German Chocolate Cake Cookies Recipe | Mommy Evolution (2024)

FAQs

What is the history of German chocolate cake? ›

Originating in the United States, it was named after English-American chocolate maker Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today.

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

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The baking profession has existed in Germany for over 1,200 years. At first, the stoves belonged to the city and bakers had to take turns baking their bread. As bread was expensive, it only became a staple in the Middle Ages. Bakers worked long and hard throughout the day.

Bienenstich is one of the most beloved German cakes that evokes childhood memories for many people. True, this German classic is neither a quick nor super easy cake to bake with its yeasted dough base, topped with a caramelized almond crust, and filled with creamy pudding made from scratch.

In a classic red velvet cake, cream cheese frosting is paired but the cake can be really be frosted with anything. Although red velvet does contain a bit of cocoa powder in it, it is not considered to be a chocolate cake in the same way a German or Belgian cake would be.

A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate. True German chocolate cake has delicious pecan-coconut frosting, while the devil's food usually has a dark fudge frosting.

3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.

Why does my German chocolate cake fall? ›

Too Much Leavening

You need leaveners, like baking soda and powder, to make your cake rise. But too much can cause your cake to rise super-fast in the oven, then fall once you pull it out.

Created by Samuel German in 1852, and named after him, it's a sweetened, dark chocolate baking bar. It contains more sugar than its semisweet or bittersweet counterparts, and was developed as a shortcut for bakers that premixed chocolate with sugar.

Where Did German Chocolate Cake Originate? Even though the cake is called German, it wasn't brought over from Germany. Instead, it originated in Dallas, Texas, in 1957 — but, just like the cake, its history is much richer than that.

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In Germany, chocolate was first only sold as medicine and restorative in pharmacies for a long time. One of the first occasions when drinking chocolate was offered as a delight was in a coffee shop founded in Bremen in 1673 by the Dutch Jan Jantz von Huesden.

The history of chocolate cake began in the 18th century in America, when it transitioned from a beverage to an ingredient in cakes and biscuits. Early recipes emerged in the 19th century, with significant advancements such as the cocoa press by Coenraad Van Houten in 1828, making cocoa powder more accessible.

Answer: 1 - The "German" part of the German chocolate cake comes from an American. It was named after Sam German, who in 1852 created the formula using a mild dark baking chocolate bar.

The traditionally chocolate cake features rich chocolate layers coated in sweet and nutty pecan frosting — but the dessert isn't actually German! German chocolate cake was named after an English-American named Sam German, creator of a specific baking chocolate at the Baker's Chocolate Company.