Mini German Chocolate Cakes — Like Levi’s to jeans, German Chocolate Cake is an American classic when it comes to cakes.
Mini German Chocolate Cake
Small in size but big on flavor and always a favorite at my table, these mini German Chocolate Cakes transform the classic into individual, elegant portions.
I admit I love minis. They take a bit more effort than a single-layer cake or cupcakes, but their presentation is worth it. Minis deliver a balanced bite of cake, filling, and frosting rather than a single mound of sweetness on top of a cupcake. Serving a fully decorated mini cake feels more polished than offering a slice. Call it packaging, call it charm — I’m drawn to well-designed desserts, and mini cakes are a perfect fit.
Notes and tips:
- This recipe is adapted from David Lebovitz with a modified filling that uses cream of coconut for added flavor and more pecans and coconut for texture.
- The sides are left bare for a slightly deconstructed look. The chocolate frosting is simplified to a three-ingredient sauce that pours evenly over the tops.
- Unfilled mini cakes can be baked up to two days ahead and stored at room temperature in an airtight container.
- If you prefer a single cake instead of minis, use a 9-inch cake pan and follow the same baking steps.
Mini German Chocolate Cakes
Yields: 24 mini cakes (about 2×2 inches each)
Chocolate Cake
Preparation: Butter each cake ring and place on a parchment-lined sheet, or butter and line one 9-inch pan. Preheat oven to 350°F (175°C).
Ingredients — Cake:
- 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 (divide as instructed)
- 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
Filling:
- 1 1/4 cups heavy cream
- 1/2 cup cream of coconut
- 1 cup sugar
- 3 large egg yolks
- 3 ounces butter, cut into small pieces
- ½ teaspoon salt
- 1 1/2 cups pecans, toasted and finely chopped
- 2 cups unsweetened coconut, toasted
Syrup:
- 1 cup water
- 1 cup sugar
- 3 tablespoons dark rum
Chocolate Sauce:
- 4 ounces semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 1 tablespoon light corn syrup
Instructions
Cake:
- Melt both chocolates with the 6 tablespoons of water using a double boiler or microwave. Stir until smooth and let cool to room temperature.
- In a mixer, beat the butter with 1 ¼ cups of 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.
- Fold half of the dry ingredients into the butter mixture, then add the buttermilk and vanilla, followed by the remaining dry ingredients.
- In a clean bowl, beat the egg whites until they hold soft peaks. Gradually beat in the remaining ¼ cup sugar until stiff peaks form.
- Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the rest until no streaks remain.
- Pour or divide the batter into prepared pans or rings, smooth the tops, and bake about 45 minutes for larger pans (or until a toothpick comes out clean). Adjust time for mini rings as needed.
- Cool cake layers completely before assembling.
While the cakes bake and cool, prepare the filling, syrup, and chocolate sauce.
Filling:
- Combine the heavy cream, cream of coconut, sugar, and egg yolks in a medium saucepan.
- Place the butter, salt, toasted coconut, and chopped pecans in a large bowl and set aside.
- Heat the cream mixture over medium heat, stirring constantly and scraping the bottom, until it thickens and coats a spoon (about 170°F / 77°C). Remove from heat.
- Immediately pour the hot mixture into the bowl with the coconut and pecans, stirring until the butter melts and the mixture is combined. Let cool to room temperature; the filling will thicken as it cools.
Syrup:
- In a small saucepan, heat the water and sugar until the sugar dissolves. Remove from heat, let cool for a few minutes, then stir in the dark rum. Cool before brushing on cake layers.
Chocolate Sauce:
Place the chopped chocolate and butter in a heatproof bowl over but not touching simmering water. Stir occasionally until melted and smooth. Let cool until slightly thickened but still pourable (test a dab on your lip for temperature, about 5–8 minutes). Stir in the corn syrup for shine and smoothness.
Assembly:
- Slice each mini cake into four thin layers (about 1/8 inch each). Brush each layer lightly with the rum syrup.
- Spread about 1 teaspoon of the filling on the top of the bottom layer, stack the next layer, and repeat until all layers are filled except the top.
- Pour the chocolate sauce over the top of each mini cake and finish with a few chopped pecans.
Adapted from David Lebovitz.