Now I want to make cake bites that have unusual flavors, you know like lavender vanilla, etc. I know a German chocolate cake IS a normal flavor, but it doesn't have a "normal" icing (aka butter cream). I wasn't sure if the cake bite would work since the icing consistency is different than butter cream; I was worried that the cake mixture would be gooey. But to my surprise it wasn't; the icing worked perfectly! And by the way, German chocolate cake is one of my favorite cakes (only because I absolutely love the icing).
|Before chocolate coating|
|After chocolate coating|
|The finished product cut in half|
German Chocolate Cake Recipe:
4 oz semi sweet chocolate, chopped (I used German Chocolate)
2-1/4 cups cake flour
3/4 cup unsweetened cocoa powder (Dutch processed)
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup hot coffee or boiling water
1 cup buttermilk
1-1/4 unsalted butter, room temperature
2-1/4 cups granulated white sugar
5 large eggs
1-1/2 tsp pure vanilla extract
Coconut Pecan Frosting:
1-1/4 cups pecans
1 cup evaporated milk (can also use light or heavy cream)
3 large egg yolks, lightly beaten
1/2 cup unsalted butter, cut into pieces
1/8 tsp salt
1-1/2 cups sweetened flaked coconut
1/2 tsp pure vanilla extract
German Chocolate Cake:
Preheat oven to 350 degrees and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, three- 8x 2 inch deep round baking pans. Dust with flour.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.
In a separate bowl, sift the flour, cocoa powder ,baking powder, baking soda and salt. Set aside.
In a small bowl, combine the coffee and buttermilk.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Scrape down the sides of bowl. Add the eggs, one at a time, mixing mixing well after each addition. Scrape down the sides of the bowl as needed Add the vanilla extract and beat to combine.
Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted chocolate.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Butter or lightly spray a wire rack with a non stick vegetable spray before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
Coconut Pecan Frosting: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, let cool, and then coarsely chop.
In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.
Recipe: The Joy of Baking
Crumble the baked and completely cooled cake; once cake is completely crumbled add about 1/2 batch of icing (I add about 1/2 cup at a time) or more to the cake and mix with spoon until cake and icing are well blended. The cake/icing mixture will be "mushy". This is why the cake is so moist and how it keeps it shape. Shape cake mixture into balls--I use a small ice cream scoop for equal sizing--and place on parchment paper on baking sheet. Once shaped into balls, put them in to the refrigerator to cool for a couple of hours.
Heat candy melts (these come in a large variety of colors & you can buy them at Michaels) or chocolate bark 30 seconds at a time. I used some vegetable shortening to thin it out because the chocolate melt was a little thick to use. Dip cooled cake bites in melted chocolate (deep bowl) and place on baking sheet with wax paper on it. You can put chocolate covered cake bites in refrigerator to help cool faster.
Store in an air tight container. I've found if you store them in the fridge they will last longer!