Let us start at the beginning. This cake did not originate in Germany. It was not created by someone of German descent either. It was created by a man who’s last name was German – Sam German.
This man, Sam German, developed a type of delicious bittersweet chocolate and sold it to the Baker’s Chocolate Company who, to honour him, called his chocolate ‘German’s Sweet Chocolate’ in 1852. More than a hundred years after German’s Chocolate was launched, a homemaker from Texas sent a recipe for a chocolate cake using German’s chocolate to a local newspaper. She called it ‘German’s Chocolate Cake’. Now, this recipe was SO amazing that it was reproduced in countless newspapers, magazines, and passed on from generation to generation. Over time, as this recipe gained more and more popularity, the apostrophe ‘s’ was dropped. In this way, ‘German’s Chocolate Cake’ became ‘German Chocolate Cake,’ raising the eyebrows of Germans throughout the US (“dieser kuchen ist nicht Deutsch!”) and leading all non-Germans to think that the cake hails from Germany when, in fact, it’s 100% American. Interesting, right? But enough about THAT cake, let’s talk about THIS one.
Ever since we first tried German’s Chocolate Cake a few years ago, we’ve been massive fans. It’s delicious; flat out stupendous. The cake in its original form has one downside though: it’s a calorific BOMB. It contains an inordinate amount of sugar and butter – the whole cake is basically just sugar and fat; in a delicious arrangement, sure, but it’s a bomb nevertheless. However, could we flip it on its head? Could we make it sugar free? Could we have it be high protein? In other words, could we change its macros completely? And, while we’re at it, could we make make it healthy? Could we make it also gluten-free? Well, well, well, welcome to this recipe.
1 cup low fat buttermilk
3/4 cup liquid egg whites
2 whole eggs
1/4 cup coconut flour
1/2 cup chocolate whey protein
1 cup buckwheat flakes (or oats)
1/2 cup pumpkin puree
1/4 cup cocoa powder
1 teaspoon baking powder
1 tablespoon Golden Syrup Zero Syrups
1. Blended together and baked at 160 C (320 F) in a round 9 inch cake pan for around 50 minutes.
2. After the cake comes out of the oven, you’ve got to let it cool. You can’t really slice it when it’s warm (at least not slice it well); it has to be cold. Once it’s cold, slice it horizontally into three.
3. When you’ve got your three layers, move on to the frosting. We made the frosting by mixing 1 cup pecans + 1/2 cup coconut flakes, 1 cup milk (We used coconut but any will do), 1 tablespoon coconut flour, and 3 tablespoons vanilla casein protein. mix it all in a mixer so as to pulse the pecans roughly. When it was mixed, then just layer the cake. Simple as can be really, no skill required: just one slice – frosting – another slice – frosting – another slice – frosting, and finally, some cocoa on top!
Macros per Serving (out of 8):
19.5g carbohydrates (5g sugars)
19.6g fat (9g sat)
Compare it with a slice of the original German’s Chocolate Cake (which is 403kcals, 53.8g carbs, 3.8g protein and 20.2g fat and is comprised mostly of fat, sugar, and flour) and suddenly this recipe looks incredible!
If you have any bits of cake left over (if, say, your slicing skills leave much to desire and you end up with chunks of cake), eat them. It’s wild, the cake bit is DELICIOUS! Moist, chocolatey, sweet, and extremely good. So much so that, if you wanted, you could leave the cake unfrosted and still have it deliver one hell of a punch!