Mini German Chocolate Cakes

Happy First Day of Spring!  We are so happy for this day to come.  Let's hope we don't have a winter like we just had for a long long time.  This was Nicole's birthday cake choice and we all loved it.  I loved that they were 3 bite size so we weren't eating huge pieces of cake after dinner since the filling is very sweet. And any mini dessert is always cuter. Of course you could have more than one if you wanted to.  The cake recipe was adapted from Bakers German Chocolate Cake at Kraft recipes. The filling was adapted from Bakers Royale who adapted it from David Lebovitz.  You can also choose to make a regular sized 9" cake with 3 layers.  This made about 15 mini two layer cakes.  

Ingredients for Cake:
1 pkg (4 oz) Baker's German Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk

Frosting:
1-1/4 cup heavy cream
1 cup cream of coconut
1 cup sugar
3 large egg yolks
4 ounces butter, cut into small pieces
1/2 tsp salt
1-1/4 cups chopped pecans, toasted lightly
1-1/2 cups coconut, lightly toasted

Chocolate Sauce:
4 oz. semi sweet chocolate chips
3 tbsp unsalted butter
1-1/2 tbsp light corn syrup

Sprinkles or pecans for garnish

Directions:
Heat oven to 350 degrees.  Line 3 9" round baking pans with parchment paper and spray with cooking spray.  Microwave the chocolate and water in a large microwaveable bowl on medium for 1 to 1-1/2 minutes until chocolate is melted.  Stir until chocolate has completely melted.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form.  Set aside.  Mix flour, baking soda, baking powder, and salt.  Set aside.  Beat butter and sugar in a large bowl with mixer until light and
fluffy.

Add egg yolks one at a time, beating well after each addition.

Blend in melted chocolate and vanilla.  Add flour mixture alternately with buttermilk, blending until blended well after each addition.  Add in egg whites, gently folding with spatula or whisk until well blended.

Pour into prepared pans and bake for 30 minutes or until toothpick inserted into the center comes out clean.
Immediately run a knife around cakes in pans.  Cook cakes in pans for 15 minutes then remove and cool on wire racks.  While cakes are cooling prepare coconut pecan filling.

To prepare filling add heavy cream, cream of coconut, sugar and egg yolks in a medium saucepan.

Add butter, salt, toasted coconut and chopped pecans in a large bowl and set aside.

Heat cream mixture and cook stirring constantly making sure to scrape the bottom and sides as you stir.
Cook until the mixture begins to thicken and coats the spoon.  This took me almost 15 minutes.

Pour the hot mixture immediately onto the pecan coconut mixture and stir until the butter has melted.  Cool completely to room temperature.  Filling will thicken upon standing.

Add chocolate and butter in a microwaveable bowl and set to medium for 1 to 1-1/2 minutes.  Stir until both are melted. Cool for about 10 minutes.  Add corn syrup and stir.

Assemble cakes but cutting cakes with a biscuit cutter or round cookie cutter to the size of your choice.
Spread filling on top of bottom layer and place another layer on top.  Spoon chocolate on top and top with sprinkles or pecans.  I used all my pecans in the filling so used sprinkles instead for the garnish.  

Enjoy!!



This is linked to www.thecountrycook.net