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In the Oven: German Chocolate Cake

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We are entering 2020 with our last ten recipes from Baked – New Frontiers! It’s been a delicious nine-year journey.

Next up, we’re firing up our ovens again to make a German chocolate cake. The cake can be made with our without the milk chocolate frosting, up you you. Posting date is January 12!

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German Chocolate Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the German chocolate cake layers
  • 2 1⁄4 cups cake flour
  • 3⁄4 cup dark, unsweetened cocoa powder, like Valrhona
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1 cup hot coffee
  • 1 cup buttermilk
  • 1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
  • 2 1⁄4 cups sugar
  • 5 large eggs
  • 1 1⁄2 teaspoons pure vanilla extract
  • 4 ounces dark chocolate, melted and cooled
For the coconut pecan filling
  • 1 1⁄3 cups shredded sweetened coconut
  • 1 cup sugar
  • 1⁄2 cup (1 stick) unsalted butter
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1 1⁄3 cup toasted pecans, chopped coarsely
Instructions
Make the German chocolate cake layers
  1. Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorpo- rate. The mixture will look light and fluffy.
  4. Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
Make the coconut pecan filling
  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
  3. In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
  4. Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
Assemble the cake
  1. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.
Notes
How to store: The cake will keep in an airtight container, at room temperature, for up to 2 days.

 

In the Oven: Red Hot Velvet Cake with Cinnamon Buttercream

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Next up on the schedule: the gentlemen bakers’ twist on a red velvet cake… with cinnamon frosting! Posting date is October 20.

Red Hot Velvet Cake with Cinnamon Buttercream
 
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Yield: One 8-inch cake
Ingredients
For the red hot velvet cake layers
  • ¼ cup dark unsweetened cocoa powder
  • 2 tablespoons red gel food coloring
  • ¼ cup boiling water
  • 6 tablespoons unsalted butter, softened, cut into small pieces
  • 2 tablespoons vegetable shortening, at room temperature
  • 1⅔ cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups cake flour
  • 1 teaspoon fine salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda
For the cinnamon frosting
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • 1½ cups milk
  • ¼ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
To assemble the cake
  • Red Hots (cinnamon imperials) candies for decoration
Instructions
Make the red hot velvet cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. Stir the buttermilk and vanilla into the cooled cocoa mixture.
  5. Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
  6. In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
  7. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the cinnamon frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Place one cooled cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1¼ cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the Red Hots and refrigerate again for 15 minutes.

 

In the Oven: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

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For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
 
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Yield: 1 (9-by-13-inch) cake
Ingredients
For the crumb topping
  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup firmly packed dark brown sugar
  • 1⁄2 teaspoon salt
  • 3⁄4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold, cut. into 1-inch cubes
For the chocolate cinnamon swirl
  • 1⁄2 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon
For the sour cream cake
  • 3 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
  • 2 1⁄4 cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 1⁄2 teaspoons pure vanilla extract
Instructions
Make the crumb topping
  1. Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
  2. Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.
Make the chocolate cinnamon swirl
  1. In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.
Make the sour cream cake
  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. If you use a metal pan, the edges of the cake will be crispy (not altogether a bad thing).
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
  4. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  5. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
  6. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
  7. Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.
Notes
How to store: The cake will keep for 3 days, tightly covered, at room temperature.