Click OK to extend your time for an additional 0 minutes. Clearly, you’re a huge German chocolate cake fan. A bit of homework is obviously absent in this recipe, sorry! Scrape the batter into the pan and spread it evenly. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through. Aside from upping the measures of butter and sugar, I baked the cake in three 8-inch rounds. You have my blessing. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.). "catentry_id" : "3074457345616697686", Altitude: The recipe may need to be adjusted if you live at a high altitude. Thanks so much and looking forward to hearing from you! So very happy to hear everyone was as pleased with this cake as our recipe testers were. Looking forward to hearing which recipe on the site you try next…. Beat on low speed just until all of the dry ingredients are moist. Thank you, David. Too much or too little aeration can affect the final texture of your cake. But one point: German sweet chocolate has 48% cacao content. Is this a nice recipe? Turn the mixer to medium speed and beat for 1 minute. The brown sugar, butter, and sour cream all contribute to moistness. And it’s surprisingly easy to make. As others have stated, I did some research, made a few recipes, and IMHO, this version is a standout over the original. I normally don’t like brown sugar in a chocolate cake, but it blended well with the filling. The coconut pecans brown sugar just make me drool. Then tell us. Note to high altitude bakers: the recipe does not require adjustment at 7500 ft. All I can say, Taryn, is “Wow! You’ll impress your guests. So glad you like this as much as we do, Jessica. I was unsure, however, about what “slightly thick” meant when making the filling. Pour the mixture into a bowl, whisk in the vanilla, then stir in the coconut. I was very pleased with the outcome of this German chocolate cake. Image. Would I need to adjust any other ingredients? I’ll make this one again and again, as it has always been a favorite in our home and this version is easy compared to other recipes I’ve tried. Divide the batter evenly between the prepared cake pans, spreading the batter to the edges of the pans with the rubber spatula and smoothing the surface. I’m not a huge German chocolate cake fan, but I treated myself to an extra slice with a large glass of milk. Let cool until room temperature. Repeat using the remaining filling and cake layers. Attach it below. Brands vary in the amount of cocoa solids and fat which can, in fact, make a rather large difference in your baking results. Have a picture you'd like to add to your comment? Consider that a conversation starter at your gathering when you slice into this lovely little legacy. I’d most definitely make this one again for the holidays. ], _14_-2005_3074457345618324439_3074457345618323609, _1_-2000_3074457345618291011_3074457345618323609, {'name':'Chocolate Chocolate Chip Cake','id' : 'REC1018','price':'','brand':'Ghirardelli','category':'','quantity':'1'}. German Chocolate Cake Recipe © 2005 Editors of Cook's Illustrated. Toasting the pecans before adding them to the filling gave the cake a little extra oomph. Looking for a super moist homemade chocolate cake recipe to bake? Invert the cake onto rack (turn the round cake right side up) to cool completely. Position a rack in the lower third of the oven. Gradually whisk in the evaporated milk. Please refine your selection. I’m grateful you shared the recipe! "catentry_id" : "3074457345616698655", I know it will be fantastic. Although we can’t take credit for the photo, that goes to the food stylist from Cook’s Illustrated and the photographer Carl Tremblay. Let stand to melt the chocolate, about 2 minutes. This item has been successfully added to your list. Stir the toasted pecans into the chilled filling. Click OK to extend your time for an additional 0 minutes. It’s moist with just the right amount of gooey filling. "Attributes" : { } Even if the dial on the oven gives you a temperature reading, it may not be accurate. Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water. Maybe its my oven??? I am about to suggest to my little baking buddies that for our week coming soon to all make this cake. I was unsure, however, about what “slightly thick” meant when making the filling. } "Attributes" : { } When I think of German chocolate cake, I think of Thanksgiving and Christmas. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Try keeping an oven thermometer in your oven to get a more accurate reading. When you bake with Ghirardelli chocolate, you’ll taste the quality in every single delicious bite. "catentry_id" : "3074457345616722619", Beat in the vanilla, then increase the speed to medium-high and beat until light and fluffy, about 45 seconds. The cake tasted great. Just a quick question. Many baking recipes call for unsalted butter simply as a means of controlling the amount of salt in a recipe, Eliza. Finally, I think icing the sides (with chocolate?) To unravel the naming even more, Baker’s chocolate was named after Sam German, a Baker’s employee who created the sweet chocolate back in 1852 or so. It’s always terrific to hear when someone takes a recipe and makes it her own. The maximum number of products that can be compared is 4. Finally, because the cake is so regal, I adorned the top with a crown of chocolate and caramel embellishments. The low air pressure in mountain areas can cause your batter to lose moisture and produce a dry cake. Mini-cupcakes, I don’t know. Rachel, not sure what you mean by a “candy bar” cake. There’s a lot of coconut in there, so you’d have to substitute it with something else, otherwise, the pecan filling would be too loose and it would spill out. Preheat the oven to 350°F (175°C). Cover with plastic wrap and refrigerate until cool, at least 2 hours or up to 3 days. The other main variable is the chocolate. You’d have to experiment, remember that the cooking time will be considerably less. And many thanks, too, for the high altitude tip. Keep your oven at 350°F (175°C) and adjust an oven rack to the lower-middle position. Sign-up for our email newsletter and be the first to know about our new products launch, exclusive deals and promotions, and recipes! (Do not add the pecans now or they’ll turn soggy. Cool the cakes to room temperature before filling, about 1 hour. I found it to be sweet but not too sweet. An imposter? Al, thanks for your rather, um, passionate comment. Let us know what you think. Seeing the smiles on everyone’s face and experiencing the silence when they had that first bite was worth it. Will it turn out any differently? Not really, Rachel. This cake, however, it may be that anyone may like it, is a counterfeit and an imposter. It’s a definite winner! In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Sandra, it could be your oven. Scrape the bottom and sides of the bowl. Beat on low speed just until all of the dry ingredients are moist. But I’m being polite. Place the second cake on a work surface or leave it on the wire rack. I think not. We'd love to see your creations on Instagram, Facebook, and Twitter. I correctly guessed that the refrigeration would thicken it, but I should have thickened it a little bit more during the cooking process. I too embellished the cake with a mocha French Buttercream icing up the sides of the cake and piped decoratively on top. Combine the chocolate and cocoa in a small bowl and then add the boiling water over. It’s good a pan and bakes sheet cake well, if that makes a difference. With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Love the malted milk balls on Brooks cake above. ea), Semi Sweet Chocolate Chips (Case of 12 Bags), Vegetable oil, flavorless such as canola or safflower. I have to say, I don’t think it’s going to mess up your cake—or, perhaps, even make a discernible difference—if you swap salted for unsalted. But it was so dry it was crumbly. Be the first on your block to be in the know. Nonetheless, the filling turned out fine. Have you tried this recipe? Set 1 cake layer on a serving platter or cardboard … Many thanks! Adapted from Cook's Illustrated | Cooking at Home with America's Test Kitchen | America's Test Kitchen, 2005, So-called German chocolate cake is, according to many, many sources we’ve consulted, actually an American invention. Do you use convection? It turned out beautifully moist and delicious. Do I use the paddle attachment or the whisk attachment on my stand mixer for the cake batter? Upload a picture of your dish Suggested site content and search history menu. Brooks, tell me you have a photo so we can share it with our readers. I told her I was making this cake for her, so all she had to do was give me a full report on the taste. If the temperature was too high, the cake could dry out. Transfer to a plate to cool. So glad you were able to do that so successfully with this cake. The whole reason for the cake’s NAME; “German Chocolate” Cake is derived from the correct and essential inclusion of sweet German chocolate for the cake batter!!! It had just the right sweetness. The whisk will whip in too much air. The frosting filled and covered the entire cake. Have a great week!! The chocolate flavor in the cake is rich but not overwhelming. { Mixing together the wet and dry ingredients creates more air pockets into the batter. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray and then line the bottoms with parchment or waxed paper rounds cut to fit. I’ll be making it again because I really, really wanted a piece, too. We’re thrilled and honored! would help make it more presentable. If the cake has been refrigerated longer than 2 hours, let it stand at room temperature for 15 to 20 minutes before slicing and serving.). I put a wee bit of a spin on it, but essentially the flavor and moist cake is as represented here. The directions were so clear and easy to understand that even a novice could put this one together with great results. German chocolate cake, with its traditional stack of dark chocolate cake layers smothered with caramel frosting and pecan goodness and coconut, invariably impresses. Semisweet, which the recipe also suggests, has anywhere from 50% to 64% cacao. © 2019 All rights reserved. Set 1 cake layer on a serving platter or cardboard round that’s cut slightly smaller than the cake. "Attributes" : { } Everyone loved it! After adding the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl. I absolutely adore German Chocolate Cake. We just know a good thing when we see it…and taste it. The cake tasted great. "Attributes" : { } It has butter and sour cream so it should have had enough to make it moist. The batter will be thick. Cool in the pan on a wire rack. Notify me of follow-up comments by email. It just so happens that one of my clients asked me to make her a German chocolate cake for a birthday. That is why professional bakers always weigh ingredients. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. I love your version as I am not a fan of completely covered cakes unless it’s a birthday, wedding etc. But it still gets 4 forks from me! I baked it at that altitude and it was perfect. Hate tons of emails? Many, many thanks for letting us know…. } Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. ], [ The extra air circulation can also dry out cake layers. The cake portion of the recipe is supposed to be sweet German Chocolate, not dark or bittersweet chocolate. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
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