Chocolate cake and German chocolate cake are two iconic desserts that people around the world love. They both feature rich chocolate flavors, but that’s where their similarities end. These cakes are distinct in several important ways, including their ingredients, preparation, and flavor profiles. In this article, we’ll explore the two major differences between these two cakes: the type of chocolate used and the frosting. Along the way, we’ll delve into their unique textures, flavors, histories, and how they each stand out in the vast world of chocolate desserts.
A Brief History of Chocolate Cake
Chocolate cake has a long history, stretching back centuries. Before chocolate was commonly used in desserts, it was often consumed as a beverage. The first chocolate cakes were not like the ones we know today. They were more like dense, heavy puddings made with chocolate. It wasn’t until the 19th century that chocolate cake started to take its modern form. Dutch chemist Coenraad van Houten’s invention of powdered cocoa in 1828 revolutionized baking. Powdered cocoa made it much easier to incorporate chocolate into baked goods, leading to the rise of chocolate cakes that we recognize today.
By the late 19th and early 20th centuries, bakers experimented with recipes using cocoa powder and chocolate bars to create moist, rich cakes. These recipes became popular, leading to the development of a wide variety of chocolate cakes. Chocolate cake has evolved into a universal favorite, with different cultures and regions putting their own spin on the basic recipe. The standard ingredients include flour, sugar, eggs, butter, cocoa powder, baking powder, or baking soda, and sometimes melted chocolate.
The Origins of German Chocolate Cake
Despite its name, this cake is not from Germany. Its origins are American, and it’s named after Samuel German, an English-American baker who developed a type of sweet baking chocolate in 1852 for Baker’s Chocolate Company. This chocolate was sweeter than the unsweetened chocolate typically used in baking, and it became known as “German’s Sweet Chocolate.”
The cake we know today as German chocolate cake became famous in 1957. That year, a Texas homemaker named Mrs. George Clay submitted a recipe to a Dallas newspaper, featuring a chocolate cake made with German’s Sweet Chocolate and topped with a rich coconut-pecan frosting. This recipe quickly became a hit, and the cake was named “German Chocolate Cake” in honor of the chocolate that was used in it.
The key element that sets German chocolate cake apart is its distinctive frosting made with evaporated milk, coconut, and pecans. This frosting, along with the use of German’s Sweet Chocolate, gives the cake a unique flavor and texture that stands out from more traditional chocolate cakes.
Difference 1: The Type of Chocolate Used
The first major difference between these two cakes is the type of chocolate used in the cake batter. This difference significantly impacts the flavor, sweetness, and texture of the cake.
Chocolate Cake: Cocoa Powder or Melted Chocolate
Most traditional chocolate cakes use either cocoa powder or melted unsweetened or bittersweet chocolate as the primary source of chocolate flavor. These types of chocolate provide a deep, rich flavor, often leaning toward the more bitter side of the chocolate spectrum.
- Cocoa Powder: This is one of the most common ingredients in chocolate cakes. Cocoa powder is made by removing most of the cocoa butter from cocoa beans, leaving behind a dry, flavorful powder. Because cocoa powder has had most of its fat removed, it provides a concentrated chocolate flavor without adding extra moisture or fat to the cake. This is why cakes made with cocoa powder often have a light, fluffy texture while still delivering an intense chocolate flavor.
- Melted Chocolate: Some recipes call for melted unsweetened or bittersweet chocolate, which adds both flavor and moisture to the cake. Unlike cocoa powder, melted chocolate contains cocoa butter, which gives the cake a denser and richer texture. Unsweetened chocolate is particularly popular for cakes that aim for a deep, bold chocolate flavor. However, because of its bitterness, recipes that use unsweetened chocolate often require more sugar to balance the taste.
- Bittersweet vs. Unsweetened Chocolate: Bittersweet chocolate has a slightly higher sugar content than unsweetened chocolate, which can help create a more balanced flavor. Unsweetened chocolate, on the other hand, offers a purer chocolate taste but requires more sugar in the recipe to offset its intensity.
German Chocolate Cake: German’s Sweet Chocolate
The type of chocolate used in German chocolate cake is entirely different. This cake uses German’s Sweet Chocolate, which is a sweetened baking chocolate developed by Samuel German in the 19th century. Unlike unsweetened or bittersweet chocolate, German’s Sweet Chocolate contains added sugar and has a lower cocoa content, which results in a milder, sweeter chocolate flavor.
- German’s Sweet Chocolate: This chocolate has a higher sugar content than other types of baking chocolate, making it less intense and more approachable for those who prefer a sweeter dessert. It also contains more fat than cocoa powder or unsweetened chocolate, which contributes to the moistness of the cake. The fat from the cocoa butter helps give German chocolate cake its soft, tender crumb.
- Milder Chocolate Flavor: Because German’s Sweet Chocolate contains more sugar and less cocoa, the flavor of German chocolate cake is much milder and sweeter than that of a traditional chocolate cake. This makes it ideal for people who enjoy chocolate desserts but don’t want an overwhelmingly strong chocolate flavor.
Summary of Chocolate Differences
- Chocolate Cake: Typically made with cocoa powder or melted unsweetened/bittersweet chocolate, which creates a rich, intense, and often slightly bitter chocolate flavor.
- German Chocolate Cake: Made with German’s Sweet Chocolate, which provides a milder, sweeter chocolate flavor with subtle caramel undertones. The cake is also moister due to the extra fat in the chocolate.
Difference 2: The Frosting
The second key difference between these two cakes lies in the frosting. Chocolate cake uses various frostings, but German chocolate cake is known for its coconut-pecan frosting.
Chocolate Cake: Versatile Frosting Choices
This cake is incredibly versatile when it comes to frosting options. Bakers can use a wide variety of frostings to complement the rich chocolate flavor of the cake. Here are some of the most popular frosting choices for chocolate cake:
- Chocolate Buttercream: This is one of the most common frostings used on chocolate cake. Made with butter, powdered sugar, cocoa powder, and a bit of milk or cream, chocolate buttercream is rich and creamy. It adds an extra layer of chocolate flavor while also providing a smooth, spreadable texture.
- Chocolate Ganache: Ganache is a more decadent option made by melting chocolate with heavy cream. It creates a glossy, smooth finish and adds a luxurious richness to chocolate cake. Ganache is often poured over the cake while still warm, allowing it to form a smooth, shiny coating as it cools.
- Cream Cheese Frosting: Though more commonly used on carrot cake or red velvet cake, cream cheese frosting can also be paired with chocolate cake. Its tangy flavor contrasts with the sweetness of the cake, creating a balance of flavors that many people enjoy.
- Whipped Cream or Meringue Frosting: For a lighter option, some chocolate cakes are topped with whipped cream or meringue frosting. These types of frostings provide a fluffy, airy texture that contrasts nicely with the dense, rich cake.
German Chocolate Cake: Coconut-Pecan Frosting
The frosting on German chocolate cake is perhaps its most iconic feature. German chocolate cake frosting uses evaporated milk, egg yolks, butter, sugar, coconut, and pecans, unlike smooth frostings.
- Coconut and Pecans: The frosting is filled with texture thanks to the addition of shredded coconut and chopped pecans. This gives the frosting a chewy, crunchy quality that contrasts with the soft, moist cake. The coconut and pecans also add a nutty sweetness that enhances the overall flavor of the cake.
- Cooked Frosting: Unlike most other frostings, which are simply mixed together at room temperature, German chocolate cake frosting is cooked on the stovetop. The evaporated milk, butter, sugar, and egg yolks are heated together until the mixture thickens into a custard-like consistency. Once thickened, the shredded coconut and pecans are stirred in, and the frosting is allowed to cool before being spread over the cake.
- Unique Flavor Profile: The cooked frosting has a rich, caramel-like flavor thanks to the combination of butter, sugar, and evaporated milk. The pecans add a buttery, slightly bitter flavor, while the coconut provides a sweet, tropical note. Its dense, sticky texture contrasts with the smooth frostings usually found on chocolate cake.
Summary of Frosting Differences
- Chocolate Cake: Can be frosted with a variety of options, including chocolate buttercream, ganache, cream cheese frosting, or whipped cream. These frostings are typically smooth and creamy.
- German Chocolate Cake: Always topped with a unique coconut-pecan frosting, which is cooked and filled with shredded coconut and chopped pecans. The frosting has a textured, chewy consistency and a rich, caramel-like flavor.
For more ideas on rich frostings, you might want to check out other delightful frostings, like those in the Chocolate Frosted Donut recipe.
Other Notable Differences Between These Two Cakes
The type of chocolate and frosting distinguish chocolate cake from German chocolate cake, among other factors.
1. Cake Texture
- Chocolate Cake: Depending on the recipe, traditional chocolate cake can range from light and fluffy to dense and fudgy. Cakes made with cocoa powder tend to be lighter and airier, while those made with melted chocolate are often denser and richer.
- German Chocolate Cake: The use of German’s Sweet Chocolate and the added fats and sugars result in a cake that is softer, moister, and more tender than a typical chocolate cake. The texture of German chocolate cake is generally lighter than cakes made with unsweetened or bittersweet chocolate.
2. Sweetness Level
- Chocolate Cake: Cakes made with cocoa powder or unsweetened chocolate tend to have a more intense chocolate flavor, which can be slightly bitter. The sweetness of the cake is often balanced by the frosting.
- German Chocolate Cake: Because German’s Sweet Chocolate has added sugar, German chocolate cake is generally sweeter than traditional chocolate cake. The cake itself is milder in flavor, and the sweet coconut-pecan frosting adds another layer of sweetness.
3. Decorative Style
- Chocolate Cake: Chocolate cakes can be decorated in a variety of ways, depending on the type of frosting used. Smooth frostings like buttercream or ganache enable intricate piping, detailed designs, and added decorations.
- German Chocolate Cake: The texture of the coconut-pecan frosting makes it difficult to create intricate decorations. The frosting is spread thickly, emphasizing natural texture and flavor over elaborate decorations.
Conclusion
While both of these two cakes are delicious, they are distinctly different in several ways. The two primary differences lie in the type of chocolate used and the frosting.
- Chocolate Cake: Typically made with cocoa powder or unsweetened/bittersweet chocolate, traditional chocolate cake has a rich, intense chocolate flavor. Pair it with buttercream, ganache, or cream cheese frosting for versatile flavor and decoration.
- German Chocolate Cake: Made with German’s Sweet Chocolate, this cake has a milder, sweeter chocolate flavor. Its signature coconut-pecan frosting is cooked and filled with shredded coconut and chopped pecans, providing a unique texture and rich caramel-like flavor.
Whether you prefer classic chocolate’s bold flavor or German chocolate’s lighter sweetness, both offer something special. With this deeper understanding of their differences, you can confidently bake or choose the cake that best suits your taste.
Now that you know the key differences, why not try baking both and see which one you like best?