The best vegan german chocolate cake ever - Recipe Petitchef (2024)

FAQs

What are 2 differences between chocolate cake & German chocolate cake? ›

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

Another hallmark of German chocolate cake is the signature coconut-pecan frosting. It features a blend of shredded coconut and chopped pecans mixed into a thick, caramel-like, gooey-sweet sauce made from evaporated milk, sugar, and egg yolks.

A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate. True German chocolate cake has delicious pecan-coconut frosting, while the devil's food usually has a dark fudge frosting.

What is German Chocolate Cake? German chocolate cake is a layered chocolate cake (usually with two to three layers) that's traditionally made with sweet baking chocolate and buttermilk. It's filled and topped with a frosting made from pecan, coconut, and evaporated milk.

3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

There are other chocolate cakes of German origin, but not the classic German Chocolate Cake. It's American through and through. It has a very distinctive flavor that is not the same as a devil's food, or other chocolate cake.

German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.

Using old or stale baking powder, or baking powder that has been improperly stored, can result in not enough rise, and flat dense cakes.

You could pair a German chocolate cake with our Blue Door Butter Pecan. Our sweet and salty pecan filled craft ice cream makes a decadent and unique pair with the coconut, chocolate, and pecans of the German chocolate.

The difference in texture between the two is because of the vinegar and buttermilk used in red velvet cakes that help to lend a softer and much more tender texture. Although both cakes contain cocoa, their differences make them each an iconic dessert in their own right.

What is a rich German cake called? ›

The shortest crossword solution for Rich German cake is 5 letters long and is called TORTE.

Black Forest gâteau (German: Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally "Black Forest Cherry-torte"), also called Black Forest cake, is a chocolate and cream cake with a rich cherry filling.

Schwarzwälder Kirschtorte (known as Black Forest gâteau or Black Forest cake in other parts of the world) is something for which we can never thank the Germans enough.

German chocolate cake is Southern baking at its best. Despite the name, German chocolate cake was born in Dallas in the 1950s. This dessert remains just as popular today, thanks to its ridiculously rich coconut-pecan frosting.

The key difference between the two cakes is that devil's food cake uses chocolate and red velvet cake uses cocoa.

Two Main Types of Cake

Foam cakes have little to no fat, and usually have a larger proportion of egg. This gives them their lighter, airy texture (think angel food and sponge cake). Butter cakes on the other hand contain butter, margarine, or vegetable shortening, giving you the dense, moist cakes we know and love.

German's sweet baking chocolate is just that, sweeter baking chocolate— at least, sweeter than both semi-sweet and bittersweet chocolate. According to MyRecipes, to substitute semi-sweet chocolate for German's sweet baking chocolate you would need to add an additional 1/2 tablespoon of sugar per ounce of chocolate.

Cakes are usually quite sweet, with rich buttercream frostings or thick glazes. In contrast, pastries tend to be lighter and less sweet, with a flaky texture that comes from layers of dough. Fruit fillings are also common in pastries, whereas cakes are more likely to be filled with chocolate or cream.

Baking chocolate usually contains little or no sugar compared to ordinary eating chocolate, and has a higher percent of cocoa solids. Cooking chocolate intended for tempering or coverture will sometimes have a higher cocoa butter content too, so that it melts consistently and smoothly.