Healthy German Chocolate Cake Recipe
This healthier take on the classic German Chocolate Cake features rich chocolate layers and a luscious coconut-pecan frosting with thoughtful ingredient choices. It's a satisfying and nostalgic dessert crafted with better-for-you ingredients—perfect for anyone looking for wholesome yet indulgent healthy recipes.
Equipment
- 2 (8-inch) round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Medium saucepan
- Rimmed baking sheet
- Wire rack
- Serrated knife (optional)
Ingredients
For the Frosting:
- 1½ cups sweetened shredded coconut
- 1½ cups chopped raw pecans
- 1 12-ounce can 2% evaporated milk, well shaken
- 2 tablespoons cornstarch
- ⅔ cup granulated sugar
- ⅓ cup packed light or dark brown sugar
- 3 tablespoons unsalted butter cut into pieces
- ¼ teaspoon kosher salt
- 2 large egg yolks at room temperature
- 1½ teaspoons pure vanilla extract
For the Cake:
- 4 ounces bittersweet chocolate chopped
- ½ cup hot coffee or hot water
- ¾ cup plus 2 tablespoons nonfat milk room temperature
- ⅓ cup nonfat plain Greek yogurt room temperature
- ¾ cup pure maple syrup
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large egg whites and 4 large eggs all at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup white whole wheat flour
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Toast the Coconut and Pecans: Preheat your oven to 350°F. Arrange the shredded coconut and chopped pecans on a bare rimmed baking sheet. Toast for 8–9 minutes, stirring once or twice, until golden and aromatic. Watch closely near the end to avoid burning. Move to a medium bowl and leave the oven on.
- Cook the Frosting Base: In a medium saucepan, combine evaporated milk and cornstarch, whisking until smooth. Stir in both sugars, butter, salt, and egg yolks. Cook over medium heat, stirring constantly, until it begins to bubble and thickens enough to coat a spoon (about 6–7 minutes).
- Finish the Frosting: Take the pan off heat and mix in the vanilla. Pour into the bowl with the toasted coconut and pecans. Stir until evenly blended, then let sit at room temperature for an hour to thicken.
- Prepare Cake Pans: Line the bottoms of two 8-inch round pans with parchment. Lightly grease or spray the sides and parchment.
- Melt Chocolate and Mix Liquids: Place chopped chocolate in a heatproof bowl. Pour hot coffee over it and wait one minute, then whisk until smooth. Stir in the nonfat milk, yogurt, and maple syrup.
- Cream Butter and Sugar: In a mixing bowl, beat butter and granulated sugar with a mixer on medium until fluffy (about 2 minutes). Add the eggs and egg whites, one at a time, mixing thoroughly. Stir in vanilla.
- Mix Dry Ingredients: In another bowl, whisk together whole wheat flour, all-purpose flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry: With the mixer on low, alternate adding dry ingredients and chocolate mixture to the creamed butter. Begin and end with the dry mix, blending after each addition just until incorporated.
- Bake the Cakes: Split batter evenly between pans and smooth the tops. Bake for 27–30 minutes, or until cakes spring back when touched and a toothpick comes out clean. Cool on racks for 10 minutes, then remove from pans and let cool completely.
- Assemble the Cake: If the layers are domed, trim the top of one with a serrated knife to level it. Place the trimmed layer cut-side down on a serving plate. Spread half the frosting over the top, leaving a slight border. Add the second layer (domed side up) and spread remaining frosting over the top, leaving the sides bare.
Notes
Make-Ahead Options:
- Frosting can be made a day in advance and stored in the fridge. Reheat gently before spreading.
- Cake layers can be baked ahead and wrapped tightly once cooled.
- Fully assembled cake can be stored in the fridge for up to 5 days. Bring to room temperature before serving.
Tried this recipe?Let us know how it was!