German Chocolate Cake With Milk Chocolate Ganache Recipes

GERMAN CHOCOLATE CAKE (INSIDE OUT)

Steps:

• Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside.
• In a measuring jug, whisk together the next four ingredients (buttermilk, melted butter, eggs, and vanilla), and pour into a mixing bowl.
• Add the sifted dry ingredients onto the liquid in the bowl.
• Beat at low speed on a stand mixer, whisk by hand or use a hand mixer; scrape down the sides with a spatula, then mix at high speed for one minute.
• Return the speed to low, and pour in boiling-hot water and mix well, using spatula to scrape the sides so the thin batter is evenly mixed.
• Divide the mixture evenly into the 3 prepared pans. Bake 2 pans in the upper third of the oven, and one in the lower third.
• After about 13 minutes, reverse the trays, and turn them 180 degrees so they bake evenly. Continue to bake for another 7 to 12 minutes, or until a tester comes out clean
• Cool cakes in pans about 15 minutes, then run a thin knife around the edges and remove from the pans. Peel off the paper and allow to cool completely on a metal rack.
• Put the caramel condensed milk in a medium sized pot and warm gently.
• Stir in the coconut. Then add the chopped nuts into the condensed milk and mix well. Keep warm until ready to fill cake.
• Place the heavy cream and chocolate in a pot over low heat and stir until evenly combined and smooth.
• Remove from heat immediately, and allow to cool slightly, stirring from time to time
• You can choose to put the cake together on your cake plate or stand, or, if you want to go heavy on the ganache, assemble the cake on the cooling rack with a tray underneath to catch the excess. If you don't have a large cake lifter, I would advise putting the cake on the serving plate to decorate.
• Spread half of the coconut filling on top of one layer of cake while still on the cooling rack. Using a wet spatula helps the filling not to stick.
• Top with another cake layer and repeat with the remaining coconut filling, and top with the last layer of cake
• Place the cooling rack with the cake on top, over a tray to catch the dripping ganache. Make sure the ganache is not too warm, or all of it will run off the cake, but not too cool, or none of it will spread. You can check by pouring it onto the back of a spoon to see how it runs off.
• Slowly pour the ganache onto the center of the cake, allowing it to run off the sides. You may need to tip the tray a little to "help" the ganache run off all the edges evenly
• After all the ganache is poured, place the Inside Out German chocolate cake and tray in the fridge for at least an hour.
• Once the chocolate ganache has set, place the cake on a serving plate. I have a cake lifter which works extremely well to move cakes.
• Keep refrigerated and bring the cake to room temperature before serving.
• Cake freezes well.

GERMAN CHOCOLATE CAKE

Steps:

• Crack the eggs into a medium size saucepan and whisk to combine. Slowly pour in the evaporated milk, whisking it into the eggs as you pour. Add the brown sugar and salt and whisk to combine.
• Add the butter and set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly. Turn the heat down to medium and continue to cook, stirring constantly, until the filling is slightly thickened, about 6-8 minutes.
• Pour the filling into a bowl and stir in the vanilla and coconut. Let cool to room temperature then cover and refrigerated until completely cool - at least 2 hours, and up to 3 days.
• Put the chocolate chips into a small bowl. Heat the cream in a saucepan or in the microwave until small bubbles start to appear around the edges. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until the chocolate and cream are completely blended. Refrigerate for at least 1 hour and up to 3 days.
• Stir the toasted pecans into the filling.
• Place one layer of Devil's Food Cake onto a serving platter or cake plate. Spread the cake with 1/3 of the coconut pecan filling, spreading the filing to within a half inch of the edges of the cake. Top with a second layer of Devil's Food Cake. Spread the second layer with another third of the coconut pecan filling. Top with the third layer of cake and spread the top with the remaining filling.
• Drizzle the milk chocolate ganache over the top of the cake. If you're using frozen cake layers, let the cake sit out at room temperature for 1-3 hours before serving. The assembled cake can be stored covered in the refrigerator for up to 24 hours. Bring the cake to room temperature before serving.

GERMAN CHOCOLATE CAKE WITH MILK CHOCOLATE GANACHE

Steps:

• Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
• Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
• Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
• Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
• Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
• Spread ganache over entire cake, be generous.
• With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.

GERMAN CHOCOLATE DREAM CAKE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in vanilla. Refrigerate until completely chilled., Grease and flour three 8-in. round baking pans; set aside. In a large bowl, combine the cake mix, water, mayonnaise and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pans. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small heavy saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread. , To assemble, place one cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Beat chilled cream mixture until soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving.