German chocolate cake stater bros1/25/2024 ![]() My one big caveat is that the frosting never thickened to a spreadable consistency. Melting the chocolate with the coffee really intensifies the chocolate and you still get a hint of the coffee as a background note. ![]() The cake is easy, moist, and exceptionally flavorful. The flavors of both the cake and the “frosting” are out of this world. If this is German Chocolate cake, why isn't the cake made with Baker's German's Chocolate instead of unsweetened chocolate and coffee? I added about 2T of KAF instant clear jel. The frosting will not thicken, so you will need to add extra cornstarch or other thickener. The cake itself turned out dry and lacked some flavor (and I am a seasoned baker). Bring to room temperature before serving. The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Frost the top and sides of the cake with the frosting. 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). 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. Step 13īake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Tap the pans firmly on the countertop to remove any air bubbles from the batter. Scrape the batter into the prepared pan and smooth the top with a spatula. 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. With the mixer on medium speed, add the chocolate–sour cream mixture to the dry ingredients in thirds, mixing until well blended. Pour in the melted chocolate mixture and mix until just combined. Whisk in the sour cream, being careful not to overmix leave some visible streaks of white. In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour. 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 stand for about 2 minutes to melt the chocolate, then stir until smooth. Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Line the pan with parchment, leaving an overhang on two opposite sides. Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Position a rack in the lower third of the oven and preheat the oven to 350☏ (175☌). ![]() The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Let cool completely before frosting the cake. Continue to whisk until the mixture thickens, 10 to 12 minutes. 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. ![]() In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Remove from the heat and stir in the vanilla. In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. ![]() Scatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. ![]()
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