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.

 

 

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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.

 

 

  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).

 

 

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.

 

 

 

[amd-zlrecipe-recipe:133]

Tiramisu meringue cake is an amazing and super delicious cake with combination of meringue and tiramisu cake.Soft coffee soaked sponge cake has a thick middle layer of nutty marbled chocolate meringue and covered in heavenly divine cream.

This recipe was shared with me by an awesome baker Marina from my church.Her Food always looks SUPER and DELICIOUS! Thank you so much Marina.

Please take note… This cake does require some time to make,I like to split the process in two days. Day 1:Make meringue and custard(store in fridge  covered),Day 2: Bake cake,make frosting and assemble.

 Ingredients:

Meringue-

6 egg whites

pinch of salt

pinch of cream of tartar

1 1/2 cups sugar

1/2- 1 cup hazelnuts(not toasted)

1 tablespoon cornstarch

3 ozs. chocolate chips

 

Cream-

6 egg yolks

1/2 cup sugar + 1/2 cup sugar

16 ozs. cream cheese (2 packages 8oz each)

2 cups heavy whipping cream

 

Cake batter-

8 eggs

1 cup sugar

1 1/4 cup sifted flour

1 teaspoon vanilla

 

Syrup-

1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts

 

Directions-

Meringue:

Preheat oven to 300 degrees.

Whip egg whites with pinch of salt and pinch of cream of tartar.

Add in sugar slowly while beating.Egg whites need to come to stiff peeks.

Mix nuts with cornstarch and gently fold in to meringue.

Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don’t over mix.

Reduce oven temperature 250 degrees just before placing the pan in the oven.

Bake for 4 hours. Open door to cool completely  before taking it out,so meringue doesn’t crack.

Custard-

Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.

Heat for 10 minutes stirring continually until sugar dissolves.

Take off heat and mix in Kahlua liquor,let cool completely.

Cake-

Heat oven to 350 degrees.

Prepare and line a 10 inch spring foam cake pan.

Beat eggs and sugar together until pale and thick.(15-20min)

Add vanilla.

Add sifted flour and gently mix it in.

Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.

Combine syrup ingredients.

Cream-

Whip cream cheese with 1/2 cup sugar until smooth.

Gradually add in custard.

In a separate bowl, whip heavy whipping cream until stiff.

Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.

 Assembling-

Slice the cake in half.

Soak cake with coffee syrup using a brush.

Spread cream on the soaked side and add shredded chocolate over it.

Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.

Soak second layer of cake and flip soaked side down.

Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

 

Note: If decorating the sides of cake as shown you will need more heavy whipping cream.

 

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