German Chocolate Cake With Chocolate Coffee Buttercream Recipes

GERMAN CHOCOLATE CAKE

Steps:

• Whisk egg yolks and evaporated milk in a medium saucepan. Stir in sugars, salt, and vanilla.
• Cook over medium heat, stirring frequently until mixture comes to a low boil. Continue cooking, stirring constantly, until mixture thickens to a pudding-like consistency (about 10mins).
• Remove from heat. Add butter, coconut, and pecans and stir until combined. Cool completely before using on cake.
• Preheat oven to 350F, grease three 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
• In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
• Bake for 30-35 mins or until a cake tester comes out mostly clean.
• Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a pot with about 1" of simmering water. Whisk constantly until the mixture is hot and no longer grainy to the touch (about 3mins). Or registers 160F on a candy thermometer.
• Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
• Add cooled melted chocolate, cocoa powder, and vanilla. Whip until smooth.
• Place a layer of cake on a cake board or plate. Spread a thin layer of buttercream on top of the layer (optional) and pipe a border around the outside to hold the filling in. Fill with about 3/4 cup of coconut pecan filling. Repeat with next layer.
• Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
• Frost the top and sides of the cake with remaining frosting. Do a decorative border on top using a 6B tip if desired. Chill for 30mins.
• Fill top center with remaining coconut pecan filling and spread evenly. Sprinkle with toasted coconut and chopped pecans. Press toasted coconut and pecans along the bottom if desired.

CHOCOLATE CAKE WITH COFFEE BUTTERCREAM

Steps:

• Preheat the oven to 325°F. Grease three 8-inch round cake pans, line each of them with parchment, grease the parchment and dust the pans and parchment with cocoa powder. Set them aside.
• In a medium bowl, mix the cocoa powder, sour cream and hot water. Set aside for later.
• In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until it is light and fluffy.
• Add the sugars to the bowl of the mixer and beat on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
• Add the eggs one at a time, beating well between each addition. Add the vanilla, and beat well.
• With the mixer on low, add the whisked dry ingredients alternately with the cocoa mixture, scraping the sides of the bowl as needed.
• Give the mixture a last stir by hand before dividing among the three prepared pans.
• Bake the cake layers for 30 to 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. The cake will pull away from the sides of the pan when the cake is done.
• Let the cake cool in the pans for 30 minutes before flipping them onto a wire rack to cool completely. Wrap them in plastic wrap to store them.
• Place the wrapped cake layers in the freezer while you prepare the buttercream.
• In a medium saucepan, whisk together the sugar and flour. Whisk in the milk and cream, and cook over medium heat, whisking often until the mixture boils and thickens. This takes a good 15 minutes.
• Transfer the thickened mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until the mixture is completely cooled, about 10 minutes (don't just feel the bowl, check the mixture itself to be sure it has cooled!).
• Reduce the speed to low and add the butter, mixing until it is thoroughly incorporated. Increase the speed to medium-high to make the frosting light and fluffy.
• Add the vanilla and the espresso (or coffee extract) to taste.
• Trim the cake layers so that they are flat and levelled.
• Place one cake layer in the center of a serving plate. Place parchment strips to cover the exposed plate and catch any buttercream/ganache drips.
• Top the first layer with 1 1/4 cups buttercream. Place the second layer over the buttercream, and repeat with another 1 1/4 cup of buttercream and the third layer.
• Frost the top and sides of the cake with what's left of buttercream. Place the cake in the fridge while you make the chocolate glaze.
• Place the chocolate, butter, and corn syrup in the top of a double boiler.
• Stir the mixture with a small spatula until the ingredients have melted and the glaze is smooth.
• Take the pan off the heat, and stir for a few minutes to allow the glaze to cool and thicken a little.
• Slowly pour the glaze over the top of the cake, pushing tiny droplets down the sides.
• Let the glaze set for a few minutes before decorating the cake with a few chocolate pearls.
• Refrigerate the cake for 20 minutes to set the glaze. The cake should be served at room temperature.

GERMAN CHOCOLATE CAKE WITH CHOCOLATE COFFEE BUTTERCREAM

Steps:

• Preheat the oven to 350°F degrees. In a bowl, mix the flour, coco powder, baking soda, salt, and cayenne until combined.
• In another bowl with a hand, mixer beat oil and sugar on low until combined. The mixture will look like wet sand. Add the eggs, beat until combined; the mixture will look like yellow wet sand. Add the melted chocolate and vanilla, mix for 10 seconds-alternate adding the flour mix and buttermilk, finishing with the flour. Mix on low, and scraping the sides of the bowl in between each, mix until combined and thick.
• Evenly pour batter between 2 greased 9-inch cake pans and bake for 35 minutes, rotating the pans halfway at 17 minutes 30 seconds. Make sure to stagger cakes when baking for even baking. Cakes are finished once the edges of the cake slightly pull away from the pan. Cool cake for 20 minutes, flip cakes over to them release from the pan.
• Make coconut pecan frosting: While cake is baking; turn on the heat to medium-high in a medium pot add the brown sugar, sugar and water, cook for 5 minutes, until sugar melts and turns a light caramel color. Remove from the heat, add the evaporated milk sugar will steam and bubble up bring to a boil over medium heat, and stir until sauce smooths out.
• While sauce is coming to a boil in a small bowl beat egg yolks and vanilla together. Mix 2 tablespoons of the caramel in the egg mixture, then pour back into the pot. Cook for 2 minutes, constantly stirring until mixture thickens. Stir in the coconut and pecans. Frosting will thicken as it cools.
• While everything cools, in a large bowl cream butter with a hand mixer until smooth. Over a medium bowl sift, powdered sugar, cocoa powder and salt. Add 1 cup of powdered sugar mix to the butter, mixture will look clumpy. Add the vanilla to coffee. Then alternate between adding 1 cup of powder sugar and coffee mixture, finish with the coffee, mix until smooth before adding next addition. Buttercream is finished when light, fluffy, and you have stiff peaks.
• Assemble the cake: Add one cake to cake stand, evenly spread a thin layer of chocolate coffee butter cream over the top of cake. Then evenly spread half the coconut pecan frosting across the top of cake. Repeat with the next layer.
• With an offset spatula, evenly spread buttercream around the edge of the cake. Hold the spatula upright against the side of the cake and press gently as you turn the cake slowly. Place the remaining buttercream in a decorating bag with a 1M tip. Pipe star decorations along the edges of the top of the cake. Place the cake in the refrigerator for 30 minutes before cutting.

CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
• Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
• Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
• Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.