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Martha Stewart German Chocolate Bundt Cake Recipe

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★★★★★

4.5 from 121 reviews

This Martha Stewart German Chocolate Bundt Cake is a rich and moist chocolate cake featuring a decadent coconut-pecan filling and a luscious chocolate glaze. Toasted pecans add a delightful crunch, while the combination of cream of coconut and shredded coconut brings a unique sweet and creamy texture, complemented by a semisweet chocolate batter. Perfect for special occasions or indulgent dessert moments.

Ingredients

Scale

For the Cake

  • 1 cup pecans
  • 1 ½ sticks unsalted butter, room temperature, plus more for pan
  • 2 cups plus 2 tbsp unbleached all-purpose flour, plus more for pan
  • 1 ¼ cups unsweetened finely shredded coconut
  • 1 cup sweetened cream of coconut
  • ¾ cup whole milk
  • 2 tbsp distilled white vinegar
  • 3 tbsp Dutch-process cocoa powder
  • 1 tsp baking soda
  • 1 ¼ tsp kosher salt
  • 1 ¼ cups sugar
  • 3 large eggs
  • 2 tsp vanilla paste or extract
  • 5 oz semisweet chocolate, melted
  • 5 oz semisweet chocolate, chopped
  • ⅔ cup heavy cream

Instructions

  1. Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 10-12 minutes until fragrant and slightly darkened. Once toasted, remove from the oven and chop finely.
  2. Prepare Pan: Butter and flour a Bundt pan thoroughly to ensure the cake does not stick during baking.
  3. Make Coconut Filling: In a saucepan, combine the shredded coconut, sweetened cream of coconut, and 2 tablespoons of flour. Simmer the mixture gently on low heat while stirring until it thickens slightly. Remove from heat, stir in the finely chopped toasted pecans, and allow the filling to cool completely.
  4. Milk and Vinegar Mixture: In a small bowl, mix the whole milk with the distilled white vinegar. Let this mixture stand for about 5 minutes; this acts as a buttermilk substitute which adds moisture and tenderness to the cake.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the flour (2 cups plus 2 tbsp minus the 2 tbsp used in the filling), Dutch-process cocoa powder, baking soda, and kosher salt. Set aside.
  6. Cream Butter and Sugar: In a large mixing bowl, cream the room temperature unsalted butter and sugar together with a mixer until light and fluffy, about 3-4 minutes.
  7. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla paste or extract.
  8. Combine Batter: Alternately add the dry ingredient mixture and the milk-vinegar mixture to the butter mixture, beginning and ending with the dry ingredients. Stir gently until just combined. Fold in the 5 oz melted semisweet chocolate to the batter.
  9. Fill Pan: Pour the batter into the prepared Bundt pan. Spoon the cooled coconut and pecan mixture in a ring on top of the batter that is already in the pan — this will create a delicious filling layer within the cake.
  10. Bake Cake: Bake for 45-50 minutes at 350°F (175°C), or until a toothpick inserted into the cake (avoiding the filling) comes out clean. Remove from the oven and let the cake cool in the pan for 20 minutes.
  11. Invert Cake: Carefully invert the cake onto a wire rack to cool completely.
  12. Prepare Chocolate Glaze: In a small saucepan, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Allow it to sit for a minute, then stir gently until smooth and glossy. Let the glaze thicken slightly.
  13. Glaze Cake: Pour the chocolate glaze evenly over the cooled cake, letting it drip down the sides for an appealing finish.

Notes

  • Ensure the cake is completely cooled before glazing to prevent the glaze from melting and becoming too thin.
  • To finely shred the coconut, use a food processor if you want a consistent texture.
  • If you do not have Dutch-process cocoa, natural cocoa powder can be substituted but may affect the cake’s flavor slightly.
  • The cream of coconut is different from coconut milk—it is sweeter and thicker, lending to the richness of the filling.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: German Chocolate Cake, Bundt Cake, Coconut Cake, Chocolate Cake, Pecan Cake, Martha Stewart Recipe, Dessert

Find it online: https://lieblingsmahlzeit.com/martha-stewart-german-chocolate-bundt-cake-recipe/