Bobby Flays German Chocolate Cake With Coconut Pecan Cajeta Frosting Recipes

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THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM



Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Time 4h45m

Yield 1 (9-inch) cake

Number Of Ingredients 36

2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, split and seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted, coarsely chopped pecans
1 1/4 cups sweetened coconut
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut

Steps:

  • For the cajeta filling/frosting:
  • Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
  • Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
  • Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
  • For the ganache:
  • Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
  • For the chocolate cake:
  • Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  • Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
  • Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
  • For the coconut whipped cream:
  • Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

BOBBY FLAY-GERMAN CHOCOLATE CAKE



Bobby Flay-German Chocolate Cake image

Does anyone know how to make this cake work? The recipe is missing a step. I attempted this thing and it turned out terribly......Who wants to tackle this?!?!?!

Provided by SoupCookie

Categories     Dessert

Time 57m

Yield 2 9 inch cakes, 8 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for pans
1 cup good quality Dutch-processed cocoa powder
2 tablespoons good quality Dutch-processed cocoa powder
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
  • Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.

Nutrition Facts : Calories 659.3, Fat 21.6, SaturatedFat 12.8, Cholesterol 127, Sodium 569.3, Carbohydrate 114, Fiber 5, Sugar 80, Protein 10.1

COCONUT PECAN CAJETA FROSTING (FOR GERMAN CHOCOLATE CAKE)



Coconut Pecan Cajeta Frosting (For German Chocolate Cake) image

Make and share this Coconut Pecan Cajeta Frosting (For German Chocolate Cake) recipe from Food.com.

Provided by swissms

Categories     < 60 Mins

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

2 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup buttermilk
3/4 cup granulated sugar, plus
1 tablespoon granulated sugar
1/4 cup water
1/2 vanilla beans, seeds scraped or 1 1/2 teaspoons vanilla bean paste
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum
1 1/4 cups toasted coarsely chopped pecans
1 1/4 cups sweetened coconut

Steps:

  • Bring the milk, coconut milk and buttermilk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
  • Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
  • Once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.

Nutrition Facts : Calories 353.5, Fat 25.3, SaturatedFat 13.5, Cholesterol 12, Sodium 106.3, Carbohydrate 30.4, Fiber 1.7, Sugar 25.7, Protein 4.8

BOBBY FLAY'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING



Bobby Flay's German Chocolate Cake with Coconut-Pecan Cajeta Frosting image

Yield one 4-layer cake

Number Of Ingredients 35

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 finely chopped pecans, toasted, for garnish
Coconut Whipped Cream (recipe follows), for serving
1 1/2 cups heavy cream, very cold
1/4 cup cream of coconut, such as Coco Lopez
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract

Steps:

  • To bake the cake, position a rack in the center of the oven and preheat the oven to 325°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs, and vanilla, and continue whisking until smooth. Add the dry ingredients and whisk until just combined.
  • Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
  • To make the frosting, combine the milk, coconut milk, and goat's milk in a small saucepan, and bring to a simmer over low heat. Keep warm while you prepare the caramel.
  • Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
  • Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
  • To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, and then top with the remaining cake layer, top side up.
  • To make the ganache, bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup, and let sit for 30 seconds. Then gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
  • Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip off down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
  • Slice the cake, and top each slice with a dollop of Coconut Whipped Cream.
  • Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING



German Chocolate Cake With Coconut-Pecan Cajeta Frosting image

Provided by Bobby Flay

Categories     dessert

Time 3h25m

Yield one 4-layer cake

Number Of Ingredients 30

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut, toasted
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving

Steps:

  • Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
  • Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
  • Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
  • Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
  • Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
  • To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
  • Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
  • Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
  • Slice the cake and top with a dollop of Coconut Whipped Cream.

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