German Chocolate Cake isn’t actually German. It’s named for Samuel German, the creator of a chocolate bar for Baker’s Chocolate Company that became the original cake recipe’s star ingredient back in 1957. 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. You can use any semisweet or bittersweet chocolate you like, as long as it contains 70% cacao or less. Any more than that could adversely affect the cake’s texture.
Make Ahead Tips
The cake will keep in the refrigerator for up to 2 days. Let it come back to cool room temperature before serving.
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Actually, it's "German's Chocolate Cake"- this recipe is a classic-and of known origin- and I feel should be made with German's chocolate- there are innumerable darker chocolate cakes that you could make if that's what you want. Very easy and dependable, this recipe is not significantly different than the recipe on the chocolate package, except it only uses half the butter. It's sweeter than I usually like, but the balance is good- I do feel it's better to make the frosting with unsweetened coconut. Toasting the coconut has it's pluses- it's a matter of how you like the taste; the original doesn't toast it. All in all, I'd stick to the original.
I made this for a friend party, wao!!! the frosting is delicious. I personally do not like too much sweet but this is a keeper for me. Thank you Alice
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