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Snackshot of the Day: German Chocolate Cake

Snackshot of the Day: German Chocolate Cake

Photos of all things food and drink from The Daily Meal

You wouldn't know from just looking at this cake that it's vegan.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of German chocolate cake. Despite its name, German chocolate cake is not actually German. The name comes from Sam German, an American who developed a type of dark baking chocolate. The cake is a layered chocolate cake with coconut and pecan frosting. Sometimes you'll find it garnished with maraschino cherries.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.


Snackshot of the Day: German Chocolate Cake - Recipes

German Strawberry Cremeschnitten or cream slices – This original German cake recipe is a variation of the classic “Cremeschnitte” that is plain. This recipe is adding strawberries and it makes a completely new cake. It is made with phyllo dough which is on the…


Recipe Summary

  • 1 ⅛ cups butter, softened
  • 1 ¼ cups white sugar
  • 5 eggs
  • 3 tablespoons rum (Optional)
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • ⅓ cup lemon juice
  • 1 cup confectioners' sugar

Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.

Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.

While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.


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Мы привлекаем к этому партнеров по маркетингу и рекламе (которые могут располагать собранной ими самими информацией). Отказ не означает прекращения демонстрации рекламы Etsy или изменений в алгоритмах персонализации Etsy, но может привести к тому, что реклама будет повторяться чаще и станет менее актуальной. Подробнее в нашей Политике в отношении файлов Cookie и схожих технологий.


‘Eierlikörtorte’ German Advocaat Cake

What is this fabulous cake you ask? This is an old family recipe from my German family. In fact, my mother in law makes such a delicious version that I especially requested it for my wedding day. It’s known here in Germany as an Eierlikörtorte, and it’s a glorious concoction of nuts, dark chocolate, whipped cream and advocaat that is seriously moreish.

Ingredients

For the cake:

  • 200 g ground nuts, hazelnuts, almonds, etc
  • 150 g dark chocolate, chopped
  • 1 tsp baking powder
  • zest of 1 lemon
  • 4 eggs, separated
  • 75 g sugar
  • 50 g unsalted butter, softened
  • 2 Tbsp dark rum
  • 1 Tbsp vanilla sugar
  • pinch of salt

For the advocaat:

For decoration:

Instructions

Heat the oven to 180°C / 350° F / Gas 4. Line the base a 26cm diameter springform cake tin with baking paper and grease well with butter.

Place the nuts, 100g of the chocolate, baking powder and lemon zest in the bowl of a food processor and pulse until fine and crumbly then set aside.

Using an electric mixer beat the 4 egg yolks together with the sugar until thick, pale and foamy - at least 3-4 minutes. Beat in the softened butter, then the rum until fully combined. Pour the nut mixture until the bowl and stir well.

In a separate, clean bowl, whisk the egg whites, vanilla sugar and salt until they form stiff peaks. Fold a big spoonful of the beaten egg whites under the nut mixture, then gently but thoroughly fold in the remaining egg whites. Make sure you keep as much air as possible in the mixture, but that it is also fully mixed through. Pour into the prepared cake tin and bake in the middle of the oven for 30 minutes until risen and golden brown. Allow to cool in the tin for 5 minutes before transferring to a cake rack to cool completely.

Meanwhile, make the advocaat by whisking together all ingredients in a heat-proof bowl set over a saucepan of simmering water. Cook for 5-6 minutes, stirring gently until the mixture begins to thicken. Remove from the heat and allow to cool before placing in the fridge to cool completely. It will thicken further as it cools.

When you are ready to assemble the cake, beat the cream until it forms soft peaks. Sift over the icing sugar and cornflour, then beat until stiff. Reserve ¼ - ⅓ of the cream to pipe an edge around the cake. Spread the remainder thickly over the top of the cake and thinly over the sides. Use a spoon or spatula to flatten the top, then pipe on the border using a star tipped piping nozzle or similar.

Pour over the cooled advocaat, making sure it stays within the border of the cream. Use a small sharp knife or vegetable peeler to make shavings from the remaining chocolate. Press the chocolate shavings onto the sides of the cake and sprinkle a little over the top. Chill until ready to serve.

Nutrition Information:

Nutrition information is calculated automatically and isn’t always accurate.


Easy German Chocolate Cake Sundaes for Dad

My dad’s favorite cake has always been German chocolate cake. Early in this cake’s life, that meant using Samuel German’s baking chocolate to make a light-bodied chocolate layer cake, then adding coconut, caramel and pecan icing or glaze in between the layers and on top. You can see why he liked it so much!

When I was young and super picky, this was NOT my favorite cake to eat (no nuts or coconut for this little girl, thank you) and it wasn’t the easiest cake to make either. My dad sometimes received a leaning tower of cake mess, other times a whole new version of the cake without layers or coconut or nuts. One time, after apparently misreading the salt/sugar measurement—I accidentally switched the salt and sugar amounts—I dumped the entire thing into the creek behind our house. And for this, he should be thankful.

Today, I join my dad in loving German chocolate cake. And even though I now know how to make chocolate layer cakes, I really love to make these German Chocolate Cake Ice Cream Sundaes instead. It’s easy and satisfying and I don’t even have to turn on my oven! The ice cream even has little bites of chocolate cake in it (and if you can’t find the special German Chocolate Cake summertime flavor, any chocolate ice cream with brownie chunks will do). The flavor takes me right back to countless Father’s Days and birthdays for my dad, which I can now make taste richer and creamier.

  • 1/2 cup Evaporated Milk
  • 1/2 cup granulated sugar
  • 1 large egg yolk, beaten
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted chopped pecans
  • 1/2 cup flaked coconut
  • 6 scoops German Chocolate Cake Spectacular Ice Cream
  • 1/3 cup whipped cream (optional)
  • 6 maraschino cherries (optional)

COMBINE evaporated milk, sugar, egg yolk and butter in a large saucepan. Cook over low heat, stirring constantly, for about 5 minutes or until thickened, as shown above.

Remove from heat stir in vanilla extract, pecans and coconut. Pour into a bowl cool to room temperature.

PLACE scoop of ice cream into each of 6 bowls drizzle with topping. Garnish with whipped cream and cherries, if desired as shown above. Serve immediately.


German Chocolate Cake with Coconut Pecan Frosting

4 ounces Baker's German's Sweet Chocolate

1 teaspoon vanilla extract

Coconut Pecan Frosting (recipe below)

Combine the flour, salt and baking soda into a bowl, set aside.

With a double boiler or microwave, melt the chocolate and let cool.

With an electric mixer using a paddle attachment, cream the shortening and sugar until fluffy, about 2-3 minutes.

Continue mixing and add the egg yolks to the shortening mixture one at a time. Once the eggs are incorporated, add the melted chocolate.

In multiple batches, add the dry ingredients into the chocolate mixture, alternating with the buttermilk.

Once combined, add the vanilla extract.

Place the egg whites into a separate bowl and whip on high with an electric mixer until stiff peaks form, about 3-4 minutes.

Gently fold the egg whites into the cake batter.

Pour the mixture into 3 greased (8- or 9-inch) layer cake pans. Bake for 30-35 minutes.

Remove the cakes from the oven and let cool for 15 minutes. Turn out the cakes on cooling racks for further cooling.

Once completely cooled, add a generous layer of coconut pecan frosting to the top of one cake. Top with an additional layer of cake. Continue this step until all cake and frosting is used.


German Chocolate Cake

After taking my Baking class this summer I am like a sponge when it comes to furthering my “baking education”!

For no particular reason I decided to try the German Chocolate Cake first. Who really needs a reason to eat chocolate!!

Truly a dark chocolate decadance

The illustrations and instructions are clear and easy to follow and although there are many steps involved, the reward is worth the effort!

Pour simmering cream over chopped chocolate and allow to sit for a few minutes to allow chocolate to melt. Stir until smooth. Stir in the sour cream and vanilla

Whisk cake flour, baking powder, baking soda and salt

In the bowl of electric mixer fitted with paddle attachment cream 3/4 cup of the sugar and the butter. Beat in egg yolks, one at a time.

Beat in the melted chocolate mixture until smooth.

Sift in the dry ingredients and fold together until smooth with no lumps

Whip egg whites to stiff peaks

Fold egg whites into chocolate batter starting with 1/4 egg whites first and then adding remainder, folding gently just until no egg white streaks remain

Divide batter between 2 round butterd and floured cake pans, smoothing down with a spatula

Bake at 350 degrees for about 35 minutes. Ice with frosting of your choice. I used a whipped chocolate ganache

After making chocolate ganache by pouing 1 cup whipping cream over 8 ounces chopped dark chocolate, allowing it to sit for a few minutes before stirring until smooth. I then whipped the ganache by adding about another 1/4 cup whipping cream and 1/4 cup sugar and whipping until lighter and fluffy. After frosting the cake I garnished it with grated white chocolate.

This is a dense cake, rich chocolate cake that is often served with a coconut and peacn filling, however I decided to keep with the rich cholate theme and whipped up some chocolate ganache with a bit of extra whipping cream for a ligher, yet equally rich chocolately frosting!

For any baking enthusiast I would highly recommend adding this book to your collection!


National German Chocolate Cake Day | German Chocolate Cake Shot

Can we just take a moment to take about German Chocolate Cake? It’s a tasty dessert that’s immensely popular among almost everyone I know. I wouldn’t go so far as to pick german chocolate cake over cheesecake, but I have to admit that I can get behind the flavors of this treat.

For this national food holiday, I didn’t feel like baking a cake. Have you had a gander at the calendar yet? The month of June is 90% desserts. First, I’m more into the savory, but also, that’s A LOT of baking. Too much to actually enjoy.

So what do you do when life hands you National German Chocolate Cake Day and you want a no bake approach? Make shots, of course!

Here is a recipe for one shot. It’s all you’ll need to get that dessert craving under control.


German Chocolate Cheesecake

Today is National German Chocolate Day. Oxymoron? Not really. German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans.

In 1852, Sam German created a dark baking chocolate bar for Baker's Chocolate Company, and in his honor, the company named it "Baker's German's Sweet Chocolate."

In 1957, probably the first published recipe for German's chocolate cake showed up in a Dallas newspaper and supposedly came from a Texas homemaker. The cake quickly gained in popularity and the recipe together with photos spread all over the country. America fell in love with German Chocolate Cake, and food editors were swamped with requests for information on where to buy the chocolate.

Check out last year's post with the "Original Recipe for German Chocolate Cake." As you know by now, I like variations on a theme. Here's a great and easy recipe for German Chocolate Cheesecake. Cheesecakes are very easy to make, and they always turn out fantastic! Don't overbake, of course.

There are other German Chocolate Cheesecake recipes out there, but I really like this one. It's a great chocolate cheesecake as is, but the topping really gives it that German Chocolate Cake twist. I've mentioned before, that it's best to use the very best quality ingredients. That goes for the cocoa and cream cheese--and butter! I use Madagascar vanilla, too. Recipe adapted from Catherine Rentz, Columbia, South Carolina, Southern Living, OCTOBER 2000.

GERMAN CHOCOLATE CHEESECAKE

Crust
1 cup chocolate wafer crumbs
1/4 cup ground pecans
3 Tbsp sweet butter, melted

Cheesecake
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup cocoa (or 3 ounces dark chocolate cooled)
1 1/2 tsp vanilla extract
3 large eggs

Topping
1/3 cup evaporated milk
1/3 cup sugar
1/4 cup sweet butter
1 large egg, lightly beaten
1/2 tsp vanilla extract
1/2 cup toasted chopped pecans
1/2 cup toasted flaked coconut

Preparation
Stir together first 3 ingredients press into bottom of a 9-inch springform pan.
Bake at 325° for 10 minutes. Cool.
Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended.
Add eggs, 1 at a time, beating just until blended after each addition.
Pour into prepared crust.
Bake at 350° for 35 minutes.
Loosen cake from pan cool. Chill 8 hours.

Stir together evaporated milk and next 4 ingredients in a saucepan.
Cook over medium heat, stirring constantly, 7 minutes.
Stir in pecans and coconut spread over cheesecake.