why does german chocolate cake have coconut

why does german chocolate cake have coconut2020/09/28

The texture of the German chocolate cake melts in your mouth, while the texture of the chocolate cake is chewier in a way. Also known as coconut pecan frosting. Traditional German chocolate cake relies on a rich filling and frosting made of egg yolks, sugar, evaporated milk and butter to bind and decorate its chocolate layers. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. It is actually an American recipe. Loaded with butter, brown sugar, toasted pecans and shredded coconut. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. Its what happens when German Chocolate Cake and Cheesecake decide to get together and do a little hanky. Preheat oven to 350 degrees F. Grease two 9-inch round baking pans with baking spray and line bottom with parchment paper circles. Add egg yolks, 1 at a time, beating well after each. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. Answer (1 of 8): As Quora User already pointed out, Germany has no cocoa beans and it is entirely possible that the sugar being used is from sugarcane (and guess what . Is German chocolate cake from Texas? The recipe was named because of the creator of German chocolate, a man named Samual German.However, these days German Chocolate Cake is now generally used to describe any chocolate layer cake frosted with this coconut/caramel frosting. German chocolate cake is named after an American named Samuel German, who developed a baking chocolate in 1852 called Baker's Chocolate. Mix flour, baking soda and salt. Add baking soda, stir in, let foam up. The ordinary chocolate cake is denser and drier than the German chocolate cake. Heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat, stirring constantly, until thick and golden brown, about 5 minutes. Interestingly enough, German Chocolate Cake was actually developed by an American named Samuel German and has nothing to do with Germany. In a small bowl, combine 1 cup of boiling water with a 4 oz package of German Chocolate. German chocolate cake, with extravagant richness, is just the kind of recipe German immigrants would have brought with them to the United States. I don't think it's possible for a German Chocolate Cake to have too much coconut. chocolate brownie cake by April 21, . Start by preheating the oven to 350 degrees and line three 9-inch cake pans with parchment paper and non-stick spray. In 1852 Samuel German, an English American Baker who worked for Baker's Chocolate Company, created a new type of dark baking chocolate. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan. Cook over medium heat about 10-12 minutes, stirring frequently, until thick and bubbly. Let it come to a very soft boil, then remove from heat immediately. FOR THE CAKE. The sweetened coconut has sugar added to it before the fresh coconut is dried, so it is fairly moist and quite sweet, with a strong coconut flavor. Place on the stove and cook on medium heat. 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. If you keep it covered in the fridge, it should be good for about a week. German chocolate cake was created in 1852 by an unknown cook, but it was the beginning of the German . Remove cakes from pans and cool on wire racks. Rich, thick, creamy. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. Stir until chocolate is completely melted. 8. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. This cake was not brought to the American Midwest by German immigrants. Originating in the United States, 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. This is the best cake frosting you will ever taste. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch pan with non-stick cooking spray. If you are looking for an even smaller option, then German Chocolate cupcakes are for you! German Chocolate Cake is actually Texan — not German. You could always cut it into servings, store in airtight container or plastic wrap and freez. Add flour mixture alternately with buttermilk, beating until well blended after each addition. In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes. Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round pans with nonstick spray, line the bottoms with parchment paper and spray again. The company named it after him, but " German's Chocolate " didn't become well-known until 1957. 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. Add milk, eggs and vanilla and whisk until smooth. How to thicken German chocolate cake frosting. Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside. It is life changing. A Chocolate Martini is the perfect dessert cocktail recipe, and this German Chocolate Cake Martini really takes it up a notch! The most commonly found in grocery stores in my area and in . Germany has no sugarcane plantations either :)). So refrigerate those IMBC cakes. This cake actually does not come from Germany, it's considered an American cake. Will the layered cake still hold up?Sent by LaurenEditor: Lauren, the filling would still be delicious without coconut, but we would recommend making a little more of it (perhaps 50% more) to bulk up the filling between the layers. It may seem like a lot of ingredients to make German Chocolate Fudge, but most of them are used in the fudge and the frosting, and you are likely to have them on hand. Moist, rich chocolate cake layered with gooey coconut pecan frosting, this German Chocolate Cake recipe is pure heaven! Blend in melted chocolate and vanilla. Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees. A common misconception is that German Chocolate Cake comes from Germany. 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) Remove the frosting from the heat and stir in the coconut. Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Set aside. This Coconut-Pecan Frosting combines multiple textures . Add the sour cream and vanilla extract and mix until well combined. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Classic German chocolate cake with coconut-pecan filling and chocolate buttercream. post #10 of 19. German Chocolate cake is her favorite and she has a hard time finding one in her area that meets her exacting standards. (It is not German by nationality.) Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.Set aside. Answer: It depends on how you store it and how humid your area is. Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl. Bake for 25 - 35 minutes (depending on your cake pan size. Unsweetened coconut is simply dried coconut and it tends to be a bit drier than its sweetened counterpart, as well as milder in flavor. Set aside. Sugar: Granulated white sugar is a classic . The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German. I had 8 recipes tested, and the only two that came back in the potentially hazardous range (requiring time and temperature control) were the aforementioned coconut filling for German Chocolate cakes, and also IMBC. The cake does not have a strong chocolate flavor, almost like a red velvet cake without the food coloring. Microwave chocolate and water in large microwaveable bowl on HIGH for 1-1/2 to 2 min. Combine the basic frosting ingredients and gradually bring them to a boil in the saucepan. or until chocolate is almost melted, stirring after 1 min. Water: A little bit of boiling water is used to melt the chocolate. Add egg whites; stir gently until well blended. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. German Chocolate Cake isn't any old chocolate cake. In 1852, he invented a style of sweet baking chocolate for the Baker's chocolate company. Both cakes are characterized by smooth textures. German made a sweet baking chocolate which incorporated more sugar than the average semi-sweet . Chocolate cake can be made with cocoa, or other sweetened chocolates of ANY brand name. In most recipes and products today, the apostrophe and the "s . In 1957, The Dallas Morning News printed a recipe for this cake, which quickly became a hit. In a medium-sized bowl, whisk together all of the wet ingredients. This frosting, which is studded with coconut and pecans, needs to be thick enough to hold the layers together. example of claim in literature / rhythm and blues jeans sam's club / chocolate brownie cake. German Chocolate Cake. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Hereof, who invented the cake? 6. Mix the german chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low. If you've ever had German Chocolate Cake, you know that the Coconut Pecan Frosting is the real star of the show. Its what happens when German Chocolate Cake and Cheesecake decide to get together and do a little hanky. Heat on medium heat, stirring until the sugar is no longer grainy. Combine all of the dry ingredients in a large mixing bowl. German chocolate cake is made up of three different components (but sometimes only the first two are used): chocolate cake, coconut pecan frosting, and a simple chocolate ganache! Why do they call it German chocolate cake? Set the oven to 350 degrees F. In a large bowl, whisk together sugar and oil until combined. For the cake. Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Preheat oven to 350°F (177°C). Line three 8-inch round cake pans with parchment paper, coat with nonstick spray, and dust with cocoa powder. Caramel Chex. German chocolate cake is known to be fluffier and moister than regular chocolate cake. Beat butter and sugar in large bowl with mixer until light and fluffy. Quote: In another bowl, combine the buttermilk. The texture of the German chocolate cake melts in your mouth, while the texture of the chocolate cake is chewier in a way. If you keep it out in a container, I would toss it after day 4. This frosting, which is studded with coconut and pecans, needs to be thick enough to hold the layers together. Place 1 cup evaporated milk, 1 cup sugar, ½ cup (1 stick) of butter, 3 egg yolks, 1 cup chopped pecans, 1 ⅓ cup sweetened coconut flake, and vanilla into a small saucepan. German chocolate cake is known to be fluffier and moister than regular chocolate cake. ; Assemble the cake by placing layers of coconut-pecan filling between the layers of cake with the final layer on top in the center of the cake, spread almost all the way to the edge. I can seriously eat it by the spoonful straight out of the saucepan, y'all.. Butter: One cup of butter is used for the cake.The butter can be either salted or unsalted. Stir constantly until the mixture thickens. 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. It is quite simply the most divine frosting that has ever topped a chocolate cake, German Chocolate Cake, to be specific. Preheat oven to 350°F (176°C). typically German chocolate cakes have that ewwie gooey caramel/coconut/pecan filling and or frosting ,in . Trisha Yearwood was on Rachael Ray on Tuesday and here is her recipe and Garth's favorite cake. Chocolate cake can be made with cocoa, or other sweetened chocolates of ANY brand name. Moist, rich chocolate cake layered with gooey coconut pecan frosting, this German Chocolate Cake recipe is pure heaven! In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Instructions. Line with parchment paper, then butter and flour the pans. The cake does not have a strong chocolate flavor, almost like a red velvet cake without the food coloring. Stir constantly until the mixture thickens. Contrary to what many people believe, this cake did not originate in Germany. German chocolate cake (or German's chocolate cake) is a layered chocolate cake with coconut-pecan frosting. Stir until chocolate is completely melted. German chocolate cake is a very light, moist chocolate cake with a rich coconut-pecan filling and a little chocolate swiss meringue buttercream to hold it all together. With the flavors of chocolate, coconut, and hazelnut mixed together, it tastes like you're taking a bite out of your favorite chocolate cake, in cocktail form. German Chocolate Cake is Southern baking at its best. It is delicious anytime of year and for any type of celebration but I love making it during Fall and Thanksgiving. In a medium sized saucepan, stir the egg yolks, sugars, butter, evaporated milk and vanilla until well mixed. It was named after Sam German, who created the Baker's chocolate you see in stores today. In a medium mixing bowl, combine all of the dry ingredients: flour, sugar, baking soda, baking powder, salt, cocoa powder and pudding mix. Stir in the butter until it is melted then bring the frosting to a boil for 5 minutes . The frosting will continue to thicken as it cools. I like to spread the frosting on the sides too. Classic German chocolate cake with coconut-pecan filling and chocolate buttercream. German chocolate cake is a very light, moist chocolate cake with a rich coconut-pecan filling and a little chocolate swiss meringue buttercream to hold it all together. A delicious homemade German Chocolate Cake recipe topped with homemade coconut pecan frosting.This cake has been officially dubbed a "family favorite." If you are looking for a smaller cake, then I'd recommend my 6-Inch German Chocolate Cake rather than adapted this recipe to fit smaller pans. Lightly grease and flour three round 8″ cake pans, tapping firmly to remove any excess flour once coated. Remove from heat and stir in vanilla, nuts and coconut. Next comes the cake batter which is a box of cake mix prepared just like the back of the box says to, with a little coconut added. The ordinary chocolate cake is denser and drier than the German chocolate cake. Great for parties, birthdays, valentines day, wednesdays, every day really! This is the closest recipe I have found to the original Bakers German chocolate cake recipe that was inside of the German chocolate bar, the only difference is it used sifted all purpose flour and 2 sticks of butter in the icing and that extra 1/2 stick of butter does make for a tastier frosting for sure, soooooo good. And, in fact, it was German immigrants who settled in the 7. The name comes from Sam German — who was either an American or an Englishman, depending on what you read. Beat butter and sugar in large bowl with mixer until light and fluffy. The cake took its name from an American with the last name of "German.". typically German chocolate cakes have that ewwie gooey caramel/coconut/pecan filling and or frosting ,in . Use a whisk to thoroughly mix all of the ingredients together. Remove from the heat and add coconut, pecans, and vanilla. Stir until chocolate is completely melted. Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. Butter two 8 inch x 2 inch round cake pans. As the cake bakes, the cream . It will be in her; Trisha's new cook book Trisha Yearwood's German Chocolate Cake with Coconut Frosting Ingredients 4 ounces sweet dark chocolate (see Shopping Hint below) 1 cup (2 sticks) butter, at room temperature 1/4 cup warm milk 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon . The filling is a custard made with egg yolks and evaporated milk and includes coconuts and pecans as well. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. We wouldn't have a hard time associating such a rich chocolate cake, with its decadent coconut and pecan filling, with Germany. German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Remove from heat and stir in vanilla, nuts and coconut. German Chocolate cake is her favorite and she has a hard time finding one in her area that meets her exacting standards. Allow to cool completely before layering it on the cake. Why do they call it German chocolate cake? German Chocolate: This type of chocolate is the best for German cake because it is easy to melt, slightly sweet, a little creamy, and rich with pristine chocolate flavors. It looks as good as it tastes, even novice bakers can whip it up with ease. Before the cake is placed in the oven to bake, dollops of cream cheese are dropped all over the top. This dessert remains just as popular today, thanks to its ridiculously rich Coconut-Pecan Frosting.That's why we're bringing you an all-star recipe for this classic cake; keep it in your repertoire and pass it on in the family for many years to come. It will be in her; Trisha's new cook book Trisha Yearwood's German Chocolate Cake with Coconut Frosting Ingredients 4 ounces sweet dark chocolate (see Shopping Hint below) 1 cup (2 sticks) butter, at room temperature 1/4 cup warm milk 2 1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon . Later, in 1957, a recipe for "German's Chocolate Cake . Q: I love German chocolate cake, but I know people who are allergic to coconut.Can I recreate the caramel and evaporated milk frosting without coconut? It looks as good as it tastes, even novice bakers can whip it up with ease. Using Baker's Chocolate, cooks at the time could create cakes with a high quality chocolate taste. Preheat the oven to 350F. Using a handheld or stand mixer fitted with a . In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt and baking powder. 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. Even if the cake was a German recipe, the variety of ingredients available. Why is it Called German Chocolate Cake? Trisha Yearwood was on Rachael Ray on Tuesday and here is her recipe and Garth's favorite cake. Cool for at least 30 minutes until thick enough to . Stir in the coconut and pecans. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. A spoon, until mixture is spreadable and vanilla and mix until well combined Karo! 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