German Chocolate Bundt Cake Recipe

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Introduction

German Chocolate Bundt Cake is a rich and decadent dessert that combines moist chocolate cake with a creamy coconut-pecan frosting. Perfect for special occasions or a delightful treat any time of the year, this cake is sure to impress your family and friends. Follow this comprehensive guide to make a stunning German Chocolate Bundt Cake that will leave everyone craving more.

Overview of the Recipe

The German Chocolate Bundt Cake recipe involves creating a luscious chocolate batter, baking it to perfection, and finishing it with a dual-layer frosting. The first layer is a smooth chocolate frosting, followed by a distinctive coconut-pecan topping that adds a delightful texture and flavor contrast.

History and Origin

The name “German Chocolate Cake” is often misunderstood to imply a German origin. However, it is actually named after Sam German, an American baker who created a type of dark baking chocolate for the Baker’s Chocolate Company in the 1850s. The cake gained popularity in the United States after a recipe appeared in a Dallas newspaper in 1957, leading to widespread acclaim and becoming a classic American dessert.

Ingredients

Cake:

  • 4 ounces sweet baking chocolate
  • 1/2 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 3/4 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk

Chocolate Frosting:

  • 4 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup evaporated milk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract

Coconut-Pecan Frosting:

  • 1 1/3 cups coconut flakes
  • 1/2 cup chopped pecans
  • 2/3 cup evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1 large egg, beaten

Instructions

Preparing the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan thoroughly to ensure the cake doesn’t stick.
  2. Melt Chocolate: In a small saucepan, combine the sweet baking chocolate and water. Heat over low heat, stirring constantly until the chocolate is completely melted and smooth. Remove from heat and set aside to cool slightly.
  3. Combine Dry Ingredients: In a medium bowl, sift together the flour and baking soda. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the granulated sugar and 3/4 cup of softened butter using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Incorporate Chocolate: Gradually add the melted chocolate to the butter mixture, beating until well combined.
  7. Alternate Dry Ingredients and Buttermilk: With the mixer on low speed, alternately add the flour mixture and buttermilk to the chocolate mixture, beginning and ending with the flour mixture. Beat just until combined.
  8. Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire cooling rack to cool completely.

Preparing the Frostings:

  1. Chocolate Frosting:
    • In a large bowl, combine the powdered sugar and cocoa powder.
    • Add the evaporated milk, 1/2 cup of softened butter, and vanilla extract.
    • Beat until smooth and creamy. If the frosting is too thick, add a little more milk, a tablespoon at a time, until the desired consistency is reached.
  2. Coconut-Pecan Frosting:
    • In a medium saucepan, combine the evaporated milk, granulated sugar, 1/2 cup of butter, and beaten egg.
    • Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes.
    • Remove from heat and stir in the coconut flakes and chopped pecans.
    • Allow the frosting to cool to room temperature.

Assembling the Cake:

  1. Apply Chocolate Frosting: Once the cake has completely cooled, spread an even layer of the chocolate frosting over the entire surface of the cake.
  2. Top with Coconut-Pecan Frosting: Spoon the coconut-pecan frosting over the top of the chocolate-frosted cake, allowing it to drizzle down the sides slightly for a decorative effect.

Serving:

Slice the German Chocolate Bundt Cake into 8 generous servings. Serve as a delightful dessert or a special treat during gatherings and celebrations.

Pairing and Serving Suggestions:

Pair this cake with a glass of cold milk or a hot cup of coffee for a perfect flavor balance. For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Variations of the Recipe:

  1. Nut-Free Version: Substitute the pecans with additional coconut flakes or omit them entirely for those with nut allergies.
  2. Dairy-Free Version: Use plant-based butter and milk alternatives to make a dairy-free version of this cake.
  3. Double Chocolate: Add 1/2 cup of chocolate chips to the batter for an extra burst of chocolate in every bite.
  4. Fruit Twist: Incorporate a layer of raspberry or cherry preserves between the chocolate frosting and coconut-pecan topping for a fruity twist.

Health Benefits Notes:

While German Chocolate Bundt Cake is a rich and indulgent dessert, it can be enjoyed in moderation as part of a balanced diet. The pecans and coconut flakes provide beneficial nutrients such as healthy fats, fiber, and vitamins. Opt for high-quality dark chocolate to add antioxidants to your treat.

FAQs:

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Store it covered at room temperature and add the frosting just before serving for the best results.

Q: How should I store leftover cake?
A: Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake (without frosting) for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature and add the frosting before serving.

Q: Can I use a different type of pan?
A: While a Bundt pan is recommended for its decorative shape, you can use a standard round or rectangular cake pan. Adjust the baking time as needed and check for doneness with a toothpick.

Conclusion:

This German Chocolate Bundt Cake recipe offers a delectable treat that combines the richness of chocolate with the delightful textures of coconut and pecans. Perfect for any celebration or simply to satisfy your sweet tooth, this cake is sure to be a hit. Follow the detailed instructions to create a cake that will impress your guests and become a favorite in your dessert repertoire. Enjoy the process of baking and savoring this classic American delight!

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