German Chocolate Bundt Cake Recipe 425

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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



German Chocolate Bundt Cake image

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.

1 cup pecans
1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
1 1/4 cups unsweetened finely shredded coconut, such as Bob's Red Mill
1 cup sweetened cream of coconut, such as Coco Lopez
3/4 cup whole milk, room temperature
2 tablespoons distilled white vinegar
3 tablespoons Dutch-process cocoa powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 1/4 cups sugar
3 large eggs, room temperature
2 teaspoons pure vanilla paste or extract
5 ounces semisweet chocolate, melted and cooled slightly
5 ounces semisweet chocolate, chopped (1 cup)
2/3 cup heavy cream

GERMAN CHOCOLATE BUNDT CAKE

From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit.

Provided by Vino Girl

Categories     Dessert

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 22



German Chocolate Bundt Cake image

Steps:

  • Preheat oven to 325°F.
  • Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
  • STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
  • CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
  • Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
  • Add vanilla and egg whites, 1 at a time, beating well after each addition.
  • Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
  • Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Stir in cocoa mixture.
  • Spoon half of batter into prepared pan; top with streusel.
  • Spoon remaining batter over streusel.
  • Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
  • GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

Nutrition Facts : Calories 298.9, Fat 9.6, SaturatedFat 5.2, Cholesterol 16.5, Sodium 242.4, Carbohydrate 52.1, Fiber 1.8, Sugar 36.3, Protein 3.8

1/4 cup flour
1/2 cup brown sugar, packed
2 tablespoons butter or 2 tablespoons margarine, chilled and cut into small pieces
1/3 cup sweetened flaked coconut
1/3 cup pecans, chopped
cooking spray
1 tablespoon sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups sugar
1/3 cup butter or 1/3 cup margarine, softened
2 teaspoons vanilla extract
2 egg whites
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon butter or 1 tablespoon margarine
4 teaspoons nonfat milk

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