The German Chocolate Cake has been on my to-bake list for a while. Everyone who baked it, loved it. I can't eat coconut or pecans, so the traditional filling and frosting was out. The cake is pretty chocolatey, I heard, so I decided on a non-chocolate filling and a thin chocolate glaze. That worked really well!
|A slice of chocolate heaven!|
The strong chocolate flavor comes from Dutch cocoa that is bloomed in boiling water for 30 minutes to which oil is added. Afterwards, I glanced over the instructions too fast and missed a few steps. I added all the egg yolks and egg whites to the cocoa mixture at once. This isn't the first time, and I'm sure not the last time something like that happens :o) But as with most (if not all) of Rose's recipes, it's pretty hard to mess up the end result. The cake turned out just fine, and is even faster to make this way than originally written, ha ha.
|Two 9" chocolate cakes fresh out of the oven.|
|As you can see, the cake's height didn't suffer one bit from how I mixed the batter.|
|Ready for its chocolate bath, I mean, chocolate glaze :o)|
- Hubby loved this cake. It was pretty chocolatey, he said, so the thin glaze was perfect and not too much. The fruity filling balanced out the chocolaty-ness very well. He gave it an 8.5 out of 10.
- I liked the cake a lot too. It's chocolatey, moist and sturdy enough to hold up against any filling.
- I didn't make any changes to the recipe this time, unless you count how I accidentally added all the eggs at once :o)
- If you'd like to try this cake for yourself with the intended German Chocolate Filling, you can find the recipe on Marie's blog.