
German Chocolate Cake

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Some American versions of this cake contain coconut and walnuts, but this version is so rich and chocolaty that these additions arent really needed. This cake is traditionally served with a coconut and pecan filling; I suggest instead chocolate or vanilla buttercream. While the finished cake is nothing like a pound cake, the steps are very similar. Butter is beaten with sugar and egg yolks. A mixture of melted chocolate and sour cream is then added to the egg yolk mixture. The egg whites are beaten with sugar to stiff peaks. The egg yolk mixture is then folded into the whites while a mixture of flour, baking powder and baking soda is sifted over it.
ingredients
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serves: 1
butter (for the cake pans)
flour (for the cake pans)
3/4 cup heavy cream
6 ounces bittersweet chocolate (coarsely chopped)
1/2 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups cake flour (sifted)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup butter (sliced, at room temperature)
4 eggs (separated)
cream of tartar (a pinch, unless using a copper bowl)
Servings Per Recipe: 1
Amount per Serving
Calories: 4846
- Total Fat: 316.8 g
- Saturated Fat: 190.5 g
- Trans Fat: 7.5 g
- Cholesterol: 1325.9 mg
- Sodium: 4489.5 mg
- Total Carbs: 480.8 g
- Dietary Fiber: 13.1 g
- Sugars: 295.4 g
- Protein: 51.8 g
preparation

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