GERMAN CHOCOLATE CAKE – The Best Homemade German Chocolate Cake is a wonderfully delicious combination of chocolate cake, coconut and pecans! German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with a glass of milk. Beat well and scrape sides of bowl. Turn from pan onto wire rack. Serve the topping warm over sliced pieces of cake. While we’re waiting for the cake to cool, let’s make the topping. With only two people in our house making a three layer German Chocolate Cake is pretty much out of the question. It’s based on a recipe using Bakers™ Chocolate, a company which employed Samuel German in 1852, hence the name. Bake in a preheated 350 degree oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Set the pan aside and grab your food processor. I use one that is 3 quarts. I agree, the chocolate in the icing just doesn’t work, visually. That icing on a bowl and I would probably eat it with a spoon . Stir together the already-sifted cake flour, baking soda and salt. Preheat your oven to 350°F. This site uses Akismet to reduce spam. Set the pan aside. Small German Chocolate Cake (9 inch ) Ingredients: Cake Ingredients: 1 1/2 cups pecan pieces; 3/4 cup white sugar; 1/3 cup coarsely chopped sweet baking chocolate; 1/4 cup unsweetened cocoa powder; 1 Teaspoon baking powder; 1/4 teaspoon baking soda; 5 eggs; 1 1/2 Teaspoons vanilla extract; Coconut Pecan Caramel Sauce Ingredients: 1/2 cup flaked coconut Stephanie, I have the Cake Bible and know the trick you are talking about. My children are grown now and I’m a Gramma .I live along the Kentucky River with my husband Paul.I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. amzn_assoc_search_bar = "true"; 1 Prep the oven and pan: Preheat the oven to 350°F.Grease a 9x13 inch baking pan. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. What a great big cake! Whisk the sugar and egg yolks together off heat, then add to the butter in saucepan, followed by the evaporated milk. Top with more chopped pecans, if you like. I made this over the weekend and it came out great! Copyright 2014 Bunny's Warm Oven All Rights Reserved | Privacy Policy. Double-layer chocolate cake, with gooey caramel-coconut-pecan frosting in each and every decadent bite. Preheat oven to 350°F. Noooo , I’m not standing in the kitchen making a three layer cake that’ll hang around til like …Thanksgiving with just the two of us in the house. Pour the batter into the cake pan, and bake for 29-32 … Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. The original is great, but I still feel compelled to try different versions. Not only does it deliver in flavor and texture, it also happens to be gluten free. Thanks again for posting this recipe! The cake part is just my recipe for One-Minute Chocolate Cake.So today’s recipe … It look beautiful & oh so fancy, everyone will be asking you how you did it. Scrape the whites into a second bowl while you prepare the batter in the bowl you just used to whip the whites. I didn’t even strain the filling, yet it was perfect. Spread out the topping with a small offset spatula or the back of a spoon until the top of the cake is fully covered. This second version looks perfect! Do not copy, distribute, or reproduce without permission. A hit ever since it was developed by Sam German for Baker's Chocolate Company, this cake is filled and topped with a coconut-pecan frosting. That way, it always looks fancy. I sometimes cut the cake in half and freeze it for eating later. Combine the two bowls, mixing just until combined. German chocolate cupcakes are even better than the cake … Boil the water in a small saucepan or large microwave-safe measuring cup. Cool the cakes for about 5 minutes. If you want to cover the whole cake, you can double it. Stir in the vanilla. Cream the butter with the sugar until light and fluffy. Spread the coconut and pecans in a single layer on a cookie sheet. Bake 40 to 45 minutes or until wooden … It will thicken as it cools. Bake in a preheated 350 degree oven 30 minutes or until a toothpick inserted in the center comes out clean. I had to tape the cover from my Tupperware cake taker to the stand in order to take it to my mom's house. Place the caramel ice cream topping, coconut and pecans in a medium bowl. Microwave the sauce to use at a later time to top cake slices. Stir in the coconut and pecans and transfer to refrigerator to chill and thicken (takes a few hours). Learn how your comment data is processed. We start the recipe by greasing a 9 inch round cake pan. Prepare frosting: Melt the butter in a heavy saucepan. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. Lay a small piece of parchment paper over the top as you would if you were cooling pudding, and let cool at room temperature for about 40 minutes. Turn the mixer to low and beat in the melted chocolate. amzn_assoc_tracking_id = "buswaov05-20"; Microwave chocolate … Stir the toasted nuts into the chilled frosting; mix well. It’s a small cake, but a good size for us. Process until the mixture is almost smooth. Not too big, not too small. It was so tall, the cover for my cake plate was too short. In a small saucepan, heat water and 115g chocolate until melted. amzn_assoc_ad_type = "smart"; I'd love to see your pictures on Instagram! Not only does it deliver in flavor and texture, it also happens to be gluten free. Required fields are marked *. Line bottoms with circles of wax paper or parchment, then grease again and dust with flour. When the nuts are ground ,add the eggs and vanilla to the processor bowl. 2 1/2 cups sifted Swans Down Cake Flour 1 tsp soda 1/2 tsp salt 1 package Baker's German's Sweet Chocolate 1/2 cup boiling water 1 cup butter or margarine 2 cups sugar 4 egg yolks, unbeaten 1 tsp vanilla 4 egg whites Process the ingredients until they are nearly smooth. Preheat the oven to 180C/160C Fan/Gas 4. Why mess with a good thing? amzn_assoc_marketplace = "amazon"; Remove the cake from the pan and place it on a wire rack to cool completely. Like you, I was seeking a smaller german choc cake, and this really fit the bill! Beat in 2 tablespoons of the sugar. This recipe for chocolate cupcakes makes just 4 cupcakes, and is topped with the creamiest coconut pecan frosting ever! Thanks! Preheat the oven to 350°F. Make a thin sheet of chocolate to wrap around the cake. 11. Bake at 350 degrees for about 8 minutes or until the coconut is toasted and the nuts are golden brown. DON’T MISS A RECIPE! Beat egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. Update: Since posting this I’ve made it several times using two 8 inch round layers. amzn_assoc_title = "My Amazon Picks"; … Flourless (gluten free) cakes have been around for years in the form of Souffle cakes. So, stop thinking this is a special diet cake and make it. This smaller version is easy, and delivers up all the flavor you’re looking for in a larger three layer German Chocolate Cake. On lowest speed or by hand, stir the flour mixture and buttermilk into the batter alternately, starting with the flour mixture and ending with the flour mixture. Next time I make it I will probably put buttercream on the sides too. Grease and line two 20cm/8in sandwich tins. In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool … Bunny’s Warm Oven is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Chocolate Cake. Method. The slice in the photo above is still partially frozen, but should be thawed out in time for dessert! I have been trying to find recipes that are still similar to the original, but with little modificiations. you’re looking for in a larger three layer German Chocolate Cake. Yields 24 2×2 Mini cakes. My mother passed on the original German Chocolate Cake recipe to me. 2 Combine the dry ingredients: Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl.. 3 Make the batter: In a measuring cup combine the boiling water, Fold about 1⁄3 cup of the batter into the egg whites, then fold the egg whites into the batter, keeping it as light as possible. , we’ll be using it to toast the coconut and pecans for the topping. People made flourless or souffle cakes because they were GOOD! Remove from heat and add the chocolate. In bowl of a stand mixer, whip the egg whites until peaks are almost stiff. Refrigerate any leftover topping and heat in the microwave to serve over slices of cake at a later time. You’re going to be very pleasantly surprised. Serve the topping warm over sliced pieces of cake. While we’re waiting for the cake to cool, let’s make the topping. Pulse the ingredients in the food processor bowl until the nuts are ground. Beat in 2 tablespoons of the sugar. German’s chocolate contains only 46% cacao, which makes for a subtly flavored cake. Basically, melt any kind of chocolate, pour it onto a sheet of wax paper, cover it with another sheet of wax paper & then lightly roll it with a rolling pin. Stir until melted and smooth, then let sit for about 20 minutes to cool. Unfilled mini cakes can be made two days in advance and kept on the counter in an airtight container. It’s named for Samuel German, the creator of a chocolate bar for Baker’s Chocolate Company that became the original cake recipe’s star ingredient back in 1957. Last updated on November 6, 2019 By Anna 9 Comments This post may contain affiliate links. German Chocolate cake is my hubby’s fav & I do this when we have it for his bday. In a large bowl, stir together flour, sugar, cocoa powder, … Grease the sides and bottom of a 9 inch round cake pan. Your email address will not be published. Adjust the oven rack to the middle position. German chocolate cake is an old-fashioned classic recipe. I have a cure for your german chocolate cake icing blues. Very pretty! Line the bottom of the pan with parchment paper and grease the parchment paper as well. Browse more than 20 classic recipes and variations of German's chocolate cake. Cook mixture over low to medium low heat, stirring constantly until thick and bubbly (5 to 10 minutes -- for me it always takes 5). Add the eggs to the butter mixture … Keep the oven on at 350 degrees, we’ll be using it to toast the coconut and pecans for the topping. Whereas not arguing will get you… cake! amzn_assoc_asins = "B00LBZOYAK,B01AXM4WV2,B01MQMT7K6,B079L1CBX2"; Looking for more 9 inch chocolate cakes, try one of these from other bloggers…The Best Doctored Up Cake Mix Recipe…Hershey’s Perfectly Chocolate Cake, Get new free recipes delivered right to your inbox, Filed Under: Cakes, Desserts, Desserts, Uncategorized Tagged With: 9 inch chocolate cake, german chocolate cake, nine inch chocolate cake, small german chocolate cake, Your email address will not be published. Stir until chocolate is completely melted. To assemble cake, spoon the icing over top and bottom layer and stack. Divide the batter between the two cake pans and bake in the middle of the oven for 28-30 minutes; test it with a toothpick a few minutes before. Spread the mixture into your 9 inch greased and parchment paper lined pan. HOwever, once almost set, peal wax paper off, cut it to desired height & lightly mold it around the cake. Remove from heat and allow to cool. It is supper easy & look extravagant! In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee. I added a little brown sugar to give it more depth of flavor and I toasted the pecans. This cake is much more attractive! or until chocolate is almost melted, stirring after 1 min. In a large bowl, cream 225g butter and 400g sugar until light and fluffy. 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. For complete directions, it is in the Rose Berrenbaum “the Cake bible” cookbook. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. I cannot remember which cake she does it for, but the theory is the same. In a large heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt the chocolate. Bake the coconut and pecans for about 6 -8 minutes or until the coconut is toasted and pecans are light brown. Place the caramel ice cream topping, and the coconut and pecans in a medium bowl. Lightly grease or line a 9" x 13" pan with parchment paper. Line the bottom of the pan with parchment paper and grease the parchment paper. It is a 4 ounce bar … Deep, dark chocolate cake is layered with a rich filling of toasty coconut and pecans, then glazed with a slick, bittersweet chocolate icing. I also hope that you will make them and share. Also, if you really like the flavor of GCC and want to simplify things, you could probably make this in a 9 inch square pan. Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 1950s, a Dallas newspaper published a recipe for German's Chocolate Cake… After cooling for 10 minutes remove the cake from the pan to cool on a wire rack completely. 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