Anna Olson’s Bake-Off: German Chocolate Cake

I’ve been going through a chocolate cake phase right now, and thought that maybe you’d like to go through a similar phase (it’s a great way to make friends, sharing the results!)

German Chocolate Cake is a retro classic (just like Red Velvet Cake).  The cake does not originate from Germany, but gets its name from a fellow named Sam German, who developed a sweet baking chocolate used in this cake. I have kept true to the flavour profile, which includes a gooey caramel-like pecan and coconut filling & topping, but I have opted for a milk chocolate cake and frosting.

When taking on this month’s challenge, be sure to budget time, between the tender, moist cake layers, gooey filling, frosting and assembly, it is best made a day before you wish to serve it.  Also, keep in mind that milk chocolate candy bars or chocolate chips are not suitable for melting into cake batters and frosting, since they are designed to hold their shape – you must use baking chocolate, also known as couverture.  It is now sold at most groceries, bulk and specialty stores.

The effort will be worth it, and I look forward to hearing about and seeing photos of the end result.  Get those glasses of ice cold milk ready!
annacake

GERMAN CHOCOLATE CAKE
Makes 1 2-layer 8-inch cake
Serves 10 to 12

Cake:
4 oz milk chocolate**, chopped
¾ cup boiling water
2 cups all-purpose flour
1/3 cup Dutch process cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups packed light brown sugar
1 cup buttermilk
2/3 cup mayonnaise
2 large eggs
1 tsp vanilla extract

Pecan Coconut Filling:
¾ cup packed light brown sugar
2 Tbsp cornstarch
1/3 cup maple syrup
¾ cup whipping cream
4 large egg yolks
¼ cup unsalted butter
1 cup sweetened flaked coconut
¾ cup toasted & chopped pecans
1 tsp vanilla extract
pinch salt

Frosting:
2 cups icing sugar
1/3 cup Dutch process cocoa powder
½ cup unsalted butter, cut into pieces
4 oz milk chocolate**, chopped
2/3 cup full-fat sour cream
2 tsp vanilla extract
pinch salt

Directions:
1. For the cake, preheat the oven to 350 ?F.  Grease two 8-inch cake pans, line the bottom of the pans with parchment and dust the sides with flour.
2. Place the chopped chocolate into a bowl and pour the boiling water over top, letting it sit a minute.  Whisk to melt the chocolate (don’t worry if the mixture appears grainy).  Set aside.
3. Sift the flour, cocoa powder, baking powder, baking soda and salt.  In a separate bowl, whisk the brown sugar, buttermilk, mayonnaise, eggs and vanilla until smooth.  Add the flour mixture to this and whisk well, until there are no visible lumps.  Whisk in the chocolate mixture (the batter will be fluid), and divide this evenly between the 2 prepared cake pans.  Bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.  Allow the cakes to cool for 15 minutes and then turn them out to cool completely.
4. For the filling, whisk the brown sugar and cornstarch together in a medium saucepot.  Whisk in the maple syrup, cream and eggs and heat over medium-high, whisking constantly, until thickened and the filling just begins to bubble, about 6 minutes.  Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans, vanilla and salt.  Scrape this into a bowl, cool and then chill completely before using.
5. For the frosting, sift the icing sugar and cocoa powder together. Melt the chocolate and butter by stirring gently in a bowl placed over a pot of barely simmering water.  Remove from the heat and while still warm, beat in half of the icing sugar mixture using electric beaters or in a stand mixer fitted with the paddle. Beat in the sour cream and vanilla, scraping the bowl well and then add the remaining icing sugar until smooth.  Use the frosting immediately.
6. To assemble the cake, place the first cake layer on a platter.  Spoon about a cup of the frosting into a piping bag and pipe around the top edge of the cake.  Spread half of the filling over the cake, right to the piped edge of frosting. Top this with the second cake layer and spread the top and sides of the cake with the frosting, placing any remaining frosting into the piping bag, for detailing on the top edge.  Spread the remaining filling over the top of the cake, finish any detailing and then chill for at least 2 hours before serving.

** It is important to use milk chocolate made for baking (couveture), not chocolate chips or commercial chocolate bars which will not melt smoothly into cake batters or frosting.
The cake will keep, refrigerated, for up to 4 days.

Adapted from Bake with Anna Olson

Here’s how Bake Off works:
•Our hostess with the mostess, Anna Olson, picks a recipe middle of every month
•You make the recipe (follow it or add your creative flair)

Email us (giveaways@foodnetwork.ca a picture and short descriptive blurb before March 14th at 9am ET for your chance to win! Anna will pick the winner (We are giving away a$250 gift card to Williams-Sonoma and an autographed copy of Anna’s cookbook).

anna

Professionally trained pastry chef Anna Olson is the host of Food Network’s Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

Anna Olson’s Bake Off: ‘Show Your Style’ Granola Results

Great entries everyone!  I can tell that we were all getting into that January groove of feeling healthy, but also having the time to get creative, too.  Before I reveal the winners, a few observations:

I noticed how the additions of chocolate chips and coconut were the most common.  You tied these flavours in nicely, and clearly you know how to make a crowd-pleasing granola.

 

I love that you took the time to name your personal granola recipes!  Favourites include:

Nonna’s Biscotti Granola
Bountiful Berry Granola
Audrey’s Cherrific Mixed Nuts Granola
Savoury Curry Granola (very inventive – great idea!)
Take Me to the Tropics Granola
The Raisin Almond Awesomeness Granola
Carrot Cake Granola Delight

And for the winners:

Top prize: Jessica W. Congratulations Jessica.  Your command of nutritional values impressed me, and you put great effort into making a granola that packs a great punch in vitamins, minerals, fibre, protein and more, but also factored in a balance of flavour.

Second Prize: Melissa L. I very much enjoyed your story about your Meme, and now that you are baking as a Meme yourself, the love & caring shows.  Additionally I appreciated how effortlessly you adjusted the recipe to make granola bars.

Clearly we have a group of talented bakers who aren’t afraid to think as they bake!  Well, I’ll get you thinking with the next Bake Off recipe!
‘Show Your Style Granola’

Makes about 6 cups (1.5 L)

2 cups  regular rolled oats (not instant)
1 1/2 cups whole or sliced nuts (such as walnuts, pecans, almonds, hazelnuts, peanuts or even pumpkin seeds, sunflower seeds, coconut, or a mix)
½ cup  wheat germ
¼ cup  sesame seeds
½ cup  pure maple syrup or honey
1/3 cup  vegetable oil
zest of 1 orange
1 tsp  ground cinnamon
pinch of salt
dash of vanilla extract
2 cups dried fruits (such as raisins, currants, chopped dried apricots, chopped prunes, dried cranberries, dried cherries or a mix)

1. Preheat the oven to 325 F and line a baking tray with parchment paper.

2. Combine the oats, nuts, wheat germ and sesame seeds in a large bowl.  Add the maple syrup (or honey), oil, orange zest, cinnamon, salt and vanilla and stir well to coat.  Spread this onto the prepared baking tray and bake for about 30 minutes until a rich golden brown, stirring 3 times as it bakes.

3. Immediately after removing the pan from the oven, stir in the dried fruits.  Allow the granola to cool before packing into an airtight container.

The granola will keep for up to 3 weeks.

 

Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network’s Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

 

 

 

 

Related:

 

Pork Ragu with Pappardelle from The Hot Plate

I always believe that Valentine’s Day needs a special dinner. Every year I try to make something delicious, gourmet and nothing that will break the bank. This year I wanted to try an Italian dish that would make us feel like we were actually in Italy dining at a romantic restaurant. I knew that I had to make this Pork Ragu.

This dish is perfect for that special someone on Valentine’s Day, but it can also make great leftovers, when you are still thinking about how delicious your meal was last night. The extra sauce you have left from this meal can be frozen for up to 2 months, which is awesome for those days you need a tasty, yet easy meal on the fly.

This is dish will not only make you feel like you are in Italy, it will warm you up and during this cold February we are having. It’s a hearty meal that will make anyone love you a little bit more this Valentine’s Day.

*Calories per serving: 525.6, Fat 18.5 grams, Cholesterol: 35.2mg, Sodium: 677.mg, Carbs: 45.3 grams, Fibre: 3.2 grams, Sugars: 4.6 grams, Protein: 40.1 grams

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 6

porkragu

Ingredients
1 pound pappardelle
1 tablespoon extra-virgin olive oil
1 pound lean ground pork
2 spicy Italian sausages, casings removed
1 Spanish onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons tomato paste
½ cup reduced sodium chicken stock, divided
1 – 14oz can whole peeled tomatoes, diced
1 tablespoon balsamic vinegar
salt and pepper, to taste
Parmesan cheese, for garnish
Freshly chopped parsley, for garnish

Instructions
1. Heat olive oil in a large skillet. Add ground pork and sausage meat to skillet, stir until browned, about 10 minutes. Transfer browned meat onto a clean plate, set aside.
2. Add onion, carrot, garlic and oregano to the skillet, sauté for 5 minutes. Stir in tomato paste. Add half the stock to deglaze. Add the meat back into the skillet. Stir in tomatoes and remaining stock. Bring to a simmer and continue to cook for 15 minutes. Season with salt and pepper.
3. Meanwhile, cook pappardelle in a large pot of boiling salted water until al dente. Reserve ½ cup pasta water before draining the pasta. Return the pasta to the pot. Add half the pasta water to the simmering sauce. Add a spoonful or two of sauce to the pot with the pasta; stir to coat.
4. Divide the pasta between plates, top with a ladle of Ragu and a sprinkling of Parmesan and freshly chopped parsley. Serve immediately.

Extra sauce can be frozen for up to 2 months.

Amanda_GarbuttAmanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

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