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Martha Stewart German Chocolate Bundt Cake Recipe

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★★★★★

5 from 87 reviews

This Martha Stewart German Chocolate Bundt Cake is a rich, moist chocolate cake layered with a decadent coconut-pecan mixture and topped with a luscious chocolate glaze. Perfect for special occasions, this cake combines the deep flavor of semisweet chocolate with the texture of toasted pecans and coconut for an irresistible dessert experience.

Ingredients

Scale

Cake

  • 1 cup pecans
  • 1 ½ sticks unsalted butter, room temperature, plus more for pan
  • 2 cups plus 2 tbsp 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
  • 2 tbsp distilled white vinegar
  • 3 tbsp Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1 ¼ tsp kosher salt
  • 1 ¼ cups sugar
  • 3 large eggs
  • 2 tsp vanilla paste or extract
  • 5 oz semisweet chocolate, melted

Glaze

  • 5 oz semisweet chocolate, chopped
  • ⅔ cup heavy cream

Instructions

  1. Toast Pecans: Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 10 to 12 minutes until fragrant and lightly browned. Once cooled slightly, chop the pecans finely and set aside.
  2. Prepare the Pan: Butter and flour a Bundt pan thoroughly to ensure the cake will release easily after baking.
  3. Make Coconut Mixture: In a small saucepan, combine the shredded coconut, sweetened cream of coconut, and 2 tablespoons of flour. Simmer gently, stirring occasionally, until slightly thickened. Stir in the chopped pecans and allow the mixture to cool completely.
  4. Milk and Vinegar Mixture: In a small bowl, mix the whole milk with distilled white vinegar and let it stand for about 5 minutes to curdle, creating a buttermilk substitute.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt until evenly combined.
  6. Cream Butter and Sugar: Using an electric mixer, beat the room temperature butter and sugar together until light and fluffy. Gradually beat in the eggs one at a time, then add the vanilla paste or extract and mix until incorporated.
  7. Combine Ingredients: Alternately add the dry flour mixture and the milk-vinegar mixture to the butter mixture, beginning and ending with the flour mixture. Stir just until combined. Fold in the melted semisweet chocolate.
  8. Assemble Cake Batter: Pour the batter evenly into the prepared Bundt pan. Spoon the cooled coconut-pecan mixture in a ring on top of the batter, centered in the pan.
  9. Bake: Bake in the preheated 350°F (175°C) oven for 45 to 50 minutes, or until a toothpick inserted into the cake (avoiding the coconut-pecan ring) comes out clean.
  10. Cool Cake: Let the cake cool in the pan for 20 minutes. Then carefully invert onto a wire rack and allow to cool completely.
  11. Prepare Glaze: Place chopped semisweet chocolate in a bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, then pour it over the chocolate. Let it sit for a minute, then stir gently to create a smooth glaze.
  12. Glaze the Cake: Allow the glaze to thicken slightly at room temperature, then pour it evenly over the cooled cake. Let the glaze set before serving.

Notes

  • Ensure the Bundt pan is well buttered and floured to prevent sticking.
  • Use Dutch-process cocoa powder for a smoother, richer chocolate flavor.
  • Sweetened cream of coconut is different from coconut milk; it adds sweetness and richness to the coconut mixture.
  • Let the glaze set fully before slicing to achieve clean slices.
  • Store any leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: German chocolate cake, Bundt cake, coconut cake, pecan cake, chocolate glaze, Martha Stewart recipe, chocolate cake, holiday dessert, rich chocolate cake

Find it online: https://dinewithlily.com/martha-stewart-german-chocolate-bundt-cake-recipe/