Best 2 Inside Out German Chocolate Cake Recipes
Indulge in the delectable symphony of flavors with our Inside-Out German Chocolate Cake, a unique twist on the classic dessert. This culinary masterpiece features a moist chocolate cake enveloping layers of luscious coconut-pecan filling, topped with a rich chocolate ganache and a symphony of chopped pecans. Embark on a delightful journey through three sensational recipes: the moist chocolate cake, the irresistible coconut-pecan filling, and the decadent chocolate ganache. Each recipe is meticulously crafted to ensure a harmonious blend of flavors and textures, resulting in a dessert that will tantalize your taste buds and leave you craving more. Prepare to embark on a culinary adventure that will redefine your perception of German chocolate cake.
Let's cook with our recipes!
INSIDE-OUT GERMAN CHOCOLATE CAKE
Provided by Mary Laulis
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Coconut Pecan Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings.
Number Of Ingredients 25
Steps:
- Make cake layers:
- Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
- Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
- Make filling:
- Reduce oven temperature to 325°F.
- Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
- Increase oven temperature to 425°F.
- Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
- Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
- Make glaze while milk is baking:
- Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
- Assemble cake:
- Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
- Chill cake until firm, about 1 hour. Transfer cake to a plate.
INSIDE OUT GERMAN CHOCOLATE CAKE RECIPE - (4.5/5)
Provided by carvalhohm
Number Of Ingredients 2
Steps:
- Prepare the cake mix batter as directed on the box; before pouring into the cake pan, fold the can of frosting into the cake mix batter by hand and then bake according to time on box...I find I may need a few more minutes. The frosting will bake into the cake giving it a wonderful, moist, taste! I put a little powdered sugar on top after it cools but it requires no other frosting...easy to pack in lunches since the gooey frosting is not on top.
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use Room Temperature Ingredients: This is especially important for the butter and eggs. Room temperature ingredients mix together more easily and create a smoother batter.
- Don't Overmix the Batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the Cake in a Water Bath: This will help to keep the cake moist and prevent it from drying out.
- Let the Cake Cool Completely Before Frosting: This will help prevent the frosting from melting.
- Use a Variety of Frosting Techniques: You can use a simple buttercream frosting, or you can get creative and try something different, such as a ganache or cream cheese frosting.
Conclusion:
Inside-out German chocolate cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake layers, gooey coconut-pecan filling, and rich chocolate frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this cake a try!
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