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!

MOIST HEALTHY CHOCOLATE CAKE

Steps:

• We start by making frosting first because it needs to chill. In a medium pot, warm up entire can of coconut milk (cream and clear liquid) just until it starts to boil but not boiling.
• Remove from heat, add chocolate, vanilla extract, salt, and whisk until smooth. It will be runny. Place right in the pot in the fridge to solidify - should take about 3-4 hours.
• Frosting is ready to be whipped when there is a dent from your finger. Whip it up with an electric hand mixer for a few minutes or until a bit fluffy. Refrigerate until ready to assemble the cake
• Place two 9 inch round cake pans bottoms down on parchment paper, circle around with pen, then cut out with scissors. Place cut outs inside each cake pan and spray with cooking spray covering the sides. Set aside. Preheat oven to 350 degrees F.
• In a large bowl, combine flour, cacao powder, baking soda + powder, salt and whisk until you see no lumps.
• In another large bowl, add eggs, maple syrup, yogurt, oil and vanilla extract. Whisk or beat with an electric mixer for 30 seconds. Add flour mixture to the bowl with wet ingredients and whisk until smooth. Add boiling water, and whisk until combined well.
• Divide batter evenly between two previously prepared cake pans and bake on a bottom rack for 25 minutes, or until a toothpick inserted in the center comes out with some crumbs attached to it. Do not overbake.
• Remove cakes from the oven and let cool for 20 minutes. Using a spatula, separate the edge of each cake from the pan, flip on a wire rack, peel off parchment paper and let cakes cool off completely before assembling.
• When ready to assemble the cake, use about 1 cup of frosting for the middle layer, and the rest will be enough for full coverage of the top and sides.
• To decorate with chocolate shavings, using a vegetable peeler shave the chocolate bar into a bowl, then add on top. Also fresh berries or freeze dried crushed raspberries will be great! Cut into 16 slices, serve and enjoy!

BEST WHOLE WHEAT CHOCOLATE CHIPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
• Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
• Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.