Delectable German Chocolate Cake Bites: A Step-by-Step Recipe
German Chocolate Cake is a classic for a reason. Its rich chocolate flavor, decadent coconut-pecan frosting, and moist crumb make it a true crowd-pleaser. But sometimes, you want a smaller, more manageable treat – something perfect for parties, potlucks, or just a quick indulgence. That’s where these German Chocolate Cake Bites come in! They capture all the deliciousness of the original in perfectly portioned, bite-sized form.
This recipe provides a detailed, step-by-step guide to making these irresistible treats. We’ll cover everything from the cake batter to the frosting, ensuring that even novice bakers can achieve success. So, preheat your oven, gather your ingredients, and let’s get baking!
## Why You’ll Love These German Chocolate Cake Bites
* **Perfectly Portioned:** Bite-sized treats are always a hit, and these are no exception.
* **Easy to Make:** While they look impressive, these bites are surprisingly simple to prepare.
* **Classic Flavor:** All the beloved flavors of German Chocolate Cake, in a convenient package.
* **Great for Sharing:** Perfect for parties, potlucks, bake sales, or gifting.
* **Freezable:** Make ahead of time and freeze for a future craving or event.
## Ingredients You’ll Need
### For the Chocolate Cake Bites:
* **All-Purpose Flour:** 2 cups (250g). Provides the structure for the cake.
* **Granulated Sugar:** 1 ½ cups (300g). Sweetens the cake and adds moisture.
* **Unsweetened Cocoa Powder:** ¾ cup (75g). Gives the cake its rich chocolate flavor.
* **Baking Soda:** 1 ½ teaspoons. Leavens the cake, making it light and airy.
* **Baking Powder:** ¾ teaspoon. Provides additional leavening and contributes to the cake’s texture.
* **Salt:** ¾ teaspoon. Enhances the flavors of the other ingredients.
* **Buttermilk:** 1 cup (240ml). Adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with milk. Let it sit for 5 minutes before using.
* **Vegetable Oil:** ½ cup (120ml). Adds moisture and richness to the cake.
* **Eggs:** 2 large. Bind the ingredients together and contribute to the cake’s structure.
* **Vanilla Extract:** 2 teaspoons. Enhances the flavor of the chocolate.
* **Hot Coffee:** 1 cup (240ml). Intensifies the chocolate flavor and helps to create a moist cake.
### For the Coconut-Pecan Frosting:
* **Butter:** ½ cup (113g), unsalted. Adds richness and flavor to the frosting.
* **Evaporated Milk:** 1 cup (240ml). Creates a creamy, smooth frosting.
* **Granulated Sugar:** 1 ½ cups (300g). Sweetens the frosting.
* **Egg Yolks:** 3 large. Adds richness and thickness to the frosting.
* **Vanilla Extract:** 1 teaspoon. Enhances the flavor of the frosting.
* **Shredded Coconut:** 1 ½ cups (150g), sweetened or unsweetened, depending on your preference. Provides the signature coconut flavor and texture.
* **Pecans:** 1 cup (100g), chopped. Adds a nutty flavor and crunchy texture.
## Equipment You’ll Need
* **Mixing Bowls:** For mixing the cake batter and frosting.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Electric Mixer:** Handheld or stand mixer, for creaming butter and sugar and mixing the batter.
* **Whisk:** For whisking dry ingredients.
* **Rubber Spatula:** For scraping down the sides of the bowl and folding ingredients.
* **9×13 Inch Baking Pan:** For baking the cake.
* **Parchment Paper:** For lining the baking pan, to prevent sticking.
* **Saucepan:** For making the coconut-pecan frosting.
* **Cookie Cutter or Knife:** For cutting the cake into squares or other desired shapes.
* **Wire Rack:** For cooling the cake bites.
## Step-by-Step Instructions
### Part 1: Making the Chocolate Cake
1. **Preheat the Oven and Prepare the Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. Parchment paper is highly recommended to prevent sticking and for easy cleanup.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking ensures that the dry ingredients are evenly distributed, which is important for even baking.
3. **Add Wet Ingredients:** In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Make sure the eggs are well combined before adding them to the dry ingredients.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough cake. A few lumps are okay.
5. **Add Hot Coffee:** Slowly pour in the hot coffee and mix until the batter is smooth. The hot coffee will thin out the batter, so don’t be alarmed if it looks a bit runny. This is what helps create a moist and tender cake.
6. **Pour into Pan and Bake:** Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness at 30 minutes, as baking times can vary depending on your oven.
7. **Cool Completely:** Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. It’s important to cool the cake completely before frosting, as the frosting will melt if the cake is still warm.
### Part 2: Making the Coconut-Pecan Frosting
1. **Combine Ingredients in a Saucepan:** In a medium saucepan, combine the butter, evaporated milk, sugar, and egg yolks. Whisk together until well combined. Using a medium saucepan prevents the mixture from scorching.
2. **Cook and Stir:** Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 10-12 minutes. Be patient and keep stirring to prevent the frosting from burning. The frosting is ready when it leaves a clear trail on the back of the spoon when you run your finger through it.
3. **Remove from Heat and Stir in Vanilla:** Remove the saucepan from the heat and stir in the vanilla extract. This adds a final touch of flavor to the frosting.
4. **Stir in Coconut and Pecans:** Stir in the shredded coconut and chopped pecans. Mix well to ensure that the coconut and pecans are evenly distributed throughout the frosting.
5. **Cool Slightly:** Let the frosting cool slightly, about 15-20 minutes, before frosting the cake bites. This will prevent the frosting from being too runny and will allow it to adhere to the cake better. However, don’t let it cool completely, as it will become too thick to spread.
### Part 3: Assembling the German Chocolate Cake Bites
1. **Cut the Cake into Bites:** Once the cake is completely cool, use a cookie cutter or a sharp knife to cut it into squares, circles, or any other desired shape. The size of the bites is up to you, but aim for pieces that are about 1-2 inches in size.
2. **Frost the Cake Bites:** Spread a generous amount of the coconut-pecan frosting over each cake bite. You can use a knife or a small offset spatula to spread the frosting evenly. Be sure to get frosting on all sides of the cake bites for maximum flavor.
3. **Garnish (Optional):** If desired, garnish the cake bites with additional shredded coconut, chopped pecans, or chocolate shavings. This adds a visual appeal to the bites and enhances the flavor.
4. **Serve and Enjoy:** Serve the German Chocolate Cake Bites immediately or store them in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled.
## Tips for Success
* **Measure Ingredients Accurately:** Baking is a science, so accurate measurements are crucial for success. Use measuring cups and spoons specifically designed for baking, and level off the ingredients for the most accurate measurements.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry about a few lumps.
* **Use High-Quality Cocoa Powder:** The quality of the cocoa powder will significantly impact the flavor of the cake. Use a good-quality unsweetened cocoa powder for the best results.
* **Don’t Overbake the Cake:** Overbaking the cake will result in a dry cake. Start checking for doneness at the minimum baking time, and remove the cake from the oven as soon as a toothpick inserted into the center comes out clean or with a few moist crumbs.
* **Cool the Cake Completely:** Cooling the cake completely before frosting is essential to prevent the frosting from melting. Be patient and allow the cake to cool completely before proceeding.
* **Adjust Sweetness to Your Preference:** If you prefer a less sweet frosting, you can reduce the amount of sugar in the recipe. You can also use unsweetened shredded coconut to further reduce the sweetness.
* **Toast the Pecans (Optional):** Toasting the pecans before adding them to the frosting will enhance their flavor. To toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
* **Add a Pinch of Salt to the Frosting:** A pinch of salt in the frosting will balance out the sweetness and enhance the other flavors.
## Variations and Adaptations
* **German Chocolate Cupcakes:** Instead of baking the cake in a 9×13 inch pan, you can bake it in cupcake liners for individual cupcakes. Reduce the baking time to about 18-20 minutes.
* **German Chocolate Cake Pops:** Crumble the cooled cake and mix it with a small amount of frosting to create a dough. Roll the dough into balls, insert lollipop sticks, and dip them in melted chocolate. Decorate with shredded coconut and chopped pecans.
* **German Chocolate Brownies:** Substitute some of the flour with cocoa powder to create a brownie-like texture. Add chocolate chips for extra chocolate flavor.
* **Vegan German Chocolate Cake Bites:** Substitute the buttermilk with a plant-based milk alternative, the eggs with a flax egg replacer, and the butter with a vegan butter alternative. Ensure the chocolate used is also vegan.
* **Gluten-Free German Chocolate Cake Bites:** Use a gluten-free all-purpose flour blend in place of the regular flour. You may need to add a binding agent, such as xanthan gum, to help hold the cake together.
## Storage Instructions
* **Refrigerate:** Store the German Chocolate Cake Bites in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled.
* **Freeze:** For longer storage, freeze the cake bites in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.
## Serving Suggestions
* **Dessert:** Serve the German Chocolate Cake Bites as a delicious and satisfying dessert.
* **Party Appetizer:** They are perfect for parties, potlucks, and other gatherings.
* **Gift:** Package them in a decorative box or bag to give as a thoughtful gift.
* **Snack:** Enjoy them as a quick and easy snack any time of day.
* **With Coffee or Tea:** Pair them with a cup of coffee or tea for a delightful afternoon treat.
## Nutrition Information (Approximate)
* **Calories:** Approximately 250-300 per bite (depending on size and frosting amount).
* **Fat:** 15-20g
* **Carbohydrates:** 25-35g
* **Protein:** 2-3g
This is just an estimate, and the actual nutrition information may vary depending on the specific ingredients used.
## Final Thoughts
These German Chocolate Cake Bites are a delightful twist on a classic dessert. They’re easy to make, perfectly portioned, and bursting with rich chocolate and coconut-pecan flavors. Whether you’re baking for a special occasion or simply craving a sweet treat, these bites are sure to be a hit. So go ahead, give this recipe a try, and enjoy the deliciousness!
Enjoy your baking journey and the delectable results! Remember, baking is a form of art, so don’t be afraid to experiment and add your own personal touch to the recipe. Happy baking!