From Wikipedia ~ "Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Sam German developed a brand of dark baking chocolate for the American Baker's Chocolate Company. The product, Baker's German's Sweet Chocolate, was named in honor of him."
"In 1957, the original recipe for "German's Chocolate Cake" was sent by a Dallas, Texas, homemaker to a local newspaper. This recipe used the baking chocolate introduced 105 years prior and became quite popular. General Foods, which owned the Baker's brand at the time, took notice and distributed the cake recipe to other newspapers in the country."
"Sales of Baker's Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form (German's) was dropped in subsequent publications, forming the "German Chocolate Cake" identity we know today and giving the false impression of a German origin."
"In the US German chocolate cake, originally known as German's chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. It owes its name to American Sam German, who developed a brand of dark baking chocolate used for the cake."
"Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. The filling and/or topping is a caramel made with egg yolks and evaporated milk; once the caramel is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish."
There is a cake whose name does take it's origin from Germany: The Black Forest Cake or Schwarzwälder Kirschtorte which translates to "Black Forest Cherry Torte". It takes it's name from a liqueur from the region "Schwarzwälder Kirsch(wasser)", which is distilled from cherries.
|German Chocolate Cake Recipe|
2 oz bittersweet or semisweet chocolate chopped
2 oz (57g) unsweetened chocolate, chopped (the original was sweetened; up to you)
6 tbsp water
8 oz (2 sticks or 230g) unsalted butter, room temperature
1 1/4 cup (250g) + 1/4 cup (50g) sugar
4 large eggs, separated
2 cups (250g) all purpose
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk, room temperature
1 tsp vanilla extract
1 cup (240 ml) heavy cream
1 cup (200g) sugar
3 egg yolks, large
3 oz (3/4 stick or 85g) butter, cut into small bits
1/2 tsp salt
1 cup (110g) pecans, toasted, finely chopped
1 1/3 cups unsweetened coconut, toasted
|Syrup: 1 cup (240 ml) water|
3/4 cup (150g) sugar
2 tbsp dark rum
8 oz bittersweet or semisweet chocolate, chopped into small bits
2 tbsp light corn syrup
1 1/2 oz (45g) unsalted butter
1 cup (240 ml) heavy cream
Extra toasted coconut
Small pecan pieces
Things You Will Need: 2 9-inch cake pans, springform style. Parchment paper
Double boiler or microwave non-plastic bowl. Mixing bowls mixing spoon or electric mixer. Flour sifter. Small bowl. Egg whisk Wire. Cooling racks. Toothpick or skewer.
Saucepan. Large bowl. Small saucepan x 2 (or wash and use again). Serrated knife
Butter knife for adding and smoothing frosting. Cake serving plate/stand.
Frosting piping tool.
Prepare the cakes pans: Either grease or line the sides and base with parchment paper. Preheat the oven to 350 degrees F/ 180 degrees C. Melt the chocolate (both) with 6 tbsp of water in a double boiler. Alternately, use the microwave if you have one (and a non-plastic microwave proof bowl). After melting, stir the chocolate into a smooth paste and leave to one side. Add the butter and 1 1/4 cups of sugar to the mixing bowl. Beat until the two ingredients cream together smoothly. Once smooth, pour in the melted chocolate and fold through. Add the egg yolks one at a time and fold through.
Sift the flour, baking powder, baking soda, and salt together in a separate bowl. Take half of this mixture and add it to the butter mix. Mix in briefly, adding the buttermilk and vanilla. When mixed through, add the remaining dry ingredients and mix through quickly. Beat the egg whites to the point of forming soft peaks, and add the 1/4 cup of sugar. Continue beating until stiff peaks form. Fold these egg whites through the cake mixture gradually until you cannot see the egg white showing anymore. Pour half of the cake mixture into one pan, and the other half into the other pan. Place in the oven and bake for 45 minutes or until a cake test comes out clean (use a toothpick or a skewer to test). At this stage, make the filling, syrup, and frosting. Remove from the oven and allow to cool on two cooling racks (leave in pans).
Make the filling: Add 3 oz of butter and the salt, toasted coconut and pecan bits to a large bowl and leave to one side. Mix together the cream, sugar, and egg yolks in a saucepan. If you haven't already toasted the coconut, do so prior to making the filling.
Heat the saucepan and cook the cream mix. It is really important to stir continuously or the base will burn - be sure to drag the spoon across the bottom of the saucepan as you stir. The mixture is ready once it thickens and sticks to the mixing spoon. Pour the heated mixture over the coconut and pecans in the large bowl. Stir until the butter melts and runs through the whole mixture evenly.
Put to one side to cool. As it cools, this mixture will thicken.
Make the syrup after the filling as been made: Heat sugar and water in a small saucepan. Stir until the sugar melts and remove from the heat. Pour in the rum and stir through.
Make the frosting: Place the chocolate bits into a bowl. Pour in the corn syrup and butter. In a small saucepan, pour in the cream and heat to boiling. Remove immediately and pour over the chocolate, corn syrup and butter mix. Let it rest for one minute, then stir to smoothness. Allow to cool.
Assemble the cake: Take the completely cooled cake layers from the cooling racks. Undo the springform latch and release the layers from the pans.
Cut the cake pieces into additional layers: Using a serrated knife, cut each of the two layers in half again, horizontally.
Start layering. Place the base layer on the cake plate or stand and proceed as follows: Brush this layer with the syrup. Spread with 3/4 cup of filling (coconut and pecans) over this layer, evenly to edges. Place the next layer on top. Brush with syrup and spread with the filling as before. Add the next layer and repeat the syrup and filling. When you reach the top layer, repeat.
Frost the whole cake: Once all the layers have been added, frost the sides together with the frosting, making it smooth and even.
Decorate the top of the cake: Pipe small wisps of frosting at even intervals around the outer edge of the cake. Add maraschino cherries in between each "wisp". Sprinkle toasted coconut and pecan pieces across the entire cake top. If wished, add chocolate shavings, but only the merest hint; don't overdo this.
Text Credits: translate.google || Wikipedia || wikiHOW
Image Credits: wikiHOW || wikiHOW