Monday, May 31, 2010
German Chocolate Cake
Every single year my brother requested a German Chocolate Cake for his birthday. Every single year I hoped he would chose something different. The recipe my mother used was the on the back of a bar of Baker's Chocolate. The cake always received rave reviews from everyone but me. I was completely indifferent towards it. Not any longer. The German Chocolate Cake in Rose's Heavenly Cakes is utterly fantastic.
Rose uses dark chocolate for the cake batter. Finally, a German Chocolate Cake that actually tastes like
chocolate. The deep flavor balances perfectly against the coconut pecan frosting. The frosting, I have decided, is my new breakfast cereal. I've named it "In Denial".
Rather than a two layer cake, as the recipe called for, I made a single layer and a dozen cupcakes.
I wanted to see if it made a difference baking in an aluminum cake pan verses stainless steel. I have a theory
that my heavy, commercial grade Cuisinart cake pans are holding in so much heat after coming out of the oven they are literally drying out Rose's delicate batters. This cake came out incredibly moist, as did the cupcakes. And then the most peculiar thing happened; they started disappearing. No one wanted to wait for the frosting!