Serves 12
310 min
German Chocolate Bundt Cake
Recipe GLPRae519194063424
A rich and decadent chocolate cake inspired by the classic German chocolate cake. This Bundt cake features a moist chocolate crumb studded with toasted pecans and sweet coconut, topped with a silky chocolate ganache. The combination of cocoa, melted chocolate, and cream of coconut creates deep, complex flavors that develop beautifully. Perfect for celebrations and special occasions.
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Ingredients
1 cup pecans
1½ sticks unsalted butter, room temperature, plus more for pan
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
1¼ cups unsweetened finely shredded coconut
1 cup sweetened cream of coconut
¾ cup whole milk, room temperature
2 tablespoons distilled white vinegar
3 tablespoons Dutch-process cocoa powder
1 teaspoon baking soda
1¼ teaspoons kosher salt
1¼ cups sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
5 ounces semisweet chocolate, melted and cooled slightly
5 ounces semisweet chocolate, chopped
⅔ cup heavy cream
Directions
Preheat your oven to 350°F. Toast the pecans on a baking sheet for 8 minutes until fragrant, then let cool. Coarsely chop them and set aside. Prepare a 12-cup Bundt pan by brushing it generously with softened butter, then dusting with flour, tapping out excess.
Combine the milk and white vinegar in a small bowl and let sit for 5 minutes to create a buttermilk substitute. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour in the cooled melted chocolate and mix until fully combined. Alternate adding the flour mixture and the milk mixture, beginning and ending with the flour. Mix until just combined after each addition—do not overmix.
Fold in the shredded coconut, cream of coconut, and toasted chopped pecans until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 45–50 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, at least 1½ hours.
For the ganache, place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let sit for 1 minute, then stir until smooth and glossy.
Allow the ganache to cool to room temperature until it reaches a pourable consistency, then drizzle it over the cooled cake. Let the ganache set for at least 30 minutes before serving.
