INSIDE-OUT GERMAN CHOCOLATE TORTE
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch torte
Number Of Ingredients 9
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.
INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE
It may not be from scratch, but your guests will never know that. This cake is so moist and tasty ... yummmmm!
Provided by Shelley Maurer
Categories Cakes
Time 1h15m
Number Of Ingredients 7
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 GERMAN CHOCOLATE BUNDT CAKE
Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it...
Provided by Mary R Morris
Categories Other Desserts
Time 45m
Number Of Ingredients 5
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 CAKE
I recently made this for a co-worker's birthday and it is out of this world. The cake layers are nice and chocolatey..not too dense. The German chocolate filling is amazing and the frosting is super easy to work with as long as you cool everything completely. I toasted the nuts along with the coconut for a little extra nutty oomph.
Provided by greysangel
Categories Dessert
Time 4h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 795.7, Fat 54.9, SaturatedFat 31.9, Cholesterol 114, Sodium 358.7, Carbohydrate 78.6, Fiber 7.4, Sugar 53.3, Protein 10.9
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