Description
German chocolate bundt cake brings rich chocolate decadence straight from traditional German baking techniques. Moist chocolate layers infused with coconut and pecans create an irresistible dessert that delights you with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 1 box German chocolate cake mix
- 1 package (3.9 ounces / 110 grams) instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 1 cup semisweet chocolate chips
Liquid and Oil Ingredients:
- ½ cup vegetable oil
- ¼ cup water
Coconut Pecan Frosting Ingredients:
- 1 cup sugar
- 1 cup evaporated milk
- ½ cup butter
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 ⅓ cups flaked coconut
- 1 cup chopped pecans
Instructions
- Prepare the oven environment by adjusting the rack to the center position and heating to 350°F. Thoroughly coat a 10-inch Bundt pan with non-stick spray, ensuring complete coverage to prevent potential sticking.
- Create the cake base by combining German chocolate cake mix, chocolate pudding mix, sour cream, vegetable oil, water, and eggs in a spacious mixing bowl. Blend the ingredients using an electric mixer, whipping until the mixture achieves a silky, uniform consistency.
- Gently incorporate semisweet chocolate chips into the batter, folding them carefully to distribute evenly without deflating the mixture’s airy texture.
- Transfer the batter into the prepared Bundt pan, smoothing the surface with a spatula to ensure an even distribution and eliminate potential air pockets.
- Position the pan in the preheated oven and bake for 50-55 minutes. Test the cake’s doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Allow the cake to rest in the pan for precisely 10 minutes, which helps the structure set and prevents potential crumbling during removal.
- While the cake settles, craft the luxurious coconut pecan frosting by combining sugar, evaporated milk, butter, and egg yolks in a saucepan. Cook over medium heat, stirring continuously until the mixture thickens and reaches a rich, creamy consistency.
- Remove the frosting from heat and enhance with vanilla extract, then fold in flaked coconut and chopped pecans. Let the mixture cool until it reaches a spreadable texture.
- Carefully invert the cake onto a wire rack, allowing it to cool completely before frosting. This prevents the icing from melting and ensures a perfect, smooth finish.
- Generously spread the cooled coconut pecan frosting across the cake’s surface, creating an even layer that cascades down the Bundt cake’s distinctive ridges.
- Slice and serve the German Chocolate Bundt Cake, inviting friends and family to indulge in this decadent dessert that promises both visual appeal and extraordinary flavor.
Notes
- Unexpected chocolate chips create delightful surprise bursts throughout each moist cake slice.
- Coconut pecan frosting transforms ordinary cake into a decadent, rich dessert experience.
- Sour cream guarantees maximum moisture and tender crumb, making this Bundt cake irresistibly soft.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg