The Secret Recipe Of Sugar Free German Chocolate Cake


A piece of cake sitting on top of a wooden table

If you are a fan of chocolate cake, and due to its delicacy, you have a strong reason to eat it without feeling guilty about the calories you gain.  German Chocolate Cake is a chocolate cake rich in chocolate, and it is common to add a layer of cherries and coconut to it. According to “days of the year,” many believe that the chocolate cake is German because of its name, but the truth is that its name was acquired by its creator, “Samuel German”, which is contrary to what his name indicates of American origin.

How To Make It?

A piece of chocolate cake on a plate

First, in a small bowl, heat half a cup of water to a boil. Add 4 ounces of the chocolate and allow to thaw, frequently stirring, in the water, then allow the mixture to cool. Then, in a small bowl, mix eggs with eggs only until moist. Add 1/2 cup of sugar and add until the egg mixture is hard but not too dry. Set aside. Using a separate large mixing bowl, spread the butter or margarine with the remaining 1/2 cup of sugar and add vanilla. Beat this mixture together until fluffy. After that, add the egg yolks, beat them well, and mix them in the chocolate, mixing them well.

What’s Next?

A close up of a piece of chocolate cake on a plate

In a separate small bowl, mix the rice flour, cornstarch, baking powder, soda, and salt. Add this a little to the chocolate mixture, followed by adding a little bit of the flour mixture and adding a little buttermilk, then beat it well after each addition until the mixture is smooth. Finally, once the yogurt and flour are well combined, fold it into the scrambled egg and sugar mixture.

Pour And Bake

Pour into a three-inch, 8-inch, or 9-inch layer of cardboard lined at the bottom with paper. Bake at 350 degrees Fahrenheit, about 30 minutes or until done. Gorgeous. Frost only tops. This German Chocolate Cake Recipe is gluten-free and wheat-free.

Prepare For Frosting

Prepare the frosting as the cake is cooling. Combine the condensed milk and cocoa powder in a shallow saucepan and stir well. Bring the sugar, flavoring, and egg yolks to a low boil. Stir it often when it is percolating till it begins to boil. Strip it from the sun until it has thickened. Mix in the pecans and cooked coconut until it is well combined. Give at least an hour for the frosting to cool.

Frosting

Last but not least, ice and cover the cake. Put the very first cake on a level surface and cover it with a thick layer of frosting. Cover the top of the first cake with the available frosting. Allow the cake and icing to set in the refrigerator for 30 minutes.

Don’t Do It!

Do not apply the icing until the cake has fully cooled. You avoid it starting to seep into the chocolate cake if it’s even lukewarm. Using superfine coconut flakes for a lighter, finer frosting. Resist overbaking the pie so it will continue to cook while it cools.

In The End: Sugarless Cake Ready To Eat

There are no grains or sugar required, but you’d never know. The frosting is rich, gooey, and filled with pecans and coconut flakes, and the cake is soft and fluffy. It’s creamy, soft, and has a nice chocolate taste that’s not addicting.

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