German Chocolate Spice Cake
It could have been anything I clicked on while surfin’ the ‘net that led me to this fabulous cake recipe. What caught my eye is how different it is: grated chocolate and separated eggs. Folding beaten egg whites to the batter is the last step.
The cake has a nice subtle kick from the 3 spices. Because I only grated half of the chocolate bar (I ground the other half in a blender), little bitty chunks were here and there.
I used the leftover Sugar in the Raw/Turbinado Sugar from the Big Soft Ginger Cookies recipe, which came out to be 1/4 cup. I can’t wait to use a full cup the next time I make this.
To view photo in Flickr, go to http://www.flickr.com/photos/yummies4tummies/3218958335
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- 2 1/2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1 cup butter, softened
- 2 cups granulated sugar
- 5 eggs, separated
- 1 bar (4 oz) Baker’s German Chocolate, grated
- 1/2 cup milk
- Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
- Grate chocolate bar (do this with the grating blade in the food processor or a box grater)
- Separate eggs (eggs and whites)
- Preheat oven to 350 degrees F. Grease bundt or tube pan.
- Combine dry ingredients (flour, baking powder, cinnamon, allspice, ground cloves) and set aside.
- Cream butter and sugar, then add egg yolks and mix well. Add dry ingredients alternately with milk (dry, milk, dry, milk, dry) and mix to incorporate. Stir in grated chocolate.
- In small bowl, beat egg whites until stiff, but not dry, peaks form. Fold them into the batter. (Use your hands or a spatula to do the folding.)
- Bake for 60 minutes, until knife inserted in center comes out clean.
- Let cool in pan for 20 minutes, then turn onto wire rack and cool completely.
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