Chocolate Cake Recipe Biography
Source(google.com.pk)Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
How to Prepare a Pan
Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
WATCH: How to Pipe Using a Round Tip
Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.
Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.
Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.
Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean.
Technique: Testing to see if a cake is cooked
Testing to see if a cake is cooked
Watch technique
0:29 mins
Remove the cake from the oven and set aside to cool completely.
Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.
To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.
Technique: Removing cakes from a cake tin
Removing cakes from a cake tin
Watch technique
0:32 mins
Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake
Oh, are these ever delicious.
Brandielle submitted this to Tasty Kitchen a few days ago, and it’s a similar concept to most molten cake recipes I’ve made wherein you mix eggs with egg yolks (and cocoa and powdered sugar and other things) then bake it just long enough to set the outer layer of cake to ensure that ooey, gooey center.
You’ll need semi-sweet baking chocolate. Four squares.
Note: I typically mix in bittersweet to make sure the chocolate is very rich, but semi-sweet alone is delicious too.
stick of butter. Because you’re worth it.
PLUS two egg yolks. I either crack the eggs into my palm and let the white slither through my fingers (it feels so funky), OR I do the back-and-forth swap-the-egg from one half of the shell to the next until the white drops completely out thing.
* The cakes I make use an additional egg yolk to ensure extra rich runniness.
Is that a word?And for adornment (and more) at the end: heavy (whipped) cream!
And that’s it!
These are custard cups. Pyrex custard cups, and you can get them at The Wal Marts or anywhere else fine Pyrex products are sold.
Spray ‘em down with cooking spray. And really spray ‘em down. You want the cakes to drop right out.
Throw the butter and chocolate into a glass bowl.Microwave it for one minute. The butter will be melted, but the chocolate won’t be.
Whisk it slowly together and allow the chocolate to melt.
You don’t want to heat the heck out of it and melt everything right off the bat, because then it’ll be too hot to add the eggs.
At least that’s my theory.Dump in the powdered sugar.
Now crack in the eggs and pour in the egg yolks, then stir the mixture together well.
And stir it together gently until all the ingredients are combined.
Evenly distribute the batter among the four custard cups.
I tried a slightly larger oven-proof bowl because I wanted to see how it turned out.
And because I couldn’t find my fourth custard cup.
I blame it on my boys. They’re easy scapegoats.
Now bake them on a cookie sheet for 13 minutes, or until the edges are set and the middle is still soft.
Each cake looks different. It’s a perfect reflection of society.
You can’t tell from the photo, but the center, when touched, it still quite soft. Not jiggly and liquidybut soft.
Pretend I’m holding the custard cup in a dish towel. I just invert the plate and set it right on top
Then flip it over and set down the plate.
Since the custard cups were nice and coated, the cake just falls right out. This is why you wouldn’t just want to grab the custard cup and flip it over right onto the plate—it might fall out on the way down and then your life would spiral downward into a series of catastrophes.
Who needsOh, what a little darling. What a little delicious-looking darling.
If there’s one indisputable fact about molten chocolate lava cake, it’s this: you must serve it with either whipped cream or ice cream. The chocolate is so rich and mind-blowing, you need something to balance it out.
Unrelated Inside Tip: If this china pattern makes your skirt fly up, there’s a giveaway going on right now over at PW Home and Garden
This one’s mine. Mine, mine, mine. All mine.Rich, chocolaty, ooey, gooey…and, because of the size of the custard cups, not too large. And as delicious as it was with the whipped cream, I couldn’t help but wonder what a scoop of coffee Haagen Dazs would do.
But one thing I do know: I’m going to find out.
And when I do, I’ll report my findings here.
It’s all for you. You know it’s true. Everything I do. Ohh ohh, I do it for you.
Preheat the oven to 350°F.
Line the cake pan with wax paper and butter the bottom and sides of the paper.
Melt the chocolate in a Pyrex bowl set in a saucepan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.
4Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.
Whisk the egg whites until stiff. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.
Pour the batter into the cake pan and bake for about 35 minutes. There will be a thin crust on top of the cake, and if tested with a toothpick the inside will appear undercooked don't worry, the cake will get firmer as it cools Remove from the oven, and let cool in the pan on a wire rack.
While the cake is cooling, make the icing. Melt the chocolate with the cream in a heavy–bottomed saucepan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. Remove from heat and let cool slightly.
When the cake is cool enough to handle, remove it from the pan and discard the wax paper. The cake is prone to sinking slightly in the middle, so flip it upside down before icing by placing a plate on top and carefully turning over the cake pan and plate together.
Carefully spread the chocolate icing all over the cake with a spatula.
German Chocolate Cake is a three-layer chocolate cake with a filling consisting of shredded coconut and chopped pecans amongst its ingredients. The same filling is sometimes used to frost the top though sometimes a separate chocolate icing is made. Traditionally, the sides are left unfrosted.
The chocolate used is German-style dark, semi-sweet chocolate. German-style baking chocolate, being sweetened, is halfway between Belgian/French style bitter and unsweetened and British style chocolate, which is not only unsweetened but has cream added thus, milk chocolate.
You can now buy cake mixes for German Chocolate Cake
The coconut and pecan filling topping is not original, but has come to be traditional now.
There is much confusion about the history of German Chocolate Cake, and many false accounts are given about its origin -- some of them even passed on with the best of intentions to correct other false accounts.
To be clear, German Chocolate Cake was not brought from Germany to America by German immigrants, nor was the first recipe for it published in Dallas in 1957, nor was it invented by anyone in Texas, nor is it named specifically for Baker's German's nb: as in a person, not Baker's German Baking Chocolate now owned by Kraft Foods.
An Early 20th Century Recipe
A recipe for German Chocolate Cake appeared in Trenton, New Jersey in 1905. Though called just a "Novel Chocolate Cake", the recipe is clearly recognizable as what later came to be called "German Chocolate Cake", including instructions which imply that the sides are not to be frosted. The frosting/filling, though, is a plain frosting, without the addition of coconut and nuts which might reflect later prosperity. Note as well in the following the use of baking soda and cream of tartar in place of baking powder:
"Novel chocolate cake is made with one cup of sugar, one-half cup of butter, two-thirds of a cup of sweet milk, one and one-half cups of flour, three eggs, one-half teaspoon of soda, one teaspoon of cream of tartar, one-half teaspoon of cinnamon, one-half teaspoon of cloves, one-half cake of sweet German chocolate. Grate the chocolate and stir it into the milk. Mix the spices, cream of tartar and soda in the flour. Stir the ingredients all together thoroughly and bake in three layers, which are to be put together with plain white frosting. Frost the top of the cake.
Obscurity, Rediscovery and Fame
For the next five decades German Chocolate Cake languished in relative obscurity, until it was rediscovered
In Oshkosh, Wisconsin, "Piggy Wiggly Super Markets" advertised a "German Chocolate Cake Roll" for 59 cents in the Oshkosh Daily Northwestern newspaper on 12 January 1956.
On 12 April 1957, a mention of German Chocolate cake appeared in a published school cafeteria menu in The Daily Journal of Commerce, Texas. (Friday, 12 April 1957. Page Two.) No recipe, though, is given anywhere in the four page newspaper:
"Cafeteria Lists Four-Day Menus: Menus at the Commerce Public School Cafeteria for the week April 15-18 have been announced as follows: ....
Thursday:
Meat Loaf
Buttered Corn Mixed Greens
Deviled Eggs
German Chocolate Cake
Corn Bread Loaf Bread
Milk Butter"
Some sources list 3 June 1957 as the time that the recipe first appeared in print, in The Dallas Morning News (submitted by a Mrs George Clay.) This is incorrect, owing to the earlier date of 1905 in Trenton, New Jersey, mentioned above.
It's true, though, that by December of 1957, the cake was creating a stir even in small-town America, and that it was considered "new." The North Carolina Daily Times News reported breathlessly:
"There is a new cake that is causing considerable comment here this Christmas. It is a German chocolate cake and everywhere we have been recently someone has been talking about the recipe and how it may be obtained. The other night we were talking to Evelyn Murphy about a delicious cake that she had served at a circle meeting at her home and the conversation turned to German chocolate cake. She told us she had the recipe and we quickly claimed it for any of our readers who might be interested..
Here is the recipe (submitted by an Evelyn Murphy) that followed this introduction. This 1957 version, with its increased amount of chocolate and the addition of pecans and coconut to the filling between layers, may reflect the growing prosperity of the American kitchen:
Cake Filling
1 pkg. German sweet chocolate
1/2 cup boiling water
1 Tablespoon Vanilla
Pinch of salt
cup vegetable shortening
cups sugar
4egg yolks, beaten
cup buttermilk
1/2 cups cake flour
teaspoon soda
egg whites, beaten 3 egg yolks
Tablespoon flour
cup sugar
/4 teaspoon salt
1/2 pint whipping cream or 1 large can evaporated milk
stick butter or margarine
/4 cup chopped pecans
cup short-cut coconut
teaspoon vanilla
Melt chocolate in boiling water. Add vanilla and salt after chocolate is melted. Cream shortening and sugar and add beaten egg yolks. Add 3/4 cup of the buttermilk alternately with sifted flour. Dissolve soda in remaining 1/4 cup buttermilk and add to creamed mixture. Stir in chocolate. Fold in egg white. Bake in three 9-inch pans at 350 degrees for 25 to 30 minutes. Beat egg yolks and set aside. Mix flour, sugar, salt, and stir into milk or cream. Add butter or margarine, and cook over low heat until butter is melted. Pour small amount over egg yolks, beat and add yolks to milk mixture. Add pecans and coconut. Cook until thick, stirring constantly. Remove from heat, add vanilla; spread between layers and over top.
By 1958, though, some people did appear to think that not only was the recipe new, but that it had originated in the American south-west. The Post-Standard of Syracuse, New York, wrote:
"German Chocolate Cake: This German Chocolate Cake has taken the great southwest by storm. From one woman to another -- deep in the heart of Texas -- the recipe has spread. Now, see for yourself how marvelous it is....." (caption under a photo). Elsewhere on the same page, heading up the recipe, was the text: "Cake Recipe Travels Fast: Starting with an unknown homemaker in Texas or Oklahoma, this recipe for German Chocolate Cake has travelled like wildfire north, south, west and east, almost entirely by word of mouth. It's a fairly elaborate cake. It uses a unique ingredient .... delicately flavoured German sweet chocolate.
The ingredients of this 1958 version, given on the same page in the Post-Standard, are basically the same as the 1957 version, though the amount of coconut and pecans has been increased, and the procedure has become more elaborate, perhaps as cooks vied to make the best cake, or to make the recipe their own.
CakeCoconut Pecan Frosting
1 package sweet cooking chocolate
1/2 cup boiling water
1 cup butter, margarine or other shortening
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten.
1 Tablespoon flour
1 cup sugar
1/4 teaspoon salt
1/2 pint whipping cream or 1 large can evaporated milk
1 stick butter or margarine
1/4 cup chopped pecans
1 cup short-cut coconut
1 teaspoon vanilla
Melt chocolate in 1/2 cup of boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth.
Fold in stiffly beaten egg whites. Pour batter into three 8-or-9 inch layer pans, lined on bottoms with paper. Bake in moderate oven (350 degrees F) for 35 to 40 minutes. Cool. Frost top and between layers with Coconut Pecan Frosting.. Combine 1 cup evaporated or half and half milk, 1 cup sugar, 3 egg yolks, 1/2 pound margarine, and 1 teaspoon vanilla in a saucepan. Cook over medium heat 12 minutes, stirring constantly, until mixture thickens.
Add about 1 can tender thin flaked coconut and 1 cup chopped pecans. Beat until cool and of spreading consistency. Makes enough to cover tops of three 9-inch layers.
Note: Do Not Frost Sides of Cakes
By 1959, German Chocolate Cake had definitely hit the big time when it arrived at the card tables in Reno, Nevada: "Light refreshments of open-faced sandwiches, German Chocolate Cake and tea and coffee were served from the lace covered buffet table with silver appointments.
Trenton Times. Trenton, New Jersey. Saturday, May 06, 1905.
[Burlington, North Carolina Daily Times News, Tuesday, December 17, 1957, page 3, "People You Know" column.
The Post-Standard. Syracuse, New York. Thursday, 7 August 1958. Page 9.
Nevada State Journal, Reno, Nevada. Wednesday Morning, 16 September 1959. "Personally Yours" column: "Eagle Beavers Play Bridge".
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