German Chocolate 6 Layer Cake Recipes

GERMAN CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
• In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
• Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
• With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
• In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.

GERMAN CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
• Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
• Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
• For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
• For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
• To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
• Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

GERMAN CHOCOLATE CAKE RECIPE - (4.6/5)

Steps:

• Make the cake: Grease the sides of three 9-inch round cake pans with butter and line the bottoms with parchment paper. Put the chocolate chunks in a small bowl and pour the boiling water over it. Let stand for about 1 minute and then whisk until the chocolate is dissolved. Set aside until cool to the touch before using in the batter. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a small bowl, whisk the eggs and set aside. Preheat oven to 350°F. In a large mixing bowl and using a mixer on medium speed, beat the butter for a few seconds until creamy. Slowly, add the sugar in a steady stream while mixing, then beat until the mixture is pale and fluffy, 4 to 5 minutes, scraping the bowl as necessary. Still on medium speed, beat in the whisked eggs a little at a time, over 1 1/2 minutes to add them all. Beat in the melted chocolate and vanilla just until blended. On medium-low speed of mixer, alternately beat the flour mixture and buttermilk into the chocolate mixture just until each addition is incorporated, starting and ending with flour mixture, scraping down the bowl as necessary. Divide the batter among the cake pans. Bake for about 25 minutes, or until centers spring back when very gently pressed with a finger. Cool the cakes cool in their pans on a rack for 10 minutes. Run a thin knife around the edges of cake pans to loosen the cakes. Turn the cakes out onto the wire racks and peel off the parchment. Let cool completely before frosting. Make the Frosting: Whisk the egg yolks with the evaporated milk, sugar, vanilla, and salt in a heavy 2-quart saucepan. Add the chopped butter. Set over medium heat and bring the mixture to boil; cook, stirring constantly, until golden and thickened, 3 to 4 minutes, reducing heat by one mark, if needed, to prevent scorching. Remove from heat and stir in the coconut and pecans. Set aside to cool completely. Assemble the Cake: Put one cake layer on a cake plate, rounded side down. Spread about a third of the frosting over the top of the cake, leaving a 1/4-inch border. Top with a second cake layer, rounded side down. Top with half the remaining frosting. Add the third cake layer on top, rounded side up, and spread the remaining frosting on top. The sides of the cake are exposed. Serve at room temperature. (Refrigerate leftovers but bring to room temperature to re-serve).

SMALL 6 INCH GERMAN CHOCOLATE CAKE (DESSERT FOR TWO)

Steps:

• Preheat oven to 350F. Lightly grease one 6-inch x 2-inch round cake pan then line the bottom with parchment paper.
• Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chopped chocolate and melt until smooth. Remove from the heat and cool 10 minutes.Alternately, add the chopped chocolate to a microwave safe bowl. Microwave for 30 seconds, stir, then microwave in 10 second increments until melted.
• In a medium bowl, sift together the flour and cocoa powder. Stir in baking soda and salt.
• In a large mixing bowl, beat together the sugar and butter until light and creamy, about 1-2 minutes.
• Beat in the egg and vanilla then beat in the cooled melted chocolate.
• While the buttermilk is in the measuring cup, add the coffee and stir to combine.
• Add the flour mixture alternately with the buttermilk mixture, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Do not overmix the batter.
• Transfer the batter to the pan. Bake 25-30 minutes or until a toothpick inserted in the middle comes out with a few crumbs (no wet batter). Cool for about 15 minutes, run a knife along the edge of the pan to loosen, and invert onto a cooling rack. Cool right-side-up.
• While the cake is baking, make the Small Batch German Chocolate Frosting (click here for the recipe).
• Once both the cake and frosting are cool, spread the frosting on top of the cake. Store in an airtight container for up to 1 week.

GERMAN CHOCOLATE LAZY DAISY CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.

BETTER-THAN-MOM'S GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans, line with parchment paper, and grease the parchment paper.
• Place semisweet chocolate, unsweetened chocolate, and water in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Beat 1 1/4 cups sugar and butter until light and fluffy, about 5 minutes. Beat in the melted chocolate. Add egg yolks, one at a time, mixing well after each addition.
• Combine flour, baking powder, baking soda, and salt in a bowl. Add 1/2 of the flour mixture to the creamed butter mixture and beat until well combined. Add buttermilk, vanilla extract, and the remaining flour mixture.
• Beat egg whites in a separate bowl until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Fold about 1/3 of the egg whites into the cake batter, then fold in the remaining egg whites, but do not overmix. Divide batter between the 2 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool for 10 minutes in the pans before inverting onto wire racks to cool completely.
• Prepare the filling while the cakes are cooling. Combine cream, sugar, and egg yolks in a medium saucepan and mix until well combined. Cook over medium heat, stirring constantly, until custard begins to thicken and an instant-read thermometer inserted into the center reads 170 degrees F (76 degrees C).
• Combine coconut, pecans, butter, and salt in a bowl. Pour hot custard over the pecan-coconut mixture and stir until butter is melted. Cool completely to room temperature.
• Make the syrup by heating water and sugar in a small saucepan over medium heat until sugar has dissolved. Remove from heat and stir in dark rum.
• Combine chopped chocolate, butter, and corn syrup in a bowl for the frosting. Heat cream in a saucepan until it just begins to boil. Remove from heat and pour into the bowl. Let stand for 1 minute, then stir until smooth and chocolate is melted. Cool to room temperature.
• Cut cake layers in half horizontally using a serrated bread knife. Set the first cake layer on a cake plate. Brush well with syrup. Spread 3/4 cup filling on top, making sure to reach all the way to the edges. Repeat with remaining cake layers, syrup, and filling, including the top.
• Frost the sides of the cake with chocolate frosting. Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake.