What makes German chocolate cake different?

German Chocolate Cake Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate, as opposed to cocoa powder, for its flavor. In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker’s chocolate company of Boston.

What can be substituted for German sweet chocolate?

What can I use as a German chocolate substitute?

  • Bittersweet chocolate. Bittersweet chocolate is a type of chocolate that has an excellent balance of flavor intensity and sweetness.
  • Semi-sweet chocolate.
  • Unsweetened Cocoa Powder.
  • Raw chocolate.
  • Carob Powder.

Why does German chocolate cake have coconut on it?

What About the Icing? Not only is this cake traditionally made with a sweet chocolate, it also has a distinct icing. Instead of having a traditional buttercream or meringue, the icing is representative of a custard. The base is made of egg yolks & evaporated milk and should always contain pecans & coconut.

Why is my chocolate cake crumbly but moist?

Dense cakes result from flours with a high protein content and from using too much flour in the dough. If your cake falls apart when cutting and you used all-purpose flour in your recipe, the high gluten content is why you have a cake that’s moist but crumbly.

Why do cakes deflate after baking?

A cake that puffs up as it bakes and deflates as it cools has usually had air beaten into the batter too quickly or vigorously. Here are a few tips to prevent sinking cakes: When you beat the eggs and butter together, do so on a moderate speed instead of high speed. The air bubbles you form will be more stable.

Can I use cocoa powder instead of baking chocolate?

If you insist on substituting cocoa powder for the melted chocolate in a recipe, use these quick conversions: 1 square (1 ounce) unsweetened baking chocolate = 3 tablespoons cocoa powder + 1 tablespoon melted butter/margarine, cocoa butter, or oil.

Can I substitute cocoa powder for unsweetened chocolate?

To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil. Dissolve the cocoa in liquid that is already used in the recipe.

How much cocoa is in German chocolate?

German’s chocolate contains only 46% cacao, which makes for a subtly flavored cake. This ultimate recipe for German Chocolate Cake uses a moderate amount of semisweet or bittersweet chocolate—up to 70%—for deeper flavor.

What is the difference between German chocolate and dark chocolate?

Semi-sweet chocolate gives cakes a more intense chocolate flavor than German sweet chocolate. Semi-sweet and German sweet chocolate are two forms of dark chocolate. They contain chocolate liquor, cocoa butter and sugar, plus emulsifiers and vanilla or vanilla flavoring.