German Chocolate Bundt Cake

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.

Cooking Method: Baking, Boiling

Cuisine: German

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 116

Dietary: Vegetarian

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

1
Preheat oven to 325°F (165°C).
2
In a small bowl, combine 1/4 cup flour and brown sugar for the streusel.
3
Cut in 2 tablespoons chilled butter using a pastry blender or two knives until the mixture resembles coarse meal.
4
Stir in flaked coconut and chopped pecans. Set aside.
5
Coat a 12-cup Bundt pan with cooking spray and sprinkle with 1 tablespoon granulated sugar. Set aside.
6
In a small bowl, combine unsweetened cocoa and baking chocolate.
7
Add boiling water and stir until the chocolate is completely melted. Set aside to cool slightly.
8
In a large bowl, beat 1 1/2 cups granulated sugar and softened butter together at medium speed until well blended, about 5 minutes.
9
Add vanilla extract and egg whites, one at a time, beating well after each addition.
10
In a separate bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
11
Add the flour mixture to the sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
12
Stir in the cocoa mixture until fully incorporated.
13
Spoon half of the batter into the prepared Bundt pan.
14
Sprinkle the streusel topping evenly over the batter.
15
Spoon the remaining batter over the streusel layer.
16
Bake for 1 hour, or until a wooden pick inserted into the center comes out clean.
17
Cool in the pan on a wire rack for 10 minutes.
18
Remove the cake from the pan and allow it to cool completely on the rack.
19
For the glaze, combine powdered sugar and butter in a small bowl.
20
Add fat-free milk and whisk until smooth.
21
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.

Read it online: https://www.chefs-mate.com/recipe/german-chocolate-bundt-cake-7-pts/