You may have heard that German chocolate cake has nothing to do with Germany, but what sets it apart from traditional chocolate cake? While these chocolatey confections may appear similar at first glance, a closer examination reveals distinct flavors, contrasting textures, and an intriguing history.
AlthoughGerman chocolate cake and classic chocolate cake share a chocolatey foundation, it's the choice of chocolate and the coconut-pecan frosting that set the German version apart. German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
Another hallmark of German chocolate cake is the signature coconut-pecan frosting. It features a blend of shredded coconut and chopped pecans mixed into a thick, caramel-like, gooey-sweet sauce made from evaporated milk, sugar, and egg yolks. The frosting's unique texture and flavor set it apart from the traditional chocolate ganache or buttercream for classic chocolate cakes. Most pastry chefs will also slather it in between the cake layers for an extra moist end product.
Additionally, German chocolate cakes are often beautifully decorated with additional pecans and coconut on top of the frosting, providing a visual cue to the unique ingredients within. Classic chocolate cakes, meanwhile, are generally frosted simply around the exterior and may or may not feature extra adornments.
Despite its name, German chocolate cake does not have German roots. Its origin can be traced back to the United States in the mid-20th century.
The cake is named after Samuel German, an American chocolate maker. In 1852, German developed a type of mild dark baking chocolate called Baker's German's Sweet Chocolate. The name "German's" was attributed to him, and it was intended to differentiate this specific chocolate from other baking chocolates available at the time.
The recipe for German chocolate cake as we know it today became popular after it was featured in a 1957 issue of the Dallas Morning News. Mrs. George Clay is credited with having submitted the recipetitled German's Chocolate Cake. The dessert caught on across the United States, and the moniker was eventually shortened. Over time, it has grown into a beloved American dessert despite its somewhat misleading name.
Tips For A Truly Mouthwatering German Chocolate Cake
Now that you know how this cake differs from its classic counterpart (as well as the origins of the decadent dessert), you may be interested in how tomake German chocolate cake like a pro. It starts with the right kind of flour. Using cake flour instead of all-purpose flour ensures a light and airy consistency thanks to the lower protein content.
Next, it's important to get the chocolate melting for the batter just right. The double boiler method is preferred because it offers precise control over the melting process, helping to avoid common pitfalls like overheating or burning the chocolate. In a double boiler setup, the chocolate is placed in a heatproof bowl over a pot of simmering water. This indirect heat ensures the chocolate melts gently and evenly, preventing it from overheating and seizing.
Finally, another texture and consistency tip for a perfectly fluffy crumb is to beat the egg whites to stiff peaks. Stiffly beaten egg whites act as a leavening agent that traps air bubbles, which expand during baking. This is particularly important for German chocolate cake, as its characteristic mild and light chocolate base relies on this lightness to balance the rich and dense coconut-pecan frosting.
German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
Created by Samuel German in 1852, and named after him, it's a sweetened, dark chocolate baking bar. It contains more sugar than its semisweet or bittersweet counterparts, and was developed as a shortcut for bakers that premixed chocolate with sugar.
A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate. True German chocolate cake has delicious pecan-coconut frosting, while the devil's food usually has a dark fudge frosting.
The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.
Kuchen is the German word for cake, and is used in other languages as the name for several different types of sweet desserts, pastries, and gateaux. Lebkuchen. Often sold at Christmas fairs and Carnival.
German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.
German chocolate cake, trimmed with coconut and pecan icing, does not originate from Germany. The rich dessert is credited to a Texas homemaker who sent her recipe to a Dallas newspaper in 1957. It was reprinted in papers around the country. The name comes from Sam German, who invented a sweet baking chocolate in 1852.
The filled and frosted cake can be served immediately or stored at room temperature for a few days. It can also be refrigerated. A few extra notes on ingredients. Cake flour is made from a soft wheat flour and gives this cake a tender and delicate texture.
European chocolates, with their smoother, richer flavor, use European butter and cream, which has a higher fat content. To accentuate the smoothness of the chocolates, Europe also uses more cocoa butter, further accentuating the difference in taste.
In a classic red velvet cake, cream cheese frosting is paired but the cake can be really be frosted with anything. Although red velvet does contain a bit of cocoa powder in it, it is not considered to be a chocolate cake in the same way a German or Belgian cake would be.
A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.
Baumkuchen is not only the king of cakes but also the cake of kings. In 1843, King Friedrich Wilhelm IV of Prussia (see photo) visited the town of Salzwedel in Germany, which is famous for Baumkuchen.
Schwarzwälder Kirschtorte (known as Black Forest gâteau or Black Forest cake in other parts of the world) is something for which we can never thank the Germans enough.
The Bundt cake derives in part from a European brioche-like cake called Gugelhupf. In the north of Germany and the southern Anglia peninsula Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn̩]), a name formed by joining the two words Bund and Kuchen (cake).
"Backe, backe Kuchen" (Bake, Bake, a Cake!) The exact origin of "Backe, backe Kuchen" is unknown, yet most sources date it to around 1840. It's also said that this nursery rhyme came from eastern Germany, in the Saxony and Thuringia area. Unlike the English "Pat-a-Cake," this is more of a song than a chant or game.
While the standard chocolate cake is chocolate through and through, with icing on top and sides, the German Chocolate Cake takes it up a notch with layers of caramel flavored icing with coconut and pecans between 3 layers of chocolate cake, making for fantastic moist cake.
German chocolate cake is a classic companion for coconut and pecans; however, you can substitute with a box of regular chocolate cake mix, Devil's Food cake mix, or chocolate fudge cake mix. Don't overbake the cake. It's ready to come out of the oven when the cake is set, but still gooey on the inside.
Baker's Chocolate is a brand name for the line of baking chocolates owned by Kraft Heinz. Products include a variety of bulk chocolates, including white and unsweetened, and sweetened coconut flakes.
European chocolates, with their smoother, richer flavor, use European butter and cream, which has a higher fat content. To accentuate the smoothness of the chocolates, Europe also uses more cocoa butter, further accentuating the difference in taste.
In Germany, chocolate was first only sold as medicine and restorative in pharmacies for a long time. One of the first occasions when drinking chocolate was offered as a delight was in a coffee shop founded in Bremen in 1673 by the Dutch Jan Jantz von Huesden.
German's sweet baking chocolate is just that, sweeter baking chocolate— at least, sweeter than both semi-sweet and bittersweet chocolate. According to MyRecipes, to substitute semi-sweet chocolate for German's sweet baking chocolate you would need to add an additional 1/2 tablespoon of sugar per ounce of chocolate.
Did you know that Swiss chocolate was actually invented in Dresden, Germany? Germany is second in the world (just slightly behind Switzerland) when it comes to the highest annual chocolate consumption. Competition in the German chocolate industry is high, meaning the quality is exceptional!
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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