German chocolate cake isn’t really from Germany? Wow ~ Our commissary has [inconveniently for me] stopped carrying this little bar called German’s Sweet Chocolate by Baker’s… so, as I was looking for suitable substitutions, I ran across this article on joyofbaking.com
German Sweet Chocolate
German’s® Sweet Chocolate is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. He thought this type of chocolate would be convenient for bakers as the sugar is already added to it. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. Baker’s® sells this chocolate which can be found on the baking isle of most grocery stores.
The most famous recipe containing German’s® Sweet Chocolate is German Chocolate Cake (recipe here). This cake is very rich and consists of three layers of moist chocolate cake with a rich, sweet, gooey caramel flavored frosting, laced with coconut and pecans, in between. A German Chocolate Cake leaves its sides bare, so we can see both the frosting and the layers of chocolate cake.
So what is the history of the German Chocolate Cake? Its origin is hard to pinpoint but we do know it is all American. Richard Sax in Classic Home Desserts says this cake was being made in the 1920’s and eventually became popular nationwide after a recipe appeared in a 1957 food column of a Dallas newspaper. While the name “German” Chocolate Cake seems to suggest a tie to Germany, the name refers to the type of chocolate used in the cake which, in turn, is named after Samuel German.
ps ~ in case any of you need the conversion:
3 ounces = 90 grams
Substitution for 1 ounce (30 grams) of sweet chocolate: –1 ounce (30 grams) bittersweet or semisweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar