How do I turn regular chocolate cake batter into German choclate cake?!
Answers:
OK, Coconut-pecan frosting is not German!. I should know, I am German!. And neither is Schwarzw?lder Kisch-Torte the only chocolate cake in Germany!. Ergo, adding Kirsch/Cherry liquor to the batter mix won't get you anywhere, either!. And adding Sauerkraut to the mix is (sorry I have heard it before promoted as THE genuine German recipe, but!.!.!.) is totally unacceptable!. We do not eat Sauerkraut every hour every day, and we do not depend on it to be added to everything we prepare in the kitchen!. It certainly has nothing to do in a chocolate cake batter!
*ok, my little rant is over now, and I sincerely apologize to everyone!*
What I know, or perceived as the main difference in German vs American recipes for chocolate cake was that the American versions usually used cocoa powder, whereas the German recipes use molten chocolate!. And the German chocolate, that is!. When I was living in the US, I usually used the "German sweet Baking chocolate" or "German Bakers chocolate" or however it was called, I forget!. I got it at Kroger's in the Bakery aisle!. You can, of course, use any kind of German chocolate you can find, and if a store close to you has "Milka" chocolate or "Ritter Sport", try with those!. I'm sure the results are worth it!. You would also use "Vanillezucker", sugar that has vanilla-aroma in it!. In Germany, it comes in small paper satchels, I think its 15g, or about three teaspoons/ 1 tablespoon!. I could not get that at Kroger's, though, so I substituted two to three drops of vanilla aroma for it!.
Oh, I usually got two packs of chocolate, melted one for the batter and chopped half of the other to get chocolate chips!. And I usually baked the cake in a loaf-form and covered it with molten chocolate (yep, that's where the other half of the second bar went) when it had cooled out!.
Germans don't usually use the American kind of "frosting"!. We either use icing, or some kind of really hard jello (Tortenguss) for biscuit cakes with fresh fruit on top, or we use butter creme, whipped cream with or without flavor, marzipan as a cover, or any kind of molten chocolate!.
Other than that: We all bake with sugar, flour, eggs and the usual stuff!. Germans don't eat as sweet as Americans (in general), so you might take half a cup of sugar out of your recipe or use bittersweet chocolate!.
I hope this helped, and again, I didn't want to step on any ones toes!. Just some thoughts from a German who has lived in the US, and knows the differences and the difficulties!.Www@FoodAQ@Com
*ok, my little rant is over now, and I sincerely apologize to everyone!*
What I know, or perceived as the main difference in German vs American recipes for chocolate cake was that the American versions usually used cocoa powder, whereas the German recipes use molten chocolate!. And the German chocolate, that is!. When I was living in the US, I usually used the "German sweet Baking chocolate" or "German Bakers chocolate" or however it was called, I forget!. I got it at Kroger's in the Bakery aisle!. You can, of course, use any kind of German chocolate you can find, and if a store close to you has "Milka" chocolate or "Ritter Sport", try with those!. I'm sure the results are worth it!. You would also use "Vanillezucker", sugar that has vanilla-aroma in it!. In Germany, it comes in small paper satchels, I think its 15g, or about three teaspoons/ 1 tablespoon!. I could not get that at Kroger's, though, so I substituted two to three drops of vanilla aroma for it!.
Oh, I usually got two packs of chocolate, melted one for the batter and chopped half of the other to get chocolate chips!. And I usually baked the cake in a loaf-form and covered it with molten chocolate (yep, that's where the other half of the second bar went) when it had cooled out!.
Germans don't usually use the American kind of "frosting"!. We either use icing, or some kind of really hard jello (Tortenguss) for biscuit cakes with fresh fruit on top, or we use butter creme, whipped cream with or without flavor, marzipan as a cover, or any kind of molten chocolate!.
Other than that: We all bake with sugar, flour, eggs and the usual stuff!. Germans don't eat as sweet as Americans (in general), so you might take half a cup of sugar out of your recipe or use bittersweet chocolate!.
I hope this helped, and again, I didn't want to step on any ones toes!. Just some thoughts from a German who has lived in the US, and knows the differences and the difficulties!.Www@FoodAQ@Com
Depends on what type you want but for a Black Forest cake you will need kirsch, canned cherries, cream, flaked chocolate and decorating cherries!.
Cut cake into slices widthways, 3-4 layers!. Layer with cream and some canned cherries (pitted) add alayer and sprinkle with kirsch cream and cherries repeat or layer with top layer cover with cream flakes chocolate and decorate with cherries!.Www@FoodAQ@Com
Cut cake into slices widthways, 3-4 layers!. Layer with cream and some canned cherries (pitted) add alayer and sprinkle with kirsch cream and cherries repeat or layer with top layer cover with cream flakes chocolate and decorate with cherries!.Www@FoodAQ@Com
nothing to do with the cake, it is all in the topping, a caramel pecan cooked topping that you can buy in a can for ease of prep!.Www@FoodAQ@Com
This will sound really stupid and gross (although not nearly so bad as Joe's suggestion)!. Add about 1/4c of sauerkraut to the batter!. And as mentioned before, a nice coconut-pecan frosting tops it off in the best way!.Www@FoodAQ@Com
Do you have any German friends!? You don't have to add the whole German!. Just a pinch is all you need!.Www@FoodAQ@Com
Add a dash of Kirsh (Cherry liqueur) to the mix!.Www@FoodAQ@Com
thats really easy!.!.!. u give ur chocolate cake batter to a german guy and ask him to eat it!.!.!. then wait about 2 hr and he will **** it out!.!.!. n there u go a german choclate cakeWww@FoodAQ@Com