German Chocolate Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">65g Dutch-processed cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">115g dark chocolate (70% cocoa), melted and cooled</li><li class="ingredients-single-item">75g toasted pecans, chopped</li><li class="ingredients-single-item">75g sweetened coconut flakes</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">200g brown sugar, packed</li><li class="ingredients-single-item">240ml evaporated milk</li><li class="ingredients-single-item">3 large egg yolks, lightly beaten</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">130g sweetened coconut flakes</li><li class="ingredients-single-item">130g pecans, toasted and chopped</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Sifter or fine-mesh sieve</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm (10-inch) bundt pan, making sure to coat all the ridges and crevices. This detailed preparation is crucial for a clean release later. For extra insurance, you can use a baking spray that contains flour.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Sifting not only removes lumps but also aerates the dry ingredients, contributing to a lighter cake texture. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and very fluffy. This extended creaming process incorporates air, which creates tiny bubbles that expand during baking for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce mixer speed to medium and add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl frequently. Add the vanilla extract and mix until combined. The mixture may look slightly curdled at this stage, which is completely normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk (beginning and ending with dry ingredients). Mix just until combined after each addition. Overmixing will develop gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the melted and cooled chocolate, mixing until just incorporated and no streaks remain. The chocolate should be cool enough to touch but still fluid; if too hot, it can cook the eggs in your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the chopped pecans and coconut flakes with a spatula. These additions create the signature texture contrast of a German chocolate cake while distributing throughout the batter for flavor in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan firmly on the counter 2-3 times to remove any large air bubbles that could create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs (not wet batter). The cake will also begin to pull away slightly from the sides of the pan. Avoid opening the oven during the first 40 minutes as temperature fluctuations can cause the cake to sink.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 15 minutes – any less and it may break apart, any more and it might stick. Then invert onto a cooling rack and remove the pan. Let the cake cool completely before glazing, about 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until dissolved. Pour in the evaporated milk and bring to a simmer, stirring constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove a small amount of the hot mixture and whisk it into the beaten egg yolks to temper them (preventing scrambling). Then slowly whisk the egg mixture back into the saucepan. This custard base creates the glaze's rich, velvety texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. It should reach 80-85°C (175-185°F) if you're using a thermometer. Be patient here – rushing this step can result in a thin, runny glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from heat and stir in the vanilla, coconut flakes, chopped pecans, and salt. Allow the glaze to cool for about 15-20 minutes, stirring occasionally, until it thickens to a spreadable consistency but is still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Place your cooled bundt cake on a serving plate and spoon the warm glaze over the top, allowing it to drip naturally down the sides. The ridges of the bundt will create beautiful dripping patterns. If your glaze becomes too thick, warm it slightly over low heat.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Let the glaze set for at least 30 minutes before serving. This cake tastes even better the next day, as the flavors have time to meld and develop. Store covered at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>