Back in August 2008, after mentioning that German Chocolate Cake wasn’t German but rather Texan in origin and named after a chocolate company executive, I went on a German Chocolate Cake baking spree to make some German Chocolate Cake Comparisons.
First, I looked at the German Chocolate Cake recipe from Kraft, which owns German’s Sweet chocolate. They have a recipe on the back of the chocolate box, but it’s changed over the years. Rather than make the newer, more convenient version, I looked for a recipe from someone who seemed informed on the subject and chose this recipe, which has a pictorial. The cake was delicious, but a little on the sweet side.
The second German Chocolate Cake recipe sampled was Cooks Illustrated. It was excellent, but not really like the Texas version I grew up on. Plus it didn’t call for buttermilk or German’s Sweet Chocolate, which seem like key ingredients in authentic German Chocolate Cake. That being said, there are a lot of really good German Chocolate Cakes made without buttermilk or German’s Sweet Chocolate. They’re just not what I was going for.
The third German Chocolate Cake, my final version and one which got raves at a potluck, ended up being the first version I lined to above, but with changes.
1. The subtraction of sugar
2. The addition of a little cocoa powder
3. An increase in the amount of salt
The third cake was wonderful, but I haven’t made it since and am posting this because a) I’ve been craving German Chocolate Cake and might try another one on Friday.
So if you’re thinking about a holiday cake and German Chocolate sounds good, there are four links within this post to try – Kraft’s recipe, A traditional and Sweet version from a site with a pictorial, Cooks Illustrated’s version as posted on David Leite’s site, and my final version which was a reduced sugar, increased unsweetened chocolate (in the form of cocoa powder) version of the one from the pictorial.
I’m hoping by this weekend I have a new one.