Homemade Small 6 Inch German Chocolate Cake For Two is a moist and delicious one layer chocolate cake you can make from scratch without a cake mix. Top it with a small batch of coconut pecan frosting.
Yesterday I teased you with my Small Batch German Chocolate Cake Frosting. Now I’m here with my Small 6 Inch German Chocolate Cake recipe to go with said frosting.
I wanted to break the recipe into two posts because I repeatedly use my coconut pecan frosting recipe in numerous recipes. I use that recipe so much, I even gave my recipes their own German chocolate category link.
I’ve been baking German Chocolate Cake (or some variation) since….well….forever. It’s my dad’s favorite cake flavor.
He always talks about some amazing slice of German chocolate cake he had at Busch Gardens. I’ve never tried that cake for myself, so I’ll never know how it compares. All I know is Dad approves of both.
It wasn’t until now I finally scaled it down into a one layer 6 inch cake, compared to the three layer cakes you find when you search for a recipe.
First, let’s talk about what German chocolate cake isn’t. Despite its name, it’s not German. It’s actually based off of a Texas sheet cake, also a chocolate cake with coconut pecan frosting.
The name comes from a guy named Sam German who discovered a new type of chocolate to use (in a green box strategically called German’s chocolate). It’s purely coincidental his name happened to be the word German and not in any relation to Germany.
The name of the cake started out as German’s chocolate cake, which meant the cake belonged to Sam German. However, along the way the ‘s was dropped, making it seem like the cake came from Germany.
Side note: This is why grammar matters.
On the surface, German chocolate cake may look like my regular 6 inch chocolate cake, but they’re actually not the same.
The difference between German chocolate cake and chocolate cake is the type of baking chocolate used.
For German chocolate cake, you’d use German’s chocolate, which is around 48% cacao. For a regular chocolate cake, you’d use semisweet chocolate, which is around 55% cacao.
No, that isn’t a typo. I really do mean cacao, named after the cacao bean (not cocoa).
So what do these cacao percentages mean? They refer to how much of the chocolate is made from pure cacao beans and how much is added sugar.
The higher the percentage, the higher the cacao bean, which means it’ll be on the bitter side. On the flip side, the lower the percentage, the more sugar is added, which means it’ll be on the sweeter side.
Unsweetened chocolate is 100%, which means it’s all cacao bean and no added sugar. It’s also inedible to eat as a snack (trust me).
Semisweet chocolate is usually around 55%, which means 55% is cacao bean and 45% is added sugar.
German chocolate is 48% cacao bean and 52% added sugar.
An easy way to remember all of this is the higher the percentage, the bitterer it will be.
To sum it all up, German chocolate cake is different than regular chocolate cake because the chocolate used is sweeter.
Most German chocolate recipes call for only German chocolate. However, I added a little bit of cocoa powder to mine.
Not only does it add more chocolate flavor, but I also needed to balance the wet ingredients with more dry ingredients. Instead of extra flour, I chose cocoa powder.
More German Chocolate Cake Recipes
If you’re a big coconut fan, then you’d also love my Small Coconut Cake recipe.
Small 6 Inch German Chocolate Cake (Dessert For Two)
Homemade Small 6 Inch German Chocolate Cake For Two is a moist and delicious one layer chocolate cake you can make from scratch without a cake mix.
Ingredients
- 1 ounce German baking chocolate, chopped
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or whole milk with 1 teaspoon lemon juice added, room temperature
- 2 tablespoons hot coffee or hot water
- 1 recipe Small Batch German Chocolate Frosting (click here for the recipe)
Instructions
- Preheat oven to 350F. Lightly grease one 6-inch x 2-inch round cake pan then line the bottom with parchment paper.
- Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chopped chocolate and melt until smooth. Remove from the heat and cool.
- In a medium bowl, sift together the flour and cocoa powder. Stir in baking soda and salt.
- In a large mixing bowl, beat together the sugar and butter until light and creamy, about 1-2 minutes.
- Beat in the egg and vanilla then beat in the cooled melted chocolate.
- While the buttermilk is in the measuring cup, add the coffee and stir to combine.
- Add the flour mixture alternately with the buttermilk mixture, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients). Do not overmix the batter.
- Transfer the batter to the pan. Bake 25-30 minutes or until a toothpick inserted in the middle comes out with a few crumbs (no wet batter). Cool for about 15 minutes, run a knife along the edge of the pan to loosen, and invert onto a cooling rack. Cool right-side-up.
- While the cake is baking, make the Small Batch German Chocolate Frosting (click here for the recipe).
- Once both the cake and frosting are cool, spread the frosting on top of the cake. Store in an airtight container for up to 1 week.
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Aimee Shugarman says
I love that this did not make a huge cake. This was the perfect size for our family of 4 (I know you said two, but it was so decadent)!!
Carla says
The cake does make 4-6 slices, so it just depends on how much on eat. Thanks for the feedback!
Suzy says
Been looking for a german chocolate cake recipe. This one is it!
Carla says
Oh good! Let me know if you try it.
Lisa | Garlic & Zest says
Small batch desserts are great for me because my daughter has moved out of the house and we’re down to just two! This cake looks so scrumptious — I might eat the whole thing myself.
Carla says
I find a lot of people are in your situation, so I’m glad my small batch desserts are helping with that transition!
Gabi says
Your cake looks amazing Carla! Although I’m living in Germany I’ve only learned through you the difference between German and regular chocolate cake. Good to know, Thank you:)
Carla says
Yes the name is definitely misleading! Now you need to make it to try for yourself ;)
Laurel says
Would you mind sharing the brand of chocolate you used.? Thanks
Carla says
Baker’s Chocolate in a green box labeled German’s Chocolate
Matilda says
I made this as a Valentine’s day dessert and it was very, very appreciated :) Honestly, I didn’t even know what a German chocolate cake was but I’m happy I decided to go for it today! It seemed dry at first so I was afraid that I’d overbaked it, but it was still so moist and chocolatey! I think you’ve struck a great balance between the chocolate and the cocoa powder.
Carla says
Happy Valentine’s Day, Matilda! Glad you enjoyed the cake.
Frank says
I baked this today and it is wonderful. It was not difficult to make, it’s not overly sweet and it’s not a heavy cake – perfect for a weeknight. My husband has been asking for a german chocolate cake for a while now, but every recipe I found made much too large of a cake for the two of us; this being sized for two is perfect. We both agree that this recipe is a keeper. This is the second recipe I’ve tried from Homemade In The Kitchen (first was the Maple Roasted Chicken Quarters) and they were both winners – I am looking forward to trying more!
Carla says
Oh that’s wonderful to hear, Frank! Thank you for sharing your feedback.
Ashley says
Hello, I have no where that sells German chocolate what can I use as a substitute?
Carla says
You can use semisweet chocolate.
Shirl says
Hello there! If I want to make two 6 inches layer cake, do I just double the ingredients?
Carla says
Yes, that is correct.
Carol Prescott says
My CAKE keeps sinking in the middle. What am I doing wrong? I followed the recipe exactly.
Help!
Carol
Carla says
Oh no! Did you change any of the ingredients? Did you change any of the techniques or directions? What size pan did you use?
I did notice you live near Boise, Idaho. It looks like Boise has a higher altitude than most cities (including where I live in Pittsburgh). And it looks like it’s enough to affect your baking. I highly recommend looking into this and seeing how you can adjust. I found this link that explains it more: https://www.buyboiserealestate.com/blog/relocating-to-idaho-altitude.html
strawberryc says
Is the german baking chocolate semi-sweet or bitter sweet?
Carla says
German’s chocolate is its own chocolate at 48% cacao, but if you can’t find it, semisweet is the closest. https://www.myfoodandfamily.com/product/00043000055526/bakers-premium-germans-sweet-chocolate-baking-bar-4-oz-box?categoryid=0000074023
Dolly McLean says
So good. I made a double layer and it was too much. I’ll go with just the one layer next time. It did take about 30 minutes to cook and oven is correct on temperature
Carla says
Glad you enjoyed the cake! The great thing about this recipe is you can make as many (or as little) layers as you like.
Stephen Anger says
Hi Carla. Will cake flour work in this recipe? I have quite a bit that I need to use up.
Carla says
Yes, but it’s not 1:1 substitution. Use 1/2 cup plus 1 tablespoon cake flour for 1/2 cup all purpose flour.