Serves 12
135 min
Reduced-Fat German Chocolate Cake
Recipe GLPRf733cf46d7ee32
A lighter version of the classic German chocolate cake with rich cocoa flavor and creamy coconut-pecan frosting. Two tender chocolate cake layers are topped with a silky frosting made with evaporated milk and finished with toasted pecans and coconut.
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Ingredients
3 ounces milk chocolate, chopped
3 tablespoons Dutch-processed cocoa powder
⅓ cup boiling water
1⅓ cups all-purpose flour
½ teaspoon baking soda
3 tablespoons unsalted butter, softened
½ cup packed brown sugar
⅓ cup granulated sugar
½ teaspoon salt
3 large eggs, room temperature
1 teaspoon vanilla extract
½ cup low-fat sour cream, room temperature
1 cup fat-free evaporated milk
3 tablespoons cornstarch
2 tablespoons unsalted butter
⅔ cup packed brown sugar
¼ teaspoon salt
1 tablespoon vanilla extract
⅓ cup toasted pecans, chopped fine
½ cup sweetened shredded coconut, toasted
Directions
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and position oven rack to lower-middle position.
In a medium bowl, whisk together the chopped milk chocolate, cocoa powder, and boiling water until the mixture is smooth. Set aside to cool for a few minutes.
In another bowl, whisk together the flour and baking soda. Set aside.
Using an electric mixer on medium-low speed, beat the softened butter, brown sugar, granulated sugar, and salt until just combined. Increase speed to medium and continue beating until the mixture becomes lighter in color and clings to the sides of the bowl, about 1 minute.
Scrape down the bowl. Add the eggs one at a time, beating after each addition for about 45 seconds until well mixed.
Reduce mixer speed to low. Add the cooled chocolate mixture and vanilla extract, mixing until incorporated.
Add the flour mixture in three equal parts, alternating with two additions of the sour cream. Begin and end with flour, mixing on low speed just until combined after each addition.
Divide the batter evenly between the prepared pans. Bake for 10 to 15 minutes, until a toothpick inserted in the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely, at least 1 hour.
While cakes cool, prepare the frosting. In a saucepan, whisk together the evaporated milk, cornstarch, butter, brown sugar, and salt. Place over medium-high heat and cook, whisking constantly, until the mixture comes to a boil, about 3 minutes.
Continue cooking and stirring until the frosting thickens, about 1 minute more. Remove from heat.
Stir in the vanilla extract, then fold in all but 1 tablespoon each of the pecans and coconut. Let the frosting cool to room temperature before using.
Place one cooled cake layer on a serving platter. Spread half of the frosting evenly over the top.
Top with the second cake layer, then spread the remaining frosting over the top surface of the cake.
Sprinkle the reserved pecans and coconut over the frosting. Serve immediately or refrigerate until ready to serve.
