Cake Boss German Chocolate Cake Recipe

April 12, 2023 Post a Comment

How to Make Delicious Coconut Frosting For German Chocolate Cake The Healthy Cake Recipes from thehealthycakerecipes.blogspot.com

Description

This German chocolate cake recipe by Cake Boss is a classic. It has a rich, moist chocolate cake and a unique, creamy coconut and pecan frosting. The cake is made with German's sweet chocolate and topped with a toasted coconut and pecan mixture. It's the perfect dessert for a special occasion, like a birthday or anniversary. If you've never had German chocolate cake before, this recipe is a great introduction.

This cake is so decadent and delicious, it will be the star of any event. It's a classic, timeless dessert that everyone will love. It's easy to make and the results are always impressive. So, if you're looking for a show-stopping dessert, this German chocolate cake is a great choice.

Ingredients

2 sticks (1 cup) butter
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 ounces German's sweet chocolate, melted and cooled
1/2 cup pecans, chopped
1/2 cup sweetened flaked coconut, toasted
3/4 cup evaporated milk
1/2 cup granulated sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla extract
1/2 cup sweetened flaked coconut

Instructions

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the vanilla and eggs and beat until blended. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.

Add the melted chocolate and beat until blended. Fold in the pecans and toasted coconut. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

To make the frosting, in a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium-low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Remove from the heat and stir in the coconut. Let cool to room temperature before frosting the cake.

To assemble the cake, place one layer on a cake plate. Spread the top with the cooled frosting. Place the second layer on top and frost the sides and top of the cake. Serve the cake at room temperature.

Notes

For best results, use a good-quality German's sweet chocolate. If you can't find it, you can substitute semisweet or bittersweet chocolate.

This cake can be made a day ahead and stored, covered, at room temperature. The frosting can also be made ahead and stored, covered, in the refrigerator. Let it come to room temperature before using.

Nutrition

This German chocolate cake recipe is a classic dessert, but it is high in calories and fat. Each slice contains about 500 calories and 25 grams of fat. If you are watching your calorie and fat intake, you may want to limit your portion size. This cake is best enjoyed in moderation.

This recipe is also high in carbohydrates, with about 55 grams per serving. If you are following a low-carb diet, you may want to skip this recipe or find a lower-carb alternative. You can also reduce the sugar and use a sugar-free frosting for a lower-calorie, lower-carb version.