German Chocolate Cake Martini (Chocolate Martini Recipe) (2024)

FAQs

What is a chocolate martini made of? ›

Drizzle chocolate syrup inside the martini glasses then add chocolate syrup to a shallow plate and coat the rims of the glasses. Combine Baileys, chocolate liqueur, and vodka in a co*cktail shaker filled with about a cup of Ice. Shake until thoroughly chilled. Strain drink into prepared glasses.

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

13.9% alc/vol.

Pour 2 ounces vodka and 1 1/2 ounces crème de cacao into a co*cktail shaker filled with ice. Shake vigorously. Strain into the prepared glass and serve.

German chocolate cake mix tends to produce a cake that's lighter in color and less emphatically chocolate. Since the best part of German chocolate cake is the pecan-coconut frosting that goes in the middle and top, probably a strongly flavored chocolate taste would be too jarring.

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.

Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif. It is used in mixed drinks and in desserts, especially in dessert sauces, cakes, and truffles.

Crème de Cacao is a sweet alcoholic liqueur (chocolate bean) flavored liqueur, often scented with a hint of vanilla. It is different from chocolate liqueur, which is usually sweeter and more syrupy. It comes in 2 varieties, dark and white. Commonly used in mocha martinis or coffee drinks.

Does chocolate liqueur expire? ›

Most opened (and well-sealed) liqueurs should last for six months to a year (or even longer), depending on the alcohol content and preservatives. Once you notice sugar crystallizing on the bottom, discoloration, curdling, or other changes, throw the bottle away.

It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins. The nibs are ground into a paste which is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate.

It is unknown what type of alcohol is used. Likely, it's a neutral grain spirit (similar to vodka) because the alcohol taste is very subtle. Obviously, Godiva chocolate is a key ingredient, and the milk and white chocolate liqueurs contain some dairy products.

Chocolate liquor is a paste produced from ground cocoa nibs from the beans of the cocoa tree (Theobroma cacao). When cooled and solidified, it is used to make chocolate for baking, confections and other applications. It's composed of a combination of cocoa solids and cocoa butter, typically at a 50:50 ratio.

Crème de Cacao is a cacao (chocolate bean) flavoured liqueur, often scented with vanilla.