Best German Chocolate Cake Recipe

german chocolate cake-3

german chocolate cake

 

This is the best German chocolate cake recipe ever! Perfect,rich, and moist chocolate cake with creamy, nutty, coconut, caramel like frosting. It’s one of our favorite chocolate cakes. This is the BEST chocolate layer cake that can be used with other frostings and/or fillings.

 

Ingredients:

Chocolate cake-

2 cups all-urpose flour

2 cups sugar

3/4 cup cocoa  (I used raw cocoa)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 tablespoon vinegar

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil or any other unflavored oil.

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

 

Frosting:

1 can  or 1 1/2 cup evaporated milk

1 1/4 cup white sugar

3 egg yolks beaten with 1 teaspoon water

3/4 cup butter

1 1/2 teaspoon vanilla extract

1 1/2 cups chopped pecans

1 1/2 cup flaked coconut

1 3/4 tablespoons cornstarch

 

Chocolate cream:*

4 ozs. cream cheese

1 cup powdered sugar

2 tablespoons cocoa

1 1/4 cup heavy whipping cream

1 teaspoon vanilla extract

 

* Or double the recipe for frosting

 

Directions:

Pre-heat oven to 350 degrees F.

Grease 2 (9-inch)round cake pans.

In a mixing bowl (I use Kitchen Aid) whisk or combine flour,sugar,cocoa,baking powder,baking soda mixed with vinegar, and salt.

Stir until well combined.

Add milk,oil,eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

Reduce speed to low and add boiling water a little bit at a time.

Once the water is all mixed in, beat on high for 1 minute.

Evenly distribute cake batter between two prepared pans.

Bake for 30-35 minutes.

Remove from oven and allow to cool completely(out of the pan).

 

While the cake is baking, prepare frosting-

 

In a large saucepan whisk evaporated milk and cornstarch.

Add in sugar,egg yolks,butter ,and vanilla.

Cook over low heat stirring constantly  until thick.

Remove from him and stir in pecans and coconut.

Let cool.

Chocolate cream:

Beat together cream cheese,powdered sugar, and vanilla.

Gradually add heavy whipping cream starting on medium speed and going up as the cream thickens.

 

Soaking ~ (Optional)-

1 cup water

1 tablespoon brandy, cognac or kahlua liqueur .

 

Assembling cake:

Spray or pour with spoon water and liqueur over the first chocolate cake.

Spread with some cooled frosting.

Place the other cake layer on top. Moisten it, and cover the whole cake with chocolate cream starting with sides.

Spread the rest of the frosting on top of the cake. Decorate as desired.

Refrigerate for 30 minutes or more.

This divine and super delicious recipe was adapted from adashofsanity.com.

german chocolate cake-6

 

 

Best German Chocolate Cake Recipe

Ingredients

  • Chocolate cake-
  • 2 cups all-urpose flour
  • 2 cups sugar
  • 3/4 cup cocoa (I used raw cocoa)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil or any other unflavored oil.
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Frosting:
  • 1 can or 1 1/2 cup evaporated milk
  • 1 1/4 cup white sugar
  • 3 egg yolks beaten with 1 teaspoon water
  • 3/4 cup butter
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans
  • 1 1/2 cup flaked coconut
  • 1 3/4 tablespoons cornstarch
  • Chocolate cream:*
  • 4 ozs. cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons cocoa
  • 1 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • * Or double the recipe for frosting

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Grease 2 (9-inch)round cake pans.
  3. In a mixing bowl (I use Kitchen Aid) whisk or combine flour,sugar,cocoa,baking powder,baking soda mixed with vinegar, and salt.
  4. Stir until well combined.
  5. Add milk,oil,eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  6. Reduce speed to low and add boiling water a little bit at a time.
  7. Once the water is all mixed in, beat on high for 1 minute.
  8. Evenly distribute cake batter between two prepared pans.
  9. Bake for 30-35 minutes.
  10. Remove from oven and allow to cool completely(out of the pan).
  11. While cake is baking prepare frosting-
  12. In a large saucepan whisk evaporated milk and cornstarch.
  13. Add in sugar,egg yolks,butter ,and vanilla.
  14. Cook over low heat stirring constantly until thick.
  15. Remove from him and stir in pecans and coconut.
  16. Let cool.
  17. Chocolate cream:
  18. Beat together cream cheese,powdered sugar, and vanilla.
  19. Gradually add heavy whipping cream starting on medium speed and going up as the cream thickens.
  20. Soaking ~ (Optional)-
  21. 1 cup water
  22. 1 tablespoon brandy, cognac or kahlua liqueur .
  23. Assembling cake:
  24. Spray or pour with spoon water and liqueur over the first chocolate cake.
  25. Spread with some cooled frosting.
  26. Place the other cake layer on top. Moisten it, and cover the whole cake with chocolate cream starting with sides.
  27. Spread the rest of the frosting on top of the cake. Decorate as desired.
  28. Refrigerate for 30 minutes or more.
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german chocolate cake-3

 

 

 

 

 

 

 

 

 

Russian Turtle Cake “Cherepaha”

Russian Turtle Cake "Cherepaha"-Торт "Черепаха"

This Russian turtle cake is really moist with nice little crunch,chocolate, and citrus flavor. To make it even more special for your kids birthday you can arrange the cake pieces in a shape of a turtle.Use raisins or chocolate chips for the eyes, and chocolate syrup or ganache to outline the shell.

Ingredients:
6 eggs
1 1/2 cup sugar
2 tablespoons cocoa ( I used Dutch)
1 teaspoon baking soda
1 tablespoon vinegar
2 cups flour

Cream:
3 1/5 cups sour cream
1 cup sugar
1 stick butter or 116 grams frozen
2 tablespoons cocoa
zest of 1 orange
1/2 cup crushed walnuts
1/2 cup raisins soaked and drained.
Shredded chocolate or cocoa for dusting.
* a little milk if needed

 Heat oven to 350 degrees.
Line a baking sheet(s) with parchment paper.

Directions:
Beat eggs with sugar.
Mix vinegar with baking soda and add it to eggs and sugar.
Add cocoa and beat again.

Gradually add flour.

Using a teaspoon, Add the batter on the baking sheet. Bake for about 12-15 minutes. don’t over bake.
It should feel spongy.
You will need like 2-3 baking sheets.

Cream-
Beat sour cream with sugar.(if sour cream is too thick, add about 1/2 cup milk. I use Daisy brand so it’s a little thick for this cake.)
Shred frozen butter.
Add butter,zest,walnuts,cocoa and raisins to sour cream.
Mix to combine all the ingredients.

Dip cooled cake pieces in the cream and arrange one on top of another forming a little hill or turtles back. Sprinkle with shredded chocolate or cocoa. Refrigerate for at least 6 hours or overnight for better results.

Russian Turtle Cake “Cherepaha”-Торт “Черепаха”

Ingredients

  • 6 eggs
  • 1 1/2 cup sugar
  • 2 tablespoons cocoa ( I used Dutch)
  • 1 teaspoon baking soda
  • 1 tablespoon vinegar
  • 2 cups flour
  • Cream:
  • 3 1/5 cups sour cream
  • 1 cup sugar
  • 1 stick butter or 116 grams frozen
  • 2 tablespoons cocoa
  • zest of 1 orange
  • 1/2 cup crushed walnuts
  • 1/2 cup raisins soaked and drained.
  • Shredded chocolate or cocoa for dusting.
  • * a little milk if needed

Instructions

  1. Heat oven to 350 degrees.
  2. Line a baking sheet(s) with parchment paper.
  3. Directions:
  4. Beat eggs with sugar.
  5. Mix vinegar with baking soda and add it to eggs and sugar.
  6. Add cocoa and beat again.
  7. Gradually add flour.
  8. Using a teaspoon, Add the batter on the baking sheet. Bake for about 12-15 minutes. don't over bake.
  9. It should feel spongy.
  10. You will need like 2-3 baking sheets.
  11. Cream-
  12. Beat sour cream with sugar.(if sour cream is too thick, add about 1/2 cup milk. I use Daisy brand so it's a little thick for this cake.)
  13. Shred frozen butter.
  14. Add butter,zest,walnuts,cocoa and raisins to sour cream.
  15. Mix to combine all the ingredients.
  16. Dip cooled cake pieces in the cream and arrange one on top of another forming a little hill or turtles back. Sprinkle with shredded chocolate or cocoa. Refrigerate for at least 6 hours or overnight for better results.
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Spartak cake

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This is truly amazing cake that you will want more then a slice. It’s very smooth and  not too sweet.Thanks Innesa for sharing this recipe. My guests were impressed.Next time I will do it double and add more hazelnuts.Of course it’s not so beautifully decorated as yours,it  tastes so good that it didn’t matter.

For recipe- Cake “spartak”