Classic German Chocolate Cake

Something I found, its not mine but it looks delicious definitely going to give this one a try very soon.

Recipe: Classic German Chocolate Cake

From the Kitchen of Deep South Dish

4 ounces of sweet or semi-sweet baking chocolate
1/2 cup of boiling water
2-1/2 cups of cake flour
1 teaspoon of baking soda
1/2 teaspoon of salt
4 egg whites (reserve yolks)
1 cup of unsalted butter, softened to room temperature
2 cups of sugar
4 egg yolks
1 teaspoon vanilla
1 cup of buttermilk
Chocolate ganache, optional, recipe below
Coconut Pecan Frosing, recipe below
Toasted chopped pecans and chocolate curls, to garnish, optional 

Remove the eggs, butter, and buttermilk from the refrigerator and let it all come to room temperature, about 30 minutes.

Preheat oven to 350 degrees. Cut out rounds of parchment paper by tracing circles using the outside of a 9-inch round cake pan. Butter the cake pans and place parchment rounds into the bottom of each pan. Set aside.

Roughly chop the chocolate and place into a small bowl. Pour the water over the chocolate and stir until melted and smooth; set aside to cool.

Stir together the flour, baking soda, and salt; set aside.

In a mixer bowl, using the whisk attachment, whip the egg whites until stiff but not dry. Transfer the whipped whites to a separate bowl and wipe the mixing bowl clean. In the mixer bowl, using the paddle attachment, cream the butter and the sugar together until fluffy. Add the reserved egg yolks in, dropping them in one at a time and blending each in before adding the next. Turn mixer to low and add the vanilla, and the chocolate.

Begin adding in the flour 1/2 cup at a time, alternating with the buttermilk and until fully incorporated. Remove bowl and fold in the reserved egg whites until blended in. Divide batter evenly between the three pans.

Bake at 350 degrees for 30 to 40 minutes, or until a toothpick inserted into the middle comes out clean. Set pans on cooling racks and let cool in the pans for 10 minutes. Turn the cakes out of the pan and carefully peel off the parchment paper, allowing cakes to fully cool on the cooling racks.

When ready to frost the cake, set bottom layer on a serving plate or cake holder and frost the sides with the ganache, if using. Use one-third of the coconut pecan frosting on the first layer. Continue with the next two layers until all are done, finishing with the last third of the frosting on the very top. Garnish if desired.

Chocolate Ganache

6 ounces of semisweet chocolate
1 cup of heavy whipping cream

Roughly chop the chocolate and place into a medium sized glass bowl. In a small saucepan, heat the cream to scalding and pour over the chopped chocolate. Let stand 5 minutes; stir until well combined and smooth. Set in the refrigerator to allow to cool and thicken, stirring occasionally.

Coconut Pecan Frosting/Filling

1 cup of butter
2 cups of evaporated milk
2 cups of sugar
6 egg yolks
2 teaspoons of vanilla extract
2-2/3 cups of sweetened, flaked coconut
2 cups of chopped pecans

In a double boiler, or using a bowl over a heavy bottomed saucepan filled with water, over medium high heat, melt the butter; stir in the milk, sugar, egg yolks and vanilla. Reserve the egg whites for an omelet or other use. Cook and stir until mixture begins to thicken. Transfer mixture to a large mixing bowl and stir in the coconut and pecans; mix well. Allow mixture to cool, stirring occasionally, until thickened. Can also refrigerate until needed, giving it a stir on occasion.

Lamingtons

VANILLA SPONGE:
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
500ml (2 cups) Castor Sugar
4 large eggs
250ml (1 cup) oil
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk

CHOCOLATE COATING:
500ml (2 cups) White Sugar
15ml (1 Tablespoon) butter or brick margarine
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder

Desiccated coconut for coating

VANILLA SPONGE:

Preheat oven to 180’c

Beat castor sugar and eggs till light and fluffy then add oil and vanilla essence, mix well. Add sifted flour and baking powder to in turns with the milk.  Pour mixture into a greased oven tray and bake for 25 - 30 minutes or until golden brown.

Cool then cut in even size blocks.

CHOCOLATE COATING:

In a saucepan heat sugar, cocoa, butter and water till sugar has dissolved completely.  Once the mixture has cooled dp each sponge block then roll in coconut.

Hot Milk sponge cake

4 xlg Eggs

5ml vanilla Essence

100g Butter or margarine

310ml castor sugar

250ml Milk

500ml cake flour

15ml baking powder

Basic Icing

100g Soft Butter

500ml Icing Sugar

Colorant of your choice

5ml vanilla essence

30ml Milk

Chocolate Icing

100g Soft butter

30ml Milk

2ml Vanilla essence

30 Hot water

30ml Cocoa powder

500ml Icing Sugar

Preheat oven to 180’ c and prepare two round cake tins 20cm

For the sponge: Cream the eggs and the sugar till light and fluffy.  Sift baking powder and flour and add to egg mixture.

In a saucepan, heat the milk and the butter. Do not boil the mixture.  Stir milk mixture and vanilla essence into the batter.  Spoon into prepared tins when cooled cut into shapes.

For the icing: mix ingredients together till light and fluffy and spread over cake, and decorate with your choice of decorations.

Variation:

Chocolate cake – Add 50ml Cocoa powder to the dry ingredients and 5ml flavourant to the batter.

This cake recipe can be double to make larger cakes.

Pineapple Cake

80ml Milk

750ml Self Raising flour

2 Large eggs

250ml castor sugar

125g margarine / butter

Filling

60ml custard powder

440g Crushed pineapple

250ml castor sugar

2 large eggs

Preheat oven to 180’c and prepare baking tins.

Cake: Mix butter, sugar and eggs together and mix well.  Add sifted flour in turns with milk.  Divide into 4 portions into baking tins.  Bake for 20 minutes or until lightly brown. 

Filling:  Boil pineapple eggs, sugar for about 2-3 minutes till stirring consistency.  Mix custard powder with a little water and mix with pineapple mixture and allow boiling till thick.  Allow cooling.

Spread filling over the layer of cake stacking on top of each other, crumble the remaining layer on top of the top layer. Store over night in a airtight container before serving.

Black Forest Cake

• 5ml (1 teaspoon) vanilla essence
• 275ml boiling water
• 500ml (2 cups) flour
• 375ml (1½ cups) White Sugar
• 20ml (4 teaspoons) baking powder
• 60ml (4 Tablespoons) cocoa 
• 1ml salt
• 4 eggs, separated
• 275ml oil

Preheat oven to 180ºC and prepare two 20cm cake tins with wax paper.

Sift dry ingredients together, in a separate bowl beat egg yolks, oil and vanilla essence together, and then combine with dry ingredients with boiling water. Mix well.   Whip egg whites until stiff with an electric beater and fold into mixture. Pour batter into prepared tins and bake for 25 - 30 minutes. Once cool, slice each cake in half using string or nylon line

Drizzle each layer with a little liqueur (cherry or Kirsch) to moisten (optional). Then spread each layer with whipped cream and drained black cherries. Finally top with the remaining cream and whole cherries and decorate with Chocolate curls. 

Easy Swissroll

This is from an old email.  Enjoy. 125ml (½ cup) cake flour Pinch of salt 3 eggs, separated 10ml (2 teaspoons) lemon juice 125ml (½ cup) Huletts White Sugar 3ml (½ teaspoon) vanilla essence 90ml (6 Tablespoons) apricot jam 1.     Sift together the flour and salt. 2.     Beat the egg whites until stiff, then beat in the egg yolks. Beat the lemon juice, sugar and vanilla gradually into the eggs. 3.     Sift the dry ingredients in thin layers over the egg mixture and fold in lightly with a metal spoon. Repeat until all the ingredients have been used. 4.     Pour the batter along the length of a 23cm x 33cm pan lined with greaseproof paper. Press the paper down and hold the pan at an angle so that the batter will spread evenly. Level lightly if necessary. The batter should be 5mm thick, so that when baked, the cake will not be more than 12mm thick. 5.     Bake in a hot oven (200ºC) for 10 - 12 minutes. Then turn out onto a damp tea towel and pull the paper off carefully. Cut off the crisp edges to facilitate rolling. 6.     Spread a thin layer of apricot jam over the cake. Roll up and wrap in the cloth. Leave for a minute or two and then remove the cloth and allow to cool on a cooling tray.

Honey Sponge Cake

6 Eggs separated
1 c Sugar
1 c Honey
1/8 c Oil
1/4 c Orange juice
1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg

Mix well egg yolks, sugar, honey, and oil.
Mix flour, baking soda, baking powder, cinnamon, cloves, and nutmeg. The spices are adjustable in line with any personal preferences that you might have. Combine both mixtures.
Beat egg whites till stiff. Gently fold egg whites into batter. Turn into a greased 9 x 13 pan.
Bake in a pre-heated 180 degree oven for 1 hour

Basic Hot Milk Sponge Cake

1/2 cup milk
1 tablespoon + 2 tsp butter
8 large eggs
2 cups + 2 tbl. sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Preheat the oven to 180. In a small saucepan, heat the milk and 1 tablespoon of butter, over medium heat. Put the eggs and 2 cups of sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer.
With the machine on low, beat in the warm milk mixture. Sift the flour, baking powder, and salt together in another large mixing bowl. Add the egg mixture and vanilla, fold to mix thoroughly so the mixture is smooth.

Grease 12 by 17-inch baking sheet pan with the remaining butter. Sprinkle with the remaining 2 tablespoons of sugar.
Pour the cake batter evenly into the pan and bake until the cakes spring back when touched, about 15 minutes. Let cool for about 2 minutes.
Sprinkle a piece of parchment paper with powdered sugar. Using a thin spatula or knife, loosen the edges of the cakes, then flip onto the paper. Cool completely.
Yield: one 12 by 17-inch sheet cake

Cappuccino Angel Food Cake

1 cup cake flour
1/2 cup powdered sugar
1 2/3 cups egg whites
4 teaspoons instant coffee powder, -- espresso type
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
1 tablespoon powdered sugar
1/8 teaspoon cinnamon

Preheat oven to 375 degrees.

On waxed paper, mix flour and 1/2 c. powdered sugar; set aside.

In large bowl, with mixer at high speed, beat egg whites, instant espresso coffee powder, cream of tartar, salt and 1/2 teaspoon cinnamon until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in sugar 2 tablespoons at a time, beating mixture until sugar completely dissolves and egg whites stand in stiff, glossy peaks.

Sift flour mixture over egg whites, one third at a time, folding in with rubber spatula after each addition, just until flour disappears.

Spoon batter into ungreased 10-inch tube pan. Bake cake 35 to 40 minutes,until top springs back when lightly touched with finger. Invert cake in pan on bottle or funnel; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. Mix remaining 1 tablespoon powdered sugar and 1/8 teaspoon cinnamon and sprinkle over top of cake.

You may use an angel food cake mix and add the espresso powder and cinnamon to the dry mix before adding the water with equally good results if you are pressed for time.

Lammingtons

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Ingredients

VANILLA SPONGE:
500ml (2 cups) Huletts Castor Sugar
4 large eggs
250ml (1 cup) oil
5ml (1 teaspoon) vanilla essence
750ml (3 cups) flour, sifted
15ml (1 Tablespoon) baking powder
250ml (1 cup) milk
Desiccated coconut for coating

CHOCOLATE COATING:
500ml (2 cups) Huletts White Sugar
250ml (1 cup) hot water
45ml (3 Tablespoons) cocoa powder
15ml (1 Tablespoon) butter or brick margarine

Method

VANILLA SPONGE:

1.     Whisk castor sugar and eggs in a mixer until light and fluffy.

2.     Add oil and vanilla essence, mix well.

3.     Add sifted flour and baking powder to mixture alternatively with milk.

4.     Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.

5.     Allow to cool and cut into squares.

CHOCOLATE COATING:

1.     Heat sugar, cocoa, butter and water until bubbly.

2.     Allow to cool, dip sponge squares into sauce and roll in coconut. 

Israeli Chocolate cake

Israeli Chocolate cake

Cake:

10ml vanilla essence

250Low fat plain yoghurt

Pinch of tarter

5ml Bicarb of soda

10ml Baking Powder

45ml drinking chocolate

625ml Flour

175g Margarine

250ml Sugar

Pre-heat oven to 180’c and prepare baking tin (26cm x 4.5 deep)

Beat marg, and sugar together with an electric beater, add eggs.  Add sifted dry ingredients and yoghurt in turn with the vanilla essence

Bake for about 45minutes

Sauce:

60g margarine

75ml drinking Chocolate

200ml Icing chocolate

250ml Milk

Place all ingredients in a  small pot and allow to boil, once you remove the cake from the oven cut into square then pour the sauce over the cake.

Orange & Blueberry Loaf cake

Zest of an orange

125g Blueberries

250g cake flour

150g Sugar

15ml Oil

5ml Baking Powder

Pinch of salt

175ml Milk

2 XLG Eggs

Pre-heat oven to 180’c and prepare a loaf tin.

Sift dry ingredients together.

Beat milk, oil and eggs together till light and fluffy and then add to the flour mixture, and mix but be careful not to over mix, stir in berries and orange zest.

Pour into loaf tin not more than 2/3^rd of tin.

Bake for about 60minutes, check that the bread has cooked through.

Allow to cool a little before turning out.

Tip:

Do not over mix batter even if there are lumps has this will make the bread heavy.

Make a dozen muffins instead of a loaf cake.

Orange Coconut Cake
cake:
125ml coconut
250ml milk
125g butter
15ml grated orange rind
250ml castor sugar
2 eggs
icing:
375ml icing sugar
15g soft butter
30ml orange juice

Mix the milk and the coconut and allow to stand for an hour
Pre-heat oven to 170'cand pre-pare a loaf tin.
Cream butter,orange rind,and sugar till light and fluffy, beat eggs into mixture one at a time
Stir in half the coconut mixture and half the sifted flour.  Then stir in the remaining coconut and flour, stir until smooth.
Pour mixture into pan and bake for an hour.  Allow to stand for 5 minutes before turning out. 
Sift icing sugar, stir in butter and enough orange juice to make a spreadable consistency. 
Ice the cold cake and decorate with orange wedges.

Moist Chocolate Box Cake

I did not make any thing to awsome last night just pie and nacho wedges.( Kids request)  I will therefore just put a very simple recipe on for a cake that serves about 24 people its made in a beer box.


500ml Water
150ml Oil
100ml Cocoa Powder
10ml Vanilla Essence
8 Extra Lrg Eggs
75ml Castor Sugar
875ml Cake Flour
17.5ml Baking Powder
Pinch Salt

Beer box lined with foil and spray & cook.

Pre-heat oven to 180'c
In a saucepan combine 1st 4 ingredients and bring to boil stir till smooth.  Pour into a large mixing bowl and allow to cool slightly. Beat eggs and castor sugar until almost white in colour using an electric mixer add cocoa mixture together with the sifted dry ingedients.
Pour mixture into foil-lined greased beer box (shiny side facing you)

Bake in pre-heated oven for 30-35minutes

I will get a topping / icing recipe and post as soon as possible.

Easy Hedgehogs

It was my youngest cake sale today so made the following for him to take to school

This is one my most secret recipes that I have had forever.  Its a cheat way to make them but shuu... don't tell any-one.

1 Loaf day-old bread cut into equal cubes crusts removed

750ml Sugar

250ml Cocoa

375ml Water

30ml Butter

5ml Vanilla Essence

3c Coconut

Store bread in a air tight container. 

Mix the rest of the ingredients except for the vanilla essence in a pan over moderate heat until sugar has dissolves, boil for 1 minute. Remove from heat and add vanilla essence.

Dip the bread cubes into syrup mixture then roll in coconut.

Cool on a wire rack and store in an air tight container

Makes about 40cubes.

Chocolate Fairy Cupcakes

100ml Self Raising Flour

100 Cocoa

5ml Baking powder

100ml Castor Sugar

80g Soft Margarine

2 Eggs

Pre-heat oven to 180'c.
Arrange 60 fairy cases on a baking tray.

Sift flour, cocoa,baking powder and castor sugar together add margarine,eggs and beat well.  Spoon teaspoon fulls of mixture into the cases.  Do not overfill.

Bake at 180'c for 10-15min until well risen.

Cool on Wire rack

Icing:

200ml Icing sugar

15ml water (give or take)

60 Smarties

Sift icing sugar, add enough water to make a spreading consistency.

Decorate each cake with a smartie.

I was not too happy with the colour of the smarties since they changed them so maybe jelly tots would be better.