Actually we found out quite by accident what a wonderful gastronomic delight this combination this is. You see, my husband’s birthday was a few days ago and I baked this cake in the morning with the intent of enjoying it with a cup of coffee in the afternoon. However, the afternoon was spent at the movies watching ‘Skyfall.’ We came home and enjoyed a dinner of Hungarian Gulyás, which I had the foresight to cook in the morning. The cake was therefore served for desert. We had an inexpensive Malbec with dinner, which for the meal was a mistake since it didn’t hold up well to the robust Gulyás. But paired with the Spiced German Chocolate Cake it was utterly divine!
This cake has it all, and in abundance. Gluten, sugar, added fats, dairy… you name it. Which is why I only make it once a year. Although, now that we have discovered how wonderful it tastes with the red wine, I see no option but to make it again. Soon. I am however, planning on experimenting. Maybe apple sauce will successfully replace part of the butter used in this recipe.
I stuck mostly to recipe as it was written but have substituted semi-sweet chocolate for half of the amount of German chocolate. You should definitely head over to the original site though, as the photography is superlative.
Spiced German Chocolate Cake
original recipe from scrumptiousphotography.com
2-1/2 cups flour (325 g)
2 tsp baking powder
1.5 tsp cinnamon
½ tsp allspice (I use about a quarter tsp more)
½ tsp ground cloves (I use about a quarter tsp more)
1 cup butter (225 g)
2 cups granulated sugar (400 g) (I use only 1.75 cups)
1/2 bar Baker’s German chocolate (2 oz)
1/2 bar Semi-Sweet chocolate (2 oz)
½ cup milk
Preheat oven to 350° Fahrenheit.
Combine dry ingredients and set aside.
Separate eggs and set aside. Place the egg whites in the refrigerator until later.
Grate chocolate bars (do this with the grating blade in the food processor or a box grater) and set aside. Albeit messy, this also works with a manual grater.
With the paddle attachment in your stand mixer, cream butter and sugar, then add egg yolks. Combine thoroughly. Add dry ingredients alternately with milk (dry, milk, dry, milk, dry) and mix to incorporate. Stir in grated chocolate.
Beat egg whites separately until stiff peaks form. Fold them into the batter. On the original website the author recommends using your hand. I have used the paddle attachment and my hands with equal success. The key appears to be avoiding overmixing.
Turn into greased bundt or other tube pan, level it and bake for 50-60 minutes, until toothpick inserted in center comes out clean. If your bundt pan is very dark, I recommend lowering the temperature to 335-340F as the exterior of the cake gets otherwise too dark.
Let cool in pan for 20 minutes, then turn onto wire rack and cool completely. Dust generously with powdered sugar.
Wine pairing recommendation: Malbec or Shiraz.