German Chocolate Cake From Magnolia Bakery Food

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 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.

GERMAN CHOCOLATE CAKE - FROM MAGNOLIA BAKERY

Steps:

• * Preheat oven to 350. * Grease and flour 3 9x2 inch round cake pans, then line bottoms with wax paper. * In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes. * Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside. * In a small bowl, lightly beat the egg yolks, about 1 minute. * In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes. * Add the egg yolks, beating until well combined. * Add the chocolate mixture and the vanilla extract. * Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth. * In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter. * Divide batter among the prepared pans. * Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most. * Let cake cool in pans for 10 minutes. * Remove from pans and cool completely on wire rack. * In a large saucepan, beat together the evaporated milk and the egg yolks. * Stir in the sugar, the butter , and the vanilla extract. * Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat. * Stir in the coconut and pecans. * Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.) * When cake has cooled, spread frosting between layers and over top of cake.

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE

Steps:

• Coconut-Pecan frosting (recipe follows).
• Oven at 350ºF.
• 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.
• Bake for 30 minutes or until cake springs bake when lightly pressed in center.
• Cool 15 minutes; remove and cool on rack.
• Frost cake.
• COCONUT-PECAN FROSTING.
• Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
• Cook and stir over medium heat until thickened. Remove from heat.
• Stir in shredded coconut and chopped pecans.
• Cool until thick enough to spread.
• Makes 4-1/4 cups.

MAGNOLIA BAKERY CHOCOLATE CUPCAKES

Steps:

• To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
• Line two 12-cup muffin tins with cupcake papers; set aside.
• In a bowl, sift the flour and baking soda together; set aside.
• In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
• Add the sugars and beat for about 3 minutes or until fluffy.
• Add the eggs, one at a time, beat well after each addition.
• Add the chocolate, mixing until well incorporated.
• Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
• With each addition, beat until ingredients are incorporated but do not overmix.
• Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
• Carefully spoon batter into cupcake liners; fill 3/4 full.
• Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
• Cool in tins for 15 minutes.
• Remove from tins and cool completely on a wire rack.
• Ice when completely cool.