What is different about German chocolate cake?
German Chocolate Cake is famous for its filling—it has a rich, sticky-sweet custard studded with coconut flakes and chopped pecans. Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate, as opposed to cocoa powder, for its flavor.
What is German chocolate cake frosting made of?
Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.
Is German chocolate cake batter supposed to be runny?
The recipe I use for Moist Chocolate Cake is runny. It bakes very well. If you have followed the recipe accurately, you don’t have to worry about it being runny. If you have baked it before and it turns out too wet, you could reduce the liquid putting half of the required quantity first.
What is German chocolate cake called in Germany?
German chocolate cake A German chocolate cake Alternative names German’s chocolate cake Created by Mrs. George Clay Invented 1957 Main ingredients Chocolate cake, icing (egg yolks, evaporated milk, coconut and pecan).
What is the difference between German chocolate and unsweetened chocolate?
German sweet chocolate is sweeter than semi-sweet chocolate because it contains a higher proportion of sugar. Semi-sweet chocolate is made by adding sugar to unsweetened chocolate. German sweet chocolate contains more sugar than semi-sweet chocolate, typically 60 percent or more.
Is red velvet cake the same as German chocolate?
One great example is seen in the differences between German chocolate and red velvet — which is also technically chocolate, thanks to the cocoa in the recipe. In fact, this type of layer cake is distinct for using semi-sweet melted chocolate rather than cocoa powder for its flavor, adds Stewart.
How do you thicken German chocolate frosting?
If your frosting doesn’t fully thicken, you may not have cooked it long enough to evaporate out the excess liquid and get it to thicken on its own. In this event, try adding a tablespoon or two of powdered sugar as a thickening agent and chill the frosting in the fridge to see if you can get it to come together.
Does German chocolate frosting thicken as it cools?
It does get thicker as it cools. if you’ve already put the frosting on the cake, try refrigerating the cake in a covered cake carrier for a while. The cold will help to set and thicken the frosting a bit. Take it out about 15–20 minutes before you serve it to let it come to room temperature before serving.
Does German chocolate cake have to be refrigerated?
DOES GERMAN CHOCOLATE CAKE NEED TO BE REFRIGERATED. No! Keep cake in an airtight container or cake saver at room temperature for up to 5 days for best results. You can however refrigerate this cake if you prefer the frosting to have a chilled texture and flavor.
What is the difference between thin batter and thick batter?
Thin batters are about the consistency of thin cream; thick batters are like thick cream; still thicker batters are stiff enough to keep their shape when dropped from a spoon. Any batter is a “pour batter” until it is made so stiff that it breaks in the pouring and drops from the spoon. Then it is called a drop batter.
What happens if cake batter is too thick?
Thick Batter. It is generally believed that thick batter results in a dense and stiff cake that will dry out easily. While this is true in some cases, some cake batter is naturally thicker and the adequate thickness of the batter results in a light and fluffy cake with tight crumbs.
How should a cake batter look like?
Cake batter should be quite fluffy but thick. It should not be runny or watery, but very puffy-like. Also, when you taste cake batter, it has to be sweeter than what you want, as baking does remove a lot of the sweetness as the water evaporates.
How does German Chocolate Cake get its name?
The name comes from Sam German — who was either an American or an Englishman, depending on what you read. In 1852, he invented a style of sweet baking chocolate for the Baker’s chocolate company. The company named it after him, but “German’s Chocolate” didn’t become well-known until 1957.
Does German Chocolate Cake have coconut in it?
Not only is this cake traditionally made with a sweet chocolate, it also has a distinct icing. Instead of having a traditional buttercream or meringue, the icing is representative of a custard. The base is made of egg yolks & evaporated milk and should always contain pecans & coconut.
How is German chocolate made?
It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. Baker’s® sells this chocolate which can be found on the baking isle of most grocery stores. The most famous recipe containing German’s® Sweet Chocolate is German Chocolate Cake (recipe here).
What chocolate can be substituted for German chocolate?
Use one ounce of bittersweet or semi-sweet chocolate plus 1/2 tablespoon granulated white sugar for each ounce of German chocolate called for in the recipe. Mix in with the other ingredients and stir well. Baking chips for the chocolate in this substitution work well.
What chocolate is closest to German chocolate?
If you’re making a recipe that calls for German’s chocolate, or German chocolate, don’t worry if you can’t find it. You can substitute semisweet chocolate and still have a great finished product.
What can I use instead of German chocolate?
What can I use as a German chocolate substitute? Bittersweet chocolate. Bittersweet chocolate is a type of chocolate that has an excellent balance of flavor intensity and sweetness. Semi-sweet chocolate. Unsweetened Cocoa Powder. Raw chocolate. Carob Powder.