Contrary to popular belief, German chocolate cakes aren’t actually from Germany. However, one absolute truth about this decadent bake is that it’s one of those chocolate cake recipes that are dangerously delicious. If you’ve had the chance to perfect your own German chocolate cake recipe and don’t think it could get any better, you may want to rethink that. With one extra step in the baking process, you can elevate the flavor of your cake so the rich taste of cocoa comes through when you take that first bite. It may seem like something of a magic trick, but all you’ll need is a bit of hot water to activate the cocoa.
Similar to the process of blooming spices with the application of heat, cocoa powder can also be bloomed to draw out the flavors within. You can use hot oil, milk, butter, or even coffee for this step, but it’s usually easiest to just boil the water your recipe already calls for. The goal is to use the hot water to melt away any outer barriers on those tiny cocoa particles trapping the flavor inside, releasing the luscious taste of cocoa before the baking process even begins. To make it happen for your German chocolate cake, simply place your cocoa powder in a separate bowl from your other dry ingredients, and pour in the hot water. After mixing it thoroughly, let it sit for a couple of minutes to cool, which is a crucial step when blooming cocoa powder.
Read more: The Best Chocolate Desserts You’ll Ever Taste
A Few Important Tips For Blooming Cocoa Powder Correctly
There are a few things you need to know before baking with cocoa powder, and one of them is ensuring that the bloom isn’t impacting any of the other ingredients. When trying out this baking technique, it’s important to be aware of how long your cocoa powder is blooming, or else you could end up with a bitter-tasting German chocolate cake rather than a sweet one. Skipping the cooling process altogether and pouring the hot, liquefied cocoa powder in with your other ingredients is also something to avoid, as the hot water could start cooking the eggs. The last thing you want is some rubbery bits making their way into what should be an appetizing treat.
Once you’ve let it bloom properly, just follow the remaining instructions like you normally would. Blooming cocoa powder works wonders on much more than a simple German chocolate cake recipe. This is a great way to upgrade brownies, cupcakes, cookies, and other cocoa-based desserts. Because the fat content in cocoa powder makes it naturally hydrophobic, blooming it first using heat helps melt away some of the fat so it’s easier to mix into your cake batter. It’s normal to wonder why the bloom is even necessary since the cocoa powder will already get heated as it’s being baked within the cake. You’ll just have to try it for yourself to really taste the difference.
Read the original article on Mashed.