Mini German Chocolate Cakes ~ Like Levis to jeans, German Chocolate Cake is an American classic when it comes to cakes.
Small in size, large in flavor and forever popular in my house, I decided to flip the standard German Chocolate Cake into minis.
Yes, I know I’m a mini fanatic. Although a little more work than making one cake or cupcakes, I much prefer mini cakes for their curb appeal. Aside from that, I like the even bite of filling and frosting rather than the gob of sugar sweetness on the top of a cupcake. I also prefer serving a fully decorated mini cake rather than a slice. Call me a nutcase, I call it packaging. I’m a sucker for well designed packaging and that includes cakes.
A few notes:
- I adapted David Lebovitz’s recipe and changed the filling recipe to include cream of coconut for flavor and added more pecans and coconut to balance out the texture.
- I left the sides bare for a more deconstructed look. With that, I changed the original chocolate frosting to an easy three ingredient version. This pared down chocolate frosting is perfect for a simple top layer pour.
- Unfilled mini cakes can be made two days in advance and kept on the counter in an airtight container.
- If you decide not to make mini’s, use a 9 inch cake pan.
Mini German Chocolate Cakes
Yields 24 2×2 Mini cakes
*Preparation: Butter each cake ring and place on parchment lined cookie sheet or butter one 9 inch cake pan and line with parchment. Preheat the oven to 350°.
- 2 ounces bittersweet or semisweet chocolate chopped
- 2 ounces unsweetened chocolate, chopped
- 6 tablespoons water
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 ¼ cup + ¼ cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 11/4 cup heavy cream
- 1/2 cup of cream of coconut
- 1 cup sugar
- 3 large egg yolks
- 3 ounces butter, cut into small pieces
- ½ teaspoon salt
- 1 1/2 cup pecans, toasted and finely chopped
- 2 cups unsweetened coconut, toasted
- 1 cup water
- 1 cup sugar
- 3 tablespoons dark rum
- 4 oz. of semi-sweet chocolate, chopped
- 4 tablespoon of unsalted butter
- 1 tablespoon light corn syrup
- Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
- In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
- Sift together the flour, baking powder, baking soda, and salt.
- Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
- In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
- Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
- Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
- Cool cake layers completely.
While the cakes are baking and cooling, make the filling, syrup, and icing.
- Add the cream, cream of coconut, sugar, and egg yolks in a medium saucepan.
- Add the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl. Set aside.
- Heat the cream mixture and cook, stirring constantly making sure to scrape the bottom as you stir. Cook until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
- Pour the hot mixture immediately into the pecan-coconut mixture bowl and stir until the butter is melted. Cool completely to room temperature. Filling will thicken will upon standing.
- In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat, let cool for 3 minutes and stir in the dark rum.
1. Add chopped chocolate and butter in a heat proof bowl and place over water (not on water) and stir occasionally. Remove from heat when chocolate and butter is melted and combined. Allow to cool until chocolate is cool when a dab is placed on your lip, about 5-8 minutes. Add corn syrup and stir.
- Cut mini cakes into 4 layers with each being an 1/8 inch thick. Brush each layer with syrup.
- Spead one teaspoon of filling on the top of bottom layer, place another layer and repeat filling layer until each layer is filled except the top.
- Pour chocolate on top and place a few chopped pecan pieces to finish.
Adapted from David Lebovitz