German Chocolate Coffee Cake Recipe Recipe For Meatloaf

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.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

GERMAN CHOCOLATE CAKE ROLL

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees. Lightly greased a 13x18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
• For the filling, whisk the evaporated milk, 1 cup sugar, egg yolks and cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 t. vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
• Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 t. vanilla.
• Using a mixer, beat the softened butter and the 1-1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
• Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
• Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar and/or cocoa.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
• Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
• In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
• In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won't curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
• Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
• Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides.
• Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.
• While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
• In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
• Pour in the melted chocolate mixture and mix until just combined.
• With the mixer on medium speed, add the chocolate-sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
• Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pans firmly on the countertop to remove any air bubbles from the batter.
• Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, then use the parchment "handles" to lift the cake out of the pan and set it on the rack to cool completely.
• Transfer the cake to a serving platter (you can keep the edges of the platter clean while you frost the cake by sliding strips of parchment underneath the cake). Frost the top and sides of the cake with the frosting.
• The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
• Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted.
• Stir until chocolate is completely melted.
• Mix flour with baking soda and salt; set aside.
• Beat margarine and sugar until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in melted chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating after each addition until smooth.
• Beat egg white until they form stiff peaks.
• Gently stir into batter.
• Pour batter into prepared pans.
• Bake for 30 minutes or until cake springs back when lightly touched.
• Remove from oven, immediately run spatula between cake and sides of pans.
• Cool in pans 15 minutes.
• Remove from pans; peel off waxed paper.
• Cool on wire racks.
• Spread Coconut-Pecan Frosting between layers and over top of cake.
• Coconut-Pecan Frosting: Combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
• Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
• Remove from heat.
• Stir in 2 cups Bakers Angel Flake Coconut and chopped pecans.
• Beat until cool and of spreading consistency.
• Makes about 4 1/4 cups.