Inside Out Chocolate Cake Food

INSIDE-OUT GERMAN CHOCOLATE TORTE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
• Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
• Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
• Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

INSIDE OUT GERMAN CHOCOLATE CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
• Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
• Make filling:
• Reduce oven temperature to 325°F
• Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
• Increase oven temperature to 425°F
• Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
• Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
• Make glaze while milk is baking:
• Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
• Assemble cake:
• Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
• Chill cake until firm, about 1 hour. Transfer cake to a plate.
• Cooks' notes:
• • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
• • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.

CHOCOLATE GIFT CAKES (FOR INSIDE THE CARRIAGE)

Steps:

• Ganache: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-sized mixing bowl. Gradually pour about half of the hot cream over the chocolate. Let stand for 30 seconds to melt chocolate. Slowly whisk it until smooth and homogenous. Add the remaining cream gradually--the shock of the hot cream can cause the fat in the chocolate to separate or break, if added too quickly--and mix until all of it is incorporated and the ganache is smooth and homogenous. It should be thick, shiny and smooth. Add the Grand Marnier and mix to fully incorporate. Pour the ganache onto a parchment paper-lined baking sheet to cool. When the ganache has cooled to the consistency of toothpaste but is still easily spreadable, it is ready to be used. If the ganache has set too much, soften it by heating a small amount in a saucepan placed over medium heat until melted. Then quickly, but gently, stir the melted ganache into the harder, cooler ganache. If its still too hard, repeat the procedure until the desired consistency is reached.
• Cake layer: Preheat the oven to 325 degrees F. In a medium bowl with an electric mixer, combine corn syrup, egg yolks, butter and almond flour. Beat at medium high speed until light and fluffy. Add dark rum (or substitute vanilla and orange zest).
• In a large bowl with an electric mixer beat egg whites until foamy. Add sugar 1 tablespoon at a time. Increase mixer speed to medium high and whip to stiff but not dry peaks, about 7 minutes.
• Fold the meringue into the butter mixture all at once. Using a rubber spatula fold up from the bottom of the bowl, careful not to deflate the meringue. When the two mixtures are just incorporated, add the warm chocolate. Fold again, carefully. Use a whisk, if the meringue does not fold in well.
• Pour the batter into a parchment paper-lined baking sheet and spread it evenly to the edges with a rubber spatula. Careful not to smash the batter or it will lose its air and the cake will be flat and chewy. Bake until the cake springs back when touched, or a tester inserted in the center comes out clean, about 35 minutes. Cool cake in the pan on a wire rack. The cake will collapse slightly as it cools.
• Using an offset spatula spread the ganache onto the cake layer. Spread the ganache all the way to the edges. If the cake is uneven, use the ganache to make it flat and even as possible. Place the cake in the refrigerator and allow the ganache to harden, about 20 minutes. Then use the offset spatula to make the edges as clean and straight as possible. Place the frosted cake in the refrigerator for about 1 hour to set.
• When ready to serve, remove cake from the refrigerator and allow to come to room temperature for at least 30 minutes before serving. Heat a chefs knife in hot water; wipe off excess water and cut cake into the serving size preferred.
• Decorations: Spread about a 1/16-inch thick layer of the tempered chocolate over a transfer sheet (see note below). Use a chefs knife to cut the chocolate, but not the transfer sheet, to match the size of the cake pieces. Set aside and let the chocolate set about 15 minutes to an hour, depending on the air temperature. When the chocolate has set, lift each pre-cut piece from the transfer sheet and place it, design side up, on top of the individual cake serving

INSIDE-OUT CHOCOLATE BUNDT CAKE

Steps:

• Cake.
• Combine pudding mix, cake mix, chips, chips, milk and eggs.
• Mix by hand until well-blended--about 2 minutes.
• Pour into a greased and floured bundt pan.
• Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
• Cool 15 minutes in pan, then remove.
• Continue cooling.
• Frosting.
• Melt margarine in medium saucepan.
• Remove from heat.
• Stir in sugar and chocolate.
• Add vanilla.
• Stir enough hot water (3-4 Tablespoons) to make desired consistency.
• Drizzle over cake.

INSIDE OUT CHOCOLATE CAKE

Steps:

• Grease a Bundt pan. Combine cake mix, pudding, milk, eggs, sour cream, and chocolate chips. Mix by hand until combined. Pour into Bundt pan. Bake at 350 degrees for at least 50 minutes. Cool 15 minutes before removing from pan. Frost with Sour Cream Frosting as follows:
• Sour Cream Frosting: 2 1/2 c. powdered sugar, 3/4 c. cake flour, 1/2 tsp. salt, 1/3 c. butter, 2 tsp vanilla, 1/3 cup sour cream. Mix all ingredients well and if needed, add 1 - 2 T. more of sour cream. Spread on cake. Excellent!

INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE

Steps:

• Mix eggs, water, and oil until blended.
• Add dry cake mix. Mix until smooth.
• Add tub of pecan/coconut frosting. Mix well.
• Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
• Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
• I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.