Go Back

German Chocolate Cake

A delightful health-conscious twist on the classic German Chocolate Cake, combining rich flavors and textures with mindful ingredients to satisfy your sweet cravings while supporting your health goals.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: Baking, German
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 6 large egg yolks Can substitute with 1/4 cup of unsweetened applesauce
  • 12 oz evaporated milk Light coconut milk can provide a dairy-free substitute
  • 1.5 tsp vanilla extract Homemade vanilla extract can add a personal touch
  • 1.5 cups sugar Consider using a sugar substitute for a lower-calorie version
  • 3/4 cup unsalted butter Coconut oil can be used for a dairy-free alternative
  • 3 cups sweetened shredded coconut Unsweetened coconut helps reduce sugar content
  • 1.25 cups chopped pecans, toasted Walnuts can be an acceptable substitute for those with nut allergies
  • Pinch none salt Enhances overall flavor
Cake
  • 2.25 cups all-purpose flour Gluten-free flour blends are available for those with sensitivities
  • 1 tsp baking soda Ensure it’s fresh for the best results
  • 1/2 tsp salt Adjust accordingly based on personal preference
  • 3/4 cup unsalted butter Necessary for a smooth batter, must be room temperature
  • 1.5 cups sugar Bear in mind the substitution options
  • 4 large eggs, divided Replace with a vegan egg substitute if needed
  • 1 tsp vanilla extract Layering flavors with an option to increase for depth
  • 1/4 cup sour cream Greek yogurt can serve as a healthy alternative
  • 1 cup buttermilk Add vinegar or lemon juice to milk if you’re out
  • 5 tbsp natural unsweetened cocoa powder Dutch-process cocoa offers an equally rich option
Frosting
  • 12 oz German chocolate, chopped and melted High-quality dark chocolate works well, too
  • 1.5 cups unsalted butter Key for both texture and taste, must be room temperature
  • 5 cups powdered sugar Use less to keep it macro-friendly
  • 1/2 tsp salt Balances the sweetness
  • 6-8 tbsp heavy whipping cream Coconut cream is a good dairy-free substitute

Method
 

Make the filling
  1. In a medium saucepan, combine egg yolks, evaporated milk, vanilla extract, sugar, and cubed unsalted butter.
  2. Cook over medium heat, stirring constantly until the mixture thickens, about 10 minutes.
  3. Remove from heat and fold in shredded coconut and toasted chopped pecans.
  4. Let cool while preparing the cake layers.
Make the cake layers
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, cream together unsalted butter and sugar until light and fluffy, around 4-5 minutes.
  3. Add in eggs one at a time, along with vanilla extract.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually combine both mixtures, mixing until just incorporated.
  6. Bake for 25-30 minutes, or until a toothpick comes out clean.
Finish the cake
  1. For the frosting, beat together unsalted butter until creamy.
  2. Gradually add powdered sugar and cocoa powder, mixing thoroughly.
  3. Pour in the melted German chocolate and adjust with heavy whipping cream until the frosting reaches a desired consistency.
  4. Once the cake layers are completely cool, layer with the filling and cover the entire cake with frosting.

Notes

For best results, ensure that all ingredients are at room temperature before mixing and avoid overmixing to maintain texture. Can be served with a dollop of whipped cream.