White meets dark in this version of the classic German Chocolate Cake. Frosted with dark chocolate ganache and topped with sweetness of white chocolate, chocolate sprinkles and cherries. It's the best of both worlds.
Before beginning to bake, read the recipe through and note plan ahead.
— Rose Levy Beranbaum
Cocoa should be sifted to remove lumps and make it easier to measure accurately.
— Rose Levy Beranbaum
If measuring flour rather than weighing it avoid tapping or shaking the cup. This would pack in much more flour and the cake would be heavy and dry.
— Rose Levy Beranbaum
To break eggs the most evenly without shattering the shell, set a paper towel on the counter top to absorb any white that will spill out and rap the side of the egg sharply on top of the towel. It will break more neatly than if rapping it against the edge of a bowl.
— Rose Levy Beranbaum
If at all possible, make the recipe the way it is indicated. Don’t substitute ingredients before making it at least once to see the way it’s supposed to come out.
— Rose Levy Beranbaum
Shiny, heavy aluminum pans conduct the heat best without over-browning the crust. If using dark pans lower the oven temperature by 25˚F.
— Rose Levy Beranbaum
