Mini German Chocolate Cake For Two

By srumbel

Show someone how much you care by baking up this Mini German Chocolate Cake from scratch, which makes just enough dessert for two (or you can pretend it’s a single serving cake. It is February, after all).
www.chocolatemoosey.com

Ingredients

• Chocolate Cake
• 1 ounce dark chocolate (I used Green & Black Organic Dark 70 percent, roughly 9 squares)
• 1 ounce milk chocolate (I used Green & Black Organic Milk 34 percent, roughly 9 squares)
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 1/4 teaspoon vanilla extract
• 1/4 cup buttermilk, room temperature
• 2 tablespoons coffee, room temperature (can sub water)
• Coconut Pecan Frosting
• 1/3 cup granulated sugar
• 1/3 cup heavy whipping cream, room temperature (can sub evaporated milk)
• 1 egg yolk, room temperature
• 2 tablespoons unsalted butter, softened and cut into 2 pieces
• Pinch of salt
• 1/2 cup sweetened coconut flakes
• 1/3 cup chopped pecans, toasted
• 1/8 teaspoon vanilla extract

Preparation

Step 1

For the cake

Preheat oven to 350F. Lightly grease three 4-inch springform pans and place on a baking sheet.
In a large heatproof bowl over a pan of simmering water (do not let the bowl touch the water), melt both chocolates together. Remove from the heat and let cool 15 minutes.
In a medium bowl, whisk together the flour, baking soda, and salt.
While the buttermilk is in the measuring cup, add the coffee and combine.
In a large mixing bowl, beat together the butter and sugar until smooth and creamy, about 2 minutes. Beat in the egg and vanilla and beat an additional minute. Beat in the melted chocolate. Gradually add the flour mixture and buttermilk mixture in three additions, beginning and ending with the flour mixture. When you add the final flour addition, turn off the mixer and finish mixing by hand until everything is just incorporated - you do not want to overmix the batter.
Divide the batter among the three pans and gently tap each pan a few times against the counter, breaking up any potential air bubbles. Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean (it's ok if a few crumbs stick just as long as it's not wet batter). Cool completely then run a knife along the edge of each cake before unmolding the cake pans.

For the frosting

In a medium saucepan, whisk together the sugar, cream, egg yolk, butter, and salt. Bring to a boil over medium heat, stirring constantly as the butter melts. Once boiling, cook another 3-5 minutes or until the mixture thickens.
Remove from the heat and stir in pecans, coconut, and vanilla. Cool for 30 minutes. If it still feels warm to the touch, refrigerate another 30 minutes or until cool and spreadable.

To assemble

Ensure the frosting is cool and spreadable. If the frosting is too cold from being refrigerated, let sit at room temperature for 15-30 minutes. If the cakes have a rounded top, cut off part of the top until flat.
Place one cake layer on a serving plate or cake stand. Spread some of the frosting then top with another cake layer. Repeat until all frosting and cake are gone.
Serves: 2 servings