CAKES Malu Bonifacio CAKES Malu Bonifacio

German Chocolate Cake

chocolate cake with coconut flakes and pecan filling and wrapped with chocolate frosting

German Chocolate Cake is a chocolate cake with coconut flakes and pecan filling and wrapped with chocolate frosting. It is a very decadent and delicious cake far different from the regular chocolate cake you have tried before.

The best part of this cake is the filling. It is a combination of evaporated milk, butter with coconut flakes and pecan.

I was surprised to find out that this cake did not originate from Germany. It was from an American baker whose name is Samuel German. He was honored for developing a technique for baking dark chocolate. This recipe was originally made by Mrs. George Clay from Texas.

Recipe adapted from the book Bake From Scratch by Brian Hart Hoffman.

Yield: 8-10
Author:
German Chocolate Cake

German Chocolate Cake

chocolate cake with coconut flakes and pecan filling and wrapped with chocolate frosting

Ingredients

CHOCOLATE CAKE
  • 1 cup unsalted butter, softened (227 grams)
  • 1 cup granuated sugar (200 grams)
  • 1 cup firmly packed light brown sugar (220 grams)
  • 2 large eggs (200 grams)
  • 2 ½ cups all purpose flour (313 grams)
  • ¼ cup )unsweetened cocoa powder (21 grams)
  • ½ tsp baking powder (2.5 grams)
  • ½ tsp baking soda (2.5 grams)
  • ½ tsp salt (1.5 grams)
  • 1½ cups buttermilk (360 grams)
  • 6 ounces semi-sweet chocolate chips, melted (175 grams)
COCONUT PECAN FILLING
  • 1 cup granulated sugar (200 grams)
  • 1 cup evaporated milk (247 grams)
  • ½ cup unsalted butter, softened (113 grams)
  • 3 large egg yolks (57 grams)
  • ¼ tsp salt
  • 1½ cups sweetened flaked coconut (180 grams)
  • 1 cup chopped pecans (113 grams)
  • 2 tsp vanilla extract (8 grams)
Chocolate Frosting
  • 1 cup unsalted butter, softened (227 grams)
  • ¼ cup unsweetened cocoa powder (21 grams)
  • ⅔ cup sour cream (160 grams)
  • 5 cups icing sugar (600 grams)

Instructions

CAKE
  1. Preheat oven to 350° F (180°C). Grease 2 (9-inch)round cake pans.
  2. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown & white sugars at medium speed until fluffy.
  4. Gradually add the eggs. Beating well after each addition. Add in vanilla.
  5. Put the mixer on low speed and alternately, add flour mixture and buttermilk to butter mixture. Beating just until combined after each addition.
  6. Add the melted chocolate. Beat until combined.
  7. Divide batter on two 9 inch prepared pans. Bake for 35-40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Transfer on wire racks.
COCONUT PECAN FILLING
  1. In a medium saucepan, combine butter, sugar, evaporated milk, egg yolks, and salt. Cook over medium heat. Whisk frequently, until mixture is thick and coats the back of a spoon.
  2. Remove from heat, and stir in coconut, pecans, and vanilla. Cover and refrigerate.
CHOCOLATE FROSTING
  1. In a bowl of stand mixer fitted with the paddle attachment, beat butter at medium speed. Add cocoa and beat at low speed until combined.
  2. Add sour cream until smooth. Gradually add confectioners’ sugar. Beat until smooth and creamy.
  3. In a piping bag fitted with star tip, add the chocolate frosting.
ASSEMBLY
  1. Place one cake on the cake board. Pipe a thick border around the edge of the cake.
  2. Spread half of chilled Coconut Pecan Filling inside the piped border.
  3. Top with remaining cake layer. Pipe Creamy Chocolate Frosting in a swirl pattern around top edge of cake layer and spread remaining Coconut Pecan Filing inside border.
  4. Spread remaining Creamy Chocolate Frosting on sides of cake. Optional: Garnish top with coconut and pecans.
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CAKES, FILIPINO RECIPES Malu Bonifacio CAKES, FILIPINO RECIPES Malu Bonifacio

Chocolate Overload Cake filled with Chocolate, Coffee and Almond Buttercream

I always wanted to make a chocolate cake with different fillings. I know it will be a long process, but since my husband requested a chocolate cake for his birthday, I decided it is the right time to do it.

I regularly watch baking shows and was always interested in learning how to make a cake brushed with coffee syrup. In order to understand the basics, I searched in the library for new books on baking. I found the book Bake from Scratch by Brian Hoffman. I followed his recipe on "Opera House" and added my own twist.

This is the most moist, delicious cake I have ever made. It is a three layered chocolate sponge cake with 3 fillings (Chocolate Buttercream, Coffee Buttercream and Almond Buttercream.) It is frosted with dark chocolate ganache and finally wrap the cake around with chocolate garnish.

https://youtu.be/PrwQ56fSZ20

Chocolate Overload Cake

chocolate sponge cake with chocolate buttercream, coffee buttercream and almond buttercream frosting

Chocolate Cake

  • 2½ cups all purpose flour

  • 2 cups granulated sugar

  • ½ cup Dutch process cocoa powder

  • 2 tsp baking powder

  • 2 tsp baking soda

  • ½ tsp salt

  • 1 cup whole buttermilk

  • 1 cup strong brewed hot coffee

  • ½ cup sunfloweror vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

COFFEE SYRUP

  • ½ cup water

  • ¼ cup granulated sugar

  • 1½ tbsp instant coffee powder

CHOCOLATE BUTTERCREAM

  • ⅔ cup granulated sugar

  • 2 tbsp water

  • 2 large egg whites

  • 1¼ cup unsalted softened butter

  • 3.75 ounces 60% chocolate, melted

  • 1 tsp vanilla

COFFEE BUTTERCREAM

  • ½ cup granulated sugar

  • 2 tbsp water

  • 3 large egg yolks

  • ⅔ cup unsalted softened butter

  • 1½ tbsp hot water

  • 1 tsp coffee powder

  • 1 tsp vanilla

ALMOND BUTERCREAM

  • ½ cup unsalted butter, softened

  • 1½ cup icing sugar

  • ½ tsp almond extract

  • ¼ tsp vanilla extract

  • ⅛ tsp salt

  • 1 tbsp heavy whipping cream or whole milk

 DARK CHOCOLATE GANACHE

  • 12 ounces 60% cacao chocolate, chopped

  • 1 cup heavy whipping cream

Semi-sweet Chocolates for garnish/decor

Chocolate Cake

  1. Preheat oven to 350°F. Line three  8-inch round pan with parchment paper. Grease. Set aside.

  2. In a standing mixer, whisk together flour, sugar, cocoa,baking powder, baking soda, and salt.

  3. Add buttermilk, hot coffee and oil. Whisk until combined.

  4. Add one egg at a time. Mix well after each addition.

  5. Add vanilla.

  6. Divide batter in three 8 inch round pans. Weigh to be more accurate.

  7. Bake for 35-40 minutes until a cake tester comes out clean. Let it cool for 10 minutes and transfer to a wire rack.

COFFEE SYRUP

  1. In a saucepan,  mix water, sugar and coffee powder. Cook over medium heat. Remove from heat once bubbles starts to form.  Do not boil. Cool and set aside.

CHOCOLATE BUTTERCREAM

  1. Combine water and sugar in a saucepan. Cook until it registers to 238F.

  2. In a standing mixer fitted with whisk attachment, whisk egg whites at high speed until soft peaks. 

  3. Change to medium speed and gradually add the sugar syrup in the egg whites.  Increase speed to high until the bowl reaches a room temperature.

  4. Change to paddle attachment, add butter 1 tbsp at a time.  Beating until well mixed.

  5. Add melted chocolate until smooth. Add vanilla.

COFFEE BUTTERCREAM

  1. Combine water and sugar in a saucepan. Cook until it registers to 238°F.

  2. In a standing mixer fitted with whisk attachment, whisk egg yolks in high speed until pale. 

  3. Change to low speed and gradually add the sugar syrup in the egg yolks.  Increase speed to high until the bowl reaches a room temperature.

  4. Change to paddle attachment, add butter 1 tbsp at a time. 

  5. Mix hot water and coffee in a small bowl.

  6. Add to the egg yolk mixture. Beat in high speed until smooth and creamy.

 ALMOND BUTTERCREAM

  1. In a stand mixer fitted with paddle attachment, beat butter until creamy.

  2. Add icing sugar ½ cup at a time. Beat until fullyincorporated.

  3. Add almond and vanilla extracts and salt. Beat until combined.

  4. Add cream or milk.

DARK CHOCOLATE GANACHE

  1. In a small saucepan, heat cream cream over medium heat until bubbles form.  Do not boil. 

  2. Place chopped chocolate in a heat proof bowl. Pour in the chocolates and let it stand for a minute.

  3. Mix thoroughly until the chocolates melt.

ASSEMBLY OF CAKE

  1. Place the first layer cake in a cake board. Brush it with coffee syrup.

  2. Spread half of the Chocolate Buttercream.

  3. Place the second layer cake. Brush it with coffee syrup.

  4. Spread the Coffee Buttercream.

  5. Place the third layer caker. Brush it with coffee syrup.

  6. Spread the Almond Buttercream.

  7. Spread the rest of the Chocolate Buttercream.

  8. Pour the chocolate ganache.

  9. Use the chocolate decoration around the cake and on top.

Read More
CAKES, FILIPINO RECIPES Malu Bonifacio CAKES, FILIPINO RECIPES Malu Bonifacio

Chocolate Overload Cake filled with Chocolate, Coffee and Almond Buttercream

I always wanted to make a chocolate cake with different fillings. I know it will be a long process, but since my husband requested a chocolate cake for his birthday, I decided it is the right time to do it.

I regularly watch baking shows and was always interested in learning how to make a cake brushed with coffee syrup. In order to understand the basics, I searched in the library for new books on baking. I found the book Bake from Scratch by Brian Hoffman. I followed his recipe on "Opera House" and added my own twist.

This is the most moist, delicious cake I have ever made. It is a three layered chocolate sponge cake with 3 fillings (Chocolate Buttercream, Coffee Buttercream and Almond Buttercream.) It is frosted with dark chocolate ganache and finally wrap the cake around with chocolate garnish.

https://youtu.be/PrwQ56fSZ20

Chocolate Overload Cake

chocolate sponge cake with chocolate buttercream, coffee buttercream and almond buttercream frosting

Chocolate Cake

  • 2½ cups all purpose flour

  • 2 cups granulated sugar

  • ½ cup Dutch process cocoa powder

  • 2 tsp baking powder

  • 2 tsp baking soda

  • ½ tsp salt

  • 1 cup whole buttermilk

  • 1 cup strong brewed hot coffee

  • ½ cup sunfloweror vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

COFFEE SYRUP

  • ½ cup water

  • ¼ cup granulated sugar

  • 1½ tbsp instant coffee powder

CHOCOLATE BUTTERCREAM

  • ⅔ cup granulated sugar

  • 2 tbsp water

  • 2 large egg whites

  • 1¼ cup unsalted softened butter

  • 3.75 ounces 60% chocolate, melted

  • 1 tsp vanilla

COFFEE BUTTERCREAM

  • ½ cup granulated sugar

  • 2 tbsp water

  • 3 large egg yolks

  • ⅔ cup unsalted softened butter

  • 1½ tbsp hot water

  • 1 tsp coffee powder

  • 1 tsp vanilla

ALMOND BUTERCREAM

  • ½ cup unsalted butter, softened

  • 1½ cup icing sugar

  • ½ tsp almond extract

  • ¼ tsp vanilla extract

  • ⅛ tsp salt

  • 1 tbsp heavy whipping cream or whole milk

 DARK CHOCOLATE GANACHE

  • 12 ounces 60% cacao chocolate, chopped

  • 1 cup heavy whipping cream

Semi-sweet Chocolates for garnish/decor

Chocolate Cake

  1. Preheat oven to 350°F. Line three  8-inch round pan with parchment paper. Grease. Set aside.

  2. In a standing mixer, whisk together flour, sugar, cocoa,baking powder, baking soda, and salt.

  3. Add buttermilk, hot coffee and oil. Whisk until combined.

  4. Add one egg at a time. Mix well after each addition.

  5. Add vanilla.

  6. Divide batter in three 8 inch round pans. Weigh to be more accurate.

  7. Bake for 35-40 minutes until a cake tester comes out clean. Let it cool for 10 minutes and transfer to a wire rack.

COFFEE SYRUP

  1. In a saucepan,  mix water, sugar and coffee powder. Cook over medium heat. Remove from heat once bubbles starts to form.  Do not boil. Cool and set aside.

CHOCOLATE BUTTERCREAM

  1. Combine water and sugar in a saucepan. Cook until it registers to 238F.

  2. In a standing mixer fitted with whisk attachment, whisk egg whites at high speed until soft peaks. 

  3. Change to medium speed and gradually add the sugar syrup in the egg whites.  Increase speed to high until the bowl reaches a room temperature.

  4. Change to paddle attachment, add butter 1 tbsp at a time.  Beating until well mixed.

  5. Add melted chocolate until smooth. Add vanilla.

COFFEE BUTTERCREAM

  1. Combine water and sugar in a saucepan. Cook until it registers to 238°F.

  2. In a standing mixer fitted with whisk attachment, whisk egg yolks in high speed until pale. 

  3. Change to low speed and gradually add the sugar syrup in the egg yolks.  Increase speed to high until the bowl reaches a room temperature.

  4. Change to paddle attachment, add butter 1 tbsp at a time. 

  5. Mix hot water and coffee in a small bowl.

  6. Add to the egg yolk mixture. Beat in high speed until smooth and creamy.

 ALMOND BUTTERCREAM

  1. In a stand mixer fitted with paddle attachment, beat butter until creamy.

  2. Add icing sugar ½ cup at a time. Beat until fullyincorporated.

  3. Add almond and vanilla extracts and salt. Beat until combined.

  4. Add cream or milk.

DARK CHOCOLATE GANACHE

  1. In a small saucepan, heat cream cream over medium heat until bubbles form.  Do not boil. 

  2. Place chopped chocolate in a heat proof bowl. Pour in the chocolates and let it stand for a minute.

  3. Mix thoroughly until the chocolates melt.

ASSEMBLY OF CAKE

  1. Place the first layer cake in a cake board. Brush it with coffee syrup.

  2. Spread half of the Chocolate Buttercream.

  3. Place the second layer cake. Brush it with coffee syrup.

  4. Spread the Coffee Buttercream.

  5. Place the third layer caker. Brush it with coffee syrup.

  6. Spread the Almond Buttercream.

  7. Spread the rest of the Chocolate Buttercream.

  8. Pour the chocolate ganache.

  9. Use the chocolate decoration around the cake and on top.

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CAKES CAKES

Chocolate Cream Cheese & Peanut Butter Cake

For the past few days, I have been looking at various cake recipes to create an exciting birthday cake for myself. I finally found one and adapted this ultimate birthday cake from Beth of Wilton.

This is the first time I tried a combination of cream cheese and peanut butter as frosting and it is really heavenly good. My husband and my kids loved it.

This is similar to my mango bravo recipe because it has a meringue layer in the middle of the cake. I made some changes with the icing sugar and cream cheese ratios to ensure that the sweetness was just right.

Chocolate Cream Cheese and Peanut Butter Cake

chocolate cake with peanut butter and cream cheese frosting

Chocolate Cake

  • 3 cups all purpose flour
  • 1 cup cocoa powder
  • 1¾ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 cups milk
  • ⅔ cup vegetable oil
  • 1¼ cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tbsp instant coffee granules
  • 1½ tsp vanilla extract
  • ¾ cup coarsely chopped peanuts

Meringue

  • 2 egg whites
  • ½ cup sugar
  • ½ tsp vanilla
  • ¼ cup cocoa powder

Icing

  • 2 packages cream cheese
  • 1 cup peanut butter
  • 2 cups sifted icing sugar

Chocolate Ganache

  • 6 ounces dark chocolate
  • 1 cup whipping cream

Chocolate Cake

  1. Preheat oven to 350°F. Prepare two 8 in. round pans with vegetable pan spray.

  2. In large bowl, whisk together flour, 1 cup cocoa powder, baking soda, baking powder and salt.

  3. In a standing mixer, with paddle attachment, beat milk, vegetable oil, 1 cup granulated sugar and brown sugar, eggs, instant coffee and 1 1/2 teaspoon vanilla with electric mixer until well combined.

  4. Add flour and mix on low speed until evenly moistened. Increase speed to medium and beat until smooth, about 30 seconds. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool.

Meringue

  1. While the cake cools, make the meringues. Preheat oven to 250°F. Using the bottom of 8 in. round cake pan, trace an 8 in. circle onto parchment paper. Flip parchment over and place on cookie pan.

  2. In a standing mixer fitted with a whisk, whip egg whites with electric mixer on high speed until soft peaks form. With mixer running, gradually add (1 tablespoon at a time) 2/3 cup sugar. Whip until stiff peaks form and mixture triples in volume. Then add 1/2 teaspoon vanilla. Reduce speed to low and add 1/4 cup cocoa powder, scraping down bottom and sides of bowl as necessary and beating until well combined.

  3. Using a decorating bag fitted with Wilton tip 1A, pipe a large meringue disc about 1/2 in. thick to fill the 8 in. circle. Use remaining meringue batter to pipe meringue kisses in varying sizes on parchment paper.

  4. Bake 40-45 minutes or until center of large meringue disc feel firm and crisp. Cool completely on pan. Trim slightly if meringue disc is wider than cake layers .

Icing

  1. In a standing mixer fitted with paddle attachment, beat cream cheese and peanut butter until smooth and creamy.

  2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

Assemble the cake

  1. To assemble cake, level each layer of the cake by cutting the crown. Position first cake layer, bottom side down, on cake board or serving plate.

  2. Spread with peanut butter icing and sprinkle with chopped peanuts. Repeat with second cake layer, icing, and peanuts.

  3. Top with meringue disc. Spread with peanut butter icing and sprinkle with chopped peanuts.

  4. Continue with remaining cake layers, icing the top layer smooth and reserving chopped peanuts. Crumb coat sides of cake. Refrigerate until firm.

Chocolate Ganache

  1. In a saucepan, pour the whipping cream in medium heat. Bring just to a boil.

  2. Pour over the chocolate and wait for at least 2 minutes before whisking. Stir thoroughly until mixture is smooth.

  3. Cool slightly (5-10 minutes) before covering top of chilled cake with ganache

  4. Allow excess to drip down sides of cake.

  5. While ganache is still wet, sprinkle top with remaining chopped peanuts. Add meringue kisses and chopped peanut butter cup candies. Refrigerate until ready to serve.

Check out in Wilton's video on this https://www.wilton.com/ultimate-birthday-cake-by-beth/WLRECIP-798.html

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