Cake Tuesday: Bobby Flays Awesome German Chocolate Cake

A special cake for celebrations and the holidays! Recipe and video.

From Denny: We love the Food Network at our house and often watch Bobby Flay on his show "Throwdown!" You get to find out what other people are cooking throughout the country as well as view a trained chef figure out how to match their recipes. It's a friendly "show-off cook-off" and always entertaining. Chef Bobby Flay has compiled his best - and most popular - recipes from the show into a new cookbook called "Throwdown!"

Here's a bit of cake trivia: Did you know that German Chocolate Cake is not from Germany? It's actually named after Sam German because he was the guy who created the type of distinctive chocolate baked into the cake. Technically, says Chef Flay, it should be called German's Chocolate Cake. Well, oops, too late, Bobby. America calls it German Chocolate Cake.

This recipe is a great idea to serve for the upcoming holidays. OK, since it's chocolate I'd serve it year 'round since chocolate seems to make the most mundane suddenly special... :)







Bobby Flay's German Chocolate Cake with Coconut-Pecan Cajeta Frosting

Makes: one 4-layer cake

Ingredients:

Chocolate Cake:

2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the cake pans
1 cup plus 2 tablespoons unsweetened Dutchprocess cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract


Frosting:

1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1⁄8 teaspoon fine salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut


Ganache:

1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup

Coconut Whipped Cream (recipe follows), for serving
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 finely chopped pecans, toasted, for garnish


Directions:

To bake the cake, position a rack in the center of the oven and preheat the oven to
325°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs, and vanilla extract, and continue whisking until smooth and just combined.

Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.

To make the frosting, combine the milk, coconut milk, and goat's milk in a small saucepan, and bring to a simmer over low heat. Keep warm while you prepare the caramel.

Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8-10 minutes. Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.

Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, and then top with the remaining cake layer, top side up.


Coconut Whipped Cream:

1 1/2 cups heavy cream, very cold
1/4 cup cream of coconut, such as Coco Lopez
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract


Directions:

Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.


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Best Spiritual Posts
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Cake Tuesday: Chef Bobby Flays Throwdown Competition Carrot Cake, Coconut Cake

*** Enjoy two popular cake recipes from a famous chef: carrot cake and coconut cake!




From Denny: We enjoy Bobby Flay's Food Network show Throwdown at our house and were watching this one about two of favorite cakes: carrot cake and coconut cake. Chef Flay doesn't have embeddable clips or a video clip from this particular show which was a really good one.

Like a lot of other people I went looking for a link to the chef's site to order the beautiful tall 12-layer carrot cake that was Bobby's competition when he challenged him in South Carolina. So far no luck on that one. In fact, all there was on Food Network were these two recipes but what outstanding recipes they are to enjoy! These two cakes will satisfy your creative side and deliver some seriously tasty treats to friends and family.


Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

From: Bobby Flay

Prep Time: 1 hr 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 15 min
Level: Intermediate

Serves: 1 (8-inch) cake, about 10 servings

Ingredients:

1/4 cup melted unsalted butter, cooled, plus more for buttering pan
1 cup crushed pineapple, drained
3 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 1/2 cups organic cane sugar
1/2 cup lightly packed brown muscavado sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/3 cup finely diced crystallized ginger
3/4 cup coarsely chopped toasted pecans
Cream Cheese Marshmallow Frosting, recipe follows

Directions:

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.

Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.

Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.

Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.


Cream Cheese Marshmallow Frosting

Fluff:

3 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup
1/3 cup plus 2 tablespoon granulated sugar
1/2 vanilla bean, seeds scraped and reserved
2 large egg whites
Pinch salt
Pinch cream of tartar
8 ounces cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 pound organic powdered sugar, sifted twice
2 cups Fluff
1 teaspoon vanilla extract

Directions:

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.

In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.

Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.








Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

From: Bobby Flay, 2008

Prep Time: 1 hr 0 min
Inactive Prep Time: 4 hr 30 min
Cook Time: 1 hr 5 min
Level: Intermediate

Serves: 8 servings


Ingredients:

Toasted Coconut:

2 cups sweetened flaked coconut

Coconut Simple Syrup:

1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut
Coconut Custard:
3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Coconut Filling:

3/4 cup coconut custard (recipe above), cold
3/4 cup very cold heavy cream

Coconut Buttercream Frosting:

3 stick unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup coconut custard (recipe above) (cold)
Pinch fine sea salt

Cake:

2 tablespoons softened butter, for pans
2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Directions for the toasted coconut:

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.

For the simple syrup:

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

For the custard:

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

For the filling:

Combine the custard and cream in a bowl and whip until soft peaks form.

For the buttercream:

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

For the cake:

Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

To Assemble:

Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
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Dennys People Watching - people in the news
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Cake Tuesday: Red, White and Blueberry Shortcakes

*** Patriotic AND tasty fresh berry shortcake dessert good any time in the summer heat!




From Denny: What a beautiful dessert! It's tasty, bursting with fresh berries and so easy to make. Shortcake is just a huge sweetened biscuit. Make sure to read through to the end of the recipe before you begin making this dessert as it will give you a great tip for making the perfect shortcake biscuit.

Shortcake is easy to portion for single servings so you can give your guests the amounts of whipped cream or berries they prefer. These shortcakes are light and fluffy and sure to be a bit hit with family and friends. Fresh berries, whipped cream and that perfect bite of cake will explode a fireworks of taste in your mouth! :)

Have a great Fourth of July weekend!






Red, White and Blueberry Shortcakes


From: Driscoll’s

Serves: 8

Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tbl. grated lemon zest
2 tsps. baking powder
1/2 tsp. baking soda
6 tbls. cold butter, cut into small pieces
1/2 cup buttermilk
4 tsps. coarse sugar crystals
1 (16-oz.) pkg. strawberries, hulled, sliced
1/2 cup powdered sugar, divided
1 tbl. lemon juice
1 cup cold whipping cream
1 (6-oz.) pkg. blackberries
1 (6-oz.) pkg. blueberries
1 (6-oz.) pkg. raspberries


Directions:

Preheat oven to 400 degrees. Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl.

2. Cut in butter, using a pastry blender or two knives until mixture resembles coarse crumbs.

3. Stir in buttermilk just until dry ingredients are moistened.

4. Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to 1/2-inch thickness.

5. Cut out 8 stars, using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with 1/2 teaspoon sugar crystals.

6. Bake 12 minutes or until golden brown. Cool on wire rack.

To make strawberry sauce: In a blender or food processor, puree 1 cup strawberries, 1/4 cup powdered sugar and lemon juice until smooth.

To make whipped cream: Beat with an electric mixer whipping cream and remaining 1/4 cup powdered sugar until thickened and soft peaks form.

To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates.

Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about 1/2 cup berries. Place top of shortcake over berries. Serve with remaining strawberry sauce.


Nutritional analysis per serving: 408 calories, 20.3 grams fat, 64.82 milligrams cholesterol, 601.12 milligrams sodium and 3.56 grams fiber.

To lighten: Instead of using whipped cream, dollop with frozen thawed fat-free prepared whipped topping.

Helpful tip: Cutting cold butter into the flour makes little crumbs of fat that produce light, flaky shortcakes. A light stirring and kneading of the dough makes the flakiest shortcakes.


*** Check out more recipe posts: Recipes: Muffin Monday and Cake Tuesday

*** For more Fourth of July posts see also:

63 Quotes About Freedom and Liberty: Happy Birthday, America!

How Do We Live Freedom and Liberty? Libations Friday - 2 July 2010

Fourth of July When Life is Simple poem - Libations Friday 25 June 2010

Dennys Photo Gallery: Fourth of July Watermelon

Cake Tuesday: Red, White and Blue Independence Day Cake



*** Photo from Driscoll


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets
Dennys Global Politics
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
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Dennys Art Sanctuary
Romancing The Chocolate
Comfort Food From Louisiana
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