GERMAN CHOCOLATE BUNDT CAKE
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness-we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 5h10m
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
- Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
- In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
- Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
- Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
- For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
- Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.
INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE
It may not be from scratch, but your guests will never know that. This cake is so moist and tasty ... yummmmm!
Provided by Shelley Maurer
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Blend all ingredients, except for chocolate frosting, together on low speed until moistened. Beat at medium speed for two minutes. Pour into prepared bundt pan.
- 3. Back for approximately 50-60 or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and let cool completely.
- 4. At this point you can dust it with powdered sugar. Or, like me, you can drizzle it with the chocolate frosting (gently heated in the microwave) and then "dust" it with toasted coconut.
INSIDE-OUT GERMAN CHOCOLATE TORTE
Our variation on German chocolate cake conceals a coconut-pecan filling between brownielike cake layers, with an out glaze of chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
- Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
- Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
- Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.
INSIDE-OUT CHOCOLATE BUNDT CAKE
This cake is so moist and you don't even use oil or butter. We got the recipe from a lady at church. It is easy to make and is always a hit. Whenever we take it to a pot-luck, we don't get to bring any home. We only bring home an empty cake tray.
Provided by Ellenkjl
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Cake.
- Combine pudding mix, cake mix, chips, chips, milk and eggs.
- Mix by hand until well-blended--about 2 minutes.
- Pour into a greased and floured bundt pan.
- Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
- Cool 15 minutes in pan, then remove.
- Continue cooling.
- Frosting.
- Melt margarine in medium saucepan.
- Remove from heat.
- Stir in sugar and chocolate.
- Add vanilla.
- Stir enough hot water (3-4 Tablespoons) to make desired consistency.
- Drizzle over cake.
INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE
Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it...
Provided by Mary R Morris
Categories Other Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Mix eggs, water, and oil until blended.
- 2. Add dry cake mix. Mix until smooth.
- 3. Add tub of pecan/coconut frosting. Mix well.
- 4. Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
- 5. Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
- 6. I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.
GERMAN CHOCOLATE BUNDT CAKE RECIPE - (4.2/5)
Provided by sleepy-writer
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Spray a 12 cup Bundt pan with cooking spray and set aside. In a large mixing bowl, place all ingredients except the frosting and beat with a hand mixer or wire whisk until completely combined. Add the tub of frosting and gently fold into the cake mix until completely combined. Pour into Bundt pan and bake for 40 - 50 minutes. Test with a toothpick at 40 minutes. Mine took 45 minutes to cook. Cool on a wire rack for 10 minutes before inverting it onto a plate. Serve either warm or at room temperature. So Yummy! With the frosting baked inside the cake you still get the flavor and it's not too overly sweet. Serves 8 - 10 Enjoy!
CHOCOLATE BUNDT CAKE WITH FROSTING INSIDE!
This cake sounds yummy. I have never tried it and am posting it by request. I can't wait to make it though!!
Provided by Karen..
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease and flour Bundt pan.
- Make cake according to package directions.
- Add can of frosting to the cake batter.
- Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean.
- You do have to bake this a little longer than the package directs.
- Cool slightly and turn onto baking rack.
- When cooled, dust with sifted powdered sugar.
Nutrition Facts : Calories 412.7, Fat 22.7, SaturatedFat 5.7, Cholesterol 52.9, Sodium 444.1, Carbohydrate 50.6, Fiber 1.9, Sugar 31.1, Protein 4.7
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