Mini German Chocolate Cake
Mini German Chocolate Cake is a rich, moist chocolate cake baked in a small dish and topped with a homemade coconut-pecan frosting for classic flavor in every bite.
Servings: 4 servings
Equipment
Ingredients
For the Cake
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons butter -softened to room temperature
- 6 tablespoons granulated sugar
- 3 tablespoons brown sugar -packed
- 1 large egg
- ½ tablespoon avocado oil or use vegetable or canola oil
- ½ tablespoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons hot coffee
- ¼ cup sour cream
For the Frosting
- 2 tablespoons butter
- ¼ cup brown sugar -packed
- 1 large egg yolk
- ⅓ cup heavy cream
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut
- ¼ cup chopped pecans
Instructions
Make the Cake
- Preheat oven to 350°F (177°C). Lightly grease a 5x7-inch baking dish and set aside.
- In a small bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, use a hand mixer to beat butter and sugars on medium speed for 2 minutes, until light and fluffy.
- On low speed, beat in the egg, then add the oil and vanilla until well combined.
- In another small bowl, whisk cocoa powder with hot coffee until smooth.
- Mix the cocoa-coffee mixture into the batter on low speed.
- Add half the flour mixture, then the sour cream. Finish with the remaining flour mixture, mixing just until combined.
- Pour batter into prepared baking dish.Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Make the Frosting
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved.
- Add egg yolk and cream, stirring constantly. Bring to a gentle boil and cook for about 5 minutes, whisking until thickened.Pro Tip: If you notice small pieces of egg, whisk vigorously until smooth.
- Remove from heat. Stir in vanilla, pecans, and coconut. Let cool completely; the frosting will continue to thicken as it cools.
- Spread cooled frosting over the cake. Garnish with extra pecans and coconut, if desired.
Notes
- Read First: Review the full recipe and ingredient notes before starting. This cake comes together quickly, so have everything ready.
- Room Temperature Ingredients: Let butter and eggs come to room temperature for smoother mixing.
- Avoid Overmixing: Mix just until combined to keep the cake light and tender.
- Measure Flour Correctly: Spoon flour into the measuring cup and level with a knife for accuracy.
- Frosting Consistency: Cook the frosting until thickened so it spreads easily and sets properly.
Nutrition
Serving: 1serving | Calories: 607kcal | Carbohydrates: 60g | Protein: 7g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 413mg | Potassium: 259mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
