Steps 1. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper.
Line bottoms of pans with the paper. Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool. Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside.
In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside. On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. Repeat beating in flour mixture alternately with the buttermilk just until smooth. Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted.
And did you know that German chocolate cake is not from Germany? Read enough recipes and backstories, and your head may start to spin. Other than the color of red velvet, it can be hard to tell which cake layer is which by sight alone. What gives them away, usually, are the fillings and frostings , though even those are not entirely consistent. Here, we explain the differences and similarities between this delicious trio.
German Chocolate Cake is famous for its filling—it has a rich, sticky-sweet custard studded with coconut flakes and chopped pecans. The sides are traditionally left bare so the cake is easy to recognize, though some variations like this delicious one keep everything under wraps beneath a blanket of dark chocolate frosting. Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate , as opposed to cocoa powder, for its flavor.
In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker's chocolate company of Boston. While on the topic, it's important to note that Baker's chocolate company is named for a man named Baker, not for the products he sold. See how the head starts to spin? A popular cake made with Baker's sweet chocolate was known as German's Cake, after Sam German's variety; eventually, the apostrophe was dropped, and the confusion began. Modern German chocolate cake recipes call for semisweet chocolate, since Baker's brand sweet chocolate baking bars are no longer widely available.
These two cakes rely on cocoa powder for their chocolate flavor, though the other ingredients vary wildly. Early red velvet cakes incorporated beets , though red food coloring is widely and very generously used now; most recipes call for a whole bottle per cake.
As for devil's food cake, you'll find that recipes incorporate sour cream while others feature coffee. Some even incorporate melted chocolate for a variation in texture.
Plan ahead and eat accordingly before enjoying a slice of this cake. Tip 2. If you don't have buttermilk, just add 1 Tbsp. Tip 3. This delicate cake will have a flat slightly sugary top crust which tends to crack.
The frosting will cover up these cracks. Calories From Fat. Total Fat 37g. Saturated Fat 20g. Trans Fat 0g. Cholesterol mg. Sodium mg. Total Carbohydrates 70g. Dietary Fiber 3g. Sugars 56g. Protein 8g. Vitamin A. Vitamin C. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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