Friday, April 1, 2022

German Chocolate Cake


 

German chocolate cake is actually an American invention that dates back to the late 1800s, but it's still as delicious today as it was then. Chances are this time-old cake is a family favorite. Don’t let go of decades of wisdom.

INGREDIENTS:

Chocolate Ingredients;

4 oz sweet (German) chocolate, coarsely chopped 115 grams 

1/2 cup boiling water or brewed coffee 4.15 ounces/120 grams 

2 tsp vanilla extract


Batter Ingredients 

2 1/2 cups sifted cake flour or 2 cups all-purpose flour, sifted 9 ounces/250 grams 

1 tsp baking soda 

1 tsp salt 

1 cup unsalted butter or vegetable shortening, softened (65 to 67°F) 

2 sticks/8 ounces/225 grams 2 cups granulated sugar or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams) 

4 large egg yolks 

¼ cup + 2 teaspoons/2.5 ounces/75 grams 

1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) 8.25 ounces/240 grams 

4 large egg whites ½ cup/4.25 ounces/120 grams


Coconut-Pecan Frosting Ingredients 

1 cup evaporated milk or heavy cream 8.5 ounces/245 grams 

1 cup granulated sugar 7 ounces/200 grams 

1/2 cup unsalted butter 1 stick/4 ounces/115 grams 

3 large egg yolks, lightly beaten 3½ tablespoons/2 ounces/60 grams 

1/8 tsp salt 

1 1/2 tsp vanilla extract 

1 1/3 cups grated coconut 3.5 ounces/100 grams 

1 cup pecans, lightly toasted and finely chopped 4 ounces/115 grams


DIRECTIONS:

Place the chocolate in a medium bowl, pour the boiling water over top, and stir until melted. Let cool. Stir in the vanilla.To make the batter Position a rack in the center of the oven.

 Preheat the oven to 350°F (325°F for a convection oven). 

Grease three 9- by 1½-inch round cake pans, two 8-inch by 2-inch square pans, or one 13- by 9-inch pan, line with parchment paper or waxed paper, and grease again. Sift together the flour, baking soda, and salt.


In a large bowl, beat the butter on low speed until smooth, about 2 minutes.


Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.


Beat in the egg yolks, one at a time.


Stir in the chocolate.


Add the flour mixture alternately with the milk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour, until smooth. The batter will be rather thick.


In a medium bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.


Fold one fourth of the egg whites into the batter, then fold in the remaining whites.


Divide the batter equally between the prepared pans. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 35 minutes for 9-inch rounds; 45 to 50 minutes for the 8-inch squares; and 45 to 50 minutes for a 13- by 9-inch.


Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.


To make the frosting 

In a medium saucepan, cook the milk, sugar, butter, egg yolks, and salt over medium heat, stirring constantly, until bubbly and thickened or 170°F, about 12 minutes.


Remove from the heat and add the vanilla. Stir in the coconut and pecans. Let cool, stirring occasionally, until thick enough to spread, about 30 minutes.


To assemble 

Place a cake layer on a serving plate, spread the top with one third of the frosting. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top. Or for a sheet cake, spread the frosting over the top and sides; or cut the cake lengthwise into thirds and layer. Store in an airtight container at room temperature for up to 5 days. Do not freeze.

ENJOY!
Posted by at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household