German Chocolate Cake. Stir to combine. Step 4. Store leftover cupcakes in the refrigerator in a covered container. But you really shouldn't be! Add the flour mixture alternately with the buttermilk to the chocolate mixture, beginning and ending with flour. I don't think I'd reduce the amount of it at all. Add the egg yolks, one at a time; beating well after each addition. Loving that rich chocolate filling. There might be a few lumps and that's perfectly fine. Cover bowl with plastic wrap, making sure to touch surface of chocolate. Thanks for the pin, Liz! Allow the chocolate ganache to set in the fridge. I discovered that I like the filling much more when its made with, I also omitted the (completely unnecessary) corn syrup and used cream instead of 10 oz of butter (thats, cup (50 g) unsweetened Dutch-process cocoa (use a good quality cocoa! This Chocolate Ganache is so easy to prepare with only two ingredients - chocolate and heavy whipping cream! Spread some frosting on each cupcake. What about Kahlua or a smidge of cinnamon and chili powder for a bit of a Mexican chocolate experience? Get the recipe for German Chocolate Cupcakes. If youre interested, here is more on the difference between natural and Dutch process cocoa powder. I could literally just eat that filling was easier than I thought and so so good. As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. These cupcakes have three components: the German chocolate cupcakes, the chocolate ganache and the German chocolate cake frosting for triple the YUM! Enjoy it as filling, frosting, drip, glaze or truffles. Taking one of your mom's fave recipes and turning them into cupcakes for her, ridiculously adorable: and that german chocolate ganache? All images & content are copyright protected. Bake for 21-25 minutes. I made it as a birthday cake both times, as it was requested Hi Trish, unsweetened natural cocoa powder is required for this recipe, and dark chocolate cocoa powder is typically Dutch process. Cook just until cream begins to boil.Remove from heat. This won't affect the flavor at all, and if you put the topping on the cupcakes and then stored them in the refrigerator over night, they would be fine. Michael's favorite cake is German Chocolate so I will have to try these. Divide batter evenly between 3 pans. While the cakes cool, prepare the frosting and ganache. P.S. Letting the filling simmer for a bit will ensure that it's thick enough to hold its own and not ooze out when making a layered German Chocolate Cake. I want to make this recipe of Devil's Food Chocolate cake it looks delicious and I love rich Chocolate cake! I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. You could always pipe the ganache thickened up for the frosting on the othersit was that good! In a separate bowl, add the flour, baking soda, baking powder, and salt. In a large bowl, whisk together the flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt. Let stand for 2 minutes. 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 make the German Cupcakes completely ahead of time and refrigerate until ready to serve, then either let them come to room temperature before serving, or better yet, microwave for 10 seconds or so in order for the ganache to soften into delectable motlen mmmm. It truly couldn't be easier to make this gorgeous, decadent, and super impressive chocolate ganache recipe. We call for the use of German chocolate in this recipe (you can find it in most supermarkets), but any chocolate around 48% cocoa will work. Ive made this recipe before and i absolutely love it, Im wanting to make it again but in 6 x 2 instead, just wondering about the bake time for this? He developed the chocolate for Bakers Chocolate Company, which was used by a Texan to create the original recipe for German Chocolate Cake in 1957. Using an electric mixer, beat the butter, oil, and light brown sugar, stopping to scrape down the sides of the bowl a time or two, until it looks fluffy and lightened in color, 4-5 minutes. If desired, double the ganache listed and use half for the top of the cake and use the rest to spread after every few crepes on the inside. Nanas recipe is nearly identical to the original (on the box of Baker's chocolate) except hers calls for cake flour and she adds buttermilk. The thing I love most about the topping is how flavorful and rich it is without being super sweet. Well use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans. Slowly pour in the evaporated milk, whisking it into the eggs as you pour. I too can make a fabulously decadent and gourmet frosting. For best results, microwave for 5-10 seconds before serving. The toasted coconut and pecans mixed with evaporated milk and butter make acustardy, almost caramel-likefillingis dangerously delicious. Start at the center and spread outward for the smoothest results. In the 1850's an English American chocolate maker named Samual German created a kind of sweet baking chocolate for Baker's Chocolate. I used my favorite chocolate buttercream recipe to frost the top. Any dessert special named after someone must be delicious! Beat in melted chocolate followed by vanilla. Add egg yolks, 1 at a time, beating well after each. Reserved. Thank you! Place chocolate chips in a small bowl. 1 and 3/4 cups ( 219g) all-purpose flour ( spoon & leveled) 3/4 cup ( 62g) unsweetened natural cocoa powder 1 and 3/4 cups ( 350g) granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder (optional)* 1/2 cup (120ml) canola or vegetable oil 2 large eggs, at room temperature The molasses in brown sugar is absolute gorgeous in combination with coconut and toasted pecans, and adding white sugar to the mix just dilutes the effect. Pour the cream over the chocolate and stir vigorously with a wooden spoon for a few minutes to combine until the ganache becomes emulsified, shiny and glossy. Eclair Cake with Chocolate Ganache. Add the butter and set the pan over medium-high heat. Not only does it add decadence, butit helps keep the layersfrom falling apart! Required fields are marked *. Put the chocolate in a large, heatproof mixing bowl. It's all about the buttermilk. ), 3 cups (200 g) unsweetened, flaked coconut, 1 cup (115 g) finely chopped pecans (use the nut of your choice), 14 oz (400 g) can caramel sweetened, condensed milk, cup or 5 oz (150 g) good quality semi-sweet or dark chocolate chips, chunks or pieces, After about 13 minutes, reverse the trays, and turn them 180 degrees so they bake evenly. Chill the truffles for about 25 minutes. I would do as you suggest and spread the filling over the top of the cake. Carrot Cake with Cream Cheese Buttercream and Caramel Rum Sauce, Perfect Yellow Cake with Chocolate Buttercream. Your Privacy Choices: Opt Out of Sale/Targeted Ads. Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. chocolate, chocolate cupcakes, coconut recipes, Cupcake Recipe, german chocolate, pecan recipes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Beat with an electric mixer until all is combined. Allow the cupcakes to thaw overnight in the refrigerator then unwrap and come to room temperature on the counter before serving. The topping is definitely softer than traditional German Chocolate cake, Liz. Everyone loved it. Once it's a firm mass, quickly roll the ganache into balls (use a melon baller or cookie scoop to ensure even balls). Heat Cream: Heat the cream in a small saucepan just until simmering. I do miss the Wedding Fairy! I would start checking about 15 because you do not want to overbake them! Love this version, beautiful photos! Love the simile you made of the cupcakes with your mom. After all the ganache is poured, place the Inside Out German chocolate cake and tray in the fridge for at least an hour. 2 ounces German's sweet baking chocolate chopped 2 tablespoons Dutch cocoa powder 1/4 cup boiling water 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coconut oil 3/4 cup granulated sugar 1/4 cup brown sugar lightly packed 2 large eggs separated 1 teaspoon vanilla extract 1/2 cup buttermilk Coconut Pecan Topping This post may contain affiliate links. Hi Nikki, I would use the sliding scale to increase the cupcakes to 30 (use 3 eggs) then bake the cake in two or three 8 or 9 inch cake pans depending on how thin you want the layers. Hopefully I will be able to try this recipe as soon as I have the chance. The filling is pretty sweet, so I didnt want to overdo it with frosting. (And naked cakes are pretty!) Lightly grease and flour three round 8 cake pans, tapping firmly to remove any excess flour once coated. "This recipe has me ga-ga over ganache," raves EAEACHAGRIN. would make it for her birthday every year! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Sift flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl. ** Nutrient information is not available for all ingredients. Hi Susie! Even still, wecouldn't resist adding chocolate ganache to go in between the layers. For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. Boy that cake really does look good. I hope you do try it! I still don't like it in any kind of salad. For shame! Let us know how it goes! Hi Sally could I put a small layer of the chocolate buttercream on top of sheet cake then put coconut frosting on top, The batter barely covered the bottom of the 9 inch pans so I just used two. I mean. Hi Marisa, we havent tested this filling without pecans but you can try using more coconut to replace the pecans. Gently stir until the chocolate is completely melted. With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. The chocolate buttercream recipe was more than enough for the top, but if you want to frost the top AND sides of the cake, use the ratios from this marble cake. Or peanuts. Return to the fridge and let them chill until the truffles are completely set. A simple garnish, like fresh fruit, adds the finishing touch. I felt that adding any proportion of white sugar just diluted the effect. I use buttermilk in the cake too. Baker's chocolate sales skyrocketed and the cake became a national staple. Add 1 TB. ", "This turned out FANTASTIC," according to Allrecipes Allstar Chef V. "I poured the mixture directly on top of a chocolate mousse cake I made. Chocolate Gingerbread Bundt Cake with Cream Cheese Frosting, difference between natural and Dutch process cocoa powder, Preheat oven to 350F (177C). Heavy CreamHeavy cream thins the melted chocolate and creates a smooth, velvety texture. Amount is based on available nutrient data. Happy Mother's Day!!! The simplicity of the ingredients is wonderful. In 2013, I launched this blog as a way to share my most tested, trusted, and much-loved recipes. Want to make a layer cake instead of cupcakes? Chill the truffles for about 25 minutes. Thanks. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Let us know what you think in the comments below! The campaign worked. All my family could say was Wow! This was the best chocolate cake I have ever had. 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