GERMAN CHOCOLATE CAKE
German Chocolate cake, we all familiar with Chocolate cake but what is in German Chocolate cake. Sweet baking chocolate is traditionally used for chocolate flavor and this cake frosting is unique it has coconut frosting. I’m not that much crazy about coconut so I thought of making this cake frosting on my own version and for the cake I’m using cocoa powder in terms of baking chocolate if you have some baking chocolate bars that would be tasting even better. Here is the recipe for German Chocolate cake with Swiss Meringue butter cream frosting. You don’t believe me it’s an absolute GUILTY PLEASURE…
Ingredients:
Dry Ingredient
- All-purpose flour – 1 ½ cup
- Unsweetened cocoa powder – ½ cup
- Granulated sugar – 2 cups
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Salt – 1 tsp
Wet Ingredient:
- Egg – 2 no (large)
- Canola/ mild cooking oil – ½ cup
- Buttermilk – 1 cup
- Hot water – 1 cup
- Vanilla extract – 1tsp
For Greasing
- Softened butter – 1 tblsp
- Cocoa powder – 2 tblsp
Procedure:
Step 1:
Pre-heat the oven to 350 degree F and grease two 8 inch round pans and keep aside
Step 2:
In a wide mixing bowl add all the Dry Ingredients and mix together, in a separate bowl add the wet ingredients and whisk for a while about 2-3 mins
Step 3:
Pour the wet ingredients to the dry ingredient and beat for a min, the batter should be runny/thin because of adding Hot water.
Step 4:
Transfer the mixture into the pans equally and bake it for about 35-40 mins. Insert a toothpick into the center of the cake if it comes out clean then your cake is ready.
Step 5:
Cool completely and arrange the cake over a cake stand
5.1 Take a spatula full of CHOCOLATE BUTTER CREAM and spread all over the cake from CENTER TO EDGES and place the another layer over it
5.2 on the top layer spread the SWISS MERIENGUE BUTTERCREAM over sprinkle some CHOCOLATE SHAVES and njoy with your loved ones
SWISS MERINGUE BUTTER CREAM FROSTING
PROCEDURE
Step 1:
Place a sauce pan with an inch of water bring it to boil, then place a wide bowl over the boiler (The upper bowl should not touch the water, it should be over the steam) add the egg whites and sugar. Whisk constantly until the sugar dissolves completely
Step 2:
Then transfer the egg mixture to the stand mixer or hand mixer bowl and beat on medium high speed until the Stiff Glossy Peak Form. It will take about 15-20 mins
Step 3:
Cool completely to room temperature at this point you have to add the softened butter add little by little and beat on the medium high speed for about 5-10 mins you will get a light-airy-fluffy Swiss Meringue Butter Cream
NOTE/ TIP:
- For baking a cake always grease the bottom of the pan with butter and flour.
- If it is chocolate base cake then grease the bottom of the pan with butter and cocoa powder (expert technique)
- Always use a parchment/ butter paper for baking for take out the sponge cakes easily.
- Always use buttermilk instead of water for best texture
- Do not over bake your cake at any cause
- Always use a wide mixing bowl for mixing the ingredients
- Always frost from center to edges and finish from edges to center
- Always tap the battered pan before step into the oven to take out the air bubbles
- Whenever you plan to do a cake/ frosting or muffin keep your butter and eggs at room temperature
- Always keep your mixing bowl into the fridge which is going to use for making frosting
ALL MY CAKES HAVE ONLY THE OVER-ALL LOOK PHOTOS, SINCE I WAS MADE ALL THE CAKES ON OCCASIONS, I’M UNABLE TO TAKE THE CAKE SLICES INDIVIDUALLY. SORRY FOR THAT-UPCOMING CAKE PHOTOS, FOR SURE YOU WILL SEE THE INDIVIDUAL SLICES PICS FOR MORE DETAILS.
THANK YOU
