Chocolate Sponge Cake German Style Recipes

GERMAN CHOCOLATE SPONGE CAKE: SCHOKOLADE BISKUITTORTE

Steps:

• FOR THE CAKE: Position a rack in the center of the oven and heat to 350°F Butter a 9-inch springform pan, and line the bottom with a round of parchment or wax paper. Dust the inside of the pan with flour, tapping out the excess flour.
• Combine the eggs and sugar in a bowl of a heavy duty electric mixer. Place the bowl over a medium saucepan of simmering water over medium heat (the water should not touch the bowl.). Whisk until the eggs are very warm to the touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar). Attach to the mixer and fit with the whisk. Beat on medium high speed until the mixture is tripled in volume and very light and fluffy, about 3 minutes.
• Meanwhile, in a small saucepan, heat the milk and vegetable oil until hot to the touch (about 120 F.). Pour into a medium bowl and stir in the vanilla.
• Sift the cake flour, cocoa, and salt together. Sift HALF of the cocoa mixture over the egg mixture. Using a large balloon whisk, fold in the cocoa mixture. Sift the remaining cocoa mixture over the batter and fold. Whisk a large dollop of the batter into the milk mixture. Fold this mixture back into the batter. Pour into the pan and smooth the top.
• Bake until the top springs back when pressed in the center and the sides are barely beginning to shrink from the pan, about 30 minutes. Cool on a wire rack for 5 minutes. Remove the sides of the pan, invert onto the rack, and remove the bottom of the pan and the paper. Reinvert the cake onto another rack, right side up. Cool completely.
• Make ahead: The cake can be prepared up to 2 days ahead, covered tightly in plastic wrap and refrigerated, or frozen for up to 1 month.
• FOR THE SWEETENED WHIPPED CREAM: Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.
• Make ahead: The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
• Kaffeehaus.Rick Rodgers.

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.

CHOCOLATE SPONGE CAKE, GERMAN-STYLE

Steps:

• Measure dry ingredients by spooning lightly into a cup and leveling off. Do not pack flour or it will be the wrong amount. Mix dry ingredients together in a bowl and set aside.
• Grease a 9 inch springform pan and line the bottom with wax paper, cut to fit. Flour the sides of the pan. Turn the oven on to 350°F to preheat.
• Break 4 eggs into the bowl of a mixer, mix for 1 minute, medium speed. Turn to high speed and drizzle the hot water into the eggs while mixing. Add the sugar and vanilla and keep mixing on high for about 5 minutes, or until eggs are creamy yellow and very thick, like a sauce. Remove from mixing stand and switch to a hand spatula for the next step.
• Sift half of the dry ingredients over the egg mixture and fold in until almost gone. Repeat with the other half. Do not over mix (you will deflate the egg mixture) but scrape the bottom of the bowl several times, to make sure you have incorporated all the dry ingredients.
• Pour batter into the springform pan (or 2 nine inch layer cake pans) and smooth top. Place in oven, on the second shelf from the bottom for 20 to 25 minutes.
• Remove from oven and cool completely before frosting.