German Chocolate Cake Recipe
Origins and History:
Though it bears that name, the German chocolate cake recipe isn’t truly German. It is thought that Samuel German, an American baker, invented it in the 1950s using a kind of dark baking chocolate that is currently referred to as Baker’s German’s Sweet Chocolate. This decadent cake has grown to be a beloved classic in American dessert culture over the years.
German Chocolate Cake Recipe
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Cooling rack
- Offset spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
Instructions
- Set the oven to 350°F (175°C) and grease and line the bottoms of the cake pans with parchment paper.
- Sift the flour, baking soda, baking powder, and salt in a medium-sized bowl. Put aside.
- Blend the cocoa powder with hot water in a another dish until it's smooth. Allow it to cool a little.
- Beat the softened butter and sugar in a large mixing mixer until frothy and light.
- One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir.
- Add the flour mixture to the butter mixture gradually, alternating with the coffee and buttermilk.
- The flour mixture should be added first and last, and it should be mixed only until blended each time.
- Using an offset spatula, equally distribute the batter among the cake pans that have been prepped and smooth the tops.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
- After taking the cakes out of the oven, allow them to cool in the pans for ten minutes before moving them to a wire rack to finish cooling.
Video
Similar Recipes:
If you enjoy German chocolate cake, you may also like Black Forest Cake or Red Velvet Cake. Check out our website for more delicious dessert ideas!
Frequently Asked Questions About German Chocolate Cake Recipe:
1. Is it possible to substitute Dutch-processed cocoa powder for unsweetened cocoa powder?
Yes, you can use Dutch-processed cocoa powder in its place; just make sure to modify the amount of leavening agents used.
2. Can I skip the coffee when making this cake?
Yes, if you’d rather, you can use hot water in place of coffee.
3. Is it possible to freeze this cake?
It is possible to freeze the cake layers for up to three months before icing.
4. Which icing pairs well with chocolate cake made in Germany?
A coconut-pecan icing adorns the top of traditional German chocolate cake.
5. Is it possible to substitute salty butter for unsalted butter?
To keep the cake’s salinity under control, use unsalted butter wherever possible.
6. Can I prepare this cake in advance?
It is possible to bake the cake layers ahead of time and put the cake together the following day.
7. Can I mix nuts into the batter for the cake?
For added crunch, you can mix chopped walnuts or pecans into the batter.
8. What is the shelf life of the frosted cake?
You can keep the frosted cake in the refrigerator for up to three days.
9. Can I use a cake pan of a different size?
Adjust the baking time if you’re using bigger or smaller cake pans.
10. Is this cake vegetarian-friendly?
Indeed, there is no meat or animal product in this cake.
Conclusion:
Indulge in the timeless charm of German chocolate cake and treat yourself and your loved ones to a slice of nostalgia. Explore more mouthwatering recipes and culinary delights on our website. Happy baking!
YouTube Video Credits:
Preppy Kitchen
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