STEP 1 In a bowl, combine flour, cocoa, sugar, vanilla essence and melted butter. We are having another couple over for dinner and I would like to make a half recipe in a 6-inch springform pan. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). I’m also cutting out a small circle in the top layer and inserting a shot glass to hold my spray of flowers in some H20 to stay fresh and so they won’t take over the entire top of the cake – I think my family is going to want to eat that frosting!
When I turned the cake upside down, the middle broke apart and it seemed like it hadn’t fully baked (and was very airy”). I was quite different from most cake recipes I’ve used before and came out different too: very light with big air holes, dark, shiny and ‘bouncy’!
Perhaps it was overcooked – as the buttermilk and coffee make the cake very moist. And once you buy one, you can make allllll of my mini cake recipes (Plus, I even use it to make a small batch of fudge , too!). If not, there are two things that come to mind, maybe you didn’t cook the cake long enough, or maybe your baking powder and baking soda are old.
Tools and materials: two 8-by-2-inch round cake pans, parchment paper, flour sifter, electric mixer and bowl, rubber spatula, long serrated knife. And believe it or not I felt confident enough after my achievements, that I made some chocolate cupcakes and topped them with the swiss buttercream.
We have been using this recipe for fifteen years now and it’s my favorite recipe for German chocolate cake. Layer the second cake over the caramel layer and repeat with a layer of ganache. On low speed, add the chocolate and coffee to the butter mixture and mix until blended.