Description
This German Chocolate Bundt Cake features a moist chocolate batter topped with a rich, coconut-pecan mixture baked in a Bundt pan. Finished with a luscious semisweet chocolate glaze, it delivers layers of nutty, creamy, and chocolate flavors in every slice—perfect for special occasions or a decadent dessert treat.
Ingredients
Scale
Cake
- 1 cup pecans
- 1 ½ sticks unsalted butter, room temperature, plus more for pan
- 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
- 1 ¼ 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
- 1 ¼ teaspoons kosher salt
- 1 ¼ 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 (about 1 cup)
- â…” cup heavy cream
Instructions
- Toast Pecans: Preheat the oven to 350°F. Spread pecans on a rimmed baking sheet in a single layer and toast for 10 to 12 minutes until aromatic and slightly darkened. Remove and let cool, then finely chop.
- Prepare Bundt Pan: Brush a 10-to-15-cup Bundt pan with butter, then dust with flour, tapping out excess to prevent sticking.
- Make Coconut Mixture: In a saucepan, combine shredded coconut, cream of coconut, and 2 tablespoons of flour. Bring the mixture to a boil over medium heat, boil for 30 seconds, then remove from heat. Stir in the chopped pecans and allow to cool completely.
- Curdle Milk: In a small bowl, stir together milk and vinegar and let it sit about 5 minutes to curdle.
- Mix Dry Ingredients: In a bowl, whisk together the remaining 2 cups flour, cocoa powder, baking soda, and kosher salt.
- Cream Butter and Sugar: In a mixing bowl, beat the butter and sugar on medium-high speed until pale and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then beat in the vanilla paste or extract.
- Combine Batter: Reduce mixer speed to low, then alternate adding the flour mixture and the curdled milk mixture in three additions, starting and ending with flour, mixing just until combined. Stir in the melted chocolate.
- Assemble Cake Batter and Coconut Topping: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Evenly spoon the cooled coconut-pecan mixture on top of the batter in a ring, leaving about a ½-inch border around the edges and center. This mixture will sink into the batter during baking.
- Bake Cake: Bake for 45 to 50 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 20 minutes. Then invert the cake onto the rack and let cool completely.
- Prepare Glaze: Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan, bring heavy cream to a simmer. Pour the hot cream over the chocolate and let stand for 5 minutes. Gently stir until smooth without whisking to avoid air bubbles.
- Apply Glaze: Let the glaze thicken slightly but remain pourable, about 5 minutes. Pour evenly over the cooled cake and let set for about 30 minutes.
- Serve and Store: Transfer cake to a stand or plate, slice, and serve. Store loosely covered at room temperature for up to 2 days.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- To toast pecans evenly, spread them in a single layer and monitor closely to avoid burning.
- Do not whisk the glaze vigorously to prevent air bubbles which affect appearance.
- The coconut-pecan topping sinks into the batter as it bakes, creating a moist, textured layer inside the cake.
- Store the cake loosely covered at room temperature to maintain moisture and texture.
