German Chocolate Snack Cake With Coconut Pecan Frosting Recipes

GERMAN CHOCOLATE SNACK CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish coat with butter and a touch of cocoa powder (or flour). Or coat the baking dish with cooking spray.
• Combine the dry ingredients by sifting together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Make the cake batter by combining together the boiling water, shaved chocolate, and espresso powder together; cover and set aside to allow the chocolate to melt completely, about 10 minutes. Use once the water is warm but not hot to the touch.
• In a separate bowl, combine the cooled chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk until well incorporated. Pour the chocolate mixture into the flour mixture and beat, using a mixer, until just combined. Make sure to stop and scrape the bottom and sides of the bowl periodically.
• Bake the cake by pouring the batter into the prepared baking dish.
• Place into the oven and bake for 25-35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly, and a wooden tester inserted in the center comes out clean.
• Remove from the oven and leave the cake in the pan on a wire rack to cool completely.
• Make the frosting by combining the egg yolks, evaporated milk, and brown sugar together in a saucepan over medium-high heat; whisk until well combined. Add the butter and cook, whisking constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt; whisk until well combined. Add the coconut and pecans; stir until well combined. Set aside to cool completely.
• Finish the cake by spreading the room temperature frosting on the completely cooled cake evenly. Drizzle a little melted chocolate on top, if desired. Serve the cake from the pan. Enjoy!

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Steps:

• Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
• Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
• Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
• To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
• Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
• Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
• Slice the cake and top with a dollop of Coconut Whipped Cream.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
• Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
• Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
• While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

COCONUT PECAN FROSTING FOR GERMAN CHOCOLATE CAKE

Steps:

• Cook the condensed milk, egg yolks and butter for about 10 minutes over medium heat in a 2 qt heavy saucepan, stirring constantly until bubbly.
• Remove from heat and stir in the coconut, pecans, and vanilla.
• Allow to cool for about 15 minutes before spreading on cake.

GERMAN SWEET CHOCOLATE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
• Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
• In a medium bowl, mix together flour, soda and salt. Set aside.
• In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
• In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
• Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING

Steps:

• Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
• Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
• Stir until chocolate is completely melted.
• Sift flour, baking soda and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Stir in chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating well after each addition.
• Beat egg whites with electric mixer on high speed until stiff peaks form.
• Fold into your batter.
• Pour evenly into prepared pans.
• Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
• Immediately run spatula between cakes and sides of pans.
• Cool 15 minutes; remove from pans.
• Remove wax paper and cool completely on wire racks.
• For the frosting:.
• Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
• Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.
• Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.