Monday, November 7, 2011

HCB - German Chocolate Cake

This week, the Heavenly Cake Bakers (led by Jenn of Knitty Baker) tackled the Pumpkin Cheesecake. I made this cake last November and have very fond memories of it. Definitely one of my favorite recipes from Rose's Heavenly Cakes, so give it a try this Thanksgiving (or anytime, really). My friend declared it the best cheesecake she'd ever had :o)

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.

For the filling, I decided to go with a stabilized whipped cream, flavored with homemade Concord Grape Jelly which has a beautiful dark purple color, a pleasant sweetness and a very mild sour note.

Ready for its chocolate bath, I mean, chocolate glaze :o)

Bon appetit!

Final thoughts/tips:
  • 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.

7 comments:

  1. i love this cake, too. did you make the ice cream cake? same chocolate cake, and it is perfectly soft even coming right out of the freezer!

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  2. Haana, I'm definitely going to use your suggestions if I make this cake again. German chocolate cake is not a familiar cake in Australia and we found the frosting a bit unpalatable to our tastes. Your take on it looks and sounds great.

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  3. I made this cake a while ago but found the last piece when I defrosted the freezer yesterday. YUM!

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  4. Oh how gorgeous!

    Eid Mubarak X2. Things have been crazy but I'm still here.

    XO,
    Leslie

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  5. Thank you for your nice comment! Yes it has been awhile! It looks like you are still baking wonderful yummy treats! This cake looks perfect!

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  6. @ECL: I did not make the ice cream because I’m not a huge ice cream fan. I can see how it would work really well because this cake stays soft, even when eaten cold from the fridge.

    @Melissa: I can see how the coconut-pecan filling would be an acquired taste :o) Definitely try it with flavored whipped cream. It’s a great combo.

    @Lois: lucky you!! :o)

    @Leslie: thank you and Eid Mubarak to you too. I can tell things have been crazy. Haven’t heard from you in ages :o) I hope you’re doing well, iA.

    @FlourChild: thanks for stopping by!! I’m glad you’re still baking yummy treats too and walking off all those calories with your marathons in subzero temps. You go girl!! :o)

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