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German Chocolate Cake is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. German Chocolate Cake is something that I have loved my entire life.
German chocolate cake, originally German's chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting. German chocolate cake, traditionally made with sweet baking chocolate, is known to be unapologetically decadent and indulgent. It's pretty sweet by itself, but when paired with coconut.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have german chocolate cake using 20 ingredients and 6 steps. Here is how you can achieve it.
Composition needed to serve German Chocolate Cake:
- Cake
- 1.5 cups all-purpose flour
- 1 cup cane sugar
- 2/3 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup melted coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 cup warm water
- Frosting
- 14 dried dates
- 0.5 cup water
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp melted coconut oil
- 0.5 cup shredded coconut
- 0.5 cup pecans (cut in small pieces)
- pinch salt
A spectacular German Chocolate cake made from scratch, using cake flour. This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake. A German Chocolate Cake is an impressive looking cake. Three layers of moist chocolate cake that are stacked, one on top of another, with a sweet and gooey caramel flavored frosting.
Directions to cook German Chocolate Cake:
- Grease a rectangular 9x9-inch (23x23cm) baking dish (or a round baking dish of corresponding size) and set aside.
- In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to blend. Pour in the coconut oil, vinegar, and vanilla. Pour the warm water over all of the ingredients and stir until well blended.
- Pour the batter into in prepared baking dish and bake in 350F/180C for about 32-34 minutes. The cake is ready when the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Once baked, set the cake aside to cool for at least 30 minutes, or preferably until it reaches room temperature.
- To make the frosting, first place the dates in a bowl and pour hot water over them until they are covered. Don't skip this step! The dates need to be hydrated and soft enough to blend. Let them soak for about 10 minutes, then drain. If the dates still have pits, remove and discard them.
- In a food processor, combine the pitted dates, water, maple syrup, vanilla, coconut oil, and salt. Process until smooth, pausing to scrape down the sides as necessary. Add the shredded coconut and pecans and pulse a few times, just until they are evenly distributed.
- Once the cake has cooled, spread the frosting over the cake in an even layer. Slice and serve. Refrigerate for up to 5 days.
Truly though, this easy German Chocolate Cake is one of those desserts that's so good it should become a tradition in your home for a yearly holiday like a birthday, Easter or Mother's Day. German Chocolate Cake is a layered chocolate cake that is both filled and topped with a coconut-pecan frosting. The filling and/or topping is usually a buttery custard made with egg yolks and. I have long associated German Chocolate Cake with Father's Day, although I'm not entirely sure why. I think I remember my mom making it for my dad once or twice growing up (although never on.
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