Hello everyone,
I am planning on writing a series of newsletters about German cooking, but as I am collecting recipes and ideas, I come across things like German pancakes and German Chocolate Cake.
This is the myth section of our newsletter:
When I first moved to the US, some friends asked me if I would bake them a German Chocolate cake. I was so confused! š¤·āāļø
I know that Germany had great chocolate, but a āGerman Chocolateā Cake, I had no idea what they were talking about. So in case you think that a German Chocolate cake is originally from Germany, please allow me the opportunity to explain.
German Chocolate Cake appeared in 1957 in The Dallas Morning News, a recipe created by Mrs. George Clay, a homemaker from Texas. She used baking chocolate developed by baker Samuel German. It is a delicious layered chocolate cake, with coconut and pecan filling. Nothing wrong with it, but it is definitely not a cake from Germany.
Traditional Chocolate Cake is much different, German cakes are less sweet and a little dryer than American cakes, because the sugar content, which makes a cake moist, is less than in an American cake. Imagine this cake like a pound cake.
They are delicious and so yummy for days even if left out on the counter. They go great with tea and coffee.
Here is one of my favorite recipes:
German Chocolate Cake
Ingredients:
8 1/2 Tbsp room temp unsalted butter
1 1/4 cups sugar
2 tsp vanilla extract
1 pinch salt
3 eggs
3 Tbsp cocoa powder
2 cups flour
2 tsp baking powder
1/2 cup heavy cream
Chocolate glaze:
1/2 cup chocolate chips
1/2 stick butter, unsalted
Instructions:
Preheat the oven to 350F. Grease a loaf pan and line it with parchment paper.
Cream the butter and sugar until fluffy.
Add Vanilla, salt, and eggs and keep mixing.
Next add flour, baking powder, and heavy cream and mix until lump-free and combined.
Pour into greased loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean
Let the cake cool in the pan for 10 min, before taking it out.
Cool completely before covering with icing.
To make the chocolate glaze:
Melt the butter and add the chocolate chips.
Stir until melted.
Pour over the cake and let it set in the fridge.
Enjoy!
Chef Pascal
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Camp Highlight:
On April 10th is a school holiday and we are hosting a Cake Decorating Camp. We will bake a bunch of cakes and the kids will learn how to frost, ice, and decorate cakes like professionals. Each student will leave with their own masterpiece.
The camp is for Ages 9-16 and runs from 9am-3pm
Visit Bake Austin for more camps & classes