Chock full of sweet German’s chocolate and drizzled with a decadent butterscotch glaze, this German Chocolate Cake with Butterscotch Glaze is an easy and delicious alternative to its more involved layer cake cousin.
German Chocolate Cake
Ingredients
- 3 ounces German’s sweet chocolate , chopped
- ¾ cup (81 grams) unsweetened cocoa powder
- ¾ cup hot coffee
- ½ cup (115 grams) unsalted butter, softened
- 2 cups (370 grams) sugar
- 1 tablespoon vanilla extract
- 3 large egg whites , room temperature
- 3 cups (420 grams) all-purpose flour
- 1 tablespoon (12 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ¾ teaspoon (4.5 grams) baking soda
- 1½ cups whole buttermilk
Instructions
- Preheat oven to 350°. Spray a 15-cup Bundt pan with baking spray with flour.
- In a medium bowl, whisk together chocolate, cocoa, and coffee until chocolate is melted.
- In a large bowl, beat butter, sugar, and vanilla with a mixer at high speed until fluffy, 3 to
- 4 minutes. Add egg whites, one at a time, beating well after each addition. With mixer on low speed, add chocolate mixture; beat until combined.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 47 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely. Drizzle Butterscotch Glaze over cake.
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Butterscotch Glaze
Makes about ¾ cup
Ingredients
- 1 cup butterscotch morsels
- ⅓ cup half-and-half
Instructions
- In a small saucepan, combine butterscotch and half-and-half. Cook over medium heat, whisking often, until mixture is smooth and butterscotch is melted. Let cool until thickened, about 10 minutes. Use immediately.
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