GERMAN CHOCOLATE GROOMS CAKE IDEAS RECIPES
CHOCOLATE GROOM'S CAKE RECIPE | MYRECIPES
Provided by MyRecipes
Yield one 10-inch cake
Number Of Ingredients 9
Steps:
- Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
- Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Mix well after each addition. Add chocolate; mix well. Stir in vanilla.
- Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely.
- Spread Special Chocolate Frosting on top and sides of cake.
MAMA'S GERMAN CHOCOLATE CAKE RECIPE | SOUTHERN LIVING
When you're baking to impress, turn to this moist chocolate cake from scratch.German chocolate cakes are known for being rich desserts, so this homemade cake recipe is not one for the faint of taste buds. It's so indulgent, in fact, that it's best served with a dollop of whipped cream or a tall glass of ice-cold milk.The recipe isn't too complicated, so we have a feeling you'll master it in no time. Most ingredients you'll find you already have on hand, and the most important ingredients here are the two packages of sweet chocolate baking bars. Once baked, the cake is enrobed in our gorgeously rich and craveable Coconut-Pecan Frosting—one fantastic way to put your fresh pecan halves to good use.This cake is hands down our best German choclate cake recipe. It's so beloved, Mama didn't mind putting her name on it. Not only that, she was proud to. So copy it down, put it on the menu, and make Mama proud. Once you've got this easy version down, try your hand at this delicious German Chocolate-Pecan Pie Recipe, too.
Provided by Southern Living
Total Time 3 hours 48 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
- Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
- Combine flour and next 2 ingredients in a medium bowl.
- Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla; beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
- Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from oven, and run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).
- Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired, with chocolate-dipped toasted pecan halves.
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- Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. In another large bowl, whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated. Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined. Divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely. Meanwhile, make filling: Spread coconut and pecans onto 2 separate baking sheets. Toast in a 350° oven until coconut is golden and pecans are darkened and smell nutty, stirring halfway through. Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl. In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened, 8 to 10 minutes. Sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it. Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely. Sauce will continue to thicken as it cools. Make ganache: Place chocolate chips into a heat safe bowl. In a small saucepan over medium heat, warm heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let sit 1 minute, then whisk until smooth. Let cool until ganache is thick enough to spread, at least 30 minutes. Assemble cake: Place one layer of cake onto a cake stand or serving platter. Spread ? of ganache on top and then spread ? of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.
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