Bobby Flay German Chocolate Cake Recipes

BOBBY FLAY'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Steps:

• To bake the cake, position a rack in the center of the oven and preheat the oven to 325°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
• Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs, and vanilla, and continue whisking until smooth. Add the dry ingredients and whisk until just combined.
• Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
• To make the frosting, combine the milk, coconut milk, and goat's milk in a small saucepan, and bring to a simmer over low heat. Keep warm while you prepare the caramel.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
• Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
• To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, and then top with the remaining cake layer, top side up.
• To make the ganache, bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup, and let sit for 30 seconds. Then gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
• Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip off down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
• Slice the cake, and top each slice with a dollop of Coconut Whipped Cream.
• Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.

GERMAN CHOCOLATE CAKE - MAKE MY CAKE

Steps:

• In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
• Preheat the oven to 350 degrees F.
• In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
• Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
• Pour the batter evenly into two 9-inch cake pans or two 12-capacity cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
• To Assemble the German Chocolate Cake:
• Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.
• Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
• Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

THROWDOWN'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN-CAJETA FROSTING, CHOCOLATE GANACHE AND COCONUT WHIPPED CREAM

Steps:

• For the cajeta filling/frosting:
• Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
• Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
• Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
• For the ganache:
• Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
• For the chocolate cake:
• Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a large bowl.
• Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.
• Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
• For the coconut whipped cream:
• Combine the heavy cream, coconut milk, sugar, rum and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

CHOCOLATE BLACKOUT WEDDING CAKE WITH COCONUT BUTTERCREAM

Steps:

• Set a rack in the middle of the oven and preheat to 350 degrees. F. Lightly grease 2 (9-inch) cake pans and line the bottoms with disks of parchment paper. Sift the flour, cocoa, ancho chile powder, baking soda, baking powder, and salt onto a sheet of waxed paper. Sift again.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat at high speed until smooth and fluffy. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating, scraping down the sides of the bowl if necessary, until light and fluffy, about 5 more minutes. With the mixer on low speed, beat in 1/3 of the flour mixture. Beat in the vanilla, half of the buttermilk and half of the coffee, then another 1/3 of the flour mixture. Beat in the remaining buttermilk and coffee, then the remaining flour mixture.
• Spread the batter evenly in prepared pans. Bake for 30 minutes, or until the centers spring back when lightly pressed. Cool the cakes in the pan on a wire rack.
• Bring heavy cream to a simmer in a small saucepan. Place chocolate in a large bowl, pour heavy cream over and let sit for 1 minute. Gently whisk until combined.
• Place the ganache over a bowl filled with ice water to chill slightly, whisking occasionally. Remove ganache from the ice and whip with a whisk until light and fluffy. Fold in the toffee bits.
• In the bowl of a stand mixer fitted with a wire whip attachment, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
• In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring and cook until it reaches soft-ball stage (238 to 242 degrees F) on a candy thermometer. Immediately pour the mixture into a buttered heat proof measuring cup to halt the cooking.
• Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
• Add the butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and coconut milk and continue beating until combined.
• Slice each cake in half horizontally to make 4 layers total. Place the first layer down and spread with a thin layer of the Ganache. Repeat with the remaining cake layers and ganache, ending with a cake layer.
• Spread a thin layer of the buttercream over the entire cake. This is called a crumb coat. Chill the cake for about 30 minutes. Frost entire cake with the remaining buttercream. Press coconut into the sides of the cake.

THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM

Steps:

• Preheat oven to 325 degrees F.
• Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
• Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
• Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
• Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Combine the custard and cream in a bowl and whip until soft peaks form.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
• Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
• Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
• In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
• Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
• Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
• Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

BOBBY FLAY-GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
• Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting.