Transcript Chocolate Cake

CHOCOLATE CAKE
by: Sean and Lorenzo
CHOCOLATE CAKE
• Chocolate Cake Ingredients:
• 3/4 cups butter or margarine, softened.
• 3 eggs.
• 2 cups sugar.
• 2 cups flour.
• 3/4 cup unsweetened cocoa powder.
• 1 teaspoon baking soda.
• 3/4 teaspoon baking powder.
• 2 teaspoon vanilla.
GERMAN CAKE
4 ounces baker's chocolate (recommend: Baker's German Sweet
Chocolate)
1/2 cup water.
2 cups cake flour.
1 teaspoon baking soda.
1/2 teaspoon salt.
1/2 pound unsalted butter, room temperature.
1 teaspoon pure vanilla extract.
1 1/2 cups granulated sugar.
• Directions
• 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.
• Pour the batter evenly into 2 (9-inch) cake pans or 2
(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.
• Preheat the oven to 350 degrees F.
• To Assemble the German Chocolate Cake
• 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.
• 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.
• 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.
• Spread dark chocolate frosting (secret recipe), or
your favorite chocolate frosting around the outside
of the entire cake. Cut into wedges and serve
• viewer, who may not be a
professional cook, provided this
recipe. The Food Network Kitchens
chefs have not tested this recipe
and therefore, we cannot make
representation as to the results.
• Coconut Pecan Filling:
• 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.