German’s CHOCOLATE CAKE - Classic American Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces fat while maintaining creaminess.

sweetened shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded dried coconut

Unsweetened flakes reduce sugar content.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk adds flavor and is dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and retains some nutrients.

Preheat oven to 350°F (175°C).

Grease and flour three 7-inch round cake pans.

Melt the German's sweet chocolate and mix with hot coffee until smooth.

In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.

Mix in the melted chocolate mixture, buttermilk, sugar, egg yolks, and vanilla extract until smooth.

In a separate bowl, beat the egg whites until stiff peaks form and gently fold into the batter.

Pour the batter evenly into the prepared pans.

Bake for 30-35 minutes or until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.

Prepare the coconut-pecan filling by combining evaporated milk, sugar, butter, egg yolks, and salt in a saucepan over medium heat.

Cook, stirring constantly, until thickened (about 10 minutes).

Remove from heat and stir in coconut, pecans, and vanilla.

Let filling cool before spreading between and on top of the cake layers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens