Image of cream, whipped, fresh - 117354713 In bowl of an electric mixer whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. EASY no bake Chocolate Eclair Cake is loaded with all of the great flavors of an eclair in rich and creamy cake form. It’s whipped chocolate after all so, you can’t go wrong. Pro tip: Make the frosting while the cupcakes are in the oven. Preheat oven to 375 degrees with rack set in lower third of the oven. 2 Comments. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let … You guys, I get excited over the littlest things, chocolate being one of them. Recipe Ingredients: 1 (18.25-ounce) package German chocolate cake mix Keep the cake in the rolled position until it has cooled down and unroll the cake until it is flat again. Cook over medium heat, stirring occassionally. Bake the cake in a preheated oven on the middle rack at 200°C (392°F) for about 15 minutes. All that’s left to do is spoon a generous amount of toasted coconut pecan frosting overtop of each cupcake. Preheat the oven to 350°F. Lightly … In a medium bowl, or large liquid measuring cup, while the egg, room temperature buttermilk, hot water (or coffee), oil, and vanilla. Recipe submitted by Joanna Goode from Bloomington, IL. The texture was way off! Immediately roll the cake (long side or short side) with the towel while the cake is still warm, otherwise it will break. Be careful that the gelatin does not boil, it will ruin its effectiveness. Whip at medium high speed for 1 minute. I will do my best to contain my excitement, but I’m not lying when I say “These are THE BEST German Chocolate Cupcakes you’ll ever have!” The chocolate cake is so moist and tender; the toasted coconut pecan frosting has a perfect consistency, not too stiff and not too runny. I suggest you eat it, it’s good! Whip at medium-high speed for 1 minute. Line the bottom with parchment paper and butter the paper. A true chocolate lover’s dream! Cover it with a kitchen towel and flip the cake with the rack again, so that the cake is on the towel. Mine never last past 1 day... we devour these. Using a rubber spatula, scape the sides of the bowl to ensure all of the ingredients are evenly mixed. Preheat your oven to 350 degrees. Take the cake out of the oven. There are many versions of this cake. If you choose to spread the whipped cream, in this case you will need two cups of heavy whipping cream instead of 3. As mentioned, I suggest using a six to nine inch round cake baking pan, the number depending upon your cake needs. Scoop (pour) the batter into the cupcake liners, the batter is very very thin, filling, Bake for 13-16 minutes or until a toothpick inserted in the center comes out with moist crumbs. Beat on medium-high until stiff peaks form. As an Amazon Associate I earn from qualifying purchases. Tip for making the chocolate mousse: use a stand mixer. INGREDIENTS: ⅔ cup (175 g) Sesame Ganache 6 squares Chocolate Cake Grey salt 1 cup (240 ml) heavy cream, whipped to soft peaks Cocoa powder, for dusting . If you’re like me and you don’t own one I have an easy tip. The Log Cake is also known as Baumstamm Kuchen. The biggest tip I have for you when it comes to making this particular frosting recipe is to use toasted coconut and toasted pecans. Pro tip: Use a stand mixer for this recipe. Carefully place second cake on top of bottom layer and continue to refrigerate. Fill the centers with the chocolate mousse. Cream together the butter with the brown sugar. EASY no bake Chocolate Eclair Cake is loaded with all of the great flavors of an eclair in rich and creamy cake form. Set the oven at 350 degrees. Germany: A vanilla and custard cream cake dessert popular in several central-European countries. This Chocolate Eclair Cake is super quick and easy to make but is a crowd pleasing, show stopping, all time favorite dessert! // If your oven temperature is a bit off, you may have to bake them longer, about 18 minutes. Spoon a generous amount of coconut pecan frosting overtop of each cupcake. Cover it with a kitchen towel and flip the cake with the rack again, so that the cake is on the towel. Do not do this if you are going to make a white whipped cream cake. Baker’s tip: I used hot water for these German Chocolate cupcakes, however hot coffee is a great alternative. Enjoy! Reduce speed and slowly add the powdered sugar. For the whipped cream: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. https://www.tasteofhome.com/recipes/german-chocolate-cheesecake First you need to prepare a no-bake crust with Oreos, then prepare your filling. Add the heavy cream and whip for another 1-2 minutes or until light and fluffy. Flip the cake upside down onto a cooling rack and remove the baking paper used in the oven right away. Bring to a low simmer and cook until thickened. www.mybestgermanrecipes.com/german-chocolate-cream-cake-recipe 2. I always use a large fork to make a pattern in the cream on the outside. We will be using unsweetened baking chocolate instead of the usual sweetened chocolate.. Add remaining whipped cream frosting to the top layer of the cake. Beat the egg whites with the cold water until it is stiff. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. This cake features a rich brownie base that is topped with German chocolate ice cream. This happiness on a plate consists of several alternating layers of chocolate sponge cake and thick whipped cream, topped off with more whipped cream, chocolate shavings, and cherries. I am so excited to share this cake with you today. 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