Whole Wheat German Chocolate Cake Recipes

WHOLE WHEAT CHOCOLATE-COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
• Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
• Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
• Dust with powdered sugar before serving.

WHOLE WHEAT GERMAN CHOCOLATE CAKE

Steps:

• For cake;
• Mix water and coca powder; cool and set aside.
• Cream butter and nectar (honey can be used instead).
• Beat in Egg yolks.
• Stir in Vanilla and chocolate. Set aside.
• Mix Flour soda and salt and whisk to remove clumps.
• Add to butter mixture alternating with butter milk, beginning and ending with flour.
• With a had spatula, mix batter well.
• Beat egg whites until stiff. Fold into batter.
• Pour into 3 round cake pans, sprayed with Pam spray, or any other product.
• Bake at 350 for 30 minutes. let cool and frost.
• For frosting;.
• Cook and stir over medium heat until thickened: Milk, Nectar, egg yolks butter and vanilla. Color will change from light yellow to amber. Let boil for 5 minutes, stirring the whole time. It will be a little runny, but it thickens as it cools.
• Add pecans and coconut. Let cool.
• Add 1 cup onto each layer of cake (this recipe dose NOT provide enough frosting for sides of cake).
• Contain in a air tight cake holder, lasts a week or so. I'm never sure how long because it's always gone with in two days!

GERMAN CHOCOLATE CAKE

Steps:

• Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.
• With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
• Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully - coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
• In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
• Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
• To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
• If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE

Steps:

• Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
• In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
• Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
• Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
• Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
• Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

WHOLE WHEAT CHOCOLATE CAKE

Steps:

• Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
• Combine butter, water and cocoa in saucepan.
• Bring mixture to a boil, stirring constantly.
• Remove from heat.
• Pour into flour mixture.
• Mix well, using wooden spoon.
• Blend in eggs and sour cream, mixing well.
• Pour batter into greased 13 x 9 x 2-inch baking pan.
• Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
• Cool in pan on rack.
• Meanwhile prepare Cocoa Frosting.
• COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
• Cook over medium heat until butter is melted and mixture is smooth.
• Stir in confectioners' sugar, that has been sifted.
• Continue cooking over low heat until confectioners' sugar is completely dissolved.
• Remove from heat.
• Stir in vanilla.
• Frost cake immediately.
• Pierce warm cake with fork.
• Pour Cocoa Frosting over all.
• Cool completely.
• Cut into squares.