Saturday, February 24, 2024
HomeRECIPESHomemade German Chocolate Cake

Homemade German Chocolate Cake

Ingredients :

PIE:
1 package. (4 oz) German Baker’s Sweet Chocolate
½ cup of water
2 cups of flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups of sugar
4 eggs, separated
1 teaspoon of vanilla
1 cup of buttermilk

COCONUT AND WALNUT GLAZE:
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups of sugar
¾ cup (1-1/2 sticks) of butter
One package. (7 ounces) of coconut
1-1/2 cups of nuts, chopped

Instructions:

GERMAN CHOCOLATE CAKE:
Preheat the oven to 350 degrees. Cover the bottoms of 3 round cake trays 8″ or 9″ with parchment paper. Butter the sides of the molds. Microwave the chocolate and water in a large microwave-safe bowl at a high temperature until almost melted, stirring after 1 minute. Stir until the chocolate is completely melted.
Mix the flour, baking soda and salt and set aside. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Mix the melted chocolate and vanilla. Add the flour mixture alternating with the buttermilk, beating until well mixed after each addition. Beat the egg whites in a small bowl with the electric mixer at high speed until stiff peaks form. Mix gently with the dough. Pour evenly into prepared pans.
Bake for 30 minutes or until toothpick inserted in center comes out clean. Immediately pass a small metal spatula around the layers of the cake. Cool in the trays for 15 minutes, remove the layers from the trays to the wire racks. Discard the parchment paper, cool the layers of the cake completely. Spread the coconut and walnut glaze between the cake layers and on top of the cake.

COCONUT AND WALNUT GLAZE:
Beat the egg yolks, milk and vanilla in a large saucepan with a wire whisk until well mixed. Add sugar and butter and cook over medium heat until thickened and golden. Remove from heat.
Add the coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups of frosting, enough to glaze 3 layers of cake or 36 cupcakes.

Most Popular

Recent Comments