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.

 

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!

 

Yield: 4 servings

Author: Marie Rayner

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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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There is nothing that I love better than a freshly baked cookie and out of those I think my favorite all-time home baked cookie has to be Oatmeal cookies. I just love them. 

Those crispy edges, the soft chewy middles, their nutty oaty flavor of them. I love them plain and unadulterated, or with some sticky raisins or toasted nuts stirred in.  In short, I love oatmeal cookies, and I don't think I could ever turn one down, no way, no how.

When I saw this Small Batch Oatmeal Cookie recipe on One Dish Kitchen, I knew I wanted to bake them.  Not only did they look amazing, but I knew that for an oatmeal cookie addict like me, the smaller the batch the safer it is!  I just cannot be trusted around freshly baked oatmeal cookies!

 

Of course that meant that more than a few of them also ended up in my own mouth. I discovered that when it came to home baked cookies, I was a bit of a cookie monster. (Guilty as charged!)  That's why a recipe such as this one, which makes only half a dozen delicious buttery, crispy edged, chewy middled cookies works well for me!  I simply cannot be trusted with more.  I promise you these lasted more than a few days.  Scouts honor!

 

WHAT YOU NEED TO MAKE SIX CLASSIC OATMEAL COOKIES

Just a few store cupboard, simple baking ingredients. You probably have everything you need to use in your kitchen right now.

• 3 TBS (43g) salted butter, melted
• 4 TBS (55g) soft light brown sugar, packed
• 2 TBS (24g) granulated sugar
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1/3 cup (41g) all-purpose plain flour
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup (40g) old fashioned oatmeal

 

I melt my butter in the microwave.  about 20 seconds on high does the trick beautifully.  Of course, this all depends on the strength of your microwave.

By packed I mean to fill the tablespoon with the brown sugar, packing it in tightly and firmly. If done properly it should hold it's shape beautifully when dumped out.

I used organic granulated sugar.

Don't worry about wasting the egg white. You can freeze egg whites to use another time. They are great to have on hand to make meringues, angel food cakes, or pavlova.

By old fashioned oats I mean the large flake oatmeal which takes time to cook. Do not use instant oats.

  

HOW TO MAKE SIX CLASSIC OATMEAL COOKIES

These are not very difficult to make at all. 

Preheat the oven to 325*F/165*C/gas mark 3. Line a medium rimmed baking sheet with some baking parchment. Set aside.

Whisk the melted butter and both sugars together in a bowl, blending all together well.

Whisk in the egg yolk and vanilla, stirring together until the mixture is creamy.

 

Sift the flour, soda, cinnamon and salt together. Gradually stir this mixture into the creamed mixture until thoroughly combined. Stir in the oats, making sure they are evenly distributed.

Scoop onto the prepared baking sheet, leaving 3-inches in between each cookie. (A cookie scoop can help you to keep the amount for each cookie measured equally.) Even so, I still roll them into balls between the palms of my hands.

Bake for 8 to 10 minutes or until the edges are golden brown. Leave to rest on the baking sheet for 5 minutes before transferring to a wire tack to cool completely.  Store in an airtight container. (It actually took my cookies more like 10 to 12 minutes.)

 

NOTES FOR COOKIE BAKING SUCCESS

1. If you are using conventional measures, do measure your flour out correctly.  Spoon the flour into the correct cup measure and then level it off with the straight edge of a knife. 

2. I always like to line my baking sheets with either baking parchment or a silicone liner. Usually parchment. This helps to keep the cookies from spreading too much. Greasing your pans can also lead to your cookies spreading too much.

3. Do not overbake your cookies.  They are done with the tops look set and the edges are just turning golden brown. Don't worry, they will continue to cook a little bit during the resting time on the baking sheet and they will firm up nicely.

4.  Use a cookie scoop for uniform shaped cookies. A scoop for this recipe should hold between 2 to 2 1/2 TBS of dough.

5. You can juju your cookies while they are still warm to form perfect rounds by slipping a round cookie cutter much larger than the cookie over top and then gently swirl it around the cookie in a circular motion.  Voila, perfectly round cookies!

 

Not only did these cookies smell amazing when they were baking, but they were incredibly tasty when done. It was all I could do to wait for them to cool off so that I could take some decent photos and then enjoy one!!

Oatmeal cookies are my favorite kind of cookie and these did not disappoint!  Crispy edges, chewy middles and perfect with a nice hot drink!

  

Are you a fan of the small batch recipe?  Are you like me and you can't be trusted around a full batch of freshly baked cookies?  If so, you might also enjoy the following cookie recipes.  Small batch, but amounts are variable depending on the recipe.

CLASSIC BAKE SHOP CHOCOLATE CHIP COOKIES -  This recipe makes 18 decent sized, delicious chocolate chip cookies with crisp edges, chewy middles and loaded with two kinds of chocolate. Delicious.

OLD FASHIONED MOLASSES COOKIES - An old tried and true family recipe, small batched for the smaller family.  This makes 2 dozen soft, delicious thick molasses cookies.  Beautiful served with an ice cold glass of milk.

Yield: six cookies

Author: Marie Rayner

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Six Classic Oatmeal Cookies

Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min

Ideal for the singleton or smaller family or for when you want to bring a special something to a friend. These crispy edged and chewy middled oatmeal cookies would make the perfect gift tucked into a small basket along with a pretty much and some nice tea bags.

Ingredients

• 3 TBS (43g) salted butter, melted
• 4 TBS (55g) soft light brown sugar, packed
• 2 TBS (24g) granulated sugar
• 1 large egg yolk
• 1/4 tsp vanilla extract
• 1/3 cup (41g) all-purpose plain flour
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup (40g) old fashioned oatmeal

Instructions

1. Preheat the oven to 325*F/165*C/gas mark 3. Line a medium rimmed baking sheet with some baking parchment. Set aside.
2. Whisk the melted butter and both sugars together in a bowl, blending all together well.
3. Whisk in the egg yolk and vanilla, stirring together until the mixture is creamy.
4. Sift the flour, soda, cinnamon and salt together. Gradually stir this mixture into the creamed mixture until thoroughly combined. Stir in the oats, making sure they are evenly distributed.
5. Scoop onto the prepared baking sheet, leaving 3 inches in between each cookie.
6. Bake for 8 to 10 minutes or until the edges are golden brown. Leave to rest on the baking sheet for 5 minutes before transferring to a wire tack to cool completely.
7. Store in an airtight container.

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I was going through the blog the other day and realized that I had never shared my method with you for cooking a Classic Baked Ham.  For shame on me!  I have shared how to cook Gammon of course, but that is what they use in the U.K. but here in North America there is no gammon, just ham and so I thought with Easter being just in a little over a week I would share with you how to cook a Classic Baked Ham.

Ham was what we always had for Easter dinner when I was growing up.  Mom always used to favor a smoked picnic ham, bone in.  She loved to make a big batch of homemade pea soup afterwards.  We also enjoyed the pea soup. It was a real favorite. She made the old-fashioned Quebec style pea soup, using the whole yellow peas. 

 

 

Do not be tempted to use pancake syrup. Real maple syrup is the only way to go. If you cannot get maple syrup you can also use orange marmalade or even peach jam, bearing in mind that they may burn quicker than maple syrup would.

 

ALL ABOUT HAM

Most hams in this country are sold already cooked and cured. Uncooked ham is known as a green ham and requires cooking before eating. Fresh (green) ham is usually slow roasted like any other cut of meat until the right interior temperature is achieved. Then it can be glazed if desired. YOU DO NOT want to eat this kind of ham without cooking it first. It is simply not safe to do so.

Cooked and cured hams, which is normally what we find in the shops these days, usually only require heating through if you are serving them as a roast, although they are also perfectly safe to eat cold and unheated.

A spiral ham may carve easier than a whole ham, but in all truth it is much easier to dry out a spiral ham. I really prefer to cook my hams whole and cut/carve them myself.

Leftover cooked ham should be refrigerated within 2 hours of cooking it.  Properly wrapped it will keep in the refrigerator for up to 4 days.

For best quality do not freeze ham either before or after cooking. The texture is just not the same and it is not enjoyable sliced after freezing although it is still good for use in casseroles and the like.

 

HOW TO COOK A CLASSIC BAKED HAM

This really is very simple.  There is nothing complicated about this. If you follow the instructions completely you will be rewarded with a delicious Ham at the end.

Preheat the oven to 300*F/150*C/gas mark 3. Have a roaster ready that is large enough to hold the ham with plenty of room for air to circulate around the ham.

Remove your ham from its packaging. Trim off any tough outer skin and trim back any excess fat, disposing of it.

 

Score the ham all over in crosshatch cuts, 1-inch apart and 1/2 inch deep. Moving first in one direction and then in the other so you have diamond shaped cuts in the surface of the ham. Place into the roasting tin.

Roast for one and a half hours.

While it is roasting whisk together all of the ingredients for the glaze.

Take the ham out of the oven at the end of 1 1/2 hours. Increase the oven temperature to 375*F/190*C/ gas mark 5.

 

Brush the ham all over with the glaze. Return to the oven. (Make sure you get some of that delicious glaze down into the cuts and crevices.)

Roast for a further 40 to 45 minutes, brushing with the glaze every 15 minutes. When it is done its internal temperature will measure 165*F/74*C. Remove from the oven and let stand for 20 minutes before serving.

Cut the ham into slices using a sharp knife, AGAINST the grain. The pan juices are delicious spooned over top of the sliced ham.

 

I was really pleased with how this baked ham came out. It was deliciously tender and juicy.  Not dried out in the least. The glaze did not burn and the juices in the bottom the pan are lovely spooned over the ham when you serve it.  Because most of the fat has been trimmed off, the juices are not greasy or fat laden either!

I served it simply with some mashed potatoes, carrots, corn and diced beetroot.  This made for a delicious meal!

 

Here are a few tasty suggestions for delicious side dishes that you might enjoy with your baked ham!

 

SIMPLE DOUBLE SCALLOPED POTATOES - This version of scalloped potatoes uses two kinds of potatoes, sweet and white potatoes. There is also no requirement to make a sauce. Simple, simple, simple with just cream, the potatoes, some seasoning and some cheese.  Delicious!

HONEY DILL GLAZED TURNIPS AND CARROTS - Lightly glazed with some butter and honey, then flavoured with dill . . .  these arrive at the table glistening like jewels.

CHEESY GARLIC GREEN BEANS -Roasted Green Beans are a delicious holiday side dish, roasted in olive oil, garlic and parmesan, then baked with cheese until melted and bubbling! 

THE BEST LION HOUSE ROLLS (small batch) -These are undoubtedly the lightest, fluffiest, tastiest rolls you could ever want to eat. Very easy to make as well. If you are looking for a great holiday roll, look no further! This recipe makes an even dozen rolls.

Yield: 10 servings

Author: Marie Rayner

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Classic Baked Ham

Prep time: 15 MinCook time: 2 H & 15 MTotal time: 2 H & 30 M

This classic recipe results in a juicy and tender ham each and every time. Nicely glazed, crosshatched and perfect for any holiday or celebratory meal

Ingredients

• 1 (5-pound/2 1/4 KG) smoked or cured, bone-in ham
• 1/2 cup (100g) soft light or dark brown sugar, packed
• 1/4 cup (63g) Dijon mustard
• 2 TBS maple syrup

Instructions

1. Preheat the oven to 300*F/150*C/gas mark 3. Have a roaster ready that is large enough to hold the ham with plenty of room for air to circulate around the ham.
2. Remove your ham from its packaging. Trim off any tough outer skin and trim back any excess fat, disposing of it.
3. Score the ham all over in crosshatch cuts, 1-inch apart and 1/2 inch deep. Moving first in one direction and then in the other so you have diamond shaped cuts in the surface of the ham. Place into the roasting tin.
4. Roast for one and a half hours.
5. While it is roasting whisk together all of the ingredients for the glaze.
6. Take the ham out of the oven at the end of 1 1/2 hours. Increase the oven temperature to 375*F/190*C/ gas mark 5.
7. Brush the ham all over with the glaze. Return to the oven.
8. Roast for a further 40 to 45 minutes, brushing with the glaze every 15 minutes. When it is done its internal temperature will measure 165*F/74*C. Remove from the oven and let stand for 20 minutes before serving.

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

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