Tuesday, August 2, 2016

A vintage Cake: German Chocolate Cake ...Reposted with recipe from the box


German Chocolate Cake Named so because of
Samuel German who created the mild dark chocolate bar
for Baker's Chocolate in 1852. 
This German Chocolate Cake is a recipe repost, because somehow the instructions were omitted with the filling, and frosting(s). This is a really good recipe. I've combined several elements from a few recipes. I researched the recipe in the Cake Bible and on-line.  I like a moist cake, but some people love the dryer bitter side of chocolate this recipe is in the middle. I consider this an intermediate skills cake.
If you decide to make this cake having all the ingredients measure out is the best way to make sure nothing is left out. I like to have my frosting prepared before the cake is done, sometimes I even prepare the frosting days in advance and place in the refrigerator or freezer if necessary.

Baker's Tools
2 9 in. cake pans
2 sauce pans
 Sm, M, and L mixing bowls
Mixer and attachements
Parchement paper
non-stick spray
Measuring cups and spoons

German Chocolate Cake Recipe
4 oz. Baker's German Chocolate ( If you can't find the BGC, Substitute 4 ounces of chocolate  = 113.40 grams, 4 ounce (120 grams) bittersweet or semisweet chocolate plus 2 tablespoon (28 grams) granulated white sugar)

4 eggs, separated (for grocery - make sure to have 4 xtra or 8 all together to make this filling)

2 1⁄3 c. Cake flour(actually 2 c. 4 Tbsp.)

1 1⁄2 c.  sugar

1 tsp. baking soda

1⁄4 tsp. salt

2⁄3 c. butter, room temp. (2 sticks)

1 c. butter milk

1 tsp. vanilla

To make the cake

Preheat the oven to 350°

Prep 2 (9 in.) pans with wax paper / parchement paper spray with cooking spray

1. Whip egg white to stiff peaks -set aside

2. Melt Chocolate-to almost melted and stir-(the recipe on the box use 1⁄2 c. water, but i believe it dilutes the chocolate flavor, why not use coffee or something to enhance the flavor of the chocolate)

3.Sift; Flour, baking soda and salt

4. Cream; butter and sugar until light and fluffy-add egg yolks in one at a time to be sure to

incorporate each one.

5. Combine; 3⁄4 c. butter milk, vanilla chocolate and flour mixture together..but you want to

alternately add the milk and flour as you combine. Then mix in 1⁄4 c. milk lastly.

6. Gently stir in whipped egg whites and pour into your pans

7. Bake; at 350 f for 30-35 min. Allow to cool for 15 min. in the pan but shimmy a knife around

the edges of the pan first, immediately after it is baked. Remove the cakes from the pans to cool

on a cooling rack completely.  Decorate as planned.

Frostings;
Dark Chocolate Ganache frosting
9 oz. 70% chocolate baking bar
1 c. of heavy cream

heat the heavy cream either in a sauce pan or double boiler...just want it hot enough to melt the chocolate, so don’t let it boil.(bring to a boil) pour in the chocolate and let it sit there for about a min. then wisk it until it's a silky liquid. let it cool in a container or plastic wrapped bowl. Than refrigerate.
Makes 2 . cups
*Let the whipped ganache come to room temperature just a few minutes before you whisk it with a hand mixer until you have a thick frosting consistency.

Happy & Glad Chocolate Frosting( I used this to pipe on the top decorations of the cake) I keep in it the frig in a jar and then spoon it into a piping bag...fabulous! A combination of silky and sweet chocolate flavor.
1 stick of butter
2/3 c. Dark cocoa
3 c. powdered sugar
1/3 c. of milk
1 tsp. vanilla

Instructions
Melt butter and stir in cocoa. Alternately add in milk and sugar stir. Remove from the heat and whisk in vanilla.

Coconut Cream Filling
4 egg yolks
1 12 oz can-3/4 c. evaporated milk
1/2 c. light brown sugar
1/2 c. granulated sugar
1/2-3/4 c. butter
2 2/3 c. coconut
1 1/2 c. pecans

Beat egg yolks, milk, vanilla in a large sauce pan with a whisk until well blended. Add sugar and butter- cook on medium heat 12 min. or until thickened and gold brown.







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