My Father's Creations - "Resurrected" Furniture

Ding D**g Cake recipe

Ingredients:
●½ cup unsalted butter, softened
●1 ½ cups granulated sugar
●2 large eggs
●1 ½ cups all-purpose flour
●½ cup unsweetened dark chocolate cocoa powder
●½ tsp kosher salt
●1 tsp baking soda
Full Recipe :
https://bit.ly/3Ow5QJs

CHOCOLATE COVERED STRAWBERRY BROWNIES

INGREDIENTS


For the brownies ~
3/4 cup salted butter (melted)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs (lightly beaten)
3/4 cup all purpose flour
1/2 cup cocoa powder
2 tablespoons espresso powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup semi sweet chocolate chips
For the topping ~
2 cup semi sweet chocolate chips
7 tablespoons heavy cream
1 pound strawberries (sliced)

INSTRUCTIONS
Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
In a large bowl, hand mix the melted butter, white sugar, brown sugar, and vanilla extract until blended.
Add the eggs to the large bowl and stir until well combined.
In a small bowl, whisk the flour, cocoa powder, espresso powder, baking powder and salt. Add the ½ cup chocolate chips and toss to coat with the flour mixture.
Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
Pour the batter into the prepared pan. Spread to evenly distribute the batter.
Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs stuck to the toothpick are okay. Remove from the oven and cool completely.
For the topping, place the 2 cups of chocolate chips and cream in a double boiler over low heat. When the chocolate chips begin to melt, start to stir the chocolate and cream. Continue stirring until the chocolate is melted and has a smooth consistency.
Spread about one-fourth of the melted chocolate over the cooled brownies. Evenly top the chocolate with the sliced strawberries and press down lightly.
Place the remaining melted chocolate in a small resealable baggie. Snip the corner off. Squeeze the chocolate evenly over the strawberries. Spread with a rubber spatula to ensure the chocolate is in between all the nooks and crannies of the strawberries.
Refrigerate the brownies until the chocolate is set, about 1 hour.
Cut into 16 squares.
The brownies are best enjoyed within 24 hours of preparing them. Refrigerate any remaining brownies for up to 2 days.

Homemade German Chocolate Cake
Ingredients:

2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For Coconut and Pecan Frosting

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting

1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
Directions:

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. Cut a round piece of wax or parchment paper for the bottom of the pan.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine the eggs, buttermilk, oil, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine.
Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 – 35 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat.
Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts, and coconut. Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency.
Add a small amount of additional milk if needed to thin the frosting, or a little extra powder until you reach your desired consistency. Stir in vanilla.
Cake Assembly:

Place one of the cake rounds on your serving stand or plate.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 520 kcal | Servings: 12 servings

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