Ingredients
For cake
- Sweet German Baker chocolate: 1 pkg. (4 ounce)
- Water: half a cup
- flour: 2 cups
- baking soda: 1 teaspoon
- salt: half a teaspoon
- Butter: 1 cup (soft)
- Sugar: 2 cups
- eggs: 4 separate eggs
- vanilla: 1 teaspoon
- Milk: 1 cup
For Coconut and Pecan Frosting
- egg yolk: 4
- Evaporated milk: 1 can (12 ounces)
- Vanilla: 1 1/2 tsp
- Sugar: 1-1 / 2 cup
- Butter: half a cup
- Coconut: 1 package (7 ounces)
- Pecans: 1-1 / 2 cup (chopped)
How To Make Homemade German Chocolate Cake
Step 1:
The first thing you need to do is preheat the oven to 350 degrees Fahrenheit and then cover the bottom of 3 (9 ”) round molds with parchment paper. And please spray the sides with cooking spray.
Step 2:
Place the chocolate in the microwave and water in a large microwave-safe bowl over a high temperature until the chocolate is almost melted, about a minute and a half to two minutes. Remember to always stir after one minute, until the chocolate is completely melted.
Step 3:
Then you will get a small bowl and beat the egg white with a mixer at high speed until solid peaks form; Sit aside. Mix the flour / baking soda and salt as well. After that, you should take a large bowl and beat the butter and sugar in a blender until it is light and fluffy. And please beat the yolk, one by one. Melt the chocolate on the spot and incorporate vanilla. I always alternately add the flour mixture with the yogurt, and beat it until it blends well after each addition.
The fourth step:
You’ll want to add the egg white and gently stir until blended. Once done, you can pour in the ready-made molds.
Fifth step:
At this point, bake for half an hour. Make sure to place a teaspoon directly around the muffins in the molds. Let the cake cool in the pans for 15 minutes, then remove it from the pans and onto the shelves to cool completely.
Step 6:
The last thing to do is prepare the coconut-pecan filling with icing, also layer the cake on the cake and
Homemade German Chocolate Cake
Ingredients
- For cake
- Sweet German Baker chocolate: 1 pkg. (4 ounce)
- Water: half a cup
- flour: 2 cups
- baking soda: 1 teaspoon
- salt: half a teaspoon
- Butter: 1 cup (soft)
- Sugar: 2 cups
- eggs: 4 separate eggs
- vanilla: 1 teaspoon
- Milk: 1 cup
- For Coconut and Pecan Frosting
- egg yolk: 4
- Evaporated milk: 1 can (12 ounces)
- Vanilla: 1 1/2 tsp
- Sugar: 1-1 / 2 cup
- Butter: half a cup
- Coconut: 1 package (7 ounces)
- Pecans: 1-1 / 2 cup (chopped)
Instructions
Step 1:
The first thing you need to do is preheat the oven to 350 degrees Fahrenheit and then cover the bottom of 3 (9 ”) round molds with parchment paper. And please spray the sides with cooking spray.
Step 2:
Place the chocolate in the microwave and water in a large microwave-safe bowl over a high temperature until the chocolate is almost melted, about a minute and a half to two minutes. Remember to always stir after one minute, until the chocolate is completely melted.
Step 3:
Then you will get a small bowl and beat the egg white with a mixer at high speed until solid peaks form; Sit aside. Mix the flour / baking soda and salt as well. After that, you should take a large bowl and beat the butter and sugar in a blender until it is light and fluffy. And please beat the yolk, one by one. Melt the chocolate on the spot and incorporate vanilla. I always alternately add the flour mixture with the yogurt, and beat it until it blends well after each addition.
The fourth step:
You’ll want to add the egg white and gently stir until blended. Once done, you can pour in the ready-made molds.
Fifth step:
At this point, bake for half an hour. Make sure to place a teaspoon directly around the muffins in the molds. Let the cake cool in the pans for 15 minutes, then remove it from the pans and onto the shelves to cool completely.
Step 6:
The last thing to do is prepare the coconut-pecan filling with icing, also layer the cake on the cake and
