Baker's German Chocolate Cake
User Reviews
5
Baker's German Chocolate Cake
Description
This cake begins by melting Baker's German sweet chocolate with water to provide a smooth, rich chocolate base. Flour, baking soda, and salt are combined and alternated with buttermilk into a creamed mixture of butter, sugar, egg yolks, and vanilla extract. Stiffly beaten egg whites are gently folded in to lighten the batter. The mixture is poured into prepared 9-inch pans lined with waxed paper and sprayed with cooking spray to prevent sticking.
The cake is baked at 350°F, often in three layers, or in two layers with the remaining batter used to make cupcakes. Cupcakes bake in about 20-25 minutes until a toothpick inserted comes out clean. Cooling in pans for 10 minutes before transferring to wire racks is recommended to maintain texture before frosting.
This cake forms a tender chocolate dessert suitable for frosting with a complementary German Chocolate Cake Frosting. The layering and cupcake variation offer versatility for celebrations or smaller portions.
Ingredients
Cake
- 1 oz sweet chocolate brand: BAKER'S GERMAN'S, package
- 1/2 cup water
- 4 large egg separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp. salt
- 1 cup butter softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F.
- Cover bottoms of either THREE 9-inch round cake pans or TWO 9-inch round cake pans (some batter will be set aside for cupcakes if using TWO pans*) with waxed paper; spray sides with cooking spray.
- Microwave chocolate and water in large microwaveable bowl on HIGH for 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Add egg whites to cake batter and gently fold in until blended but do not over mix. Pour into prepared pans. If using three pans, divide batter evenly, if making two layers, place approximately 1/3 of the batter into each pan, and the remaining batter can be used for cupcakes.
- Bake for 30-35 minutes or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans to loosen the cake from the sides to prevent sticking. Cool cakes in pans 15 minutes. Remove from pans and transfer to wire racks. Cool completely prior to frosting with Coconut Pecan Frosting.
Notes
- Use Baker's German sweet chocolate for authentic flavor.
- You can bake the batter as two layers of cake and use leftover batter to make cupcakes.
- Bake cupcakes about 20-25 minutes until a toothpick inserted into the center comes out clean.
- Allow cakes and cupcakes to cool in pans for 10 minutes before transferring to wire racks to cool completely before frosting.
- Pair with German Chocolate Cake Frosting for a traditional finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 234mg | 10% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 447IU | 9% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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