CHOCOLATE CAKE TRIFLE RECIPE RECIPES

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GERMAN CHOCOLATE CAKE - MAKE MY CAKE RECIPE - FOOD NETWORK



German Chocolate Cake - Make My Cake Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 4 hours 45 minutes

Prep Time 40 minutes

Cook Time 1 hours 50 minutes

Yield Tow 9-inch layer cakes or 24 cupcakes

Number Of Ingredients 21

4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
1/2 cup water
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs, separated
1 cup buttermilk
Coconut Pecan Filling, recipe follows, or whatever you prefer
Favorite chocolate frosting, for the sides
1 1/2 cups evaporated milk
5 egg yolks, slightly beaten
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 cup butter
2 1/2 cups flaked coconut
2 cups toasted pecans

Steps:

  • In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
  • Preheat the oven to 350 degrees F.
  • In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
  • Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
  • Pour the batter evenly into two 9-inch cake pans or two 12-capacity cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.
  • To Assemble the German Chocolate Cake:
  • Put a cake layer on top of a serving plate and top with a generous layer of the caramel/pecan filling. Cover the frosting with another cake layer of and spread with the frosting. Top with the final layer and frost.
  • Spread dark chocolate frosting (secret recipe), or your favorite chocolate frosting around the outside of the entire cake. Cut into wedges and serve.
  • Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

CHOCOLATE CHERRY TRIFLE RECIPE | NIGELLA LAWSON | FOOD NETWORK



Chocolate Cherry Trifle Recipe | Nigella Lawson | Food Network image

Provided by Nigella Lawson : Food Network

Categories     dessert

Total Time 12 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 16 servings

Number Of Ingredients 13

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl

Steps:

  • Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
  • Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
  • In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
  • whisk like mad, which will avert possible crisis.
  • The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
  • When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
  • When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

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GERMAN CHOCOLATE CAKE - MAKE MY CAKE RECIPE - FOOD NETWORK
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Total Time 4 hours 45 minutes
Category dessert
Cuisine european
  • Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.
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