Cody Casey
German chocolate cake is a decadent, mouthwatering treat that is usually bought instead of made at home. However, it can be baked in a bundt pan to create an elegant and beautiful form. The bundt pan's shape ensures a smooth and consistent bake, and its decorative design gives the cake a unique look. The cake can be covered in chocolate ganache and drizzled with cookie butter for a melt-in-the-mouth experience.
| Characteristics | Values |
|---|---|
| Type of Cake | German Chocolate Cake |
| Type of Pan | Bundt Pan |
| Pan Preparation | Greased with butter, flour, or non-stick cooking spray |
| Oven Temperature | 350°F |
| Baking Time | 40-60 minutes |
| Cooling Time | 5-10 minutes in the pan, then flipped onto a wire rack or plate to cool completely |
| Toppings | Ganache, frosting, cookie butter drizzle, chocolate drizzle, powdered sugar |
| Texture | Moist, decadent, rich, chocolatey |
| Special Occasion Dessert | Birthdays, holidays, Christmas |
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What You'll Learn
German Chocolate Bundt Cake recipe
German Chocolate Bundt Cake is a showstopper dessert for any occasion, be it birthdays, holidays, or Christmas. This cake is incredibly moist, gooey, and delicious. The recipe is quite simple and easy to follow.
Ingredients:
- Butter
- Sugar
- Eggs
- Baker's German Sweet Chocolate (or regular Baker's sweet chocolate)
- Flour
- Salt
- Baking soda
- Buttermilk
- Cocoa powder
- Coffee powder
- Baking powder
- Vanilla extract
- Evaporated milk
- Coconut cream pudding mix
- Milk chocolate chips
- Pecans
- Shredded coconut
Method:
Firstly, preheat your oven to 350°F. Prepare a 12-cup Bundt pan by greasing it generously with butter and a light dusting of flour, or a flour spray. Set it aside.
Now, melt the chocolate with 1/2 cup of boiling water. You can do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water. Make sure the chocolate melts with indirect heat so it doesn't burn. Once melted, set it aside to cool.
Separate the eggs into separate bowls of yolks and whites. Set aside. In a separate bowl, sift together the flour, salt, and baking soda. Add this alternatively with the buttermilk to the chocolate mixture. Mix on medium to high speed for 5 minutes, scraping the bowl halfway through, until everything is completely combined.
In a separate mixing bowl, beat the egg whites on high speed for 5 minutes, until stiff peaks begin to form. Gently fold the egg whites into the cake batter until fully combined.
Now, pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool for 10 minutes, before flipping the cake onto a wire rack or cake stand.
To make the frosting, beat the evaporated milk, egg yolks, and vanilla in a large saucepan with a whisk or fork. Add sugar and butter and cook over medium heat for about 10-12 minutes until the mixture thickens and turns a golden color. You can also make a ganache by heating heavy cream and pouring it over dark chocolate chips. Let it sit for 3 minutes and then gently stir until the chocolate has melted and combined with the cream.
Finally, pour the ganache over the cooled bundt cake and drizzle with the frosting. You can also add a cookie butter drizzle to create a melt-in-the-mouth treat.
Your German Chocolate Bundt Cake is now ready to serve! This recipe will surely take your confidence in baking to the next level!
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How to prepare a bundt pan
German chocolate cake can be made in a bundt pan. To prepare a bundt pan, follow these steps:
First, choose a durable and well-designed pan, preferably made of cast aluminium. Then, decide on a method to grease the pan. You can use butter, a flour spray, a baking spray, or a homemade cake release spray. If using butter, allow it to soften in the pan while you prepare the batter. Use a pastry brush to distribute the butter over the entire pan, including the central core.
Next, dust the pan with flour or cocoa powder. For chocolate cakes, you can use cocoa powder instead of flour. Tap and turn the pan to evenly distribute the flour or cocoa powder. Remove any excess flour or cocoa powder from the pan so that it doesn't end up in your cake batter.
If you prefer a spray, use a baking spray that contains flour. You can also make your own homemade cake release spray by mixing equal parts vegetable oil, shortening, and plain flour. Brush or spray the pan with an even coating of your chosen product.
Once your bundt pan is prepared, pour in the batter and bake according to your recipe instructions. Allow the cake to cool for about 5 to 10 minutes before removing it from the pan. To release the cake, flip the pan onto a wire rack or a cake stand. Tap the pan firmly against the counter to dislodge any stuck pieces. With the right preparation, your bundt cake should release cleanly from the pan, revealing its beautiful design.
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Baking instructions
German Chocolate Bundt Cake is a decadent, moist, and mouthwatering cake. It is a showstopper dessert for any occasion, from birthdays to holidays. Here are the baking instructions for this delicious treat:
First, preheat your oven to 350°F. Prepare a 12-cup Bundt pan by greasing it generously with butter, non-stick cooking spray, or unsalted butter. You can also use a flour spray or dust the pan with a light coating of flour or cocoa powder to prevent the cake from sticking. Set the prepared pan aside.
In a mixing bowl, beat the butter and sugar with an electric mixer until creamy and well combined. This should take around 1-3 minutes. Add the egg yolks one at a time, mixing well after each addition. This step should take about 4 minutes in total.
Next, melt the German chocolate or Baker's German Sweet Chocolate with 1/2 cup of boiling water. You can use a double boiler or a small stainless steel bowl set over a pan of simmering water to melt the chocolate indirectly so it doesn't burn. Once the chocolate is melted, allow it to cool slightly before adding it to the mixing bowl. Mix on medium speed for about 3 minutes, until the chocolate is fully incorporated.
In a separate bowl, sift together the dry ingredients: flour, salt, baking soda or powder, and cocoa powder (if using). Add this mixture alternatively with buttermilk or milk to the chocolate mixture. Mix on medium to high speed for 5 minutes, scraping the bowl occasionally to prevent lumps.
In another separate mixing bowl, use a whisk attachment to beat the egg whites on high speed until stiff peaks form. This should take about 5 minutes. Gently fold the whipped egg whites into the cake batter until fully combined.
Pour the batter into your prepared Bundt pan and bake for 45 minutes to 1 hour and 15 minutes. The baking time will depend on your oven, so watch closely. The cake is done when it springs back when touched lightly or when a toothpick inserted into the centre comes out clean.
Once the cake is done, remove it from the oven and let it cool in the pan for about 5 to 10 minutes. Then, turn the cake out onto a wire rack, cake stand, or plate to cool completely.
While the cake is cooling, you can make the frosting. In a medium saucepan, combine butter, evaporated milk, egg yolks, and sugar. Cook over medium heat, stirring occasionally, for about 10-12 minutes, or until the mixture thickens and turns a golden colour. Remove from the heat and mix in vanilla extract, along with pecans and coconut if desired. Allow the frosting to cool before spreading it on top and sides of the cake.
For an extra touch, you can make a chocolate ganache by heating heavy cream in a saucepan over medium heat until it simmers. Pour the hot cream over dark chocolate chips and let it sit for a few minutes before stirring to create a smooth ganache. Pour the ganache over the cooled cake and drizzle with cookie butter or a chocolate drizzle if desired.
Your German Chocolate Bundt Cake is now ready to serve! Enjoy the rich, chocolatey flavours and moist texture of this beautiful dessert.
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Making the frosting
German Chocolate Bundt Cake is a showstopper dessert for any occasion, be it birthdays, holidays, or Christmas. The cake is topped and has a middle layer of gooey coconut pecan caramel frosting. The recipe is quite simple and easy to follow. Here is a detailed description of how to make the frosting.
Firstly, prepare a medium-sized pot and place it over medium heat. Combine the butter, evaporated milk, egg yolks, and sugar in the pot. You can use a whisk or fork to mix the ingredients. Stir the mixture occasionally and let it boil for 10-12 minutes or until the mixture thickens.
Once the mixture has thickened, remove it from the heat. Now, add vanilla extract, pecans, and coconut to the mixture and mix well. Allow the mixture to cool down. Transfer the mixture to a plastic container and chill it in the fridge for at least 24 hours. The frosting can be stored in the fridge for up to 3 days.
The frosting can be made up to a week before serving. It is recommended to let the frosting sit out on the counter for about 30-45 minutes before using it to bring it to room temperature.
You can spread the frosting on top of the pecan coconut layer. Alternatively, you can thin the frosting with a few tablespoons of milk. After thinning the frosting, spoon it into a pastry bag or a Ziplock bag with the corner cut off. Drizzle the frosting on top of the cake using a back-and-forth motion from one end of the cake to the other.
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Storing the cake
Storing a German chocolate Bundt cake depends on whether it has been frosted or not. If you have already frosted your cake, it can be stored in the fridge, covered, for a few days. If you have not frosted your cake, it is best to store it in an airtight container at room temperature.
If you are pressed for time, you can make a German chocolate Bundt cake up to two days in advance. Once baked, cool the cake and wrap it with plastic wrap. Place it in the fridge until you are ready to frost it. The frosting can be made up to a week in advance and stored in a bowl in the fridge. When you are ready to assemble the cake, take the frosting out of the fridge and let it sit at room temperature for 30 to 45 minutes before using.
If you have any leftovers after serving the cake, store them in an airtight container at room temperature.
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Frequently asked questions
Yes, you can use a bundt pan for German chocolate cake.
To prepare a bundt pan, grease it with butter and lightly dust it with flour, flour spray, or cocoa powder.
Bake the German chocolate cake in the oven at 350°F for about 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
Yes, you can make a German chocolate bundt cake up to two days in advance. Once baked, cool the cake and wrap it in plastic wrap before storing it in the fridge.
