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Martha Stewart German Chocolate Bundt Cake Recipe

Martha Stewart German Chocolate Bundt Cake Recipe

Try this Martha Stewart German Chocolate Bundt Cake Recipe.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 480 kcal

Ingredients
  

  • For the Bundt Cake:
  • 4 ounces of sweet baking chocolate like Baker's, chopped.
  • 1/2 cup of boiling water.
  • 1 cup 2 sticks of unsalted butter, softened.
  • 2 cups of granulated sugar.
  • 4 large eggs at room temperature.
  • 1 teaspoon of pure vanilla extract.
  • 2 1/2 cups of all-purpose flour.
  • 1 teaspoon of baking soda.
  • 1/2 teaspoon of salt.
  • 1 cup of buttermilk.
  • For the Coconut-Pecan Glaze:
  • 1/2 cup of evaporated milk.
  • 1/2 cup of granulated sugar.
  • 2 large egg yolks lightly beaten.
  • 1/4 cup 1/2 stick of unsalted butter.
  • 1/2 teaspoon of pure vanilla extract.
  • 1 cup of sweetened shredded coconut.
  • 3/4 cup of chopped pecans toasted.

Instructions
 

Prep the Oven

  • Preheat your oven to 175°C. Grease and flour your Bundt pan extremely well, making sure to get into every flute and the center tube.

Melt the Chocolate

  • Place the chopped sweet chocolate in a small bowl and pour the boiling water over it. Stir until melted and smooth, then let it cool to room temperature.

Cream and Combine

  • In your large bowl, beat the butter and sugar for 5 minutes until light and fluffy. Add the eggs one at a time, then stir in the vanilla and cooled chocolate.

Mix the Dry

  • Whisk together the flour, baking soda, and salt. Add this to the butter mixture alternately with the buttermilk, starting and ending with the flour.

Fill and Bake

  • Pour the batter into the prepared Bundt pan. Bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean.

Cool the Cake

  • Let the cake cool in the pan for exactly 15 minutes before inverting it onto a wire rack. Let it cool completely before adding the glaze.

Cook the Glaze

  • In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for 8 to 10 minutes until thickened.

Finish and Drizzle

  • Remove the glaze from heat and stir in the vanilla, coconut, and pecans. While still warm but slightly thickened, spoon the glaze over the top of the cake, letting it drip down the sides.

Notes

  • Grease the pan perfectly. Bundt pans have many nooks and crannies; use a pastry brush to apply softened butter or a baking spray that contains flour to prevent sticking.
  • Toast the pecans. Spending 5 minutes to toast your pecans in a dry skillet before adding them to the glaze unlocks a much deeper, nuttier flavor.
  • Use Sweet Chocolate. Traditional German Chocolate Cake uses "Sweet Baking Chocolate" (48% cocoa), which provides that signature mild, nostalgic flavor.
  • Watch the glaze. If the glaze is too thin, it will run off the cake; let it sit for a few minutes after cooking so it reaches a "drip" consistency.
  • Buttermilk substitute. If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and let it sit for 5 minutes.
  • The "Drop" test. To ensure the cake releases, give the pan a few firm taps on the counter before inverting it to loosen any stuck edges.
Keyword Martha Stewart German Chocolate Bundt Cake Recipe