Best 3 German Chocolate Dream Cake Recipes
Indulge in the symphony of flavors that is German Chocolate Dream Cake, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable dessert combines layers of moist chocolate cake, luscious coconut-pecan filling, and rich chocolate frosting, creating an irresistible symphony of textures and flavors. As you savor each heavenly bite, you'll be transported to a realm of pure bliss.
But the journey doesn't end there. This article presents a treasure trove of German Chocolate Dream Cake recipes, each offering a unique twist on this classic delight. From the traditional version that stays true to its roots to creative interpretations that incorporate modern culinary techniques, these recipes cater to every palate and skill level.
Dive into the realm of chocolate decadence with the Classic German Chocolate Dream Cake recipe. This time-honored recipe has stood the test of time, delivering a perfect balance of chocolate, coconut, and pecans. With step-by-step instructions and a detailed ingredient list, baking this timeless classic becomes a breeze.
For those seeking a gluten-free alternative, the Gluten-Free German Chocolate Dream Cake recipe promises the same indulgent experience without compromising on taste or texture. Using a blend of gluten-free flours and carefully selected ingredients, this recipe ensures that everyone can savor the magic of German Chocolate Dream Cake, regardless of dietary restrictions.
If you're a fan of chocolate and salted caramel, the German Chocolate Dream Cake with Salted Caramel Frosting recipe is a must-try. This innovative take on the classic combines the richness of chocolate with the sweet and salty allure of salted caramel frosting. Prepare to be amazed as these two flavors intertwine, creating a taste sensation that lingers long after the last bite.
For those who prefer a lighter, airier version, the German Chocolate Dream Cake with Whipped Cream Frosting recipe offers a delightful twist. This recipe incorporates whipped cream frosting, resulting in a cloud-like texture that complements the dense chocolate cake and coconut-pecan filling perfectly.
Finally, the German Chocolate Dream Cake Truffles recipe presents a bite-sized indulgence that's perfect for parties or as a sweet treat. These delectable truffles combine all the beloved flavors of the classic cake into a compact, chocolatey delight. With their irresistible combination of textures, these truffles are sure to leave a lasting impression.
Embark on a culinary adventure and explore the world of German Chocolate Dream Cake. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide a roadmap to creating a dessert that will leave you and your loved ones in awe. So, gather your ingredients, preheat your oven, and prepare to embark on a journey of pure chocolate bliss.
DARK GERMAN CHOCOLATE CAKE
Dark German chocolate cake to die for.
Provided by keklang
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.
- Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.
- Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 78.1 g, Cholesterol 48.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 554.5 mg, Sugar 51.8 g
GERMAN CHOCOLATE EARTHQUAKE CAKE
If you love chocolate and coconut, make this easy German Chocolate Earthquake Cake! With rich chocolate and cream cheese swirls, you'll never believe this starts with a box cake mix.
Provided by Julie Clark
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and prepare a 9x13 pan with a non-stick spray.
- Start by layering the coconut, chocolate chips and pecans on the bottom of your prepared pan. Set aside.
- In a large bowl, mix together the cake mix, oil, eggs and water until combined. Pour the cake mix batter over the top of your layers in the pan and lightly spread around.
- In a small saucepan, melt the butter and cream cheese on the stovetop. Pour the butter and cream cheese mixture into a large bowl and add in the powdered sugar. Using a mixer, mix together the powdered sugar and butter until a creamy consistency has been reached.
- Spoon the cream cheese mixture over the top of the cake mix layer in your pan. Then, swirl a knife around the cake pan to create a swirling pattern between the cream cheese and cake mix. Don't mix too much, just enough to combine the two with a pretty pattern.
- Bake for 35-40 minutes.
- Cool completely before cutting if you want clean slices. If you don't mind a dump style cake and want to eat it warm you may do so. It's delicious served with ice cream!
Nutrition Facts : Calories 488 kcal, Carbohydrate 55 g, Protein 4 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 70 mg, Sodium 304 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
GERMAN CHOCOLATE CAKE
We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake. There's no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 18
Steps:
- Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
- Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
- Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
- On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
- Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
- Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
- Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
- In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
- Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.
Nutrition Facts : Calories 730, Carbohydrate 83 g, Cholesterol 190 mg, Fat 6, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 62 g, TransFat 1 g
Tips:
- To make the chocolate cake layers, you will need:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- To make the coconut-pecan filling, you will need:
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- To make the chocolate ganache, you will need:
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon butter
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
- To make the chocolate cake layers, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter between the prepared baking pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before frosting.
- To make the coconut-pecan filling, combine the coconut, pecans, sugar, salt, water, butter, and vanilla extract in a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until the mixture has thickened.
- Let the filling cool completely before using.
- To make the chocolate ganache, place the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth. Remove from heat and stir in the heavy cream and butter until well combined.
- Let the ganache cool for 5 minutes, then spread it over the top of the cooled cake.
- Top with the coconut-pecan filling and additional chopped pecans, if desired.
- Refrigerate the cake for at least 1 hour before serving.
Conclusion:
German Chocolate Dream Cake is a delicious and decadent dessert that is perfect for any occasion. The chocolate cake layers are moist and fluffy, the coconut-pecan filling is sweet and crunchy, and the chocolate ganache is rich and creamy. This cake is sure to be a hit with everyone who tries it.
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