Triple the Chocolate, Triple the Oh My!!!

So after my misadventure with Chocolate Lava Cakes, I decided not to give up, but to try something a little different. First off, my son loved the lava cakes even though they had not come out correctly. He'd warm them up, cover them in whipped cream and sliced strawberries and just indulge. So, not a complete failure, just a new dessert treat.

Going through my cabinet of baking goods, I found three bags of chocolate that were partially used. Now what do I do about this? Make cookies? Make three types of treats? Or, put them all into one dessert and see what happens. Let me tell you that the role of mad scientist does come into play at times when cooking or baking in the kitchen.

...well, this is what I came up with, and I've heard no complaints except. "this is so full of chocolate!" Like that's a bad thing?

Triple Chocolate Cupcakes and Frosting

Cupcakes
Ingredients:

4 ounces each of dark chocolate, milk chocolate and white chocolate, chopped
1 cup heavy cream
5 eggs
½ cup sugar
1 tsp pure vanilla extract
1 cup cake flour
½ tsp baking soda

Preparation:

Preheat oven to 350F. Line muffin tins with paper liners (24)

Heat one inch of water in bottom half of a double boiler. Place in all chocolates and cream; stir occasionally as chocolate melts until smooth (about 8-10 minutes); cover with plastic wrap and set aside.

In a large bowl, beat (medium speed) together eggs, sugar and vanilla until creamy; add chocolate mixture and beat for another 30 seconds. Add the flour and baking soda; beat for 30 seconds or until all the flour is incorporated into the creamy mixture.

Divide the batter evenly between the 24 paper liners. Bake for 20 minutes, or until toothpick comes out cleanly from center of cupcakes. Remove from oven and let cool to room temperature.

Frosting
Ingredients:

5 ounces each dark and milk chocolate, chopped
6 sticks unsalted butter, softened
6 cups confectioner’s sugar
2 tsp pure vanilla extract
1 cup white chocolate chips
6 Bliss white chocolate squares (place in refrigerator to firm up for grating)

Preparation:

Place chocolate in microwave safe bowl; at 15 second intervals, melt chocolate, stir; repeat until chocolate is completely melted and smooth.

In a large mixing bowl, combine melted chocolate with butter, confectioner’s sugar and vanilla; beat on low for 5 minutes. Gently fold in white chips; frost cupcakes and grate the Bliss squares over all.

Makes enough to frost 24 cupcakes.

Mary Cokenour

The Original German Chocolate Cake.

Back in 1852, American born Sam German developed a dark baking chocolate for Baker's Chocolate Company, best known for their baking chocolates. Baking chocolate is usually bitter, and while this new chocolate was much sweeter, it was not called for in many baking recipes.

That is until 1957 when a Dallas, Texas homemaker developed the first and original German Chocolate Cake recipe. It was first published in the local newspaper, but picked up by General Foods which owned Baker's at that time, and distributed nationally. Kraft Foods now owns Baker's and this recipe is a worldwide treat, but sorry Germany, you just can't take credit for this one.

I'm not going to mess with perfection, so am posting the recipe as it has been used since 1957. Enjoy!

German Chocolate Cake

Ingredients:

1 package (4 oz) BAKER'S GERMAN'S Sweet Chocolate
½ cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla extract
1 cup buttermilk

Preparation:

Preheat oven to 350°F. Cover bottoms of 3 (9-inch) round or square pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Origin: Kraft Foods: http://www.kraftrecipes.com/recipes/original-bakers-germans-sweet-51120.aspx

Frosting

Ingredients:

4 egg yolks
1can (12 oz) evaporated milk
1 1/2 tsp vanilla
1-1/2 cups sugar
¾ cup butter or margarine
1 package (7 oz) coconut (2-2/3 cups)
1-1/2 cups chopped pecans

Preparation:

Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Makes 4 and ½ cups.

Origin: Kraft Foods: http://www.kraftrecipes.com/recipes/coconut-pecan-filling-frosting-51053.aspx

Mary Cokenour