The cake above is meant for just one person.
Yes, you’re really supposed to eat the whole thing at once.
Don’t argue.
Arguing will get you nowhere.
Whereas not arguing will get you… cake!
Double-layer chocolate cake, with gooey caramel-coconut-pecan frosting in each and every decadent bite. The cake part is just my recipe for One-Minute Chocolate Cake. So today’s recipe is really all about the gooey frosting.
German Chocolate Mug Cake
Cake:
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons spelt flour (or white, or Arrowhead Mills gf) (See nutrition link below, for substitution notes.) (30g)
- 1/8 tsp salt
- 2 tsp sugar or evaporated cane juice (edit: xylitol works as well) (10g)
- 1/4 tsp baking powder
- 1 stevia packet (or 1 tablespoon more sugar)
- 2-3 tsp coconut oil or vegetable oil (10-12g) (Many readers say it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
- 3 tablespoons milk of choice (45g) (I used almond milk)
- 1/2 tsp pure vanilla extract
Frosting:
- 1 cup pecans (100g)
- 1/4 cup pitted dates (40g) (If you don’t like dates, you can omit this, but it doesn’t make the frosting taste like dates; it just gives a caramel taste.)
- 1/4 cup plus 3 tbsp water (105g)
- scant 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tsp maple syrup (10g)
- 2 nunaturals stevia packets, or 2 tbsp powdered sugar (or omit and simply increase maple syrup to 3 tbsp, while cutting the water back to 1/4 cup)
- optional: 3 tbsp coconut butter, for a more buttery taste (45g)
- 1 tbsp shredded coconut (5g)
For the cake: Combine first 6 ingredients and mix very, very well. Add ingredients 7-9, stir, then transfer to two 1/2-cup ramekins that have been greased well. If using the oven, cook 13-14 at 350F. If using the microwave, heat 30-60 seconds (depending on the type of flour). If you don’t want to eat it straight out of the dish, be sure to wait for them to cool before trying to remove.
For the frosting: In a dish, cover the pecans and dates in water (not the measured water listed in the recipe) and let soak at least 8 hours. Drain completely, then combine all frosting ingredients except coconut and blend very well, until it is completely smooth. Frost each cake, sprinkle with coconut, and stack one on top of the other. (Frosting recipe makes about 1 1/4c total. Obviously you won’t need all of this for the single-serving cake, but it’s important to make the full batch for optimum blending. Besides… when is leftover frosting a bad thing?)
View German Chocolate Cake Nutrition Facts
**Side note: I always seem to forget that when one runs a food blog, everything is taken literally. No, I did not have just one small plate of food for Thanksgiving… How our Thanksgiving works is that we pretty much eat for the entire party, not just when we sit down for dinner!
Anyway, I edited the post to avoid confusion.
I see we can now Pin it…but when will we be able to print recipes with a click? It is such a pain to cut and paste from a website (though I love your recipes).
I’m working with a web designer, and when the newly-designed site launches, there will be a print button :).
Gayle, Have you ever tried evernote? It’s a great way to keep track of all of your recipes….online. No wasted paper, and it clips them for you so you can just print them.
I’d love to try the pecan frosting! Pecans are my favorite nuts ever! They are just so hart to get in Germany… =(
Urgh…I know 🙁 Probier Mal deinen Aldi, manchmal auch bei Lidl. Und dann viele kaufen & einfrieren.
Looks delicious and super fancy!
I think I love you.
BRILLIANT! I can’t wait to make this, German chocolate cake is my husband’s FAVORITE. I wish there was a way to fast soak the dates and nuts so I could make it tonight!!
This reply is too late to help you out but maybe it will help someone else.. I think this might work (I have tried it on cashews anyway so it might work on pecans and maybe even on the dates): pour boiling water over the nuts and let it sit for 45 min.
Thanks, it helped me at least 🙂
I´ve always loved your one minute chocolate cake… and with this frosting… mmmmmmmmm 🙂
I like to argue/debate as well. But not when chocolate is involved. I will not argue with you about eating the whole thing by yourself =)
That looks utterly divine…
YUM. This is my dad’s favorite cake, so my grandma would always make it for his birthday. I look fwd to making my own gorgeous vegan version! I’m really no good at debating, but when I do, I find it very useful to point out commonalities of both sides early on.
Oh, yum! I haven’t tried your one minute chocolate cake yet, but I might have to after seeing this post. I’ll have to go to the store sometime this week to buy more dates. Adding that to the shopping list right now………
I love to debate. Especially with my dad. He’s a very good partner, because we both never give up and just end up compromising. Or Mom has to step in and stop us. 😉
Hi Katie: Just checked the calorie count on the one cup of pecans and it’s 753. Your total calorie count for the finished cake is much lower than that. Did I miss something here? Thanks much and LOVE your recipes and love sharing them 🙂
You don’t use the entire 1 1/4C of frosting that the recipe yields for one mini-cake 🙂 Only part of it…
How much frosting is used fort the nutrition facts? Thank Katie, your recipes are always so good, I just want to make sure.
The nutrition facts link says it’s one heaping TBSP for the recipe. You’d be using a tinytiny portion of the whole frosting recipe, but all of the cake portion of the recipe. I’m fairly certain she gave the entire frosting recipe for blending purposes, since I hear it’s nearly impossible to blend small quantities of nuts and still yield a smooth result.