German Chocolate Cake. 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. 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.

This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason. The step-by-step instructions clearly walk you through the process you need to create a. A classic German Chocolate cake with tender German chocolate cake, coconut pecan filling and chocolate frosting! You can cook German Chocolate Cake using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of German Chocolate Cake

It's of Cake.
It's 1.5 cups of all-purpose flour.
You need 1 cup of cane sugar.
You need 2/3 cup of cocoa powder (unsweetened).
It's 1 tsp of baking powder.
It's 0.5 tsp of baking soda.
You need 0.5 tsp of salt.
Prepare 0.5 cup of melted coconut oil.
It's 1 tbsp of apple cider vinegar.
Prepare 2 tsp of vanilla extract.
You need 1 cup of warm water.
You need of Frosting.
You need 14 of dried dates.
You need 0.5 cup of water.
You need 1 tbsp of maple syrup.
You need 1 tsp of vanilla extract.
Prepare 1 tsp of melted coconut oil.
Prepare 0.5 cup of shredded coconut.
You need 0.5 cup of pecans (cut in small pieces).
You need pinch of salt.

This ultimate recipe for German Chocolate Cake uses a moderate amount of semisweet or bittersweet. The recipe for German Chocolate Cake is on the bar of the Bakers German Chocolate Bar. 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.

German Chocolate Cake instructions

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..

A traditional recipe and history for Classic German Chocolate Cake made with cocoa powder, coconut and pecans. A double layer chocolate cake with a classic German Chocolate Cake frosting. If you're looking for Grandpa loved these German Chocolate Cake Cookies and I wish I would have made the German. 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.