Daddys Birthday Cake German Chocolate Cake Recipes

GERMAN CHOCOLATE BIRTHDAY CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. Line a greased 13x9-in. baking pan with waxed paper. Grease and flour the paper; set aside., In a microwave, melt chocolate with water; stir until smooth. Cool. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. , Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper. , For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks and butter Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon., Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides of cake. ,

GERMAN CHOCOLATE CARAMEL CAKE

Steps:

• 1. Prepare and bake cake as directed in a 9 X 13 inch greased pan. Cool completely. Gently poke holes in cake using wooden spoon. Combine condensed milk and topping and slowly pour over cake. Sprinkle with crushed candy. Chill until ready to serve. Top with thawed whipped topping. Add more crushed candy on top if desired.

HOMEMADE CHOCOLATE CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.
• 4. FOR THE FROSTING
• 5. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
• 6. For a 13x9x2-inch baking pan, bake 34-40 min. minutes.
• 7. For a 3 layer cake using 8-inch round pans, bake 30 to 35
• 8. For cup cakes, bake 22 to 25 minutes.

DADDY'S BIRTHDAY CAKE - GERMAN CHOCOLATE CAKE

Steps:

• 1. TO MAKE CAKE: Preheat oven to 325. Spray 3 8" round cake pans or 2 9" rounds with cooking spray and dust with cocoa. Shake excess out of pans.
• 2. Chop the Germans chocolate into 1" pieces. Place in a microwave-safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted.
• 3. Beat egg whites until stiff peaks form and set aside.
• 4. Place sour cream and oil in a large mixing bowl. Mix till incorporated. Add pudding mix and melted chocolate and mix until all comes together. Then add cake mix and hot water. Mix together. Then add egg yolks one at a time. Beat on low until all ingredients are combined for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened.
• 5. Fold in whipped egg whites.
• 6. Divide batter between pans and smooth tops.
• 7. Place pans side by side on the oven's middle rack. Bake 29 to 33 min or until done.
• 8. Transfer cakes in the pan to a wire rack. Let cool 5 minutes. Then turn out cakes right side up on the rack and let cool completely 20 minutes or longer.
• 9. TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven for 4 to 5 min just until light brown. Stir around coconut and pecans after about 2 to 2 1/2 minutes.
• 10. Place evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook stirring constantly with a wooden spoon until thickened and golden brown in color 9this will take at least 15 minutes). Remove from heat and stir in vanilla. Let the filling cool 5 minutes.
• 11. After 5 minutes, fold in toasted pecans and coconut. Let cool for another 15 minutes or till room temperature.
• 12. TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi-sweet chocolate in a large mixing bowl.
• 13. Pour cream into a small heavy saucepan and place over medium-high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using a wooden spoon stir until chocolate is melted.
• 14. Stir in vanilla and let cool at room temperature 45 minutes to 1 hour.
• 15. Once the ganache is cool, whip with mixer for 1 to 2 minutes.
• 16. TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice.
• 17. Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On the final layer on 8 or 9" cakes use the rest of the filling on the top spread to the edges of the cake.
• 18. Ice sides of with whipped ganache. Place ganache in a piping bag with a large star tip. Pipe a border around the bottom of the cake. Pipe rosettes around the top of the cake and one in the center. Place reserved pecan halves in rosettes.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350ºF (177ºC).
• Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray.
• Melt your chocolate in a heatproof bowl in 15-second increments until just melted. Do not overheat or you could burn your chocolate.
• Then, add your warm water to the chocolate and whisk to combine. Set aside.
• Next, place the room temperature egg whites in a separate bowl with the whisk attachment and whip until you reach firm but moist peaks. They shouldn't look broken or crumbly. Set aside.
• Combine the room temperature buttermilk and the vegetable oil and then set aside.
• Whisk together the flour, baking soda, and salt and then set aside.
• Then, in the bowl of your stand mixer, cream together the room temperature butter and sugar until it is light and fluffy in color.
• Add in your egg yolks one at a time, letting each mix in fully before adding in the next.
• While mixing on low, add in your melted and cooled chocolate and vanilla and then mix until it's combined.
• Next, while mixing on low, add in 1/3 of the flour mixture, and then 1/3 of the buttermilk mixture. Repeat two more times with the remaining flour and buttermilk.
• Gently fold in your egg whites until they are blended.
• Pour the batter into your prepared pans.
• Bake the cakes immediately at 350ºF (177ºC) for 30 minutes, or until a toothpick comes out from the center clean.
• Let the cakes cool for 10 minutes inside of the pan before flipping them out.
• Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.
• Thaw the cake on the countertop while it's still wrapped before frosting.
• In a medium-sized saucepan, whisk together the evaporated milk, egg yolks, and vanilla over medium heat until blended.
• Add in your butter and sugar and continue to cook over medium heat until the mixture begins to thicken (this will take about 12 minutes). Whisk continuously or you risk overcooking your eggs. The mixture will be thick and golden brown when it's ready.
• Remove the mixture from the heat and fold in your coconut and pecans.
• Transfer the filling to a heat-proof bowl and cool it completely. You can make this a day ahead and refrigerate it for up to 4 days.
• Bring 2″ of water to a boil in a medium saucepan then reduce the heat until it's just simmering.
• Next, place your metal or glass mixing bowl on top. The bowl should not be touching the water.
• Then, pour the egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. Once the mixture reaches 110ºF or you can no longer feel any granules of sugar in between your fingers, it's ready.
• Place the bowl on your stand mixer and whip on high speed (setting 4 on my Bosch Mixer, setting 8-10 on a KitchenAid) until you reach VERY stiff peaks. This can take between 10-15 minutes. The tips should stand straight up when you touch them and the meringue should feel very thick and dense.
• Pour your meringue out into a shallow dish and pop it into the fridge for about 10 minutes to cool the meringue. You can also put your entire bowl of meringue into the fridge, but it will take longer to cool. If you don't cool the meringue it will melt your butter. Then you'll have buttercream soup. You can also place a large bag of ice under the bowl as you're mixing to cool the meringue down faster.
• Reduce the speed to low, then slowly add in your butter in small chunks (remove this part about the salt, chocolate and vanilla) followed by your salt, melted and cooled chocolate, and vanilla extract.
• Whip it on high for 8 to 10 minutes until the color is light and fluffy. Give it a taste and if it still tastes buttery, keep whipping.
• Reduce the speed to low again and then drizzle in your cooled chocolate, salt, and vanilla and mix until it's smooth.

GERMAN CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Mix sugar in 1/2 cup boiling water. Mix sugar and butter and beat until light and fluffy. Beat in the egg yolks.
• 3. Beat in the melted chocolate and vanilla. Stir flour together with baking soda and salt.
• 4. Alternate adding the buttermilk and flour to eggs, butter and sugar mixture ending with the buttermilk.
• 5. Blend together well, but do not over beat this. It's best to use a wire whisk for this.
• 6. In a separate bowl, beat the egg whites with an electric mixer until they are at the stiff peak stage.
• 7. Gently fold the egg whites into the cake batter. Do not beat this, just fold to blend them in.
• 8. Place wax paper in the bottom of 2-9 inch pans. With either shortening or butter, grease the sides of the pans and i even grease the wax paper a little.
• 9. Evenly divide the batter between the pans. Place in preheated 350 oven and bake for 30-35 minutes.
• 10. Remove from oven and allow them to cool completely before turning them out of the cake pans.
• 11. This cake can stick if you don't follow the instructions. I use the wax paper and grease the sides of the cake pans well and also allowing the to cool completely.
• 12. For the frosting combine sugar, butter, milk and egg yolks in a heavy saucepan.
• 13. Cook over medium heat, stirring constantly. Bring to a boil and cook for another 3 minutes, turn heat down and continue to cook and stir until it thickens.
• 14. This will take about a total of 12 minutes. Add vanilla, coconut and chopped pecans.
• 15. Place a cake layer on a cake plate. Spread frosting on just the top of that layer and then place the second layer on top of that.
• 16. Pour the rest of the frosting right in the center of the top layer and then spread over the top of the cake.
• 17. You don't need to frost the sides of this cake, but if some of the frosting runs over and go down the sides it's ok. As a matter of fact it will and it's all good.

GERMAN CHOCOLATE CAKE

Steps:

• 1. Pour boiling water over oatmeal, and set aside.Cream shortening, sugar. Add eggs, Beat well. Sift flour and dry ingredients. Mix with creamed mixture. Pour into cake pan and bake at 350 degrees about 40 minutes.
• 2. Pour topping over cake and broil til it melts.Garnish with cherry (if desired)