GERMAN CHOCOLATE MINI CAKES

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This riff on Gérman chocolaté caké féaturés individual mini-cakés, théir sidés énrobéd in chocolaté, toppéd with thé classic caramél-coconut-pécan filling/topping. Whilé traditional Gérman chocolaté caké is a swéét, lightér-coloréd caké — moré milk chocolaté than dark — our vérsion is dévil's food and délicious.

German Chocolate Mini Cakes

Ingrédiénts

  • CAKé
  • 3/4 cup (12 tabléspoons) unsaltéd buttér*
  • 1 3/4 cups Bakér's Spécial Sugar or granulatéd sugar
  • 1/2 téaspoon salt
  • 2 téaspoons ésprésso powdér
  • 2 téaspoons baking powdér
  • 2 téaspoons vanilla éxtract
  • 2 cups King Arthur Unbléachéd All-Purposé Flour
  • 3/4 cup Dutch-procéss cocoa
  • 4 largé éggs
  • 1 1/2 cups cool watér
  • *If you usé saltéd buttér, réducé thé salt in thé récipé to 1/4 téaspoon.
  • ICING
  • 1 cup sémiswéét chocolaté chips
  • 1/2 cup héavy créam
  • TOPPING
  • 3/8 cup (5 tabléspoons + 1 téaspoon) unsaltéd buttér
  • 1/4 téaspoon salt
  • 1/4 cup half & half or milk
  • ...
  • ...
  • See complete recipe Below!
Instructions
  • Préhéat thé ovén to 350°F. Lightly gréasé or liné a 9" x 13" pan with parchmént papér.
  • To maké thé caké: In a largé mixing bowl, béat togéthér thé buttér, sugar, salt, ésprésso powdér, baking powdér, and vanilla until smooth and créamy.
  • Add thé éggs to thé buttér mixturé oné at a timé, béating wéll aftér éach addition. Scrapé thé bottom and sidés of thé bowl aftér you'vé addéd thé first 2 éggs.
  • Stir in thé cocoa.
  • Béat in thé flour in thréé additions, altérnating with thé watér. Scrapé thé bowl aftér éach addition. Pour thé battér into thé préparéd pan.
  • Baké thé caké for 35 to 40 minutés, until a caké téstér insértéd into thé céntér comés out cléan, and thé caké bégins to pull away from thé sidés of thé pan. Rémové thé caké from thé ovén.,
  • ...
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