Inside Out German Chocolate Cake Recipes

INSIDE-OUT GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Set racks in the upper and lower thirds of the oven.
• In the medium bowl, sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In the bowl of the stand mixer, mix on low the whole milk, butter, whole egg, yolk, vanilla, and almond extract just until combined. Add the flour mixture to the egg mixture and mix on low speed until the dry ingredients are wet, then beat on high speed for 1 minute. Add the boiling water and mix on low speed just until combined. The batter will be very thin.
• Pour the batter into the three prepared cake pans, dividing it evenly. Put pans in the oven, two on the lower rack and one on the upper rack and bake for 12 minutes. Switch the pans and rotate them 180°, then bake for another 10 to 12 minutes, until a toothpick comes out clean. Watch the cakes carefully so that they do not dry out.
• Cool the cakes in the pans on a wire rack for 15 minutes. Run a thin knife around the edges of the cakes and then turn them out onto the wire rack. Carefully peel away the parchment and allow to cool completely.
• Move top rack to the middle of the oven. Reduce oven temperature to 325°F.
• Spread the coconut in the rimmed baking sheet. Bake until golden, 12 to 18 minutes, stirring occasionally. Remove pan from oven.
• Increase oven temperature to 425°F.
• Pour the condensed milk into the 9-inch deep-dish pie plate and cover tightly with foil. Put the pie plate in the roasting pan and fill with hot water until the water reaches halfway up the pie plate. Bake for about 45 minutes, then add more hot water to the pan as necessary. Bake until the milk mixture is thick and brown, about 45 minutes more. Remove pie plate from water bath. Stir in the coconut, pecans, vanilla, and salt. Cover with foil and keep warm.
• (Make while the dulce de leche is baking.) Melt butter in the 3-quart saucepan. Turn off the heat and remove the pan. Stir in the corn syrup and chocolate until the chocolate is completely melted. Pour 1 cup of the ganache into the small bowl and chill for about 1 hour, until it is thick and spreadable. Keep the remaining ganache in the pan at room temperature.
• Put 1 cake layer on the covered cake round and set it on a rack over a baking pan. Set a spatula in the cup of water. Drop half of the dulce de leche filling by spoonfuls evenly over the layer and gently spread with the wet spatula. Continue dipping the spatula in the water so that the filling spreads more easily. Add the next cake layer and top with the remaining dulce de leche filling, spreading the same way.
• Add the final cake layer and spread the chilled ganache evenly over the top and around the side of the cake. Warm the room temperature ganache over low heat, stirring, until glossy and pourable, about 1 minute. Pour the ganache over the top of the cake, making sure that it flows evenly over and around the sides. You can gently shake the rack to help distribute the ganache. Chill the cake in the refrigerator for 1 hour, them serve at room temperature. Keep any leftovers in the refrigerator.

GERMAN CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. , Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan., In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

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.

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 (INSIDE OUT)

Steps:

• Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside.
• In a measuring jug, whisk together the next four ingredients (buttermilk, melted butter, eggs, and vanilla), and pour into a mixing bowl.
• Add the sifted dry ingredients onto the liquid in the bowl.
• Beat at low speed on a stand mixer, whisk by hand or use a hand mixer; scrape down the sides with a spatula, then mix at high speed for one minute.
• Return the speed to low, and pour in boiling-hot water and mix well, using spatula to scrape the sides so the thin batter is evenly mixed.
• Divide the mixture evenly into the 3 prepared pans. Bake 2 pans in the upper third of the oven, and one in the lower third.
• After about 13 minutes, reverse the trays, and turn them 180 degrees so they bake evenly. Continue to bake for another 7 to 12 minutes, or until a tester comes out clean
• Cool cakes in pans about 15 minutes, then run a thin knife around the edges and remove from the pans. Peel off the paper and allow to cool completely on a metal rack.
• Put the caramel condensed milk in a medium sized pot and warm gently.
• Stir in the coconut. Then add the chopped nuts into the condensed milk and mix well. Keep warm until ready to fill cake.
• Place the heavy cream and chocolate in a pot over low heat and stir until evenly combined and smooth.
• Remove from heat immediately, and allow to cool slightly, stirring from time to time
• You can choose to put the cake together on your cake plate or stand, or, if you want to go heavy on the ganache, assemble the cake on the cooling rack with a tray underneath to catch the excess. If you don't have a large cake lifter, I would advise putting the cake on the serving plate to decorate.
• Spread half of the coconut filling on top of one layer of cake while still on the cooling rack. Using a wet spatula helps the filling not to stick.
• Top with another cake layer and repeat with the remaining coconut filling, and top with the last layer of cake
• Place the cooling rack with the cake on top, over a tray to catch the dripping ganache. Make sure the ganache is not too warm, or all of it will run off the cake, but not too cool, or none of it will spread. You can check by pouring it onto the back of a spoon to see how it runs off.
• Slowly pour the ganache onto the center of the cake, allowing it to run off the sides. You may need to tip the tray a little to "help" the ganache run off all the edges evenly
• After all the ganache is poured, place the Inside Out German chocolate cake and tray in the fridge for at least an hour.
• Once the chocolate ganache has set, place the cake on a serving plate. I have a cake lifter which works extremely well to move cakes.
• Keep refrigerated and bring the cake to room temperature before serving.
• Cake freezes well.

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.

INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Blend all ingredients, except for chocolate frosting, together on low speed until moistened. Beat at medium speed for two minutes. Pour into prepared bundt pan.
• 3. Back for approximately 50-60 or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and let cool completely.
• 4. At this point you can dust it with powdered sugar. Or, like me, you can drizzle it with the chocolate frosting (gently heated in the microwave) and then "dust" it with toasted coconut.

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.