German Chocolate Cake - Kuchen
This is a classic chocolate cake, commonly known as "kuchen" in its German roots. I appreciate this recipe for its simplicity, quick preparation, and accessibility of ingredients. I prepared it at home, even adapting to my mother's kitchen setup. The straightforward process was seamless.
The cake is remarkably soft, tender, and fluffy. The smooth, aromatic glaze enhances its deliciousness. Initially, I was skeptical, but it turned out wonderfully.
In a bowl, beat the eggs, add the sugar and vanilla extract, and mix well using a mixer.
Gradually add the oil while mixing.
Incorporate the milk into the mixture.
Add the cocoa powder and mix thoroughly.
Set aside a glass of this mixture.
To the remaining mixture, add flour and baking powder, mixing well.
Pour the batter into a 28cm diameter springform pan. Bake in a preheated oven at 180 degrees for 40-45 minutes.
If the cake appears to brown too quickly, reduce the oven temperature to 150 degrees.
After 30-35 minutes, check the cake with a toothpick. If done, pour the reserved cocoa glaze over it. Return the tray to the oven for an additional 10 minutes.
Once done, remove the tray from the oven and allow the cake to cool completely.
Slice and enjoy!
Bon appétit!
