German chocolate cake

Cakes (and other desserts) made with chocolate are almost always very heavy and dense, while fruit-based desserts tend to be lighter. But I don’t think that is necessary. This cake is a perfect example for that, it is very light, fluffy, moist, almost as if you are eating clouds, but still has a good chocolate flavour. I served the cake sliced without any accompaniments, which was perfect for the occasion… something special, but not over the top. It doesn’t need any accompaniment to become tasty, it holds itself well on its own. A small plate or napkin is certainly necessary to catch crumbs, bits and pieces, because it is such a delicate cake. Therefore I’m not sure if it would work to fill the cake, or that it would collapse completely. The cake does keep quite well, even after 2 days it is still very moist and delicious.
What this cake has to do with Germany, I don’t know. I’ve been a lot in Germany, but never came across a cake like this. It probably evolved in some way, or is just called German for mysterious reasons (just like Dutch apple pie that isn’t Dutch at all).

German Chocolate Cake

German chocolate cake (1 cake)
Adapted from “Wedding cake art and design: a professional approach – Toba Garrett”

55 g unsweetened or bittersweet chocolate
60 ml boiling water
115 g butter, softened
225 g sugar
1/2 tsp vanilla extract
2 eggs, separated
140 g cake flour
1/4 tsp salt
1/2 tsp baking soda
120 ml buttermilk
Oil and flour for the tin

Preheat the oven to 175C. Grease and flour the cake tin.
Break up the chocolate in small chunks and place in a bowl. Add the boiling water and let sit until the chocolate is molten, about 5 minutes. Whisk until smooth.
Cream the butter and sugar together until pale and fluffy. Add the vanilla, mix in. Add the egg yolks one at a time, mix until fully incorporated. Slowly add the chocolate while mixing.
Mix cake flour, salt and baking soda together (sieve when lumpy). Add 1/3 of the flour mixture to the butter mixture, mix until just incorporated. Then add 1/2 of the buttermilk, mix again until just incorporated. Repeat with 1/3 flour mixture, remaining 1/2 buttermilk and remaining 1/3 flour mixture. Take care not to over-mix.
In a separate bowl, whip the egg whites to medium-stiff peaks. Mix 1/3 of the whipped egg white with the batter, then carefully fold in the rest of the egg white.
Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick comes out clean.

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