Craving a decadent dessert without the guilt of a massive cake? Look no further! This Mini German Chocolate Cake is the ultimate sweet escape for couples or dessert lovers who want to enjoy a rich, luxurious treat without overwhelming leftovers. Imagine diving your fork into a perfectly portioned chocolate cake, topped with a luscious coconut-pecan frosting that will transport your taste buds straight to dessert heaven. In just 45 minutes, you'll create a restaurant-worthy dessert that's sure to impress and satisfy your chocolate cravings.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: German
Serves: 2 servings
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded coconut
- 1/4 cup chopped pecans
- 1/4 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 4-inch ramekins or small cake pans with butter or cooking spray.
- In a medium mixing bowl, sift together cocoa powder, all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure no lumps remain.
- Create a well in the center of the dry ingredients. Pour in milk, vegetable oil, and vanilla extract. Whisk thoroughly until the batter is smooth and no dry ingredients are visible.
- Divide the cake batter evenly between the prepared ramekins, filling each about 2/3 full to allow room for rising.
- Place ramekins on a baking sheet and transfer to the preheated oven. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While cakes are baking, prepare the coconut-pecan topping by mixing shredded coconut and chopped pecans in a small bowl.
- Once cakes are done, remove from oven and let cool in ramekins for 10 minutes.
- Carefully remove cakes from ramekins and transfer to a cooling rack.
- Once completely cooled, spread chocolate frosting evenly over the top of each cake.
- Sprinkle the coconut-pecan mixture over the frosted cakes, pressing gently to help it adhere.
- Serve immediately or store in an airtight container at room temperature for up to 2 days.
Tips
- Sifting is crucial: Take the time to sift your dry ingredients to ensure a smooth, lump-free batter that results in a tender cake.
- Don't overfill: Fill ramekins only 2/3 full to allow proper rising and prevent overflow during baking.
- Check for doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Cooling matters: Allow cakes to cool completely before frosting to prevent the chocolate topping from melting.
- Room temperature ingredients: For the best texture, use room temperature milk and other ingredients.
- Storage tip: If not serving immediately, store in an airtight container at room temperature for up to 2 days to maintain moisture.
- Customize: Feel free to adjust the coconut and pecan quantities to suit your taste preferences.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 4g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 5mg
