I can tell that you put your heart and soul into this month's Bake-Off entries. I'm so glad everyone shared their stories, and particularly their adaptations to what is a time-consuming, albeit gratifying, baking challenge.
A special shout-out goes to Billy A, for making great use of snow days with Grandma; to Jackson on your first cake as a culinary student; to Edith, who worked very hard to bring down the calorie count to almost half the original, and to Larissa to made such a memorable welcome gift of the cake.
And the winner's are:
1st Place: Deanna - your allergen-friendly cake looks stunning and I was just so pleased to hear how effortlessly you were able to make adaptations so that everyone could enjoy. Well done!
2nd Place: Danielle G - you must be a favourite amongst your co-workers, delivering a giant cupcake on each person's desk at the office! Your cupcakes looks great and I'm pleased to see that the gooey pecan coconut filling stayed in place as the cupcakes baked. Nice work.
Next month's Bake-Off is around the corner, and I am taking to heart the allergy sensitivities of this group, and will present a recipe that all will enjoy!
GERMAN CHOCOLATE CAKE
Makes 1 2-layer 8-inch cake
Serves 10 to 12
Cake:
4 oz milk chocolate**, chopped
¾ cup boiling water
2 cups all-purpose flour
1/3 cup Dutch process cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups packed light brown sugar
1 cup buttermilk
2/3 cup mayonnaise
2 large eggs
1 tsp vanilla extract
Pecan Coconut Filling:
¾ cup packed light brown sugar
2 Tbsp cornstarch
1/3 cup maple syrup
¾ cup whipping cream
4 large egg yolks
¼ cup unsalted butter
1 cup sweetened flaked coconut
¾ cup toasted & chopped pecans
1 tsp vanilla extract
pinch salt
Frosting:
2 cups icing sugar
1/3 cup Dutch process cocoa powder
½ cup unsalted butter, cut into pieces
4 oz milk chocolate**, chopped
2/3 cup full-fat sour cream
2 tsp vanilla extract
pinch salt
Directions:
1. For the cake, preheat the oven to 350F. Grease two 8-inch cake pans, line the bottom of the pans with parchment and dust the sides with flour.
2. Place the chopped chocolate into a bowl and pour the boiling water over top, letting it sit a minute. Whisk to melt the chocolate (don’t worry if the mixture appears grainy). Set aside.
3. Sift the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, whisk the brown sugar, buttermilk, mayonnaise, eggs and vanilla until smooth. Add the flour mixture to this and whisk well, until there are no visible lumps. Whisk in the chocolate mixture (the batter will be fluid), and divide this evenly between the 2 prepared cake pans. Bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool for 15 minutes and then turn them out to cool completely.
4. For the filling, whisk the brown sugar and cornstarch together in a medium saucepot. Whisk in the maple syrup, cream and eggs and heat over medium-high, whisking constantly, until thickened and the filling just begins to bubble, about 6 minutes. Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans, vanilla and salt. Scrape this into a bowl, cool and then chill completely before using.
5. For the frosting, sift the icing sugar and cocoa powder together. Melt the chocolate and butter by stirring gently in a bowl placed over a pot of barely simmering water. Remove from the heat and while still warm, beat in half of the icing sugar mixture using electric beaters or in a stand mixer fitted with the paddle. Beat in the sour cream and vanilla, scraping the bowl well and then add the remaining icing sugar until smooth. Use the frosting immediately.
6. To assemble the cake, place the first cake layer on a platter. Spoon about a cup of the frosting into a piping bag and pipe around the top edge of the cake. Spread half of the filling over the cake, right to the piped edge of frosting. Top this with the second cake layer and spread the top and sides of the cake with the frosting, placing any remaining frosting into the piping bag, for detailing on the top edge. Spread the remaining filling over the top of the cake, finish any detailing and then chill for at least 2 hours before serving.
** It is important to use milk chocolate made for baking (couveture), not chocolate chips or commercial chocolate bars which will not melt smoothly into cake batters or frosting.
The cake will keep, refrigerated, for up to 4 days.
Adapted from Bake with Anna Olson
Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!
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by Anna Olson