Easy German Chocolate Bundt Cake Recipe

July 17, 2023 Post a Comment

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Easiest Way to Cook Delicious Best German Chocolate Cake Recipes The Healthy Cake Recipes from thehealthycakerecipes.blogspot.com

Description

This German Chocolate Bundt Cake is a delicious dessert that is perfect for any occasion. The cake is moist and rich, with a chocolate flavor that is perfectly balanced by the sweetness of the coconut and pecan filling. It is easy to make, even for those who are not experienced bakers, and is sure to impress your guests.

Prep Time

The prep time for this cake is approximately 20 minutes.

Cook Time

The cook time for this cake is approximately 50 minutes.

Ingredients

For the cake:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the filling:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

Equipment

Bundt pan
Mixing bowls
Whisk
Measuring cups and spoons
Saucepan

Method

1. Preheat the oven to 350°F. Grease and flour a 12-cup Bundt pan. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. 4. Stir in the boiling water until well combined. 5. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. 6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. 7. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. 8. Meanwhile, prepare the filling. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 12-15 minutes. 9. Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. 10. Once the cake has cooled, spoon the filling into the center of the cake. 11. Serve and enjoy!

Notes

If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Nutrition Info

This recipe yields approximately 16 servings. Each serving contains:

Calories: 417
Total fat: 20g
Saturated fat: 10g
Cholesterol: 78mg
Sodium: 356mg
Total carbohydrate: 56g
Dietary fiber: 3g
Sugars: 41g
Protein: 6g

Recipes FAQ

Q: Can I use a different type of pan? A: Yes, you can use a 9x13 inch baking pan or two 9-inch round cake pans instead of a Bundt pan. Q: Can I make the filling ahead of time? A: Yes, you can make the filling up to 2 days in advance and store it in the refrigerator. Just make sure to bring it to room temperature before filling the cake.

Recipe Tips

- Make sure to grease and flour the Bundt pan well to prevent the cake from sticking. - If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking. - To make the cake extra chocolatey, you can add chocolate chips to the batter before baking. - If you don't like coconut or pecans, you can substitute them with chopped walnuts or almonds.