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German Chocolate Cake Day


It always falls on June 12 every year.



This cake is not from Germany and has nothing to do with it even though it looks like it at first glance. In 1852, American Samuel German developed a dark bakery chocolate for Baker's Chocolate. Baker's German brand Sweet Chocolate was named in honor of Sam German.

 

In 1957 the recipe for the German Chocolate Cake appeared in the Dallas Morning Star¨ as a recipe of the day. The recipe was made by George Clay and used German sweet chocolate (Baker) to become popular. General Foods, who owned Baker, spread the recipe in newspapers across the country. German chocolate cake is a layered chocolate cake with caramel topping with nuts and coconuts. Chocolate icing can be on the sides and maraskino cherries put up. The glaze is made from pudding with yolks, in which pecans and coconut are added and mixed.

 

Show off your creations on social networks and #GermanChocolateCakeDay or #NationalGermanChocolateCakeDay.

 

German Chocolate Cake Recipe

 

Ingredients:

 

115g semi-chopped chopped chocolate

70g unsweetened cocoa powder

270g flour

Ičky teaspoon of baking soda

1 ičky teaspoon baking powder

240g of water or lukewarm coffee

Ičky teaspoon of salt

240ml buttermilk

5 eggs (large)

280g butter

450g sugar

1 ičky teaspoon vanilla extract

 

Cream:

200g sugar

240 ml milk

240ml pecans

3 egg yolks (60g)

113g butter

pinch of salt

Ičky teaspoon vanilla extract150g crushed or sliced ​​coconut

 

Ornament:

maraskino cherries (may not be)

 

Melt chocolate and cool to room temperature. Put the flour, cocoa, baking powder, soda and salt into the bowl. In another bowl, mix buttermilk and water (or coffee). Beat the butter on the cream and add sugar and whisk 3-5 minutes. Add the eggs one at a time and mix well. Add vanilla extract and finally melted chocolate. Process everything giant until everything connects. Then add the blended buttermilk with the water with the flour ingredients. Then mix well.

Divide the dough into 3 parts and bake in a heated oven at 180 ° C for about 30-35 minutes.

Put the nuts on the baking sheet and bake at 180 ° C for about 8-10 minutes. When they are toasted and smelled. Chop after cooling.

Sugar, milk, egg yolks, butter and salt in the pot mix and cook on low heat. When the mixture begins to thicken remove from the plate (about 5 minutes). Stir nuts, coconut and vanilla extract. Then let cool (30 - 60 minutes).

Lay the cake and apply a layer of cake (1/3) to put another portion of the cake and put a portion of the cream. Finally put the last part of the cake and top the cream with the cream. Leave the sides of the cake without cream. Maraskino cherries can be used as a decoration on the cake surface. The cake lasts 2-3 days at room temperature or can be put in the fridge.

 

Enjoy your meal






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