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NetMan worked with IDD to efficiently present their tightly woven network of in-house scientists, collaborations with industry and academic institutions, and advisory board comprised of world-renowned scientific leaders in diabetes research to an online audience.

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NET RECIPES

Moistest German Chocolate Cake
Completely moist, yet stable and structured large 3 layer German Chocolate cake with very dark layers. Rich filling uses toasted, but unsweetened coconut (grate fresh if you can't find unsweetened coconut by the bag in the store). I like to embed extra pecans in the side, sprinkle some toasted coconut in a ring around the upper outside edge, and maybe drizzle with a bit of melted dark chocolate. Cake layers use oil, sour cream and buttermilk for fat, no butter there (plenty in the filling and frosting). The "naked" (unfrosted-side) fad is not for me, so there's plenty of chocolate buttercream here to make you happy.

Cake:
1 3/4 c (219g) all-purpose flour
3/4 c (62g) cocoa powder
1 3/4 c (350g) sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp instant coffee powder
2 Tbsp buttermilk powder (or use 1/2 c real buttermilk at room temp with the wet ingredients and omit the 1/2 c water there - keeping the later 1/2 c of hot water)
1/2 c (120ml) vegetable oil
2 eggs
3/4 c (180g) sour cream
2 tsp vanilla
1/2 c (120ml) water to be mixed with wet ingredients if not using real buttermilk
1/2 c (120ml) hot water
(hot water added at the end blooms the dark cocoa powder)

Filling:
1/2 c (1 stick; 115g) butter
1 c (200g) dark brown sugar
3 egg yolks
8 oz (240ml) evaporated milk
1 tsp vanilla
2 c toasted, UNsweetened shredded coconut (if you can't find bagged unsweetened, buy a fresh coconut and grate it)
1 c (125g) toasted, chopped pecans (I get extra, and in halves, so I have halves leftover to decorate with)

Chocolate Buttercream:
1 1/4 c (284g; 2.5 sticks) butter, softened
3 1/2 c (420g) powdered sugar
3/4 c (62g) cocoa powder
1/4 tsp salt (or omit if using salted butter)
1 tsp vanilla
1/4 c (60ml) heavy cream, 1/2 and 1/2, or milk

Preheat oven to 350F (177C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper

Cake: Whisk the dry cake ingredients in a large bowl. Whisk all the wet ingredients except the hot water. Pour the wet ingredients into the dry ingredients, combine to moisten, then add the hot water and combine.

Divide batter evenly into the 3 pans. Bake for 21-25 minutes, done when a toothpick inserted in the center comes out clean. Cool completely on a wire rack, remove from pans and then wrap in plastic and keep in fridge until you assemble cake.

Filling: Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Cool completely (will thicken).

Frosting: In stand mixer fitted with a whisk attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add powdered sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.

Assemble: Tort (level) your layers. Place 1 layer on cake plate. Cover with 1/2 of the coconut pecan filling (about 1 1/4 c). Top with 2nd layer and cover the top with remaining filling. Top with the third cake layer. Frost and decorate. Refrigerate for at least 45 minutes before serving to allow structure/butter to set up.

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Dinner Menus by Samsunshine Levy

NET RECIPES

Appetizers
Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)

Main Dishes
Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!

Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli

Drinks
Limoncello
Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog

Desserts
Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
Moistest German Chocolate Cake

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