Homemade German Chocolate Cake Tastes Better From Scratch

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Add egg yolks, beating them in one at a time. Add melted chocolate and vanilla extract and mix well. Slowly add a little flour, then a little buttermilk, beating well each time until it's all in the bowl. Gently fold in the egg whites. Pour batter into 3 pans lined with parchment paper. Bake for 20-30 minutes.

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Microwave chocolate and water in large microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.

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Step 2: Make the cake batter. In a small bowl, pour boiling water over chocolate. Whisk until smooth. Set aside. In a large bowl, sift together flour, 1 ⅛ cups sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together egg yolks, buttermilk, vegetable oil, and vanilla.

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Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside. Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl.

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Melt chocolate in water, cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.

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Preheat oven to 350°F. Grease 2- 9 inch round cake pans, line with parchment paper, and then grease and flour the parchment paper and sides of the pans. Set aside. In a small bowl combine the flour, baking soda, and salt. Set aside. In a second small bowl combine the cocoa powder and chopped chocolate.

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Preheat the oven to 350ºF and line with parchment paper the bottom of a 9-inch round or layer cake pan. Add the flour, salt, and baking soda to a bowl and whisk together. Set aside. Add the water into a pot and bring to a boil. Turn off the heat and add the chocolate and melt.

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Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Add egg whites; stir gently until well blended.

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For the Cake. Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 ( 9-inch) round cake pans with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again. Place the chocolate in a medium heatproof bowl.

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Break up the chocolate bar and drop into the water. Stir it once or twice with a spoon and set it aside to cool. Separate the egg yolks from the egg whites, placing the yolks in a small bowl and the whites in the large mixing bowl of a stand mixer, or use a hand mixer. Set aside while you sift the cake flour.

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Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter.

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Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.

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In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin). Divide the batter evenly among prepared pans.

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For the Rich German Chocolate Cake: Pre-heat the oven to 350°F (180°C) then butter and line 2 GoodCook 9 Inch Cake Pans. Set aside. In a medium microwave-safe bowl combine the chocolate and the water. Place in the microwave for 1- 2 minutes until the chocolate has melted. You can also do this step over a ban marie.

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Cool. Cream butter and sugar until light and fluffy. Add 4 egg yolks, one at a time, beating after each. Add vanilla and melted chocolate. Mix until blended. Sift together sifted cake flour, baking soda, and salt. Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk. Fold in egg whites, stiffly beaten.

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In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium-heat, stirring constantly, for about 10 to 12 minutes, or until mixture is bubbling and very thick. Reduce to heat and cook for 2 more minutes. Remove the pan from heat and stir in the coconut and pecans.