German Chocolate Cake (small batch)

 

Can you believe that I have never had or baked a German Chocolate Cake?  It always just seemed like far too much cake for me, especially with that rich topping.  When I saw this small batch German Chocolate Cake  recipe the other day, I was instantly intrigued.

It looked the perfect size. Not overly large.  Just the right size for me with some to enjoy myself and some to share with my next-door neighbor. 

The original recipe used a 5 by 7-inch baking dish however, which I do not have. But I figured a six-inch round cake pan would work just as well. I was right. It did.

Now I know my photos are not the best in the world.  They never have been, but I hope that won't put you off from wanting to bake this lush and delicious cake!  I can't believe I waited my whole lifetime to make a cake like this!  Why???

This is flipping delicious!  That cake so rich and fudgy. That frosting, sweet, yes, but it is the perfect match with that fudgy cake.  Seriously.

I added metric measurements to the recipe so that you could also bake this cake on the opposite side of the pond without having to figure it all out yourselves.

This is the perfect celebration cake for the smaller family. For a special occasion or just because. It delivers every bit as much enjoyment as the larger sized cake. There is nothing lacking here. Nothing at all.

WHAT YOU NEED TO MAKE GERMAN CHOCOLATE CAKE (small batch)

Simple baking cupboard ingredients. There is nothing really out of the ordinary here.   You will need a six-inch round cake tin for this. Alternately you can bake it in a 5 by 7-inch baking dish.

For the cake:

• 1/2 cup (63g) plain all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 TBS (57g) butter at room temperature
• 6 TBS (72g) granulated sugar
• 3 TBS (41g) soft light brown sugar, packed
• 1 large egg
• 1/2 TBS light olive oil
• 1/2 TBS vanilla extract
• 3 TBS (21g) unsweetened cocoa powder
• 3 TBS (44ml) hot coffee
• 1/4 cup (30g) sour cream

For the topping:

• 2 TBS (29g) butter
• 1/4 cup (55g) soft light brown sugar, packed
• 1 large egg yolk
• 1/3 cup (80ml) heavy cream
• 1/2 tsp vanilla
• 1/2 cup (38g) shredded sweetened coconut
• 1/4 cup (29g) chopped toasted pecans
• 4 whole pecans to garnish (optional)

Just use regular flour, there is no need for cake flour or a special flour of any kind.  I also just use regular salted butter. No need to get in a specialty butter for this cake, not for the cake itself, nor the topping.

I try to make sure all of my ingredients are at room temperature, which means taking the eggs and other refrigerated ingredients out of the refrigerator at least half an hour before beginning the cake.

Unsweetened cocoa powder is specifically for baking. It is not the same as chocolate drink powder, or hot cocoa powder. They have things like milk and sugar added. DO NOT USE THOSE.  Cocoa powder is simply finely ground cacao beans and is unsweetened.

I just used instant coffee to make my hot coffee.

I used full fat sour cream. I love the luxury of using full fat ingredients.  I know, not so healthy but they work the best.

Freeze your unused egg white.  I freeze them individually and then pop into an airtight baggie/container. That way you can remove as many as you need anytime you want to make meringues, pavlova, etc. They will keep frozen for quite a while.

Make sure you use sweetened coconut.  You can also toast your pecans in the oven while you are baking your cake itself. Keep an eye on them. It only takes about 5 minutes to toasted perfection. Just pop them onto a small baking tray and slide it into the oven.

 

HOW TO MAKE GERMAN CHOCOLATE CAKE (small batch)

This is really not that hard to make. You can be sure of success if you follow the directions and don't overmix the cake batter.  A tender and delicious cake will be your reward!

Preheat the oven to 350*F/180*C/gas mark 4. Butter a six-inch round cake tin and line with baking paper. Set aside.

Sift together the flour, baking powder, soda and salt. Set aside.

Cream the butter and both sugars together until light and fluffy. Beat in the egg, oil, and vanilla until well incorporated.

Whisk the cocoa powder together with the hot coffee to dissolve. Gradually whisk this into the creamed mixture until thoroughly combined.

Add the flour mixture, half at a time, adding the sour cream after the first addition and blending well. Mix just to combine.

Spoon the batter into the prepared pan, smoothing the top.

Bake in the preheated oven for 40 to 45 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Leave to cool in the tin for 10 minutes, then tip out onto a wire rack, remove the paper and leave to cool completely.

To make the frosting melt the butter in a saucepan over medium heat. Add the brown sugar, stirring until it has dissolved.

Whisk the egg yolk and cream together. Remove the pan from the heat and whisk this mixture into the brown sugar/butter mixture. Return the pan to the heat.

Cook, whisking constantly, until the mixture reaches a gentle boil. Continue to cook and whisk for a further five minutes. The mixture should be lovely and thick.

Remove from the heat and stir in the coconut and pecan pieces, thoroughly combining. Leave to cool completely. Spread this mixture evenly on top of the cooled cake.

Decorate with the whole pecans if using. Cut into four slices to serve.

I was really pleased with how this cake turned out.  I suppose if you really wanted to you could split the cake in two through the middle and put half of the frosting in the middle, which would be more traditional, but I thought it was pretty perfect just as is.

The cake was rich and fudgy with a lovely dense crumb, and that caramel nut frosting was really delicious.   I do think you could cut the pieces a bit smaller and serve more people, maybe six without any problems and no leftovers!

 

Love cake but don't want to have tons of it leftover and hanging around? Here are a few other small batch cake recipes that you might also enjoy!

ANGEL FOOD CAKE FOR TWO - This recipe is for a loaf sized angel food cake. Every bit as light and fluffy as the full-sized version. This is beautiful cut into slices and served with fresh berries and whipped cream.

SMALL BATCH FUNFETTI CAKE - The perfect celebration cake! Loaf sized, this is a moist and delicious vanilla cake, generously studded with plenty of candy sprinkles. Iced with a pretty pink icing and decorated with more sprinkles.  This cake turns any occasion into a celebration. Its a party in the mouth!

Yield: 4 servings

Author: Marie Rayner

German Chocolate Cake (small batch)

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

With its rich fudgy chocolate cake base and scrumptious caramel pecan and coconut topping, this cake is one very delicious cake and a lot simpler to make than one would suppose. You will need a six-inch round cake tin.

Ingredients

For the cake:

• 1/2 cup (63g) plain all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 TBS (57g) butter at room temperature
• 6 TBS (72g) granulated sugar
• 3 TBS (41g) soft light brown sugar, packed
• 1 large egg
• 1/2 TBS light olive oil
• 1/2 TBS vanilla extract
• 3 TBS (21g) unsweetened cocoa powder
• 3 TBS (44ml) hot coffee
• 1/4 cup (30g) sour cream

For the topping:

• 2 TBS (29g) butter
• 1/4 cup (55g) soft light brown sugar, packed
• 1 large egg yolk
• 1/3 cup (80ml) heavy cream
• 1/2 tsp vanilla
• 1/2 cup (38g) shredded sweetened coconut
• 1/4 cup (29g) chopped toasted pecans
• 4 whole pecans to garnish (optional)

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a six-inch round cake tin and line with baking paper. Set aside.
2. Sift together the flour, baking powder, soda and salt. Set aside.
3. Cream the butter and both sugars together until light and fluffy. Beat in the egg, oil, and vanilla until well incorporated.
4. Whisk the cocoa powder together with the hot coffee to dissolve. Gradually whisk this into the creamed mixture.
5. Add the flour mixture, half at a time, adding the sour cream after the first addition and blending well. Mix just to combine.
6. Spoon the batter into the prepared pan, smoothing the top.
7. Bake in the preheated oven for 40 to 45 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
8. Leave to cool in the tin for 10 minutes, then tip out onto a wire rack, remove the paper and leave to cool completely.
9. To make the frosting melt the butter in a saucepan over medium heat. Add the brown sugar, stirring until it has dissolved.
10. Whisk the egg yolk and cream together. Remove the pan from the heat and whisk this mixture into the brown sugar/butter mixture. Return the pan to the heat.
11. Cook, whisking constantly, until the mixture reaches a gentle boil. Continue to cook and whisk for a further five minutes. The mixture should be lovely and thick.
12. Remove from the heat and stir in the coconut and pecan pieces, thoroughly combining. Leave to cool completely. Spread this mixture evenly on top of the cooled cake.
13. Decorate with the whole pecans if using. Cut into four slices to serve.

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