The Most Amazing Chocolate Cake is here. Check out this video if you are looking for a wonderfully moist and delicious chocolate cake.
This recipe for German Chocolate Bundt Cake is one of my favorites. It’s rich, dense and full of chocolate goodness. Don’t let the length of the recipe intimidate you, it really is quite easy to make.
German Chocolate Bundt Cake
1/4 cup flour
1/2 cup packed brown sugar
2 tablespoons cold butter, cut into little pieces
1/3 cup flaked sweetened coconut
1/3 cup sliced pecans
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce German baking chocolate
1/2 cup boiling water
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup butter, softened
2 teaspoons vanilla extract
2 egg whites
1 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon butter, melted
4 teaspoons fat-free milk
For Streusel: In food processor, integrate flour, brown sugar and butter and pulse till mixture looks like coarse meal. Add coconut and pecans and pulse to integrate. Don’t overmix.
For Cake: Preheat oven to 325 degrees F. Coat 12-cup Bundt pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside.
In another bowl integrate flour, baking powder, baking soda and salt; set aside. With your stand mixer, beat 11/2 cups sugar and butter at medium speed till well-blended, about 5 minutes. Add flour mixture to sugar mixture alternating with buttermilk, beginning and ending with flour mix.
For Glaze: Integrate powdered sugar and butter in bowl. Include milk, and stir with whisk. Drizzle over cake.
The key piece of equipment for this recipe is a good bundt pan. There are quite a few models but most of them have the same non-stick lining that works well for removing the cake from the pan. Make sure that the pan you are using hasn’t warped from over-use. Some of the lighter weight models have had problems with warping over time.