![]() ![]() Don’t over bake your cakes! They’re ready in about 30 minutes, but can be ready as soon as 26 minutes deepening on your oven and pans.Be sure to use a VERY large bowl to combine the dry ingredients! You’ll add the wet ingredients to this bowl to make the cake batter, so you’ll need ample room to work with.Consider these steps your insurance policy that your cakes come out of the pans in one piece. Use parchment paper rounds to line your cake pans! And be sure to spray each pan generously with nonstick baking spray.Use the amount called for, but don’t be scared to add a bit more if needed to reach the desired frosting consistency. Confectioners’ sugar: Aka powdered sugar.Butter: Unsalted butter works best here, but salted will work in a pinch.Make sure you cool the melted chocolate until it’s tepid! Chocolate: A combination of German’s sweet chocolate and unsweetened chocolate give our frosting a wonderfully rich chocolate flavor, without being overwhelming sweet.You’ll want to have enough to make the frosting, and decorate the cake. Pecans: Nuts easily go stale or worse… rancid! So make sure your nuts are fresh before use.Coconut: You’ll want the sweetened shredded variety! If you use large flaked coconut or finely shredded, it’ll dramatically change the texture of the coconut pecan frosting.But for best results, stick to the recipe. Evaporated Milk: I do not suggest using regular milk as a substitute! In a pinch, half and half will work.Coffee: Freshly boiled and hot! If you’re not a coffee lover, an equal amount of freshly boiled water will work.Avoid artificial or imitation vanilla extract. Vanilla: As always, pure vanilla extract will give you the best flavor.But in a pinch, an equal amount of canola oil or vegetable oil will work. Coconut Oil: I love using unrefined coconut oil, which adds a delightful coconut flavor to the chocolate cake.Sour Cream: Use full-fat and be sure to bring it to room temperature.Coconut Milk: Use the thick Thai-style coconut milk found in a can.Make sure your eggs and yolks are at room temperature before baking. You may save the egg whites for another recipe or discard them. Eggs: You’ll use whole eggs and egg yolks in this recipe.Salt: Balances flavors and sweetness don’t worry, it won’t make your cake taste salty.You need to use both for the perfect balance! Baking Powder and Baking Soda: Our leaving agents.I don’t suggest using Dutch-process cocoa powder for this recipe. ![]() Flour: All-purpose is the only flour I recommend.Break any large clumps of brown sugar up with your hands before adding it to the recipe. Sugar: You’ll need granulated sugar and light brown sugar for this recipe.Or for any day you’re craving chocolate, coconut, and pecans and want to bake a giant cake! So it’s about time I shared my go-to German Chocolate Cake recipe with you guys!īut that changes NOW! Because today’s new Christmas in July recipe is for my triple layer EPIC German Chocolate Cake! This recipe is perfect for birthday parties or holidays like Thanksgiving and Christmas. It’s no secret I love German’s Chocolate! German Chocolate brownies… German chocolate cheesecake… and German Chocolate pie all have a home in my heart, and on this website. This Triple Layer German Chocolate Cake is a total showstopper! Featuring super moist cake layers stuffed with coconut pecan frosting and slathered in chocolate frosting… this recipe redefines decadence. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |