What should the density of a German Choc Cake be??? Should it be light and fluffy, should it be airy?? I just don't know. I made a practice one tonight just to see how it would come out, and it was kind of dry but not a bad dry. I personally thought it could be a little more moist. Please let me know what you guys think..
Thanks!!!
German chocolate cakes should be cake-like in texture, airy, tender but with enough bite not to dissolve into your mouth like cotton, a good bite. It really is the "milk chocolate" cake of the cake world, mostly due to the typical use of high quantities of milk and/or buttermilk, or best, a combo of both. Milk mutes flavors, as it does when making a cup of hot chocolate with milk in it.
The best German chocolate cakes are those that contain enough chocolate to rise above the muting effect of the milk, yet not to dark as to be a fudge-like chocolate cake.
The best and only german chocolate cake I've had was the one my mother makes. She uses the recipe on the german sweet chocolate box. And like the others said, the cake itself is moist, tender but firm. And in my opinion, the opinion of a few people I talked to at a baking class, it's the pecan coconut frosting that makes the cake. I would think if the frosting is good, and there's a lot, your cake will be ok. What my mother does, and I've never seen anyone else do it, she doesnt' just fill the layers of the cake, she also covers the sides of the cake with the frosting. The frosting makes the biggest difference.
Quote by @%username% on %date%
%body%