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.
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 between three layers of chocolate cake -- making for a very moist cake.
Too Little or Too Much Moisture. If your cake isn't moist enough, it can sink in the center. This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour. It causes cakes to rise quickly and then crater during the baking process.
Add a small amount of cornstarch or confectioner's sugar if the mixture remains runny. Whisk it in while the frosting is still hot, adding small pinches until the frosting begins to thicken. Too much can lead to graininess or an off taste, especially with cornstarch. Keep the total quantity to 1 tablespoon or less.
German chocolate cake. German chocolate cake, originally German's chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today.
It is the sweet crunch of the Coconut Pecan icing combined with the not too sweet and not too bitter taste of the German's chocolate combined with buttermilk to give it the extra boost. A combination of sweet, sour, and bitter, in the cake texture with creamy and crunchy in it's icing.
3 best store-bought icings
- Betty Crocker Whipped Fluffy White. Smooth and faintly reminiscent of marshmallow fluff, this one creates nice peaks and holds its shape.
- Duncan Hines Creamy Milk Chocolate. This fudgy frosting came out on top for its sweet, smooth flavour.
- Betty Crocker Milk Chocolate. Super soft, this one spread the best.
Directions
- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Steps
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.
How to thicken German chocolate cake frosting
- Combine the basic frosting ingredients and gradually bring them to a boil in the saucepan.
- Wait for about 3 to 4 minutes for the frosting to turn golden (if the mixture is not thick enough, boil and stir the frosting another 1 to 2 minutes)
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.
Add a small amount of cornstarch or confectioner's sugar if the mixture remains runny. Whisk it in while the frosting is still hot, adding small pinches until the frosting begins to thicken. Too much can lead to graininess or an off taste, especially with cornstarch. Keep the total quantity to 1 tablespoon or less.
Instructions
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.
- Bake for 25 - 35 minutes (depending on your cake pan size.
Step 1: Look at the directions on the cake mix. Step 2: Add one more egg (or add 2 if you want it to be very rich). Step 3: Use melted butter instead of oil and double the amount. Step 4: Instead of water, use whole milk.
German's®Sweet Chocolate is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat shortening and 1 1/2 cups sugar until very light and fluffy.
- Make a paste of cocoa and red food coloring; add to creamed mixture.
- Pour batter into prepared pans.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly.
One of the tricks of having your cake appear as if a professional chef baked it is to freeze it before adding the icing. Along with keeping the moisture intact for fresh-baked cakes, freezing helps to rid the cake of crumbs and smooth the surface, allowing the frosting to be applied in a even and appealing manner.
In a home freezer, you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed. Use thawed frozen eggs only in dishes that are thoroughly cooked.
We all know cake is a delicate thing, and even if you let it cool completely to room temperature before frosting, it's still tender and fragile. Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight.
All that moisture is going OUT of your cake into the air, and it's drying out slightly. BUT freezing is different, it STOPS, rather than slows and so your cakes will stay not dried out and still taste amazing when it thaws (without losing all that steam).
Editor: Carolyn, the short answer is yes! Many cakes freeze very well even after being decorated. In fact, the icing can even help preserve and insulate the cake — it will stay moister after being frosted. Many baking companies ship fully-frosted cakes after freezing.
The simple answer is because it can save time. You can freeze it so when you're ready to decorate all you have to do is remove it from the freezer and get to work. People swear that freezing a cake for a short time will help make the cake moist and delicious.
Freeze slices of cake, of course. Then you're only a few minutes away from a slice any night of the week. Be sure to allow the cake to freeze before packaging to keep the frosting intact — just place the slices on a sheet pan in your freezer until solid, then wrap with plastic wrap as usual.
