LOW CARB GERMAN CHOCOLATE CAKE RECIPES

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GERMAN CHOCOLATE CAKE III RECIPE | ALLRECIPES



German Chocolate Cake III Recipe | Allrecipes image

A spectacular German Chocolate cake made from scratch, using cake flour.

Provided by Dean

Categories     German Chocolate Cake

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 - 3 layer 9 inch cake

Number Of Ingredients 20

½ cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
½ cup butter
3 egg yolks, beaten
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
½ teaspoon shortening
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
  • In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
  • To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
  • Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

Nutrition Facts : Calories 735.4 calories, CarbohydrateContent 88.3 g, CholesterolContent 187.4 mg, FatContent 40.6 g, FiberContent 2.9 g, ProteinContent 9.1 g, SaturatedFatContent 21.7 g, SodiumContent 457.9 mg, SugarContent 62.7 g

BEST GERMAN CHOCOLATE CAKE RECIPE - HOW TO MAKE ... - DELISH



Best German Chocolate Cake Recipe - How to Make ... - Delish image

German Chocolate Cake is layered with chocolate ganache and a rich, sweet coconut and pecan filling.

Provided by Makinze Gore

Categories     birthday party    baking    dessert

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 24

Cooking spray
3 c. all-purpose flour 
3/4 c. unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
1 c. vegetable oil
1 c. granulated sugar
3/4 c. packed brown sugar
3 large eggs
4 oz. German chocolate, melted, or another chocolate that is around 48% cocoa
1 tsp. pure vanilla extract
3/4 c. buttermilk
3/4 c. strongly brewed coffee
2 c. sweetened coconut
2 c. pecans
1 (12-oz.) can evaporated milk
4 large egg yolks
1/2 c. packed brown sugar
1/4 tsp. kosher salt
1/2 c. (1 stick) butter, softened and cut into cubes
1 tsp. pure vanilla extract
2 c. chocolate chips
1 c. heavy cream

Steps:

  • 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 ⅓ of ganache on top and then spread ⅓ 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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GERMAN CHOCOLATE CAKE III RECIPE | ALLRECIPES
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