HUNGRY YET? CHECK OUT OUR LIST OF German Chocolate Dessert Recipes below:
1. German Chocolate Cake
2. German Chocolate Brownies
3. German Chocolate Sheet Cake
4. German Chocolate Pecan Pie Bars
5. German Chocolate Fudge
6. German Chocolate Cupcakes
7. Outrageous Chocolate Coconut Cheesecake Cake
8. German Chocolate Cookies
9. German Chocolate Brownie Pie
10. Best Ever German Chocolate Cake
MORE RECIPES YOU'LL ENJOY TODAY:
German Chocolate Dessert Recipes have gooey coconut and toasted pecans that sit on top of the most fabulous chocolate dessert recipes you can find.
Get ready to indulge in these to die for desserts. They are perfect to serve at birthday parties, family get-togethers, and all of your holiday parties this year!
HOW DO YOU MAKE GERMAN CHOCOLATE DESSERT RECIPES
To begin with, choose what kind of recipe you want to make.
Are you serving this for a special occasion, or just wanting to make an easy at home treat?
Personally, I like to make easy recipes that only require a few simple ingredients.
Did you know that chocolate box cake mixes can easily be transformed into something amazing? All you have to do it add homemade coconut and pecan frosting to the top.
Fudge is a perfect dessert during the holidays, while cookies are an easy make and take recipe that kids always love.
Are German Chocolate Recipes hard to make?
No, these recipes are not hard to make at all. This list of the best and most delicious recipes use simple ingredients and come together easily.
Always remember to let the cake, cookies, or whatever dessert you choose to make completely cool before adding the frosting.
This one trick will help your recipe set up faster.
The faster you can serve dessert to your friends and family, the happier they will be!
HUNGRY YET? CHECK OUT OUR LIST OF German Chocolate Dessert Recipes below:
1. German Chocolate Cake
From THE BEST BLOG RECIPES :: CLICK HERE for the Full Printable Recipe. Deliciously rich, German Chocolate Cake is layers of tender chocolate cake slathered in a creamy coconut and pecan frosting to create an irresistible dessert.
2. German Chocolate Brownies
From JULIE'S EATS AND TREATS :: Click HERE for the Printable RecipeThese rich chocolaty German Chocolate Brownies are topped with a gooey homemade coconut pecan frosting. Make the brownies from scratch, or use a boxed brownie mix as the base of this recipe. You’ll love this decadent dessert!
From COOKING CLASSY :: Click HERE for the Printable Recipe These are incredibly delicious and perfect for birthdays and holidays. You get a soft and tender chocolate cupcake topped with an ooey gooey coconuty topping and its finished with a border of creamy chocolate frosting!
7. Outrageous Chocolate Coconut Cheesecake Cake
From LIFE LOVE AND SUGAR :: Click HERE for the Printable Recipe ThisOutrageous Chocolate Coconut Cheesecakerecipe has layers of gooey brownie, coconut chocolate chip cheesecake, rich chocolate cake and coconut pecan filling. It’s an over-the-top dessert of pure deliciousness!
FromFOODIE CRUSH :: Click HERE for the Printable Recipe An easy, from scratch, fudgy brownie is baked into a tart pan and topped with a classic coconut-pecan German frosting for a decadent dessert you won’t be able to resist!
Black Forest Cake is perhaps Germany's most well-known and most-loved cake. It consists of a chocolate cake with a filling of fresh cream and cherries soaked in Kirschwasser—a clear cherry schnapps—and decorated with cream, chocolate shavings, and cherries.
Too Little or Too Much Moisture. If your cake isn't moist enough, it can sink in the center. But too much moisture can also ruin a cake. This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour.
German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.
You've guessed it right! Chocoholics' favorite dense and moist chocolate cake ranks top of the list. Glazing the cake with a thick chocolate ganache is one of the most popular ways to enjoy this dessert!
German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
If your frosting isn't thickening, there are a few possible reasons: insufficient mixing, incorrect ingredient ratios or having too much liquid are the most common. You can try gradually adding thickening agents like cornstarch or powdered sugar as a last resort.
A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.
A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate. True German chocolate cake has delicious pecan-coconut frosting, while the devil's food usually has a dark fudge frosting.
On June 3, 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in The Dallas Morning News. It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive, Dallas, Texas. This recipe used the baking chocolate introduced 105 years prior and became quite popular.
It was created by Mrs. George Clay, a homemaker from Dallas, Texas, and used the "German's Sweet Chocolate" baking chocolate introduced in 1853 by American baker Samuel German for the Baker's Chocolate Company. A similar recipe by food conservationist Jackie Huffines had previously been featured on television.
If it is still runny you may have not cooked the base long enough for the eggs to set. It should have a pudding like consistency. Another tip is to set it in the fridge and the cold will help thicken the frosting.
If you keep it covered in the fridge, it should be good for about a week. If you keep it out in a container, I would toss it after day 4. You could always cut it into servings, store in airtight container or plastic wrap and freeze it. It will be as fresh as the day you stored it for a few months.
Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut. Cover leftover cake tightly and store in the refrigerator for 5 days.
Baumkuchen is not only the king of cakes but also the cake of kings. In 1843, King Friedrich Wilhelm IV of Prussia (see photo) visited the town of Salzwedel in Germany, which is famous for Baumkuchen.
Some historians say that the cake dates back to the 1500s, when chocolate first became available in Europe. More specifically, its birthplace would have been the Black Forest region of Germany, which is known for its sour cherries and kirschwasser.
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