GERMAN CHOCOLATE BUNDT CAKE
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness-we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 5h10m
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
- Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
- In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
- Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
- Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
- For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
- Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.
GERMAN BUNDT CAKE
A favourite that I have made time and time again over the past 20 years. This is a Margaret Fulton recipe. A rich cake with a golden crust of butter-fried almonds.
Provided by busyozmum
Categories Dessert
Time 1h20m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Set the oven at moderate (180C/350F).
- Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
- Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
- Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
- Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
- Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
Nutrition Facts : Calories 401.2, Fat 21, SaturatedFat 11.3, Cholesterol 101.1, Sodium 244, Carbohydrate 47.5, Fiber 1.2, Sugar 24.2, Protein 6.6
INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE
Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it...
Provided by Mary R Morris
Categories Other Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Mix eggs, water, and oil until blended.
- 2. Add dry cake mix. Mix until smooth.
- 3. Add tub of pecan/coconut frosting. Mix well.
- 4. Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
- 5. Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
- 6. I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.
MARMORKUCHEN (GERMAN MARBLE CAKE)
Marble cake has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults. The combination of vanilla and chocolate is hard to resist. It is often served with whipped cream.
Provided by vewohl
Categories Desserts Cakes Bundt Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
- Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
- Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
- Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
- Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 42 g, Cholesterol 81.4 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 175.8 mg, Sugar 16.2 g
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