Blue Ribbon German Chocolate Cake Recipe

May 19, 2023 Post a Comment

Easy Recipe Tasty Best German Chocolate Cake Recipe From Scratch Prudent Penny Pincher from prudent-penny-pincher.blogspot.com

Description

This Blue Ribbon German Chocolate Cake Recipe is a classic. Rich, moist, and full of flavor, it's one of the best German Chocolate Cakes you'll ever make. The layers are made with a rich chocolate cake batter and filled with a sweet coconut and pecan filling. The frosting is a silky smooth and creamy buttercream that is full of flavor. This cake is sure to be a hit with your family and friends. So, don't wait any longer, it's time to make this classic cake!

The German Chocolate Cake is a traditional American cake that was brought to this country in the 19th century by immigrants from Germany. It is a layered cake made with chocolate cake batter, filled with a sweet coconut and pecan filling, and topped with a silky smooth and creamy buttercream. The cake is then decorated with toasted coconut, chopped pecans, and chocolate shavings, making it a beautiful and unique dessert. This cake will look great on any dessert table and is sure to be a hit.

Ingredients

For the cake:

2 cups (400 g) granulated sugar
2 cups (240 g) all-purpose flour
3/4 cup (90 g) cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup (240 ml) buttermilk
1/2 cup (120 ml) vegetable oil
1 teaspoon vanilla extract
1 cup (240 ml) hot coffee

For the filling:

1/2 cup (114 g) butter
4 egg yolks
1/4 cup (60 ml) evaporated milk
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
1/2 cup (50 g) shredded coconut
1/2 cup (60 g) chopped pecans

For the frosting:

1/2 cup (114 g) butter
4 egg yolks
1/4 cup (60 ml) evaporated milk
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
1/2 cup (50 g) shredded coconut
1/2 cup (60 g) chopped pecans

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

In a medium bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat the eggs for 1 minute. Add the buttermilk, vegetable oil, and vanilla extract and beat until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the hot coffee to the batter and mix until combined. Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

To make the filling, melt the butter in a medium saucepan. Add the egg yolks, evaporated milk, sugar, and vanilla extract and whisk until combined. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Remove from the heat and stir in the coconut and pecans. Let cool to room temperature.

To make the frosting, beat the butter until creamy. Add the egg yolks, evaporated milk, sugar, and vanilla extract and beat until combined. Gradually add the confectioners' sugar and beat until light and fluffy.

To assemble the cake, place one layer on a serving plate. Spread the filling over the layer. Place the second layer on top and spread with the frosting. Place the third layer on top and frost the top and sides of the cake.

Decorate the cake with toasted coconut, chopped pecans, and chocolate shavings.