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German Chocolate Cake:
- 1 and 3/5 cups (230g) all-purpose flour
- 1 and 3/4 cups sugar
- 3/5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3 teaspoons espresso powder
- 1 teaspoon salt
- 1/3 cup (120ml) canola oil
- 2 large eggs,
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) buttermilk
- 3/5 cup (180g) sour cream
- 1/3 cup (120ml) coffee
You will need some all-purpose flour sugar brown sugar baking powder baking soda 2 pounds of unsalted butter at room temperature eggs at room temperature sour cream at room temperature eight ounces of Germans sweet baking chocolate unsweetened cocoa instant coffee vanilla extract 2 cans that’s 24 fluid ounces of evaporated milk 16 ounces of chopped pecans 14 ounces of sweetened flake coconut cornstarch and you will need some confectioner sugar to bake your German chocolate cake.
You will need some Baker’s Joy non-stick baking spray and two 9-inch round cake pans for the additional tools you will need a disposable piping bag as well as a decorating cone and a coupler and a Wotan number 21 tip and there we have it add two 1/4 cup of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of baking soda.
And 1/3 cup of unsweetened cocoa powder sift all ingredients into a medium-sized bowl stir all your ingredients together in our stand mixer with the paddle attachment add two sticks of unsalted butter softened and at room temperature, 1 cup of sugar and one 1/4 cup of brown sugar start your mixer on medium-low speed just to get that butter and sugar.
Incorporated turn your mix up to the highest setting mix the butter and sugar on high speed for 4 minutes now at some point during those 4 minutes you’re going to stop your mixer and
Scrape down the sides of your bowl and continue mixing that in scrape down the sides of your bowl. Now we’re going to add three eggs in one at a time we’re going to start our mixer on a medium speed adds the first egg in the mix until combined add the second egg in the mix until combined at the third again mix until combined scrape down the sides of your bowl adds two teaspoons of vanilla extract mix until combined here.
German Chocolate Cake:
I have four ounces of baking chocolate chopped into cubes. we’re going to take this and place this in the microwave and heat this on high for one minute and this is how it looks when we’re done we’re gonna stir the chocolate until it becomes nice and smooth once done let this come to room temperature here I have 1/3 cup of hot water add one tablespoon of instant coffee give that a quick stir once did let this come to room temperature now if you
Don’t want to use the coffee add 1 tablespoon of unsweetened cocoa powder. and you’ll be all set now we’re going to alternate the all-purpose flour mixture with the sour cream mixture add 1 cup of the all-purpose flour mixture and 1/3 cup of sour cream mix all ingredients on medium speed until combined add one 1/4 cup of all-purpose flour mixture 1/3 cup of sour cream and you’re melted baking chocolate make sure that baking german chocolate cake.
Is at room temperature mix all ingredients on medium speed until combined add your coffee mixture now remember that’s 1/3 cup of coffee mix all ingredients on medium speed until combined and that is it our German chocolate cake. the batter is now ready to spray your 9 inch round baking pans with non-stick baking spray pre your oven to 325 degrees add your German chocolate cake.
Batter into your 9-inch round baking pans do this as evenly as possible doesn’t have to be perfect spread your German chocolate cake. batter around your pans as evenly as possible to make the batter more even shake each pan slightly and also tap it as well now it is ready to be baked place enter a preheated 325-degree oven bake for 35 minutes remove your German chocolate cake.
Out of the oven after baking on 325 degrees for 35 minutes you’re gonna do a toothpick test and it should come out clean now you’re gonna let these cakes cool completely once they cool completely place it in your refrigerator for 30 minutes let’s make the chocolate buttercream. add two-sixths of unsalted butter softened in at room
Temperature and one 1/2 cups of confectioner’s sugar Mix all ingredients on medium-low speed until combined scrape down the sides of your mixing bowl add one cup of confectioner’s sugar and 1/3 cup of unsweetened cocoa powder Mix all ingredients on medium-low speed until combined here I have four ounces of sweet baking chocolate we’re gonna take this and place this in the microwave on HIGH for one minute you’re gonna stir the chocolate until the chocolate is creamy.
And smooth now once done you’re gonna let this come to room temperature scrape down the sides of your mixing bowl at your melted baking chocolate mix all ingredients on medium-low speed until combined scrape down the sides of your bowl as you can see this frosting is pretty thick we’re gonna thin that out some add two tablespoons of evaporated milk. and two teaspoons of vanilla extract
Mix all ingredients on medium-low speed until the mixture is creamy and smooth and that is it our chocolate frosting is now ready here I have two and a half cups of evaporated milk and a medium-sized bowl add 1/4 cup of cornstarch using a whisk stir all your ingredients together here I have two and a half cups of chopped pecans we’re going to take our knife and we’re just gonna chop those larger pieces of pecans down create your fire to medium-high heat in a medium-sized pot add your evaporated milk.
Cornstarch mixture 1 3/4 cup of brown sugar and 6 tablespoons of melted unsalted butter stir all your ingredients together you’re gonna let this come to a slight simmer first then you’re gonna let it simmer for 7 minutes now you want to continue to stir this for the entire 7 minutes until the mixture has thickened it’s been about 7 minutes now and as you can see our
Mixture has thickened and as you take a look at that ball pattern that’s exactly what you’re looking for ok add 2 and 1/2 cups of your sweetened flake coconut and 2 and 1/2 cups of your chopped pecan stir all your ingredients together you’re gonna let this simmer for 4 minutes it’s been about four minutes now my coconut pecan frosting.
Is now done I’m gonna turn your fire off now for the final step add two teaspoons of vanilla extract stir all your ingredients together now as this cools it will thicken okay so you’re gonna let this come to room temperature and you can also do this ahead of time maybe like one or two days before you frost your cake you can make this ahead of time okay here we have our two layers of German chocolate cake.
We’re gonna take this and move this out of the pan not if we removed it out of the pan we’re gonna take a sharp knife and we’re going to trim the top portion of the cake off now we’re going to remove that top portion off of the cake sorry.
I’m making a little mess and this is how it looks when we’re done as you can see we trimmed off the top edge and here we have some crumbs you can take those crumbs. and you can add it onto the side of the cake or you can eat it here we have a cake pad you can find these at your local grocery store I’m gonna take a small amount of the chocolate buttercream. and I’m just gonna place it onto the cake pad and now we’re going to add the first layer of cake on top of there and you’re just gonna press it down now this is to prevent the cake from sliding okay here we have our
Disposable piping bag and here’s the coupler I’m just gonna take that and slide that to the front of the bag and I make sure that fits all the way in there now you can take the number. 21 tip from Wilton and just put that in place and just screw the washer in place and you have it now we’re gonna take some of our chocolate buttercreams and we’re gonna place it into the piping bag now we’re going to pipe a border around the first layer of chocolate cake just gonna go all around the edge of the cake now we’re going to add our coconut pecan frosting add as much as you like now I’m gonna take a spatula and we’re just gonna spread that on top of the first layer of German chocolate cake.
As evenly as possible now we’re going to add the second layer of cake on top of that and just want to press down slightly to seal the layers now I’m gonna take a small amount of the chocolate buttercream and I’m gonna add that onto the sides of my chocolate cake now this first step is the crumb coat and this is to prevent the cake crumbs from getting onto the frosting now that we’re finished
Applying the crumb coat we’re gonna take this and place this into our refrigerator for 30 minutes I’m gonna take some more chocolate buttercream and I’m gonna add that on to the sides of my chocolate cake now this step is called the final coating make sure that you are smoothing out that frosting as you are putting it on to the sides of your German chocolate cake. okay we finished adding the final coat now we’re going to take our decorating cone and we’re gonna glide that along the side of the cake add your coconut pecan frosting on top of your second layer of German chocolate cake add as much as you like take your spatula and spread the coconut pecan frosting onto the top layer of your German chocolate cake.
As evenly as possible now we’re going to take some of our chocolate buttercream to make sure you’re using the Wilton number 21 tip and we’re going to pipe that along the bottom edge of our German chocolate cake just want to apply pressure slightly and you’re gonna go all the way around the cake with this now for the top decoration you can just take and add a border around it but what I’m gonna do is I’m going to add some circular swirls.
I’m just gonna go all around the edge of the cake with this and this is how it looks when we’re done here’s the final presentation as you can see I cut you a slice to show you how it looks on the inside and there you have it German chocolate cake. made from scratch this oh my goodness look at that the tick is nice moist crumbly chocolatey and then you have the flavor from that chocolate icing that we have I mean it all just makes them even more chocolaty then you have that coconut pecan frosting very very good I’m telling y’all this recipe is gonna please anybody for any occasion whether it is during the holiday or birthday party amazing. MESO’S
GERMAN CHOCOLATE CAKE recipe:
A delicious German chocolate cake let’s get into it so here I have just some of my ingredients that we’re gonna be using and I also have some items that I’m going to remake and set them aside one being this German chocolate cake this is four ounces and I’ve melted it I’m gonna sit it inside and let it cool. I also have a 1/2 cup of coffee and I’m gonna let that cool while that’s cooling I am mixing my egg whites I’m gonna go ahead and beat them up I’m gonna let them get beat up till they get stiff and I’m gonna set them aside cuz I’m gonna be using them later on in this recipe beautiful just want to give you a good look at this so you’ll know how yours are supposed to look nice.
And stuff it’s gonna shake this off of mine beater gonna get the rest of it out of this bowl now I have added some salt and some baking soda to my flour and I’m going to sift it all together we’re sifting this to just sort of aerating. that flour I’m gonna use the same Bowl that I made my egg whites in and I’m gonna come back with my butter this is two sticks of
Butter I’m also putting in my sugar and I’m going to beat this together now when you’re on this part of the portion of the recipe you can beat this a long time once you add the flour you don’t want to beat it as long just kind of scrape down this fold here and start right back beating this guy just like he stole something. so I’m adding in my poor egg yolks they’ve been sitting here awhile under these lights and so they look a little streaky now but they’re fine I’m adding them one at a time and I’m beating in between
I have my vanilla flavoring some I’m going to put in by one and a half teaspoon of the vanilla extract.and I’m just wiping this bowl down again and I’m gonna start back beating it again I want this nice and fluffy you want yours nice and fluffy to them I just want you to see how this should look it is beautiful to look at that.
Oh that’s just your butter and sugar now here’s my german chocolate cake it’s already cooled so is my coffee cool and I’m gonna combine these together and I’m gonna you know make it. I’m going to stir them until they’re smooth and then I can add them into my butter mixture and you got to make sure this is cool it can’t be worn deadly can’t be hot you want it cool if it’s not cool you’re gonna have a mess so you apply this to it and you see the beauty already to get into heaven.
I’m just going to continue to beat this and you can still see a lot of the white portions around the side and there’s probably some in the bottom of the bowl so you’re gonna want to stop and you’re going to want to scrape down the sides of your bowl so that it all gets mixed too well.
I’m adding in my flower you guys know the drill first you start with your flower then you add your milk and then the flour and then the milk until you completed there goes into some of my milk. and so you begin to you do that until you’ve ended all of your used up all of your flowers and all of your buttermilk so now I’m putting in these egg whites that I beat earlier the stiff egg whites. and so I’m going to just fold these in because I want to keep the air into my mixture you don’t want to speed it up it might look like I’m going fast but I’m just folding it in at normal speed so you don’t want to use your beater here you want to fold this in so I look at this batter isn’t it
Beautiful I’m gonna get it into 3 9 inch baking pans. I’m you know just eyeballing it but I’m putting equal amounts in each pan you want to weigh yours and you want to measure yours you can do that but not necessary I’m smoothing this out gosh this batter is so beautiful and it smells so good
and I’m just gonna give each pan a tap just removing any air bubbles that may be in here gonna get it into the oven my oven is waiting for its.
Preheated at 350 degrees where I’m gonna bake it for about 25 to 30 minutes I’m gonna use the toothpick test I have some becomes here and I’m gonna chop up mine by hand if you have a kitchen utensil or something that you want to use to chop yours all the better. I’m melting here 3/4 of butter but I forgot it’s not just 3 4 sticks of butter it’s 1 and 3/4 sticks of butter that I’m melting here in this pan. this is going to be the glue that’s
Going to hold our icing together here I have 2 eggs and I have them in a bowl I am going to beat these eggs together and I’m gonna whip them so that I can add them into the mixture I’m going to also be adding some milk to this these eggs so that they will not cuddle when I put them into the warm butter I’m gonna be using one full can of evaporated milk but I am here going to just put in some of the milk and I’ll be Eddie hauling them and another point.
Here you can see that I just added in my sugar and the rest of what we’re going to be doing here is we’re just going to be stirring and watching now gonna leave this guy we’re going to stay right here and keep it stirred to make sure it doesn’t burn to make sure it doesn’t stick. so I want you to just watch the color change and the thickness is going to change you see that it’s falling around the edges and that ball is kind of reaching in the center of the pan I’m gonna make sure that it doesn’t stick so I’m continually using my wire whisk to stir you tifo look at the color beautiful smell so good this is
looking good guys. so I’m gonna go ahead and turn my heat off and then I’m going to add my vanilla flavoring and I’m also gonna add my coconut I’m gonna put in in all I’m using 12 ounces of coconut and I’m going to put in my 1 and 1/2 cup of chopped pecans my cake layers are done and they’ve been cooling all this time I’m gonna get just a little bit of the icing mixture down on the cake plate and I’m gonna start adding my layers aren’t they beautiful.
Mmm just gorgeous I’m putting the icing my coconut-pecan mixture on with this layer and I’ll get another layer right down on top of it this is so gorgeous guys and it smells so good.
You guys know what I always say about icing and decorating a cake I’m not much at decorating a cake but oh my is it good.
So there you have it mmm Wow looking good okay somebody has to taste this cake well me me me me me.
I want you to get a good look at this oh my can you just tell him how moist it is I always want you to just know the moistness of these cakes when I make them look good you look marvelous darling you look marvelous Oh where’s my fork yeah so I want to show you this well I just kind of press on this cake hoping that you can just see the moisture have a cake sticks together the only thing that doesn’t stick is the icing for the pecans are but this cake itself sticking together very moist.
take a look take take a taste
mmm yes come on come to mama
Oh my oh my look at that oh look at that how beautiful how moist oh another bite come on Lisa you’re not supposed to be eating that this turns into eating Oh guys this is wonderful this is a good cake it’s easy to make it might look a little difficult but it’s not if you like the recipe I want you to share subscribe give me a big old thumbs up and comment I love interacting share my recipe wherever you’re active on social media go out and share some love with somebody guys bye bye bye bye.