This delicious Small German Chocolate Cake ( 9 inch) satisfies any craving for the larger version you might have that’s made with 3 layers. With only two people in our house making a three layer German Chocolate Cake is pretty much out of the question.
Noooo , I’m not standing in the kitchen making a three layer cake that’ll hang around til like …Thanksgiving with just the two of us in the house. This smaller version is easy, and delivers up all the flavor you’re looking for in a larger three layer German Chocolate Cake. Not only does it deliver in flavor and texture, it also happens to be gluten free.
Flourless (gluten free) cakes have been around for years in the form of Souffle cakes. They just really never came to the forefront until people started eating gluten free diets. Now I want you to think about this, flourless cakes, like I said have been made for years.
People didn’t make them because they were gluten free and on a gluten free diet, we didn’t even know what those words meant 20 years ago. People made flourless or souffle cakes because they were GOOD! So, stop thinking this is a special diet cake and make it. You’re going to be very pleasantly surprised. We’re going to make this delicious cake together so let’s gather the ingredients.
Small German Chocolate Cake (9 inch ) Ingredients:
Cake Ingredients:
- 1 1/2 cups pecan pieces
- 3/4 cup white sugar
- 1/3 cup coarsely chopped sweet baking chocolate
- 1/4 cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 eggs
- 1 1/2 Teaspoons vanilla extract
Coconut Pecan Caramel Sauce Ingredients:
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- One – 12 1/4 ounce jar caramel ice cream topping, room temperature
We start the recipe by greasing a 9 inch round cake pan. Line the bottom of the pan with parchment paper and grease the parchment paper as well. Set the pan aside and grab your food processor. Place the pecans, sugar, chopped chocolate, cocoa powder and baking soda in the bowl of your food processor. Pulse the ingredients in the food processor bowl until the nuts are ground.
When the nuts are ground ,add the eggs and vanilla to the processor bowl. Process the ingredients until they are nearly smooth. Spread the mixture into your 9 inch greased and parchment paper lined pan. Bake in a preheated 350 degree oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. After cooling for 10 minutes remove the cake from the pan to cool on a wire rack completely. Keep the oven on at 350 degrees, we’ll be using it to toast the coconut and pecans for the topping. While we’re waiting for the cake to cool, let’s make the topping.
Spread the coconut and pecans in a single layer on a cookie sheet. Place the cookie sheet in the preheated 350 degree oven you just made the cake in. Bake the coconut and pecans for about 6 -8 minutes or until the coconut is toasted and pecans are light brown.
Place the caramel ice cream topping, coconut and pecans in a medium bowl. Stir the ingredients together. Serve the topping warm over sliced pieces of cake. Refrigerate any leftover topping and heat in the microwave to serve over slices of cake at a later time.
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Apple Nut Sour Cream Cake…Buttermilk Coconut Pound Cake...Banana Crumble...Easiest Pineapple Cake...Chocolate Cake with Peanut Butter Frosting
Small German Chocolate Cake ( 9 inch)
Ingredients
Cake Ingredients:
- 1 1/2 cups broken pecans
- 3/4 cup white sugar
- 1/3 cup coarsely chopped sweet baking chocolate
- 1/4 cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 5 eggs
- 1 1/2 Teaspoons vanilla
Coconut Pecan Caramel Sauce
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- one 12 1/4 ounce jar caramel ice cream topping, room temperature
Instructions
- Cake Directions:
- Grease the sides and bottom of a 9 inch round cake pan. Line the bottom of the pan with parchment paper and grease the parchment paper. Set the pan aside.Place the pecans, sugar, chopped chocolate, cocoa powder, baking powder and baking soda in the bowl of a food processor. Pulse the ingredients together until the nuts are ground up. Add the eggs and vanilla to the processor bowl. Process until the mixture is almost smooth.Spread the mixture into your prepared 9 inch round baking pan. Bake in a preheated 350 degree oven 30 minutes or until a toothpick inserted in the center comes out clean.Remove the pan from the oven to a wire rack to cool for 10 minutes. Remove the cake from the pan and place it on a wire rack to cool completely.
Topping
- Spread the coconut and pecans in a single layer on a cookie sheet. Bake at 350 degrees for about 8 minutes or until the coconut is toasted and the nuts are golden brown. Stir once or twice during the baking time. Remove the pan from the oven and set it aside.Place the caramel ice cream topping, and the coconut and pecans in a medium bowl. Stir to combine the ingredients. Serve the topping warm over sliced pieces of cake. Refrigerate any leftovers. Microwave the sauce to use at a later time to top cake slices.
Looking for more 9 inch chocolate cakes, try one of these from other bloggers…The Best Doctored Up Cake Mix Recipe…Hershey’s Perfectly Chocolate Cake
