A stand mixer works just as well. Baking cocoa powder is unsweetened and doesn’t have added sugars. Put mixing bowl and mixing beaters into freezer. This is the best German chocolate cake frosting you will ever taste. Set aside. What makes German Chocolate cake German Chocolate cake? Unlike a traditional, smooth frosting with a butter or cream base, the topping is made by slowly caramelizing egg yolks and evaporated milk over medium-high heat and then stirring flaked, sweetened coconut and chopped pecans into it. Divide into two cake pans. It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. Gently grease the sides of pan with a thin coating of cooking spray. Tips for making White German Chocolate Cake: Use parchment paper to line the cake pans and you won’t have to worry about the cakes sticking to the pans. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. Shhh, don't tell my mother-in-law! Make cake mix as directed on box. Mix in vanilla. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Topping for German Chocolate Cake Ingredients. A tender chocolate cake is baked in a 9×13-inch pan then soaked in sweetened condensed milk and topped with a silky smooth chocolate ganache made with German Chocolate. The rich frosting is considered by many cake lovers to be what makes German chocolate cake so unique. The best way to describe it is, take a salty, coconut and pecan candy bar and melt it over the top of a chocolate cake. Preheat oven to 350°F (177°C). It’s the perfect anytime cake. Cut layers in half making 4 layers. It’s finished off with a super delicious Coconut Pecan Frosting which is the key to a delicious German Chocolate Cake … ; You will need to beat 4 egg whites for the cake batter. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.Set aside. Next, add the heavy cream and whip for another 1-2 minutes or until the frosting is light and fluffy. If frosting is too thick, add more heavy cream. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. This German chocolate cake takes time and effort to make but it's very worth it and sure to impress. This Chocolate Mousse Cake is a layer of moist chocolate cake with a fluffy chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream.. Bring on alllll the chocolate. For the crust: Prepare a 9-inch springform panby lining the bottom of the pan with parchment paper. It’s the perfect birthday cake. Add coconut, pecans, and vanilla. I love love love my chocolate cake recipe. Beat butter in a large bowl until completely smooth. The best, homemade German Chocolate Cake recipe, from scratch, is decadent and sweet with the rich chocolate cake layers topped with coconut pecan frosting! Cook until thickened, stirring constantly to prevent sticking. It’s the best German Chocolate Cake (ever). Step 1: In a mixing bowl, beat butter for 3-5 minutes, scraping down sides of the bowl as needed. Step 2: Add in confectioner’s sugar, cocoa, almond extract, and heavy cream and beat for 3-5 more minutes until you reach the desired consistency. Step 3: Frost cake and enjoy! Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Coconut Cake; How to Make German Chocolate Cake Chocolate Cake Batter. In cold bowl beat whipping cream until firm. Instructions. The biggest difference is the frosting. ; Use a good quality white chocolate. Just ask your kids. German chocolate, Butter cream, Chocolate butter cream, Ganache, Cream cheese, whatever your heart desires, this cake can handle it. How to Make Chocolate Frosting. Frost the sides of the cake with chocolate frosting. 3 cups heavy whipping cream; 1 1/2 cup confectioner sugar; 1/2 cup cocoa; 1/8 tsp salt; Instructions. I’ve provided the frosting recipes for the cake pictured but this cake could be frosted with any frosting. Make cake mix as directed on box. Instructions. In a large mixing bowl, combine all the dry ingredients flour, cocoa powder, salt baking soda, and powder. In large mixing bowl, beat cream cheese for about 30 seconds. Continue to cook, stirring constantly, until the mixture has thickened … Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Elevate the old-school German Chocolate Cake Frosting (Icing) to the next level with toasted pecans, coconut, and a good dose of salt. Grind the cookies into fine crumbs using a food processor or blender. Cake. A German Chocolate Cake with a cream cheese frosting and fresh berries doesn’t get any easier! Preheat oven to 350 degrees. It makes fabulous cupcakes, sheet cakes or layers cakes. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting … It’s the perfect dinner party cake. German cake also has a fluffier and less dense texture than other chocolate cakes. Rich, thick, creamy. It’s a showstopper that the chocolate fanatics will love! Add in powdered sugar 1 cup at a time, mixing well after each addition. But until I made this mousse cake, I have never baked it as a single layer. Loaded with butter, brown sugar, toasted pecans and shredded coconut. Place a metal mixing bowl and beaters in the freezer for 15 minutes. This cake recipe is perfect for chocolate lovers. In a saucepan over medium-low heat, whisk the cocoa, 3/4 cup of the granulated sugar, the single egg yolk, and the milk until well blended. This recipe starts with a German Chocolate Cake Mix for the most deliciously moist chocolate cake layers and then it’s topped with a Cool Whip Cream Cheese frosting, blueberries, and raspberries! Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake. Set aside and allow to cool. In another large bowl, cream together butter and sugar. Scrape down the sides and bottom of the bowl and whip for another 30 seconds. It’s full of flavor, moist, and has awesome texture. Put mixing bowl and mixing beaters into freezer. I use Baker’s chocolate. Cook together slowly sugar, milk, butter, and egg yolks in a heavy broiler until thick, stirring constantly. Cook over medium heat, stirring occasionally, until it comes to a low boil. Add 10x sugar, cocoa,salt and instant coffee. Method. Add some chocolate buttercream frosting to put this cake recipe over the top! Frost cake, and refrigerate. Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. Preheat oven to 350°F (177°C). To keep this sugar free and keto friendly, I used Swerve brown sugar, heavy cream, and unsweetened coconut . Then mix using an electric mixer. Also known as coconut pecan frosting. A made-from-scratch coconut and toasted pecan filling layered between four tiers of espresso-enhanced chocolate goodness is simply an out of this world bonus. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. I’ve always loved chocolate and coconut, from coconut macaroons, chocolate macaroons to these chocolate fudge ripple coconut bars, but German Chocolate Cake is one of my favorite ways to get … It’s has a distinct coconut pecan flavor, while the frosting on chocolate cakes typically vary anywhere from a meringue to a chocolate buttercream . Beat egg whites to stiff peaks. Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Make the Coconut-Pecan Frosting: In a medium saucepan, whisk together the cream, sugar, egg yolks, and salt. Add melted chocolate and blend on low for about 30 seconds until well mixed. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Combine chocolate and water, stir over low heat until chocolate is melted. 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