enjoy making German chocolate cake recipe easy from scratch with your family.
3. Easy Diabetic German Chocolate Cake Recipe
A delicious low carb gluten free German chocolate cake. This paleo friendly coconut flour based zucchini chocolate cake is super moist and flavorful.
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 cup low carb sweetener I used 1/2 cup Pyure
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil liquified
- 4 large eggs beaten
- 1 teaspoon vanilla
- 2 cups zucchini shredded
- 1/2 cup sugar free chocolate chips optional
Pecan Coconut Frosting:
- 1/2 cup unsweetened almond milk
- 1/2 cup sweetener I used Swerve Confectioners Powder
- 1 egg yolk
- 1/4 cup butter
- 1/4 teaspoon xanthan gum optional
- 1/2 teaspoon vanilla extract
- 3/4 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
- Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
- Pour mixture into greased pan (I used a 9×9).
- Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
- Combine almond milk, sweetener, egg yolk and butter in a saucepan.
- Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
- Continue heating until thickened.
- Remove from heat and stir in vanilla, coconut and pecans.
- Spread mixture over cooled cake.
- Each slice has about 6 grams net carbs.
- There’s no need to squeeze out the moisture in the shredded zucchini. The extra liquid is needed to keep the coconut flour cake from being too dry.
- Pecan halves or toasted coconut can be used as garnish over the frosting if desired.