This week we are reviewing this mini German Chocolate Cake by chocolatemoosey.com. I made this recipe for my review of the book The Other C-Word by M. K Schiller.
Book Quote
I smiled softly at Rick. “My favorite dessert was a German chocolate cake my mother baked about a year ago.”
“What was so special about it?”
“She’s made it a few times. It’s a different recipe now that she’s vegan, but that’s not why it was my favorite. My mom has always done these weird health cleanses. She was doing a sugar fast that week, which meant no desserts. It actually meant no sugar at all, not even in your coffee. I have no idea why my sisters and I agreed to do it with her, but we did. We were ready to rip each other’s hair out by the third day. My mother baked a German chocolate cake to celebrate our accomplishment at the end of the week. She’d made it before, but somehow it tasted like a thousand times more decadent. I mean, the cake was always awesome, but to this day, I think depriving myself of sweets made it…extraordinary.
Ingredient
Cake
- German baking chocolate
- flour
- baking soda
- salt
- unsalted butter
- sugar
- egg, room temperature
- vanilla extract
- buttermilk
- coffee or water
Frosting
- sugar
- heavy whipping cream
- egg yolk
- unsalted butter, softened and cut into 2 pieces
- salt
- sweetened coconut flakes
- chopped pecans
- vanilla extract
Difficulty Level
I’d give this a 3 out 5. Mainly because I can see the frosting going wrong. Mine ended up with a few eggy bits. But that is fixable by running the mixture through a strainer.
Special Equipment
For this recipe, I bought these 4-inch springform pans from amazon.
Things I Like
Let me preface this by saying I am not a chocolate cake person. That is the main reason I chose to do a mini german chocolate cake instead of a regular-sized one. But this cake was delicious. The filling was addictive. When Carla said that you can pretend that this is a single serving…she isn’t lying. I tried to eat only a few bites and found myself grabbing a forkful every time I passed the kitchen.
Things I changed
I replaced the baking german chocolate with cocoa powder I had leftover from the red velvet cookies and shortening from the cherry pie. We don’t waste ingredients in this house.
Another thing I changed is that I didn’t use toasted pecans. This is mainly because I didn’t read that part.
Things to note
This cake isn’t a fluffy chocolate cake. It’s more of a mix between a brownie and a cake. This may be due to the fact that I didn’t use baking chocolate but I guess we will never know.
Food for thought
This recipe works just like it’s supposed to. The recipe itself deserves a 5 out of 5 for the recipe itself. The cake itself I would give a 3.5 out of 5. This is a personal thing. But I would make this cake whenever I’m craving chocolate.
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