German chocolate cake recipe from scratch

How do you make a German chocolate cake from scratch?


  1. 2 cups granulated sugar.
  2. 1-3/4 cups all-purpose flour.
  3. 3/4 cup unsweetened cocoa powder.
  4. 1 1/2 teaspoons baking powder.
  5. 1 1/2 teaspoons baking soda.
  6. 1 teaspoon salt.
  7. 2 large eggs.
  8. 1 cup buttermilk.

22 мая 2017 г.

What makes a German chocolate cake German?

It owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today.

What makes German chocolate different?

German chocolate cake is made with German sweet chocolate; devil’s food cake is made with unsweetened chocolate. German sweet chocolate is dark baker’s chocolate with sugar added. … Essentially, German chocolate cake is double sweetened through the extra sugar in the chocolate plus the addition of granulated sugar.

How do you make a super moist chocolate cake from scratch?


  1. 1 3/4 cups all purpose flour.
  2. 2 cups granulated white sugar.
  3. 3/4 cup unsweetened cocoa powder.
  4. 1 1/2 tsp baking soda.
  5. 3/4 teaspoon salt.
  6. 2 large eggs.
  7. 1 cup buttermilk or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened.

What is the best German chocolate?

6 German Chocolate Brands to Try While You’re Abroad

  • Ritter Sport. PIN IT. Mackenzie Patel. As the quintessential German brand, this chocolate knocks my lederhosen off. …
  • Moser Roth. PIN IT. Mackenzie Patel. …
  • Kinder. PIN IT. Mackenzie Patel. …
  • Schogetten. PIN IT. Mackenzie Patel. …
  • Knoppers. PIN IT. Mackenzie Patel. …
  • The “Schokolade” Experience. PIN IT. Mackenzie Patel.
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Why does my German chocolate cake fall apart?

Turning a warm or hot cake out of a baking pan too quickly, will crack and fall apart. … If your cake has cooled in pan and was greased with shortening & flour, this will cause the cake layers to stick in cake pans. If this occurs, simply heat the bottom of cake pan over a low flame on stove until cake releases from pan.

What can I use in place of German chocolate?

For every ounce of German chocolate called for in a recipe, substitute one tablespoon of unsweetened cocoa, one tablespoon plus one teaspoon of granulated sugar and one teaspoon of vegetable shortening.

What is German cake called?

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.

What is a traditional German dessert?

10 Must-Try German Desserts & Sweet Treats

  • 10 Must-Try German Desserts and Sweets.
  • Bienenstich (Bee Sting Cake)
  • Rote Grütze (Red Berry “Pudding”)
  • German Chocolate Bars.
  • Fruit and Quark Pastries.
  • Schwarzwälder Kirschtorte (Black Forest Cake)
  • Käsekuchen (German Cheesecake)
  • Dampfnudeln mit Vanillesauce.

What is the difference between German chocolate and semisweet?

Semi-sweet and German sweet chocolate are two forms of dark chocolate. They contain chocolate liquor, cocoa butter and sugar, plus emulsifiers and vanilla or vanilla flavoring. … German sweet chocolate is sweeter than semi-sweet chocolate and has a milder chocolate flavor.

What’s the difference between devil’s food and German chocolate cake?

What’s the difference between Devil’s food cake and German Chocolate Cake? … As opposed to the very light chocolate taste of a classic German chocolate cake, devil’s food cake is made with unsweetened chocolate and has a much stronger chocolate flavor due to its higher cacao content.

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What kind of chocolate is German chocolate?

German Sweet Chocolate

It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.

What is the trick to a moist cake?

I promise you SOFT & MOIST cakes!

  1. Use Cake Flour. Reach for cake flour instead of all-purpose flour. …
  2. Add Sour Cream. …
  3. Room Temperature Butter / Don’t Over-Cream. …
  4. Add a Touch of Baking Powder or Baking Soda. …
  5. Add Oil. …
  6. Don’t Over-Mix. …
  7. Don’t Over-Bake. …
  8. Brush With Simple Syrup/Other Liquid.

What ingredient makes cakes moist?

Creaming Butter & Sugar. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air.

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