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Guest, Join Papa Zoom today for some uplifting biblical encouragement! --> Daily Verses
German Chocolate cake
- Thread starter JohnDB
- Start date
Yes I have heard of it, but no I don't like it because I don't like pecans. Besides,.. I'm nuts enough as it is already. 
I had to look up the second one because I had no idea what was. Rather interesting name for it lol! 
Christ_empowered
Member
Peanut butter chocolate chip oatmeal cookies....the recipe calls for whole wheat flour. Dense, good texture.
JohnDB
Member
You got a recipe for this?
I might try it this Christmas.
you will get the credit (by agency of your mother...)
JohnDB
Member
Here is my tested and "approved" recipe for German's Chocolate cake.
This cake turns out rather well. It will appear to have "fallen" when it is made right. So don't let this make you think that you have failed when you make this cake. But it's flavor is that of "candied chocolate". Yes, it's chocolate but with an "excess" of sugar...and that is the norm for this cake. A bit of Coffee or expresso powder in with the dry ingredients can help the flavor as well. Not so much to make it coffee flavored but just enough to give the chocolate a boost in flavor.
6oz finely chopped 54-60% sweetened chocolate.
1/4 C water
2 1/4 C All purpose flour or 2 1/2 C cake flour
1tsp Baking Soda
1tsp salt
2 C sugar
1C butter
1 tsp vanilla
1 C Buttermilk
4 eggs separated
Method:
Prepare 3ea 8" cake pans with grease and flour. Preheat oven to 350 degrees.
Sift the dry ingredients together. (I usually start melting my chocolate at this point...see below for how)
Cream the butter and sugar. Add the egg yolks one at a time beating well before the next is added until all four are incorporated.
Melt the chocolate in a double boiler until just melted. (do not microwave...it burns the chocolate and nothing is worse than chocolate that is burnt.) Chocolate that is 130 degrees or above is usually burnt. I usually just use a sink full of the hottest tapwater that I can get and place my metal mixing bowl of chopped chocolate to float in that...stirring occasionally until completely melted. Be careful not to get water in your chocolate.
Now,
slowly add your melted chocolate into your beaten sugar, butter, and egg mixture while continuing to beat this mixture. Scrape the bowl down and beat it some more until completely smooth and homogeneous. Add the water and vanilla and beat some more scraping the bowl until again your mixture is smooth.
Now starting with the buttermilk add the buttermilk and the dry ingredients in thirds until all the buttermilk and dry ingredients are completely incorporated. (set aside)
Whip the egg whites to medium stiff peaks and temper the batter and fold these in until incorporated.
Divide this cake batter into the three prepared cake pans and bake @ 350 for roughly 30 minutes. The cakes will look like they have fallen...don't fret about it just make sure that you don't do the usual things that make cakes fall and all will be well with this recipe. I usually use wet terrycloth on the sides of my cake pans when baking cakes as this usually prevents from having domed cakes. I did so this time and then the cakes came out fallen looking...and it completely surprised me. But when I trimmed them they looked great and tasted perfect. Then I researched this recipe more and found out that this is actually normal and that I had actually surpassed what most of those had done when baking these cakes by using the wet terrycloth on the sides of the pans when baking.
Coconut Pecan Icing:
Most of the recipes out there that call for a whole 12 oz can of evaporated whole milk, 1 1/2 C butter and about 6 egg yolks are going to produce about 5 cups of frosting for this cake. Whether you use this much or not is strictly a personal choice. A combination of Chocolate buttercream and this Coconut Pecan icing is almost a standard these days...I don't mess with two frostings at the same time. Hey, I just went through the trouble of making a cake from scratch as well as a batch of icing...making two icings is asking for too much work considering how much trouble good chocolate buttercream is to make. The added benefit to having more chocolate on the outside of the cake can be had by simply using mini chocolate chips or chocolate curls to the garnish of the frosting.
The taste of this cake is awesome. And I don't even like coconut to begin with. I like pecans though and the almost caramel taste of the icing. The candied chocolate flavor and moistness of the cake can only be had by going scratch...cake mixes simply can't do the flavor justice that this scratch recipe will provide.
This cake turns out rather well. It will appear to have "fallen" when it is made right. So don't let this make you think that you have failed when you make this cake. But it's flavor is that of "candied chocolate". Yes, it's chocolate but with an "excess" of sugar...and that is the norm for this cake. A bit of Coffee or expresso powder in with the dry ingredients can help the flavor as well. Not so much to make it coffee flavored but just enough to give the chocolate a boost in flavor.
6oz finely chopped 54-60% sweetened chocolate.
1/4 C water
2 1/4 C All purpose flour or 2 1/2 C cake flour
1tsp Baking Soda
1tsp salt
2 C sugar
1C butter
1 tsp vanilla
1 C Buttermilk
4 eggs separated
Method:
Prepare 3ea 8" cake pans with grease and flour. Preheat oven to 350 degrees.
Sift the dry ingredients together. (I usually start melting my chocolate at this point...see below for how)
Cream the butter and sugar. Add the egg yolks one at a time beating well before the next is added until all four are incorporated.
Melt the chocolate in a double boiler until just melted. (do not microwave...it burns the chocolate and nothing is worse than chocolate that is burnt.) Chocolate that is 130 degrees or above is usually burnt. I usually just use a sink full of the hottest tapwater that I can get and place my metal mixing bowl of chopped chocolate to float in that...stirring occasionally until completely melted. Be careful not to get water in your chocolate.
Now,
slowly add your melted chocolate into your beaten sugar, butter, and egg mixture while continuing to beat this mixture. Scrape the bowl down and beat it some more until completely smooth and homogeneous. Add the water and vanilla and beat some more scraping the bowl until again your mixture is smooth.
Now starting with the buttermilk add the buttermilk and the dry ingredients in thirds until all the buttermilk and dry ingredients are completely incorporated. (set aside)
Whip the egg whites to medium stiff peaks and temper the batter and fold these in until incorporated.
Divide this cake batter into the three prepared cake pans and bake @ 350 for roughly 30 minutes. The cakes will look like they have fallen...don't fret about it just make sure that you don't do the usual things that make cakes fall and all will be well with this recipe. I usually use wet terrycloth on the sides of my cake pans when baking cakes as this usually prevents from having domed cakes. I did so this time and then the cakes came out fallen looking...and it completely surprised me. But when I trimmed them they looked great and tasted perfect. Then I researched this recipe more and found out that this is actually normal and that I had actually surpassed what most of those had done when baking these cakes by using the wet terrycloth on the sides of the pans when baking.
Coconut Pecan Icing:
Most of the recipes out there that call for a whole 12 oz can of evaporated whole milk, 1 1/2 C butter and about 6 egg yolks are going to produce about 5 cups of frosting for this cake. Whether you use this much or not is strictly a personal choice. A combination of Chocolate buttercream and this Coconut Pecan icing is almost a standard these days...I don't mess with two frostings at the same time. Hey, I just went through the trouble of making a cake from scratch as well as a batch of icing...making two icings is asking for too much work considering how much trouble good chocolate buttercream is to make. The added benefit to having more chocolate on the outside of the cake can be had by simply using mini chocolate chips or chocolate curls to the garnish of the frosting.
The taste of this cake is awesome. And I don't even like coconut to begin with. I like pecans though and the almost caramel taste of the icing. The candied chocolate flavor and moistness of the cake can only be had by going scratch...cake mixes simply can't do the flavor justice that this scratch recipe will provide.
Papa Zoom
CF Ambassador
Um yeah. Lots of them. Yesterday I made a chocolate cake (from scratch) and Ba*Dan*A*Bread. (Banana bread. Work with me). I love stir fry.
Since my wife passed a year ago I’ve had ZERO frozen dinners. I can cook and bake. Am making Ba*Dan*A*Bread and poppyseed muffins right now. Family is getting together tonight for a memorial.
Christ_empowered
Member
this recipe is similar to the one I used, except I think I used white whole wheat...
www.daringgourmet.com
Whole Wheat Peanut Butter Oatmeal Cookies - The Daring Gourmet
Whole wheat peanut butter oatmeal chocolate chip cookies. A healthier alternative and thoroughly delicious!
www.daringgourmet.com