Irresistable German Chocolate Cake

I was fully aware upon beginning this blog that soon I would get distracted and stop writing. However, its a New Year and I am going to try to get back into the swing of things. It is likely that the same problems will ensue and as homework increases blog posts will decrease, but lets start out a little optimistic.

I discovered this recipe and was initially quite skeptical as I don't really like German Chocolate cake, but this changed my view on everything. If you have New Years Resolutions to be healthy, please stay far far away from the coconut filling because no matter how strong willed you think you are, this will be your demise.
 
The first time making this I covered it with a chocolate ganache, which I always dread working with but made it deliciously rich. The second time I was covering the cake in fondant to decorate so I put a layer of chocolate buttercream over the cake beneath the fondant to hold it all together. Both were supremely tasty and worked out quite well, so try either one depending on what's your favorite, or just what ingredients you have on hand.

The only pictures I have of it are the fully decorated versions (a blackjack cake for an engineering friend and a Jewish book cover for my grandfather) so it is a little difficult to see what the cake actually looks like. Trust me though, it's delicious and worthy of making as a spectacular gift for someone's birthday. 

Enough talk. Cake time:

German Chocolate Cake

4 oz. German Chocolate

1/2 C. water

4 eggs, separated

2 C. flour

1tsp baking soda

1 tsp salt

1 C. butter, softened

1 1/2 C. sugar

2 tsp vanilla

1 C. buttermilk

• Microwave chocolate and water in large bowl in 30 s. intervals until melted
• Beat egg whites in small bowl with hand mixer until stiff peaks form, set aside
• Mix flour, baking soda, and salt in another bowl
• Beat butter and sugar until light and fluffy - add egg yolks 1 at a time
• Blend in melted chocolate and vanilla extract
• Add flour mixture alternately with buttermilk, beat until well blended
• Fold in egg whites, stir gently until combined
• Bake at 350 for 25-30 minutes or until it passes the toothpick test
• Let cool in pan(s) for 15 minutes then place on wire racks
• Trim cake and layer with coconut pecan frosting, top with chocolate ganache or buttercream

 Coconut Pecan Frosting

4 egg yolks

12 oz. evaporated milk

2 tsp vanilla

1 1/2 C. sugar

3/4 C. butter or margarine

7 oz. shredded coconut

1 1/2 C. chopped pecans

• Beat egg yolks, evaporated milk and vanilla in large sauce pan
• Add sugar and butter - cook on medium heat for about 12 minutes or until think and golden
• Remove from heat - stir in coconut and nuts
• Try not to eat it all before you put it on the cake

To cover the cake, take your pick between chocolatey options...

Chocolate Buttermilk Frosting

4 oz. semisweet chocolate, melted

1 C. butter, softened

1 tsp. vanilla

1/4 C. Cocoa powder

5 C. powdered sugar

1/3 C. buttermilk 

• Cream butter and chocolate - add vanilla and cocoa powder
• Add sugar one cup at a time
• Pour buttermilk in small intervals until desired consistency is reached
• Spread generously over cake layers

Or if you're feeling like taking the more traditional German Chocolate route...

Chocolate Ganache 

12 ounces chocolate, chopped into small pieces

1 cup heavy cream

3 T. Kahlua or Baileys

• Bring cream to a simmer in a small sauce pan
• Pour cream over chocolate pieces and stir until melted
• Allow mixture to cool - the longer you let it sit the thicker it will be
• Pour over cake layers and allow to cool in refrigerator until completely set

So when you've let all your New Years Resolutions slide by the wayside, give this recipe a try and just bask in its decadence with some good friends!
 

Pumpkin Cinnamon Rolls with Maple Frosting

                         

Sunday mornings are just about the only time I will put forth significant effort into breakfast. Last Sunday I was determined to have pumpkin cinnamon rolls (too good to be true, I know). I almost wimped out and used my usual cinnamon roll recipe that does not require yeast because I couldn't fathom waiting 2 hours to have them. My roommate convinced me to just go for it, and we had cinnamon rolls as the perfect Sunday lunch. The maple cream cheese frosting is unbelievable; I highly recommend serving the rolls with an extra bowl of it on the side for extraneous dipping.

I know they take time, but please just invite some friends over and make them, they are too good and welcome fall in such a beautiful way.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting 

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup milk
1 large egg, beaten
1 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Filling:
4 tbsp butter
1/2 cup white sugar
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting: 

8 ounces cream cheese
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
3 cups powdered sugar

1/4 C maple syrup

Rolls: 

• Stir yeast into water in a large bowl and stir to combine. Let rest for 5-10 minutes. If yeast is not foamy, scrap the mixture and use a fresher yeast packet (there is nothing worse than doing all this work only to have the yeast not work)
• Stir in the milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, and spices.  Beat vigorously for 2 minutes.
• Slowly add the rest of the flour (all purpose), a bit at a time, until the dough is stiff enough to knead. 
• Begin with 1 1/2 cups of flour and increase if necessary
• Knead, adding flour as necessary, until you have a smooth, elastic dough (I used my kitchenaid mixer with the dough hook to do this because it made my life that much easier)
• Place the dough into a greased bowl - Turn the dough in the bowl to coat the entire ball of dough with oil
• Cover with plastic wrap and rise until doubled, approximately 45 minutes
• Combine the white sugar, brown sugar, and spices in a another bowl, set aside
•  Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle
• Melt butter and brush over dough; sprinkle with the sugar mixture
• Roll the dough into a log the long way
• Take a piece of dental floss and slide under  the log about 2 inches from the end of the log
• Bring the ends of the floss up while placing two fingers on top of the log to stabilize the roll (This gives a very clean cut to make the rolls. Slice the entire log and place roll into a greased 9"x13" pan
• Cover with a towel and let rise until almost doubled, about 45 minutes.
• Bake in a preheated 375°F oven - Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes

some got a little who-villesque, always good to have some character in the kitchen!

Frosting 

• Beat cream cheese, lemon juice and vanilla extract until smooth
• Slowly add powdered sugar and beat well
• Pour in maple syrup - add more powdered sugar if necessary to thicken texture 
• Generously cover the warm rolls in maple frosting and serve immediately