Germans 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. Stir until chocolate is completely melted and mixture is well blended.
Instructions Preheat oven to 350F 177C.
Baker's german chocolate cake recipe. Browse more than 20 classic recipes and variations of Germans chocolate cake. Next youll combine the flour baking soda and salt in a bowl. Blend in chocolate mixture and vanilla.
Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk. For the Cake. Stir together sugar flour cocoa baking powder baking soda and salt in large bowl.
To make your German Chocolate Cake youll begin by preparing your pans separating the egg yolks from the whites and melting your German chocolate. Divide batter evenly between 3. Add the wet ingredients to the dry ingredients and mix to combine.
Spray sides with cooking spray. To make the cake. Fold in egg whites stiffly beaten.
Beat eggs and sugar in large bowl with mixer on high speed 5 min. Grease and the insides of the pans and the wax paper rounds and dust them with cocoa. Place the water in a measuring cup and heat in a microwave until its very hot.
Break up the chocolate. Microwave chocolate and water in large microwaveable bowl on HIGH 1-12 to 2 min. In a separate bowl combine the eggs buttermilk oil and vanilla and mix well.
Heat oven to 350F. Set aside to cool to room temperature. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor sugar cocoa butter flavorings and lecithin.
Or until butter is melted. Whisk the flour cocoa powder sugar baking soda baking powder salt and espresso powder if using. Stir in boiling water batter will be very thin.
Pour batter into the three 9-inch layer pans lined on bottoms with paper. Whisk the remaining dry ingredients together in a mixing bowl. Add the boiling water to the cocoa a bit at time stirring until well blended.
Combine flour baking soda and salt. Heat oven to 350F. Cover bottoms of 3 9-inch round pans with parchment.
2 Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. Prepare three 9 round cake pans by lining them with rounds of wax paper. Or until chocolate is almost melted stirring after 1 min.
A hit ever since it was developed by Sam German for Bakers Chocolate Company this cake is filled and topped with a coconut-pecan frosting. Bake in 350 F moderate oven for 30 to 35 minutes. Gradually add flour mixture alternately with buttermilk mixing well after each addition.
Grease three 92 inch cake pans line with parchment paper then grease the parchment. Or until thickened and lightened in color. In a separate bowl butter and sugar are beaten until light and fluffy.
Sift together sifted cake flour baking soda and salt.