German Buttermilk Chocolate Cake Food

GERMAN CHOCOLATE CAKE

Steps:

• Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Stir together chopped chocolate and hot coffee in a medium microwavable bowl. Microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds. Set aside.
• Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition. Add melted chocolate mixture and vanilla, and beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition.
• Place egg whites in a separate clean bowl, and beat with an electric mixer on high speed until stiff peaks form, about 3 minutes. Gently fold into batter. Divide batter among 3 9-inch round cake pans lined with parchment paper.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 24 to 28 minutes. Remove pans from oven; gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans; transfer to wire racks. Discard parchment paper. Cool completely, about 1 hour. Press slightly warm Coconut-Pecan Frosting between layers and on top and sides of cake. Let stand until frosting is completely cool and set, about 15 minutes.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

GERMAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
• Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Coconut Frosting:
• Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

GERMAN CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
• Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
• Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
• For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
• For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
• To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
• Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

BAKER'S GERMAN'S SWEET CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 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. Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
• Prepare Coconut-Pecan Filling and Frosting http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx ; spread between cake layers and onto top of cake.

MOM'S BUTTERMILK CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

GERMAN BUTTERMILK CHOCOLATE CAKE

Steps:

• Grease the bottom of 3 (9") pans or one 9x13 pan.
• In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
• Mix flour, baking soda, and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer till light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in chocolate mixture and vanilla.
• Add flour mixture alternately with buttermilk, beating well after each addition.
• In another bowl, beat the egg whites until stiff peaks form.
• Gently stir into batter and pour evenly into pans.
• Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
• Cool for 15 minutes and remove from pans.
• Frost with Coconut-Pecan Frosting.

EASY BAKER'S GERMAN'S SWEET CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Cover bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
• Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Add baking soda and salt; mix well. Gradually add flour alternately with buttermilk, mixing well after each addition. Pour into prepared pan.
• Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife.
• Cool cake completely. Frost with Easy Coconut-Pecan Filling & Frosting.

GERMAN CHOCOLATE CAKE FROM SCRATCH

Steps:

• Cake:.
• Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
• Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
• Coconut Frosting:.
• In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
• Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
• Chocolate Frosting:.
• Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
• Cake Assembly:.
• Place one of the cake rounds on your serving stand or plate.
• Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
• Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
• Spoon remaining coconut frosting on top of the cake.

GERMAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease and flour a 10-inch tube pan or bundt pan.
• Cream shortening at medium speed of mixer.
• Gradually add sugar until well mixed.
• Add eggs one at a time, beating well after each egg.
• Blend in vanilla extract.
• Combine flour, baking soda and salt.
• Add alternately with buttermilk to the creamed mixture.
• Continue mixing well.
• Mix in the melted chocolate last.
• Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
• Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
• You may sprinkle with confectioners sugar or top with chocolate glaze.
• For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
• Mix in confectioners sugar and just enough water to make a smooth glaze.
• Pour glaze over cake and let trickle down the sides.