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German Chocolate Bundt Cake

Rich German Chocolate Bundt Cake That Will Wow Your Guests

This German Chocolate Bundt Cake features rich chocolate, coconut, and pecans, creating an irresistible dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 sticks Unsalted Butter at room temperature
  • 2 cups Unbleached All-Purpose Flour plus 2 tbsp; optional gluten-free
  • 1.25 cups Finely Shredded Coconut sweetened or unsweetened based on preference
  • 1 cup Sweetened Cream of Coconut mix well before measuring
  • 0.75 cups Whole Milk or almond milk for dairy-free
  • 2 tbsp Distilled White Vinegar or lemon juice
  • 3 tbsp Dutch-Process Cocoa Powder or standard cocoa powder
  • 1 tsp Baking Soda
  • 1.5 tsp Kosher Salt
  • 1.5 cups Granulated Sugar
  • 3 Large Eggs beaten until pale
  • 2 tsp Vanilla Paste/Extract or almond extract
  • 10 oz Semisweet Chocolate 5 oz melted and 5 oz chopped
For the Glaze
  • 0.25 cups Heavy Cream used for the silky glaze

Equipment

  • 10-inch Bundt pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the Bundt Pan: Generously butter and flour a 10-inch Bundt pan, covering all crevices.
  2. Combine Dry Ingredients: In a large bowl, whisk flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Beat butter and sugar together until light and fluffy, about 3-5 minutes.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well, then add vanilla.
  5. Mix Wet Ingredients: Combine milk, vinegar, and cream of coconut in a separate bowl.
  6. Combine Mixtures: Gradually alternate adding dry and wet mixtures until just combined.
  7. Fold in Chocolate and Coconut: Gently fold in melted chocolate and shredded coconut.
  8. Bake: Pour batter into prepared pan and bake at 350°F for 55-60 minutes.
  9. Cool the Cake: Cool in the pan for 10 minutes before inverting onto a wire rack.
  10. Prepare the Glaze: Heat cream until warm, add chocolate, stirring until smooth, then drizzle over the cake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 38gVitamin A: 500IUCalcium: 50mgIron: 3mg

Notes

For best results, use room-temperature ingredients and high-quality chocolate.

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