German Chocolate Cake with Chocolate Ganache and Coconut-Almond Frosting - Celebrating 300th post

I made this German Chocolate Cake last month for our 4th wedding anniversary. I have been meaning to post it sooner than later in this space but somehow it became later. Since I was approaching my 300th post mark, I reserved this special cake for the special post. 
DH loves chocolates but isn't a big fan of cakes. He is a gourmand but never really tells me which food he likes and which he doesn't. He is not a big sweet-lover as well. See, now my task of deciding on a cake for the celebration becomes difficult. But the other day, when he had to pick the dessert for our friend's dinner invite he picked the German Chocolate Cake. I asked him why and he said he liked it very much. Hullo, you have to tell me if you like something. Then the baker in me (who was in hibernation) woke up. I set out to make the cake at home. I knew I wanted a chocolate ganache and coconut frosting, the quintessentials of a German Chocolate cake. But at the same time I did not want to spend too much time in the kitchen. I arrived at this recipe and took a shortcut for the cake part but made the chocolate ganache and coconut frosting from the scratch.

German Chocolate Cake

Ingredients:
Recipe from here
German Chocolate Cake mix - 15.25 oz pk - 1
Buttermilk - 1-1/4 cups (room temperature)
Eggs - 3 (room temperature)
Canola/Vegetable oil - 1/2 cup
Pure Vanilla extract - 1 tsp

Method:
Preheat oven to 325 F / 160 C. This batter made me one 9" square cake and 4 cupcakes (to mark 4 years). This can also be used to make 2 - 8" or 9" round cakes. Grease bottom and sides of the cake pan. Cut a 9" square parchment and place in the greased pan. Grease again with butter. Line the muffin pan with cupcake liners.
Place the buttermilk, oil and eggs in a mixing bowl and beat with a hand mixer until well mixed. Transfer the dry ingredients to the wet in 3 batches, mixing well after each batch. Mix for 2 minutes in medium speed and add the vanilla extract. Mix for about 10 seconds. Transfer the batter to the pan and the cupcake liners. Bake the cupcakes for 20-25 minutes and cake for 30-35 minutes. To check for done-ness, a toothpick inserted in the center comes out clean. When done, transfer to a wire-rack and allow to cool completely. 
Notes:
Do not have buttermilk? Blend 1/2 cup thick yogurt with 3/4 cup water and measure out 1-1/4 cups of buttermilk.

Chocolate Ganache
Recipe adapted from here
Ingredients:
Heavy Whipping Cream - 3/4 cup
Butter - 2 tbsp
Chocolate chips (semi-sweet) - 1-1/3 cups
Vanilla extract - 1 tsp

Method:

Place the chocolate chips in a glass or heat-proof bowl. Heat the cream, butter and vanilla in a saucepan until hot but not boiling. Pour over the chocolate chips and mix with a spoon/whisk. Scrape the sides occasionally and whisk continuously until you get a smooth mixture. If you have bits of seized chocolates, just strain using a food strainer. This ganache would be of a pourable consistency. Place a plastic wrap over the ganache, touching the chocolate layer and cover the bowl loosely with a lid and allow to sit in room temperature for a few hours. The ganache will come to a spreadable consistency. That is what we need for this cake.

Coconut Almond Frosting
What is a German chocolate cake without its coconut frosting? Right?! I made this Coconut Almond frosting for the delicious coconut frosting over the chocolate ganache.

Recipe from Barbara Bakes again

Ingredients:

Sweetened coconut flakes - 7 oz (by weight) - approx 1-1/4 cups I guess
Raw slivered almonds - 1/2 cup
Sugar - 1 cup
Evaporated milk - 1 cup
Butter - 1/2 cup
Pure Vanilla Extract - 1 tbsp
Eggs - 2 beaten - room temperature

Method:
Place the butter, evaporated milk, sugar and vanilla extract in a saucepan and heat. Mix with a wooden spoon. Place the lightly beaten eggs in another heat-proof bowl. When the milk mixture is heated, and hot pour about 2 tbsp of the hot mixture to the eggs. You have to continuously whisk the eggs in your other hand while you pour the hot mixture to prevent the eggs from cooking with the sudden heat. This process is called tempering the eggs. Continue to pour the hot mixture to the eggs and temper until half of the milk mixture is added and the eggs are tempered. If my some chance some parts of the eggs cook slightly, do not panic. Just pass the tempered eggs through a food strainer. Add the egg mixture to the milk mixture in the sauce pan and continue to stir with a wooden spoon. Cook in medium heat for about 7-10 minutes until it coats the back of the spoon. Remove from heat and add the coconut and almonds. Mix well. Allow it to cool. If you are not frosting it right away, refrigerate in an air-tight container.

To assemble the cake and cupcakes
Select the plate or cake pedestal in which you are going to place the cake. Line the corners of the plate with 2" wide strips of parchment paper. This is to collect any spillover frosting and remove it from the plate after frosting. Place the cake over the plate. Put the chocolate ganache over the center of the cake and spread all over the top and sides of the cake using a flat side of a knife or spatula. The thickness of the frosting is purely your choice. After the chocolate frosting is done, place about 1/2 cup to 1 cup of the coconut frosting, again your choice of thickness, over the cake. Spread as desired. Place about 2 tbsp of the chocolate ganache in one corner of a ziptop bag. Cut that end with scissors and decorate over the coconut frosting. Repeat the same process for cupcakes.
Linking this upto Srivalli's Kid's Delight - Potluck Party; Vardhini's Bake Fest #24; Nupur's What's with my Cuppa?; Birthday Party.

Peerkangai Kootu | Indian Curry Recipes

For a fulfilling weekend meal the other day, I made this kootu with Milagu Kulambu and Peerkangai Thogayal to go with rice. An easy to put together kootu, makes even the pickiest of eaters to enjoy. Trust me, any vine vegetable cooked with dhal will be super tasty, like my Pumpkin kootu or Suraikai kootu.

Ingredients:
Serves - 3-4
Recipe from here
Peerkangai / Ridge Gourd- peeled and chopped - 2 cups
Moong dhal - 1/4 cup - cooked with turmeric and salt
Coconut - 1 tsp
Urad dhal - 1 tbsp
Red chilli - 3
Cumin seeds - 1/2 tsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few

Method:
Dry roast urad dhal, red chillies, cumin seeds until a nice aroma emanates. Add the grated coconut, mix and remove from heat. Allow to cool and grind to a smooth paste adding water. Cook moong dhal with a pinch of salt and turmeric powder until done but not overly mashed. Add chopped peerkangai to boiling water and cook covered in medium heat until the vegetables are cooked to tender. Add the cooked moong dhal and the ground paste. Adjust salt and continue to cook in medium heat until the flavours meld. Heat oil in a small kadai and temper the mustard seeds and curry leaves. Pour over the kootu and serve hot with any spicy kulambu and rice. This is a great combo for chapathis too.

Coconut Ice Cream | Desserts Recipes

Growing up, I was not familiar with coconut ice cream. The most common flavours in cups were vanilla, chocolate, pista and sometimes strawberries. The first time I had coconut ice cream was after I came to US. Which is ironic because India, my home country is the 3rd largest producer of coconuts in the world. We use coconuts extensively in both cooking and worship rituals but coconut ice cream was somehow unheard of (I don't know if it is available now). Coming back my post, this is my first on an ice cream recipe because this is the first time I made ice cream at home. 

Ingredients:
Serves - 4-5
Heavy Whipping Cream - 1 cup
Coconut milk  - 1 1/2 cups (See notes below)
Sugar - 1/4 cup
Grated Coconut - 2-3 tbsp

Also needed:
A wide 3" high bowl
Ice cubes - 3 cups
Glass bowl or steel bowl for whisking
Immersion blender or Hand mixer or blender
Plastic container for storing ice cream
Parchment paper

Method:
Using an Ice cream machine:
Mix all the ingredients and pour in the ice cream maker. Follow the manufacturer's instructions.
Regular Method:
Get an ice bath ready, viz. In a wide bowl, which is at least 3" high, fill ice cubes. Use a glass bowl or steel bowl for mixing the ingredients and freezing. Place the mixing bowl over the ice cubes and add all the ingredients. Whisk the ingredients together with a immersion blender or hand mixer for 4-5 minutes. Cut the parchment paper to the size of the mouth of the mixing bowl. Place the paper over the whipped mixture such that it touches the layer of the whipped mixture. Close with a lid and freeze for 1 hour. Repeat the mixing process every 90 minutes (or 2 hrs) for another 2-3 times. Transfer to a container which has a lid. Place another parchment paper over the layer of the ice cream. Close with the lid. Freeze overnight. Scoop to your desired serving bowl and drizzle with chocolate syrup. Serve cold.
Notes:
1. I used Lite coconut milk in can. You could use regular canned coconut cream. Use only the first thick milk if making coconut milk at home. 
2. Honey or any other sweetener can be substituted for sugar. The sweetness was just right for me with 1/4 cup of sugar. If you like it sweeter increase the sugar by 2 tablespoons.
3. The mixing bowl should be over the ice bath at all times, when in freezer and while mixing.
Linking it up to Kid's Delight - Potluck Party; Taste of Tropics - Philippines.

Peerkangai thol thuvayal / Ridge gourd Peels Chutney | Indian Chutney Recipes

Peerkangai / Ridge Gourd is a nutrient rich vegetable. Being brought up in a South Indian Family we were fed with a sumptuous share of vegetables for our meals. Dad always says vegetables from the vine are really good for health. Our mothers and grandmothers plan really very well on what vegetables can be cooked how. There was never any wastage of vegetables and if there are any leftovers they are promptly featured in a kootu or avial. Talking about the nutrients in the vine vegetables, this ridge gourd peels chutney always present whenever there is a curry, kootu or sambar is made with ridge gourd.

Ingredients:
Makes 1/2 cup of thogayal
Ridge gourd peels - 1 cup
Coconut - 2 tbsp
Urad dhal - 2 tsp
Tamarind - size of a marble
Red chilli - 2
Salt - to taste
Oil - 2 tsp

Method:
Wash and scrub the ridge gourd well. Using a knife scrape the sharp edges of the ridges. Peel the skin and reserve. Heat 1 tsp of oil and saute the peels until it starts to wilt. Remove and set aside to cool. Heat the remaining oil and fry the urad dhal, red chillies and tamarind. When the dhal begins to turn to light brown, add the grated coconut and remove from heat. Allow to cool and blend with the peels adding salt. The chutney should be thick, more like scooping consistency, so add only a little water while grinding as needed. Serve as a side for rice.
Linking this up for Vegan Thursdays.

Soba Noodles Vegetable Stir Fry

When it comes to making noodles at home I prefer whole grain spaghetti. I love the texture of the spaghetti in all the dishes I make be it with the simple Spaghetti with Home made Marinara, Spaghetti with Mushrooms & Onions, Pesto Pasta Primavera and Szechwan Noodles. My recent love is this soba or buckwheat noodles. Native to Japan, though this noodles is similar in nutrients with the whole grain spaghetti it is a gluten-free option for those who are on a gluten-free diet. It is a great component for soups, salads or stir-fries.

Ingredients:
Serves - 2
Soba (Buckwheat) Noodles - 1 bundle
Red bell pepper - 1 - cut into thin strips
Green bell pepper - 1  - cut into thin strips
Snow peas - a handful - ends trimmed and halved
Hoisin Sauce - 3 tbsp - I made my own sauce with the recipe here.
Salt - to taste
Sesame seeds - 1 tsp
Sesame oil - 2 tsp
Ginger - minced - 1 tsp
Spring onions - 2 - green and white parts - chopped

Method:
Cook the soba noodles as per package instructions. Drain and rinse in a colander. Heat oil in a kadai in high heat with spring onions white part and minced ginger. Saute continuously while throwing in the veggies. Cook for about 3-5 minutes in medium-high heat. Add the hoisin sauce and mix well. Add the drained noodles and remove from heat. Stir the noodles well into the sauce and veggies. Serve garnished with sesame seeds and spring onion greens.