We’re posting a recipe for German Chocolate Cake, so you’re probably thinking that June 11th is Chocolate Cake Day. You’d be wrong. January 27 is Chocolate Cake Day. Apparently, somebody out there wanted to get more specific–or perhaps someone just didn’t want to see Germany get excluded from all the fun–because today is Germany Chocolate Cake Day. Yes, we are now in the process of celebrating a day devoted to a specific type of chocolate cake. [photo via foodgawker]
Sure, we love a good cake, and we certainly love chocolate, and, heck, Germans are cool, too. But why German Chocolate Cake Day? It’s pointless to dwell on that kind of thing. Instead of questioning the creation of such a day, we decided to put our time and energy into finding a recipe for you folks to use. Go for it! Celebrate your German heritage. Not German? Celebrate someone else’s German heritage. Celebrate June. Celebrate chocolate. There’s so much to celebrate, and now you can do so by making this undeniably delicious dessert. And, as a special treat, we’ve included instructions for whipped raspberry frosting as well. You’re welcome.
Ingredients
- 2 cups of cake flour
- 2 cups of cold water
- 1/3 cup of vegetable oil
- 1 teaspoon of salt
- 4 or 5 ounces of German baker’s chocolate
- 1 cup of granulated sugar
- 1/3 stick of butter or margarine
- 3 eggs
- 2 tubs of whipped cream topping
- 2 packages of raspberry flavored Jell-O or gelatin powder
Directions
- Preheat the oven to about 350 degrees
- Line two 8 or 9 inch cake pans with butter/margarine. Make sure the cake pans are fully covered on the bottom and sides with butter.
- Take the chocolate bars and break them apart. Place them inside a microwave-friendly bowl and heat the chocolate until it’s melted. Alternatively, you could use a double-broiler and melt the chocolate that way instead.
- In a small mixing bowl, crack three eggs. Place them to the side.
- In a large mixing bowl, pour in the flour, sugar, eggs, oil, salt and melted chocolate. Mix well until you see a rich, chocolate-colored batter.
- Pour the cake batter evenly into both pans. Place them into the oven and let them bake for 30 to 35 minutes. Be sure to check the cake before taking it out. You can place a wooden toothpick in the center and take it out right away. If it’s clean, you can take out the cakes and let them cool off for an hour or two.
- Once the cakes are cool, you can take them out of the pans and place them onto separate plates.
- Mix up the whipped cream with two packages of raspberry Jell-O powder. Stir well or until the cream has an even raspberry color.
- Take a frosting spatula and apply the raspberry whipped cream frosting on one cake. Once you have enough frosting on that cake, take the other cake and carefully place it on top of the other cake. Finish frosting the entire cake.
So there you have it. A recipe for German Chocolate Cake on German Chocolate Cake Day. Who saw that coming? Oh, you all did? Well, fine. Maybe we think it’s nice to have some stability in a world where we have days devoted to specific types of cake.
