Inside Out German Chocolate Cake Recipe 455 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.

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.

SUNNY'S GERMAN CHOCOLATE CAKE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
• In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
• Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

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.

GERMAN CHOCOLATE CAKE

Steps:

• Filling: Combine all ingredients in a saucepan.
• Stir constantly over medium heat until mixture is thickened and bubbly.
• Reduce heat to low and cook stirring for 1-2 minutes more.
• Let filling cool until spreadable.
• Will keep 1 week in refrigerator.
• Soften before using.
• Spread filling between cake layers and on top of cake.
• Ice sides with very soft ganache.
• Coat sides with pecans.

GERMAN CHOCOLATE CAKE

Steps:

• Cake.
• Preheat oven to 350 degrees F.
• Butter and flour two 9-inch round cake pans.
• In a standing mixer, cream butter and sugars together until fluffy in a standing mixer.
• Beat in eggs and vanilla.
• Put the water, chocolate, and espresso powder in a small saucepan and stir on low heat until melted. Allow to cool slightly and then beat into butter mixture.
• Sift together flour, baking soda, and salt and stir into batter alternately with sour cream.
• Divide batter evenly between the 2 pans and bake for 25 minutes, until a tester inserted in the centre of the cake comes out clean.
• Allow to cool for 15 minutes in the pans, then turn cakes out onto a plate or rack to cool completely.
• Goopy Topping.
• In a medium pot, whisk together cornstarch, cream, corn syrup, sugars, and egg yolks.
• Cut up butter into small pieces and add to pot.
• Over medium heat, whisk goopy topping constantly until bubbly and shiny, about 4-5 minutes.
• Remove from heat and immediately scrape out topping into a bowl, to halt the cooking process.
• Stir in vanilla, salt, pecans, and coconut.
• Cover and chill completely.
• Frosting.
• Melt chocolate in a bowl over a pot of simmering water or in the microwave at medium heat, stirring every 20 seconds. Set aside. Let cool slightly.
• Beat egg whites with cream of tartar until stiff peaks.
• Bring water and sugar to a boil and cook over high heat until temperature reaches 240 degrees F (softball stage). You can use a candy thermometer, or test by spooning a little of the hot sugar syrup into a glass of ice water - if you can roll it between your fingers into a soft ball, then it is ready.
• While beating whites at medium speed, slowly add sugar syrup (be careful - it's hot!) until all the syrup has been added. Continue to beat whites until cool, about 3 to 4 minutes.
• Start adding butter to egg whites, a little at a time, while mixing constantly and scraping the sides of the bowl often, until all the butter has been incorporated. If the frosting looks like it's separating or looks curdled, don't worry - just keep mixing and it will come together.
• Mix in melted chocolate, vanilla, cocoa powder and salt. Keep at room temperature to ice cake. If making a day ahead, chill frosting but bring to room temperature and beat well before using.
• To Assemble.
• Level cakes if necessary, using a serrated knife. Spread a dollop of chocolate frosting on one layer of cake. Spoon a third of the goopy topping over frosting. Spread in the centre of the cake leaving an inch from the edge of the cake, without topping.
• Place second cake on top of first and dollop a generous amount of chocolate frosting on top. Spread to edges of cake, working from the middle and turning the cake as you work around. Ice the sides of the cake, but leave about ½ cup of icing for piping, if desired.
• Spread remaining goopy topping on top of cake, leaving ½ inch around the outside edge. If you do not wish to pipe outside edge with chocolate frosting, simply garnish the cake with toasted pecan halves.
• To pipe an edge, place frosting in a piping bag fitted with a star tip or leaf tip. Pipe frosting as desired. Remember - it's just frosting! If you're not pleased with how it looks, just scrape it off and start again. Again remember to lick your fingers often!
• Cake can be chilled until ready to serve. Frosting will firm up once chilled.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
• Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
• In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
• In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
• Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
• Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
• Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
• While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
• In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
• Pour in the melted chocolate mixture and mix until just combined.
• With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
• Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
• Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
• Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
• The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before 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.

GERMAN CHOCOLATE CAKE

Steps:

• Pour all ingredients over ice and strain into a shot glass.

INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE

Steps:

• 1. Mix eggs, water, and oil until blended.
• 2. Add dry cake mix. Mix until smooth.
• 3. Add tub of pecan/coconut frosting. Mix well.
• 4. Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
• 5. Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
• 6. 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.