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

 

 

 

 

 

 

 

 

 

Coconut Cake Raffaello

Coconut cake Raffaello-3

Coconut cake Raffaello-3 This coconut cake Raffaello will just melt in your mouth! A soft and moist cake with almonds,coconut,and white chocolate. Creamy frosting is very tasty and simple with just two ingredients. Overall this cake is super easy to make and divine as the Raffaello candy.

This recipe was inspired by my sister-in-law Galina with additions of few ingredients.

Ingredients:

Cake-

6 eggs

1 cup sugar

1 cup  all-purpose flour sifted

1 teaspoon vanilla

Cream/frosting-

16 ozs. Mascarpone cheese

1 can condensed milk

Filling and toppings-

1 can evaporated milk

2 tablespoons amaretto liqueur *

1 1/4 cup toasted sliced or slivered almonds

1/2 cup toasted shredded coconut flakes(unsweetened) + more for topping ( I toasted in the oven)

1/2 cup apricot jam/preserve heated and cooled (optional but good)

Shredded white chocolate

Raffaello candies for decoration

* you can sub in 1 teaspoon almond extract/essence

Directions:

Heat oven to 325 degrees.

Line the bottom of 9 inch springform pan with parchment paper and grease the sides.

In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.

Gradually on low speed or using hands/spatula mix in flour. Bake for 30-35 minutes. Let cool.

 

Coconut cake Raffaello

 

  Cream-

Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.

Soaking-

Combine evaporated milk with amaretto liqueur or almond extract/essence.

 

Assembling:

Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.

Spread jam if adding any,followed by good amount of cream.

Sprinkle almonds,coconut, and white chocolate(optional).

 

Coconut cake Raffaello-2

 

Moist the other half cake layer and place it on top.(sliced side down.)

Spread remaining cream all over the cake.

Add shredded coconut to the top and sides of the cake.

Sprinkle with white chocolate and top with Raffaello candies.

Refrigerate for at least 4-6 hours.

*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk. If you don’t like your cakes moist,you might want to reduce soaking mixture.

 

raffaello cake

 

 

Coconut Cake Raffaello

Ingredients

  • Cake-
  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour sifted
  • 1 teaspoon vanilla
  • Cream/frosting-
  • 16 ozs. Mascarpone cheese
  • 1 can condensed milk
  • Filling and toppings-
  • 1 can evaporated milk
  • 2 tablespoons amaretto liqueur *
  • 1 1/4 cup toasted sliced or slivered almonds
  • 1/2 cup toasted shredded coconut + more for topping ( I toasted in the oven)
  • 1/2 cup apricot jam/preserve heated and cooled (optional but good)
  • Shredded white chocolate
  • Raffaello candies for decoration
  • * you can sub in 1 teaspoon almond extract/essence

Instructions

  1. Heat oven to 325 degrees.
  2. Line the bottom of 9 inch springform pan with parchment paper and grease the sides.
  3. In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.
  4. Gradually on low speed or using hands/spatula mix in flour.
  5. Bake for 30-35 minutes. Let cool.
  6. Cream-
  7. Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.
  8. Soaking-
  9. Combine evaporated milk with amaretto liqueur or almond extract/essence.
  10. Assembling:
  11. Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.
  12. Spread jam if adding any,followed by good amount of cream.
  13. Sprinkle almonds,coconut, and white chocolate(optional)
  14. Moist the other half cake layer and place it on top.( sliced side down.)
  15. Spread remaining cream all over the cake.
  16. Add shredded coconut to the top and sides of the cake. Sprinkle with white chocolate and top with Raffaello candies.
  17. Refrigerate for at least 4-6 hours.
  18. *If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk.
  19. If you don't like your cakes moist,you might want to reduce soaking mixture.
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