Mini German Chocolate Cakes (Non-traditional)

November 11, 2020

Mini German Chocolate Cakes (Non-traditional)

Prep time: 20 minutes
Cooking time: 50 minutes
Cooling time: 1 hour

Ingredients:
For the cake: Makes 8 double-layered cakes.

* 1/2cup Semi-sweet baking chocolate cut into pieces

* 2cups Granulated Sugar

* 1cup Unsalted Butter at room temperature

* 1/2cup Water

* 4 Eggs

* 2 1/2cups All Purpose Flour

* 1tsp Baking Soda

* 1cup Buttermilk

* 1tsp Vanilla Extract

For the Frosting:

* 1cup Granulated Sugar

* 1cup Evaporated Milk

* 1/2cup Unsalted Butter

* 3 Eggs beaten lightly

* 1 1/3cup Shredded Coconut (unsweetened)

* 1cup Walnuts chopped finely

* 1tsp Vanilla extract

For the Chocolate Ganache:

* 1cup Semi-sweet Chocolate

* 1/2cup Whipping cream

Directions:

1. Grease three 8x8 square cake pans. Flour lightly. Set aside.

2. Pre-heat oven to 350degrees.

3. Using a heavy bottomed pan, melt the chocolate with the water. Stir frequently, and set aside to cool.

4. Using an electric mixer, beat the sugar and butter together, until light and fluffy (on medium), scrapping bowl as needed.

5. Add the 4 eggs, one at a time, beating in between, and scraping bottom and sides of the bowl as needed.

6. Beat in the chocolate mix. Then, turning electric mixer to low speed, beat in the remaining cake ingredients. Combine the dry ingredients together, and add it into the mixture in 1/3 batches alternating with the buttermilk. End with the dry ingredients. Beat until blended, scraping the sides and bottom of the bowl as needed.

7. Pour the mixture into the three prepared pans, evenly. Bake at 350degrees for 35 -45 minutes, or until inserted toothpick comes out clean.

8. Once baked, cool the cakes in the pan for 1 hour. Once cool, using a cookie cutter, cut circles in the cake. Should be able to cut 16 rounds - making 8 double layer cakes.

9. For the frosting, beat the eggs well together, ensuring they are combined (1 minute). In a large saucepan, combine the sugar, evaporated milk, and butter, over medium heat, stirring constantly. Gradually add in the eggs, pouring slowly, and constantly beating, so that the eggs combine with the rest of the mixture. The mixture will begin to bubble. Remove saucepan from the heat when it starts to bubble. It is important to beat the mixture constantly until its off the heat.

10. Stir in coconut, pecans, and vanilla. Mix to combine well. Leave to cool. The mixture can be used only once it has cooled completely.

11. To make the chocolate ganache, using a double boiler system, combine the chocolate and cream in a bowl, over a pan with boiling water, and whisk until melted. Leave to cool.

12. Once ganache has cooled, roll the cake rounds in the ganache, and then place them on a wire rack to set (leave a board or parchment paper underneath the wire rack so as to collect any chocolate). Once all the cake rounds have been dipped, pour the ganache over the cake on the wire rack, coating them well. Leave for an hour to set.

11. To put the cake together, place one of the cakes on a plate (or serving plate), add a tablespoon of the frosting on top. Add the top layer of cake. Add a tablespoon of the frosting to the middle of the top layer. Continue on until you have 8 double layer cakes. Enjoy!