German Chocolate Cake

 We’re smack dab in the middle of January and I’m here with a luscious German Chocolate Cake recipe 😉

But sometimes I struggle with getting back to routine after the holidays, and cake always helps. Especially if it’s chocolate!

I’m sharing tons of tips and tricks to make this your best German Chocolate Cake yet, including tips to make ahead and freeze, so be sure to skim through the post below to ensure success!

And if you’re a chocolate fanatic like myself, you might also enjoy my ultra popular The Best Chocolate Cheesecake Recipe, this Crockpot Hot Chocolate, or my Grandma’s Hot Fudge Sundae Cake!

Ingredients

Cake

2 cups granulated sugar

1/2 cup canola oil

1 cup milk

2 large eggs

1 teaspoon vanilla

1 3/4 cup all purpose flour fluffed and levelled

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

1 cup hot coffee or water

Frosting

1 cup heavy cream

1 cup granulated sugar

3 egg yolks

1/2 cup unsalted butter

1 1/2 cups sweetened shredded coconut

1 cup finely chopped pecans

1 teaspoon vanilla extract

Ganache

100 grams dark chocolate about 3/4 cup chopped

1/4 cup heavy cream

Instructions

Cake

Lightly grease and flour three round 8″ cake pans, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.

In a large bowl, whisk together sugar and oil until combined.

Add milk, eggs and vanilla and whisk until smooth.

Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.

Slowly stir in hot coffee until batter is smooth — it will be thin.

Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.

Frosting

In a medium saucepan, whisk together cream, sugar and egg yolks until combined.

Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.

Remove from heat and stir in coconut, pecans and vanilla.

Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes — if you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.

Ganache & Assembly

In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.

Place one cake layer on a serving plate. Top with 1/3 of the coconut pecan frosting.

Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.

No Bake Black Forest Icebox Cake

 An icebox cake is absolutely a cheater cake, but when a cheater cake looks this good, does anyone care?

I feel like at this point in all of our lives, we can use some easy and delicious baking and no-baking projects. Anyone else feel the same?

Icebox cakes are great for any occasion, and this Black Forest version really is a showstopper!

Ingredients

2 packages chocolate wafer cookies or chocolate graham crackers (about 300g)

1 can cherry pie filling (540ml or 2 cups)

2 cups heavy whipped cream (or substitute frozen whipped topping, thawed, and omit sugar)

1/2 cup powdered icing sugar

Instructions

In a large bowl, beat cream and powdered sugar on high speed until stiff peaks form. *See my notes above for stabilizing whipped cream if keeping for longer periods of time*

Place one layer of chocolate wafer cookies in a 9" Springform pan, breaking to fit or overlapping somewhat is fine. Top with about 1/3 of whipped cream and 1/3 of the cherry pie filling.

Repeat layers two more times for 3 layers total.

Cover and refrigerate for at least 6 hours or overnight. Garnish with additional whipped cream if desired, slice and serve.

Ice Cream Sandwich Cake

 I know, we’re cheating today.

But summer is here and who wants to slave away in the kitchen?

This Ice Cream Sandwich Cake is the latest addition to my SIX Ingredient summer series and it is, without a doubt, the easiest dessert recipe you’ll ever make.

I should add that when I say it’s easy I also mean it’s incredibly delicious.

Made from ice cream sandwiches that have been topped with chocolate ice cream and covered in whipped cream, this is the perfect dessert recipe for hot summer days (no oven required!).

My kids love when I make this for them.

Ingredients

15 ice cream sandwiches

2 litres chocolate ice cream

1 litre frozen whipped topping thawed

3 tablespoons chocolate fudge sauce

3 tablespoons mini M&Ms

6 Oreos crushed

Instructions

Remove the ice cream from the freezer and let thaw for 15-20 minutes before beginning.

Find a large cutting board or sheet pan to build your ice cream sandwich cake on.

Place two long sheets of plastic wrap over the cutting board, one going each direction so there is lots of overhang.

Place a single row of 5 ice cream sandwiches in the middle of the plastic wrap.

Top with half of the ice cream, spreading into as even a layer as possible.

Top with 5 more ice cream sandwiches, and the remaining half of the ice cream, spreading it into an even layer.

Top with last 5 ice cream sandwiches. Press down gently.

Wrap plastic wrap tightly around ice cream sandwich cake. You can reshape it slightly if it isn's straight once it is wrapped.

Freeze at least 4-6 hours, but you can freeze up to 3 months before unwrapping and serving.

To serve, unwrap and frost top and sides with whipped topping. Drizzle with chocolate sauce and sprinkle with M&M's and crushed Oreos.

Slice and serve or place back in the freezer until ready to serve.

No Churn Oreo Ice Cream Cupcakes

 I like to tell myself that these ice cream cupcakes are all about the portion control.

After all, they’re like little individual ice cream cakes so no one has to share! Plus, if you tell yourself you’re just going to have one, they’re also a pretty reasonable treat.

I mean, if you can resist going back for more.

We’ve seen a few variations of the easiest ever no churn ice cream here on The Recipe Rebel: No Churn Turtle Ice Cream, No Churn Cherry Cheesecake Ice Cream (<– one of my personal favorites!), and No Churn Coconut Cream Pie Ice Cream (loaded with real deal pie crust).

Ingredients

Crust

12 chocolate sandwich cookies like Oreo, with filling

2 tablespoons butter melted

Ice Cream

1 1/2 cups heavy whipping cream 35%

1 14oz can sweetened condensed milk

10 chocolate sandwich cookies like Oreo, with filling, crushed

whipped cream for garnish

Instructions

For the crust:

Place 12 cookies and butter in a food processor. Process until fine crumbs form.

Line 20 muffin cups with foil or silicone liners (or a good quality liner that won't tear when frozen) and divide crumbs evenly between them. Press down firmly.

Ice Cream Filling:

In a large bowl, beat whipping cream until stiff peaks form.

Add sweetened condensed milk and beat on low until combined.

Stir in 10 crushed cookies and divide ice cream mixture between muffin cups.

Freeze for 6-8 hours or until firm. Top with whipped cream if desired, removing liners before topping if desired.

Caramel Praline Ice Cream Cupcakes

 Summer is in full swing and we are all about easy here!

Frozen ice cream treats are one thing that is a given around here these days, and if you like the looks of these Caramel Praline Ice Cream Cupcakes, you’ll like these Gluten Free Brownie Ice Cream Sandwiches and this Strawberry Shortcake Ice Cream Cake!

I love making these Ice Cream Cupcakes for so many reasons:

Ingredients

1 litre Chapman's Caramel Praline Ice Cream (or another flavor)

12 golden Oreos

2 tablespoons unsalted butter melted

1 1/2 cups heavy whipping cream cold

3 tablespoons powdered sugar

1 teaspoon vanilla extract

1/4 cup caramel sauce

Instructions

Set out ice cream to soften slightly.

Line one 12 cup muffin pan with sturdy paper liners (foil or parchment are great options, too!).

In a food processor (or a freezer bag with a rolling pin), crush Oreos.

Combine crushed Oreos and melted butter, and press into prepared muffin cups, dividing evenly between the 12 cups.

Fill cups with softened ice cream, dividing evenly between the 12 cups. Press down to ensure there are no gaps.

Freeze for 6 hours or until firm.

Remove pan from freezer and let warm for 5 minutes before removing cups from pan and setting on a plate. If ice cream is still firm, peel off paper liners and place back on the plate, into the freezer for 1 hour. (If ice cream is too soft to remove the paper liners, place in the freezer on the plate for 1 hour before removing liners).

Just before serving, whip cream with an electric mixer on medium-high speed, until soft peaks form.

Add sugar and vanilla, and beat on high speed until stiff peaks form.

Remove ice cream cups from freezer and garnish with a swirl of whipped cream. Drizzle with caramel sauce if desired and serve.

Alternatively, you can top cupcakes and refreeze to serve at a later time. Cupcakes can be stored completely assembled up to 3 months.

Chocolate Sheet Cake

 Fall is here and I am all about the cozy soups and fall baking.

I know that in September we usually turn to apples and pumpkin, but with 2020 being what it is, I definitely need a little chocolate here and there too!

We love this Chocolate Sheet Cake because it is rich and moist and fudgy, but it’s also easy to make.

Ingredients

1 cup butter melted let cool to room temperature

2 cups sugar

2 large eggs

3/4 cup milk

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon vanilla

2 cups all purpose flour

1 cup hot coffee or water

Frosting

1/2 cup butter melted

2 tablespoons cocoa

1/4 cup milk

3 1/2 cups powdered icing sugar

1 teaspoon vanilla

Instructions

Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.

In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.

Add milk, cocoa, baking soda and vanilla and whisk until combined.

Stir in flour. Add coffee and stir slowly until combined.

Spread into prepared baking sheet and and bake for 16-18 minutes. Remove from the oven and cool to room temperature.

Frosting:

In a medium bowl, combine butter, cocoa, milk, sugar and vanilla and whisk until combined. Spread over cooled brownies and let set before slicing. You can also toss them in the refrigerator to speed up the process!

Slow Cooker Caramel Apple Pudding Cake

 It wasn’t supposed to work. At all.

When I spread the cake batter in the slow cooker, I was still optimistic.

I sprinkled the brown sugar over, just like I do in my Grandma’s Hot Fudge Sundae Cake, and poured on the hot water.

Ingredients

1 cup whole wheat flour or all purpose flour (about 125g)

3/4 cup brown sugar about 150g

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup buttermilk or regular milk

2 tablespoons canola oil

1 teaspoon vanilla

2 large baking apples peeled and diced

Sauce

1 cup brown sugar about 200g

1 tablespoon corn starch

2 tablespoons butter

1 cup hot water

Instructions

Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).

In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.

Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.

For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.

Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first — for a thicker sauce, let sit for 10-20 minutes before serving.