GERMAN CHOCOLATE CAKE FROSTING
Coconut Pecan Frosting for German Chocolate Cake.
Provided by Denise
Categories Desserts Frostings and Icings Chocolate
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g
GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING
This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!
Provided by Kozmic Blues
Categories Dessert
Time 1h10m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
- Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
- Stir until chocolate is completely melted.
- Sift flour, baking soda and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Stir in chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating well after each addition.
- Beat egg whites with electric mixer on high speed until stiff peaks form.
- Fold into your batter.
- Pour evenly into prepared pans.
- Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
- Immediately run spatula between cakes and sides of pans.
- Cool 15 minutes; remove from pans.
- Remove wax paper and cool completely on wire racks.
- For the frosting:.
- Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
- Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
- Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.
Nutrition Facts : Calories 852.9, Fat 53, SaturatedFat 28.6, Cholesterol 197.6, Sodium 514.6, Carbohydrate 91.1, Fiber 4.2, Sugar 67.3, Protein 10.9
BOBBY FLAY'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING
Yield one 4-layer cake
Number Of Ingredients 35
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.
ORIGINAL BAKER'S GERMAN SWEET CHOCOLATE CAKE
Steps:
- Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
- Cool.
- Cream butter and sugar until light and fluffy.
- Add 4 egg yolks, one at a time, beating after each.
- Add vanilla and melted chocolate. Mix until blended.
- Sift together sifted cake flour, baking soda, and salt.
- Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
- Fold in egg whites, stiffly beaten.
- Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
- Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
- While the cake is cooking, start to make the frosting.
- Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
- Cook over medium heat, stirring constantly until thickened, about 12 minutes.
- Remove from heat.
- Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
- Beat until cool and of spreading consistency.
- Cool cake, then frost between cake layers and top with the coconut-pecan frosting.
Nutrition Facts : Calories 393 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 313 milligrams sodium, Sugar 37 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COCONUT PECAN CAJETA FROSTING (FOR GERMAN CHOCOLATE CAKE)
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
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
THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM
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.
GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING
Provided by Bobby Flay
Categories dessert
Time 3h25m
Yield one 4-layer cake
Number Of Ingredients 30
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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