German’s CHOCOLATE CAKE - Classic American Recipe
German’s (German) Chocolate Cake - Desserts with Violetta
German’s Chocolate Cake is an American classic. Rich, tender chocolate, and melt in your mouth chocolate layers and a beyond delicious coconut-pecan filling - a pure addiction! This cake is often mistakenly called German (after the country), but it is actually named after Samuel German who created a new type of dark sweet chocolate in 1852 for Baker’s Chocolate Company in Dorchester, Massachusetts. This special chocolate gives German’s Chocolate Cake a distinct light brown color unlike any other chocolate cakes. This cake is one of America’s favorite chocolate cakes.
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INGREDIENTS:
Cake: *All ingredients at room temperature*
- 115g (4oz) German's sweet chocolate (or chocolate that is close to 48% cocoa)
- 180g (1 ½) cup flour
80ml (⅓) cup hot coffee (or hot water)
- ½ tbsp cocoa powder (optional)
- ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 160ml (⅔ cup) buttermilk
- 155g (~¾ cup) unsalted butter
- 200g (1 cup) sugar
- 3 egg yolks
- 3 egg whites
- 1 tsp vanilla (extract, paste, or vanilla sugar)
Coconut-Pecan Filling: *Half the ingredients if you don’t want a lot of filling (but the more the tastier and you won't regret!)*
- 300g (3 cups) pecan halves
- 200g (3 cups) coconut flakes (sweetened or unsweetened)
- 350g (1 ¾ cup) sugar
- 720ml (24 oz) evaporated milk
- 6 egg yolks
- 113g (1 cup) unsalted butter, room temperature
- 1 tsp vanilla (extract, paste, or vanilla sugar)
- ¼ tsp salt
PAN SIZE: 3 round pans (7 inches in diameter)
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
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German Sweet Chocolate Cake
GERMAN'S Sweet Chocolate Cake
-
time
prep:
25 min
total:
2 hr
servings
total:
16 servings
--
what you need
1/3 cup boiling water
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
3 eggs, separated
2 cups sifted cake flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine, softened
1-1/3 cups sugar
3/4 tsp. vanilla
3/4 cup buttermilk
Coconut-Pecan Filling and Frosting
make it
HEAT oven to 350°F.
SPRAY 3 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Add boiling water to chocolate in small bowl; stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks, 1 at a time. Add melted chocolate and vanilla; mix well. Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stir in egg whites until well blended.
POUR into prepared pans.
BAKE 35 min. or until toothpick inserted in centers comes out clean. Immediately run spatula around cakes. Cool in pans 15 min. Remove cakes from pans to wire racks; remove waxed paper. Cool cakes completely. Meanwhile, prepare Coconut-Pecan Filling and Frosting.
STACK cakes on plate, filling layers and spreading top of cake with frosting. (Note: Nutrition is for both cake and frosting.)
--
German Sweet Chocolate Cake
OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spead. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
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To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
Original BAKER'S GERMAN'S Sweet Chocolate Cake
Original BAKER'S GERMAN'S Sweet Chocolate Cake
-
time
prep:
30 min
total:
2 hr
servings
total:
16 servings
--
what you need
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting
make it
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
--
Original BAKER'S GERMAN'S Sweet Chocolate Cake