Step 3: Frost cake and enjoy! Topping for German Chocolate Cake Ingredients. Elevate the old-school German Chocolate Cake Frosting (Icing) to the next level with toasted pecans, coconut, and a good dose of salt. Step 2: Add in confectioner’s sugar, cocoa, almond extract, and heavy cream and beat for 3-5 more minutes until you reach the desired consistency. In a large mixing bowl, combine all the dry ingredients flour, cocoa powder, salt baking soda, and powder. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.Set aside. It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. This cake recipe is perfect for chocolate lovers. Tips for making White German Chocolate Cake: Use parchment paper to line the cake pans and you won’t have to worry about the cakes sticking to the pans. Scrape down the sides and bottom of the bowl and whip for another 30 seconds. German cake also has a fluffier and less dense texture than other chocolate cakes. Frost the sides of the cake with chocolate frosting. To keep this sugar free and keto friendly, I used Swerve brown sugar, heavy cream, and unsweetened coconut . Step 1: In a mixing bowl, beat butter for 3-5 minutes, scraping down sides of the bowl as needed. In a saucepan over medium-low heat, whisk the cocoa, 3/4 cup of the granulated sugar, the single egg yolk, and the milk until well blended. Grind the cookies into fine crumbs using a food processor or blender. If frosting is too thick, add more heavy cream. The biggest difference is the frosting. 3 cups heavy whipping cream; 1 1/2 cup confectioner sugar; 1/2 cup cocoa; 1/8 tsp salt; Instructions. Make cake mix as directed on box. Remove the bowl from the freezer. Beat egg whites to stiff peaks. Cook over medium heat, stirring occasionally, until it comes to a low boil. Preheat oven to 350 degrees. This recipe starts with a German Chocolate Cake Mix for the most deliciously moist chocolate cake layers and then it’s topped with a Cool Whip Cream Cheese frosting, blueberries, and raspberries! It’s the perfect birthday cake. This Chocolate Mousse Cake is a layer of moist chocolate cake with a fluffy chocolate mousse, covered with a rich chocolate ganache and topped with chocolate whipped cream.. Bring on alllll the chocolate. Spoon remaining chocolate frosting into a piping bag and pipe a decorative border around the top and bottom of the cake. In large mixing bowl, beat cream cheese for about 30 seconds. Set aside. Then mix using an electric mixer. In cold bowl beat whipping cream until firm. Add some chocolate buttercream frosting to put this cake recipe over the top! A stand mixer works just as well. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. Also known as coconut pecan frosting. German chocolate, Butter cream, Chocolate butter cream, Ganache, Cream cheese, whatever your heart desires, this cake can handle it. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. How to Make Chocolate Frosting. Add milk, vanilla and 3 1/2 cups sugar and blend on low speed until well incorporated, about 30 seconds. For the crust: Prepare a 9-inch springform panby lining the bottom of the pan with parchment paper. Tips and Tricks. Just ask your kids. Combine chocolate and water, stir over low heat until chocolate is melted. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Melt chocolate in microwave and set aside to cool. Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. Place the frosting … Set aside and allow to cool. 1 cup sugar 1 cup milk 1 stick oleo 1 teaspoon vanilla 3 beaten egg yolks 1 cup coconut 1/2 cup pecans. Rich, thick, creamy. I’ve always loved chocolate and coconut, from coconut macaroons, chocolate macaroons to these chocolate fudge ripple coconut bars, but German Chocolate Cake is one of my favorite ways to get … ; You will need to beat 4 egg whites for the cake batter. Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Continue to cook, stirring constantly, until the mixture has thickened … Cake. A German Chocolate Cake with a cream cheese frosting and fresh berries doesn’t get any easier! This frosting is delicious anytime of year and for an type … Frost cake, and refrigerate. Unlike a traditional, smooth frosting with a butter or cream base, the topping is made by slowly caramelizing egg yolks and evaporated milk over medium-high heat and then stirring flaked, sweetened coconut and chopped pecans into it. In another large bowl, cream together butter and sugar. Add coconut, pecans, and vanilla. It’s has a distinct coconut pecan flavor, while the frosting on chocolate cakes typically vary anywhere from a meringue to a chocolate buttercream . ; Use a good quality white chocolate. Preheat oven to 350°F (177°C). It’s the perfect anytime cake. Put mixing bowl and mixing beaters into freezer. Cut layers in half making 4 layers. What makes German Chocolate cake German Chocolate cake? Cook until thickened, stirring constantly to prevent sticking. It’s the perfect dinner party cake. When done cool on wax paper. I’ve provided the frosting recipes for the cake pictured but this cake could be frosted with any frosting. A tender chocolate cake is baked in a 9×13-inch pan then soaked in sweetened condensed milk and topped with a silky smooth chocolate ganache made with German Chocolate. Add melted chocolate and blend on low for about 30 seconds until well mixed. Shhh, don't tell my mother-in-law! I use Baker’s chocolate. Next, add the heavy cream and whip for another 1-2 minutes or until the frosting is light and fluffy. This is the best German chocolate cake frosting you will ever taste. Cook together slowly sugar, milk, butter, and egg yolks in a heavy broiler until thick, stirring constantly. Decorative border around the top and bottom of the cake, sheet cakes or layers cakes flavor moist. 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