Cake flour is a finer grind of flour that allows cakes to rise more providing a fluffier cake. It is not associated with the type of icing with which it is topped. German chocolate cake, on the other hand, is known for its caramel-flavored icing laced with coconut and pecans.
Sarah Davis has been a culinologist since She has worked in the offices and labs of Burger King, Tyson Foods and Cargill developing and writing recipes. She and her husband also buy homes to rejuvenate and resell.
Davis holds degrees from Johnson and Wales University in culinary arts and the University of Georgia in food science. Flour The flour used in German chocolate cake is cake flour, which aids in the fluffiness of the cake. References Kraft. What is an E Emulsifier? What Are the Ingredients in Hershey's Chocolate? And, for a while at least, it seemed that no bridal or baby shower was complete without a batch of red velvet cupcakes.
I'm partial to devil's food cake myself, preferably covered in billowy white icing. One bite takes me straight back to the Devil Dogs of my school lunchbox days. If you ask most people what distinguishes those three common chocolate cakes—red velvet, German chocolate, and devil's food—however, and you'll get no such specificity. While almost everyone can describe what they love about each, few can say what makes the layers themselves all that different.
Even food historians disagree on their origins. I've spent days poring over cookbooks and newspaper articles, reading up on the history of American layer cakes , and found myriad variations and historical theories for each.
Some say the red velvet cake made its debut at the Waldorf-Astoria in New York City in s, for example, while others claim it originated in Texas. No one argues that its appearance on Sex and the City accounts for its recent popularity. And did you know that German chocolate cake is not from Germany? Read enough recipes and backstories, and your head may start to spin. Other than the color of red velvet, it can be hard to tell which cake layer is which by sight alone.
What gives them away, usually, are the fillings and frostings , though even those are not entirely consistent. Here, we explain the differences and similarities between this delicious trio. German Chocolate Cake is famous for its filling—it has a rich, sticky-sweet custard studded with coconut flakes and chopped pecans.
The sides are traditionally left bare so the cake is easy to recognize, though some variations like this delicious one keep everything under wraps beneath a blanket of dark chocolate frosting. Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate , as opposed to cocoa powder, for its flavor. In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker's chocolate company of Boston. While on the topic, it's important to note that Baker's chocolate company is named for a man named Baker, not for the products he sold.
See how the head starts to spin? A popular cake made with Baker's sweet chocolate was known as German's Cake, after Sam German's variety; eventually, the apostrophe was dropped, and the confusion began. Modern German chocolate cake recipes call for semisweet chocolate, since Baker's brand sweet chocolate baking bars are no longer widely available. These two cakes rely on cocoa powder for their chocolate flavor, though the other ingredients vary wildly.
Early red velvet cakes incorporated beets , though red food coloring is widely and very generously used now; most recipes call for a whole bottle per cake. As for devil's food cake, you'll find that recipes incorporate sour cream while others feature coffee.
Some even incorporate melted chocolate for a variation in texture.
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