This German Chocolate Bundt Cake is a delightful twist on the classic dessert, featuring a moist chocolate cake batter layered with a crunchy coconut and pecan streusel. The deep cocoa flavor of the cake contrasts beautifully with the sweet, nutty crunch of the topping, creating a satisfying texture in every bite. Finished with a light powdered sugar glaze, this cake is perfect for holiday gatherings, brunches, or any special occasion where you want to impress guests with a homemade treat. It’s easy to make with standard pantry staples and delivers a comforting, indulgent experience that pairs wonderfully with a cup of coffee or tea.
German Chocolate Bundt Cake
Description
This German Chocolate Bundt Cake is a delightful twist on the classic dessert, featuring a moist chocolate cake batter layered with a crunchy coconut and pecan streusel. The deep cocoa flavor of the cake contrasts beautifully with the sweet, nutty crunch of the topping, creating a satisfying texture in every bite. Finished with a light powdered sugar glaze, this cake is perfect for holiday gatherings, brunches, or any special occasion where you want to impress guests with a homemade treat. It's easy to make with standard pantry staples and delivers a comforting, indulgent experience that pairs wonderfully with a cup of coffee or tea.Directions
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Preheat oven to 325°F (165°C).
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In a small bowl, combine 1/4 cup flour and brown sugar for the streusel.
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Cut in 2 tablespoons chilled butter using a pastry blender or two knives until the mixture resembles coarse meal.
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Stir in flaked coconut and chopped pecans. Set aside.
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Coat a 12-cup Bundt pan with cooking spray and sprinkle with 1 tablespoon granulated sugar. Set aside.
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In a small bowl, combine unsweetened cocoa and baking chocolate.
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Add boiling water and stir until the chocolate is completely melted. Set aside to cool slightly.
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In a large bowl, beat 1 1/2 cups granulated sugar and softened butter together at medium speed until well blended, about 5 minutes.
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Add vanilla extract and egg whites, one at a time, beating well after each addition.
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In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
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Add the flour mixture to the sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
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Stir in the cocoa mixture until fully incorporated.
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Spoon half of the batter into the prepared Bundt pan.
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Sprinkle the streusel topping evenly over the batter.
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Spoon the remaining batter over the streusel layer.
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Bake for 1 hour, or until a wooden pick inserted into the center comes out clean.
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Cool in the pan on a wire rack for 10 minutes.
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Remove the cake from the pan and allow it to cool completely on the rack.
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For the glaze, combine powdered sugar and butter in a small bowl.
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Add fat-free milk and whisk until smooth.
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Drizzle the glaze over the completely cooled cake.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 116kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.3g7%
- Cholesterol 0.1mg1%
- Sodium 202mg9%
- Total Carbohydrate 20.6g7%
- Dietary Fiber 1.2g5%
- Sugars 12.6g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
