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Martha Stewart Member
Rating: 5.0 stars
07/23/2020
This was absolutely delicious! I'm not a big fan of German Chocolate cake since it's not dark chocolate, and the coconut and nuts are in the icing. This was so much better with all the gooey goodness inside. My only problem is the filling didn't really sink and get completely covered with cake. I think the next time, I might try to roll the filling into short "ropes" and space it around the cake that way, pushing it down a bit to submerge it in the batter.
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German Chocolate Bundt Cake
Credit:
Marcus Nilsson
Recipe Summary
prep: 50 mins
total: 5 hrs 10 mins
Yield: Serves 10 to 12
Ingredients
Cake
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
Glaze
5 ounces semisweet chocolate, chopped (1 cup)
2/3 cup heavy cream
Gallery
German Chocolate Bundt Cake
Credit:
Marcus Nilsson
Recipe Summary
prep: 50 mins
total: 5 hrs 10 mins
Yield: Serves 10 to 12
Gallery
German Chocolate Bundt Cake
Credit:
Marcus Nilsson
German Chocolate Bundt Cake
Credit:
Marcus Nilsson
German Chocolate Bundt Cake
Recipe Summary
prep: 50 mins
total: 5 hrs 10 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 50 mins
total: 5 hrs 10 mins
Yield: Serves 10 to 12
prep: 50 mins
total: 5 hrs 10 mins
prep:
50 mins
total:
5 hrs 10 mins
Yield: Serves 10 to 12
Serves 10 to 12
Ingredients
Ingredients
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
Directions
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.
Reviews
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5.0 stars
07/23/2020
This was absolutely delicious! I'm not a big fan of German Chocolate cake since it's not dark chocolate, and the coconut and nuts are in the icing. This was so much better with all the gooey goodness inside. My only problem is the filling didn't really sink and get completely covered with cake. I think the next time, I might try to roll the filling into short "ropes" and space it around the cake that way, pushing it down a bit to submerge it in the batter.
Reviews
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5.0 stars
07/23/2020
This was absolutely delicious! I'm not a big fan of German Chocolate cake since it's not dark chocolate, and the coconut and nuts are in the icing. This was so much better with all the gooey goodness inside. My only problem is the filling didn't really sink and get completely covered with cake. I think the next time, I might try to roll the filling into short "ropes" and space it around the cake that way, pushing it down a bit to submerge it in the batter.
Martha Stewart Member
Rating: 5.0 stars
07/23/2020
This was absolutely delicious! I'm not a big fan of German Chocolate cake since it's not dark chocolate, and the coconut and nuts are in the icing. This was so much better with all the gooey goodness inside. My only problem is the filling didn't really sink and get completely covered with cake. I think the next time, I might try to roll the filling into short "ropes" and space it around the cake that way, pushing it down a bit to submerge it in the batter.
Rating: 5.0 stars
All Reviews for German Chocolate Bundt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for German Chocolate Bundt Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
