German Chocolate Cake

Products Used
2
79
313
German Chocolate Cake
By Chef Eddy Van Damme
Prep Time:
1h 15m
Bake/Cook Time:
30m
Yield:
One 8 or 9-inch pan

Did you know that German Chocolate Cake isn't actually from Germany? The recipe was created by Mrs. George Clay, a homemaker from Dallas, Texas and was first published in 1957 as the "recipe of the day" in the Dallas Morning News. This Texas tradition has spread far and wide, making the German Chocolate Cake a favorite of families around the world. Chef Eddy's version combines cake flour with bittersweet chocolate for a light and fluffy chocolate cake. The traditional German Chocolate Icing is rich and packed with coconut and pecans. 

Este pastel casero de chocolate alemán nunca supo mejor! Tres capas húmedas de pastel de chocolate se apilan una arriba de la otra, con un glaseado dulce y pegajoso con sabor a caramelo, con coco y pacanas en medio.

 

 

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Five star seal
Products Used

Ingredients

  • 2 2/3 cups cake flour*
  • 1 teaspoon baking soda
  • 1/2 cup water
  • 6 ounces bittersweet chocolate
  • 1 cup (2 sticks) unsalted butter, soft
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 4 eggs separated (4 yolks + 4 egg whites, free of egg yolk traces)
  • 1 cup buttermilk

    German Chocolate Icing

    • 2 cups evaporated milk
    • 2 cups Imperial Sugar Extra Fine Granulated Sugar
    • 1 cup (2 sticks) unsalted butter
    • 1 tablespoon vanilla extract
    • 6 egg yolks
    • 1/4 teaspoon salt
    • 3 cups flaked coconut (toasted if desired)
    • 1 3/4 cups pecans
    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F.
    2. Butter and flour three 9 inch cake pans. For easy removal, place cut circles of parchment paper on bottom of pan and treat with butter and flour. Set aside.
    3. Sift together flour and baking soda and set aside.
    4. Bring water to a boil and remove from heat. Add chocolate (if in large piece chop into chip size pieces first) and whisk until smooth. Set aside.
    5. In a bowl beat soft butter, salt, vanilla extract, and sugar until light and fluffy.
    6. Add egg yolks one at a time waiting for previously added amount to be fully incorporated.
    7. Alternately add flour and buttermilk in 3 increments, staring with flour.
    8. In a separate bowl whip egg whites to firm peaks, gently fold egg whites in 3 increments into batter. Fold until egg whites are just incorporated. Do not overmix to avoid a runny batter.
    9. Divide batter evenly between pans and place in oven and bake until an inserted toothpick comes out clean.
    10. Allow cakes to cool for 5 minutes and then turn upside down onto paper towels or parchment lined cookie sheets. Allow to cool.
    11. If toasted coconut is desired for icing spread coconut onto a cookie sheet and place in oven. Toss frequently with a fork and allow to turn light golden.
    12. For icing: Combine evaporated milk, sugar, butter, vanilla extract, egg yolks and salt in a saucepan. Stir constantly over medium heat using a heat resistant spatula or a wire whisk until thickened. This will take about 30 minutes and consistency should be slightly thinner than room temperature ketchup.
    13. Add coconut and pecans and stir to combine. Allow to cool in a refrigerator or chill on an ice bath if needed immediately.
    14. Place a cake layer on a serving platter and spread part of icing on the layer.
    15. Place second layer on the first and cover with more icing. Repeat with remaining layer and frost sides and top.
    Imperial Sugar Insight

    The frosting can be made several days in advance and be kept in the refrigerator. For best results allow the cakes to completely cool before applying the frosting.

    Rate & Review
    or to post comments
    Bea
    Nov 03, 2013

    Great recipe!! It is really flavorful and the frosting is perfect.

    Sweetalk member
    Nov 02, 2013

    Great recipe!! It is really flavorful and the frosting is perfect.

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    Pastel de Chocolate Alemán

    Products Used
    2
    79
    313
    German Chocolate Cake
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    1h 15m
    Tiempo de cocción / cocción:
    30m
    Rendimiento:
    una bandeja de 8 a 9 pulgadas

    Este pastel casero de chocolate alemán nunca supo mejor! Tres capas húmedas de pastel de chocolate se apilan una arriba de la otra, con un glaseado dulce y pegajoso con sabor a caramelo, con coco y pacanas en medio.

     

     

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Imperial
    Products Used

    Ingredientes

    • 2 2/3 tazas harina para pastel*
    • 1 cucharadita de bicarbonato de sodio
    • 1/2 taza de agua
    • 6 onzas chocolate amargo
    • 1 taza (2 barras) mantequilla sin sal, suave
    • 1/2 cucharadita de sal
    • 2 cucharaditas extracto de vainilla
    • 2 tazas Imperial Sugar Azúcar Granulada Extra Fina
    • 4 huevos separados (4 yemas + 4 claras, sin ningún rastro de yemas)
    • 1 taza suero de leche

    Glaseado:

    • 2 tazas leche evaporada
    • 2 tazas Imperial Sugar Azúcar Granulada Extra Fina
    • 1 taza (2 barras) mantequilla sin sal
    • 1 cucharada extracto de vainilla
    • 6 yemas de huevo
    • 1/4 cucharadita de sal
    • 3 tazas coco rallado (tostado si así lo desea)
    • 1 3/4 tazas de pacanas
    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 350 F.
    2. Engrase con mantequilla y harina tres bandejas de hornear de 9 pulgadas, para evitar un desastre coloque papel parafinado cortado en la forma de un circulo en el fondo de las bandejas y agregue mantequilla y harina. Ponga a un lado.
    3. Cuele juntos la harina y el bicarbonato de sodio y ponga a un lado.
    4. Ponga agua a hervir y remueva del calor. Agregue el chocolate (si está en un solo pedazo, corte en pedacitos pequeños) y bata con una espumadora hasta que este suave. Ponga a un lado.
    5. En un envase bata la mantequilla suave, sal, extracto de vainilla y azúcar hasta que este ligero y esponjoso.
    6. Agregue las yemas de huevo una a la vez esperando que lo agregado anteriormente este completamente incorporado.
    7. De manera alterna agregue harina y suero de leche en 3 incrementos, comenzando con la harina.
    8. En un envase aparte bata las claras de huevo hasta que se formen picos firmes. gentilmente agregue las claras de huevo a la mezcla usando movimientos envoltorios. Mezcle hasta que las claras de huevo estén incorporadas. No mezcle de más para evitar una mezcla aguada.
    9. Divida la mezcla de manera uniforme entre las bandejas y colóquelas en el horno y hornee hasta que el centro de las tortas rebote cuando es suavemente presionada o cuando se inserte un mondadientes y este salga limpio.
    10. Permita que las tortas se enfríen por 5 minutos y después voltee boca abajo en toallas de papel de cocina o en una bandeja de galletas forrada con papel parafinado.
    11. Si desea que el coco este tostado para agregar al glaseado, agregue el coco a una bandeja de hornear y coloque en el horno. Muévalas seguidamente con un tenedor y deje que se torne un tanto dorado.
    12. Para relleno: combine la leche evaporada, azúcar, mantequilla, extracto de vainilla, yemas de huevo y sal en una olla. Revuelva constantemente a fuego medio usando una espátula resistente al calor una espumadora de metal hasta que se ponga espesa. Esto tomara alrededor de 30 minutos y la consistencia debería ser un poco más fina que salsa de tomate a temperatura ambiente.
    13. Agregue el coco y las pacanas y mezcle para combinar. Dejé enfriar en un refrigerador o enfrié en un baño de hielo si lo necesita inmediatamente.
    14. Coloque una capa de torta en un plato de servir y unte parte del glaseado en la capa.
    15. Coloque la segunda capa sobre la primera y cubra con mas glaseado. Repita con la capa que sobra y unte el resto del glaseado encima y a los lados de la torta.
    Imperial Sugar Insight

    The frosting can be made several days in advance and be kept in the refrigerator. For best results allow the cakes to completely cool before applying the frosting.

    Bea
    Nov 03, 2013

    Great recipe!! It is really flavorful and the frosting is perfect.

    Sweetalk member
    Nov 02, 2013

    Great recipe!! It is really flavorful and the frosting is perfect.

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