Lightened German Chocolate Delight
Indulge in a lighter version of the classic German Chocolate Cake with this recipe that balances the rich flavors of chocolate, coconut, and pecans while keeping calories and fat in check. Originating from Cooking Light, this delightful dessert features layers of moist chocolate cake sandwiched with a creamy, sweetened coconut-pecan frosting. Perfect for celebrations or a satisfying sweet treat, this cake allows you to enjoy the traditional taste without the guilt. Plus, it’s incredibly versatile and can be adapted to suit your dietary needs. With a total cooking time (including cooling) and simple preparation steps, this cake promises to impress while being kinder to your waistline.
N/A
Servings
N/A
Calories
29
Ingredients
Ingredients
Cooking spray
as needed (to coat cake pans)
Cake flour
1 tablespoon (for dusting pans)
Unsweetened cocoa
1/2 cup (to mix with chocolate)
Sweet baking chocolate
1 ounce (chopped)
Boiling water
1/2 cup (to melt chocolate)
Granulated sugar
1 cup (to mix with butter)
Packed brown sugar
1/4 cup (to mix with granulated sugar)
Butter or margarine
3 tablespoons (softened to mix with sugar)
Vegetable oil
2 tablespoons (to mix with butter)
Plain fat-free yogurt
1/4 cup (to mix into batter)
Vanilla extract
2 1/2 teaspoons (to flavor the batter)
Coconut extract
1/2 teaspoon (to flavor the batter)
Egg whites
2 large (beaten for the batter)
Sifted cake flour
2 1/4 cups (for the batter)
Baking powder
2 teaspoons (to help the cake rise)
Baking soda
1/2 teaspoon (to help the cake rise)
Salt
1/2 teaspoon (to enhance flavor)
Low-fat buttermilk
1 cup (to add moisture)
Butter or margarine
2 tablespoons (for the frosting)
Finely chopped pecans
1/3 cup (for the frosting)
Packed brown sugar
2/3 cup (to sweeten the frosting)
Cornstarch
2 tablespoons (to thicken the frosting)
Salt
1/4 teaspoon (for the frosting's flavor)
Fat-free sweetened condensed milk
1 cup (to use in frosting)
Light corn syrup
1 tablespoon (to add shine to frosting)
Egg yolks
2 large (to thicken frosting)
Sweetened flaked coconut
1/2 cup (to mix in frosting, toasted)
Vanilla extract
2 1/2 teaspoons (for the frosting)
Coconut extract
1/8 teaspoon (for additional flavor in frosting)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare three 8-inch round cake pans by coating them with cooking spray and dusting with 1 tablespoon of flour to prevent sticking.
3
In a small bowl, combine the cocoa powder and chopped sweet baking chocolate. Pour in the boiling water and stir until the chocolate has completely melted. Set this mixture aside to cool slightly.
4
In a large mixing bowl, beat together the granulated sugar, brown sugar, softened butter, and vegetable oil on medium speed for about 5 minutes until the mixture is well-blended and creamy.
5
Add in the fat-free yogurt, vanilla extract, coconut extract, and egg whites, mixing well until fully combined.
6
For accuracy, lightly spoon the sifted cake flour into measuring cups and level with a knife. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
7
Gradually add the flour mixture to the creamed mixture, alternating with the low-fat buttermilk, starting and ending with the flour mixture. Finally, mix in the cooled cocoa mixture until well incorporated.
8
Divide the cake batter evenly among the prepared pans. Tap each pan firmly on the counter to release any air bubbles.
9
Bake in the preheated oven for approximately 25 minutes, or until a wooden pick inserted into the center of the cakes comes out clean.
10
Once baked, allow the cakes to cool in the pans for 10 minutes before carefully removing them. Transfer the cakes to wire racks to cool completely.
11
When ready to assemble, place one layer of cake on a serving plate and spread it with 1/3 cup of the Coconut-Pecan Frosting. Top with another layer of cake and repeat the process.
12
Finish by placing the last layer on top and spreading the remaining frosting over the top and sides of the cake.
13
Cover loosely and store in the refrigerator until serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lightened German Chocolate Delight?
It is a lighter version of the classic German Chocolate Cake that balances rich chocolate, coconut, and pecan flavors while keeping calories and fat in check.
Where does this recipe originate from?
This recipe originates from Cooking Light.
Is this recipe considered a low-fat dessert?
Yes, it uses ingredients like fat-free yogurt, egg whites, and fat-free sweetened condensed milk to create a lighter profile.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What type of pans are required for this cake?
You will need three 8-inch round cake pans.
How should I prepare the cake pans before baking?
Coat the pans with cooking spray and dust them with 1 tablespoon of flour to prevent sticking.
How do I melt the chocolate for the batter?
Combine cocoa powder and chopped sweet baking chocolate in a bowl, then pour in boiling water and stir until melted.
How long should I beat the sugar and butter mixture?
Beat the granulated sugar, brown sugar, softened butter, and vegetable oil on medium speed for about 5 minutes.
What role does yogurt play in this recipe?
Plain fat-free yogurt is added to the batter to provide moisture and texture without adding excessive fat.
How should the cake flour be measured for accuracy?
Lightly spoon the sifted cake flour into measuring cups and level it with a knife.
What are the main leavening agents used?
The recipe uses both baking powder and baking soda to help the cake rise.
What liquid is alternated with the flour mixture?
Low-fat buttermilk is alternated with the dry flour mixture when preparing the batter.
How long do the cakes need to bake?
The cakes should bake for approximately 25 minutes.
How do I check if the cakes are done?
Insert a wooden pick into the center of the cakes; if it comes out clean, they are finished baking.
How long should the cakes cool in the pans?
Allow the cakes to cool in their pans for 10 minutes before removing them.
Where should the cakes be placed to finish cooling?
After removing them from the pans, transfer the cakes to wire racks to cool completely.
How much frosting goes between the layers?
Spread 1/3 cup of the Coconut-Pecan Frosting between each layer of the cake.
What is the base of the frosting?
The frosting is made with fat-free sweetened condensed milk, brown sugar, cornstarch, and egg yolks.
Does the frosting include pecans?
Yes, the frosting contains 1/3 cup of finely chopped pecans.
What type of coconut is used for the frosting?
The recipe calls for 1/2 cup of toasted sweetened flaked coconut.
How should the finished cake be stored?
The cake should be covered loosely and stored in the refrigerator until it is time to serve.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine in both the cake and the frosting.
Are egg whites or whole eggs used in the cake batter?
The batter specifically uses 2 large egg whites to keep the recipe light.
Are egg yolks used in this recipe?
Yes, 2 large egg yolks are used specifically to thicken the Coconut-Pecan Frosting.
What flavor extracts are used?
The recipe uses both vanilla extract and coconut extract in both the batter and the frosting.
Does the frosting require corn syrup?
Yes, 1 tablespoon of light corn syrup is used in the frosting to add shine.
Why is boiling water used in the recipe?
Boiling water is used to melt the sweet baking chocolate and bloom the cocoa powder.
How many layers does this cake have?
This recipe produces a three-layer cake.
Is this cake suitable for special occasions?
Yes, it is described as perfect for celebrations or as a satisfying sweet treat for guests.
What type of flour is recommended?
The recipe calls for sifted cake flour to ensure a light and delicate crumb.