German Chocolate Cake
4 oz sweet baking chocolate
1 1/2 c milk
3/4 c butter (Room temp)
3 eggs (room temp)
2 c all purpose flour (chilled)
1 t baking soda
1 t baking powder
1/2 t salt
1 3/4 c sugar
2 t vanilla
Put milk and chocolate in a small saucepan over low heat. Stir constantly until chocolate is melted. Set aside to cool.
Line bottom of two 9" round pans with parchment paper. Place pan on top of papar and use a sharp knife to cut around the pan.
Preheat oven to 350.
In a med bowl stir together flower, soda, powder and salt.
In a large mixing bowl cream butter and sugar together for about 3 minutes. Scrape the sides of the bowl and beat for 2 more minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add 1/4 of the chocolate mixture And beat until combined. Then add a portion of the flower mixture and beat until combined. Continue this until all ingredients are added. As with any cake, you want to start and end with the milk mixture.
Spread batter evenly into the pans. Bake for 30-40 minutes or until a toothpick comes out clean. Let cool on a wire rack until the pans are cool enough to handle. Turn out onto the wire rack to cool completely.
Marble Cheesecake
3 8oz packages of cream cheese
1 c sugar
2 T flour
1 t vanilla
1/4 c milk
3 eggs beaten
preheat oven to 375. Line the bottom of a 9" spring form pan with parchment.
In a large mixing bowl beat cream cheese, sugar and flour in an electric mixer until combine. Slowly beat in milk and eggs.
Pour half of the batter into prepared pan.
Melt half a bag of sinus wet chocolate chips in a double broiler or in the microwave. add chocolate to remaining batter and stir well. Pour on top of plain filling and with a spatula to gently swirl the fillings.
Place a 9x13 pan full of cool water on the bottom rack of your over. Place the cake on a rack directly above the water bath. This will help keep the cake moist and hopefully keep it from cracking. I have yet to achieve a cake without a crack! Back for 35-40 minutes. When you wiggle it and the middle looks about the same consistency as the edges you know it's done (its a very precise gadge)
Cool on a wire rack for 15 minutes. Take the pan sides off and let cool for another 30 minutes.
If you are just making the cake, cover and chill for 4 hours before serving.
Chocolate Cream Cheese Icing of corse
1 package of cream cheese
Half a bag of similar sweet chocolate chips
1 c powdered sugar
Ok this part is easy. Melt chocolate. Beat cream cheese and chocolate with a whisk attachment. Add sugar beating slowly at first. Beat on hight for 3-4 minutes or until lighter.
Chocolate shavings
1 big chocolate bar. I used dark chocolate
Using a mandolin or very sharp cheese slicer, shave the bar at room temp. I found it was easier to break the bar into 4-5 peice so it didn't get too melty. Also, tiger is plenty if chocolate, do be a daredevil and shave the chocolate down so far you shave your fingers with it. No one wants blood in their cake. Unfortunaly a few nuggets of chocolate have to be sacrificed to the cook!
Place shavings in the freezer until ready to assemble.
Assembly
3 hours later! Whew! But it's worth alllll the effort!
Place ice cake labor on your cake plate. If needed, level it with a serrated knife. Then the cheese cake on top of it. Be sure to flip it upside down so you can take the parchment paper off the bottom. Level it if needed. Place the other cake on top. Level it and go around the edge of the cake with your knife so they it is even on the sides. Put a thin layer of icing on the cake. I've the edges first then the top being sure to not get crumbs or cheesecake in the frosting bowl. Put the cake in the freezer for 1 hour.
Ice the cake and top with chocolate shavings.
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