When times are stressful, happy, or sad, cake always seems to comfort me. Maybe it’s just the appearance of a cake that seems to do the trick, it doesn’t always need to be fancy, or overly decorated, just a good cake. A cake that has a tender crumb and a tasty frosting on top, maybe a bit chocolaty at times, seems to always make me feel better. In times like these, even if it’s only you at home alone, just you and your spouse, or a home filled with kids, I recommend to bake a cake.
German Chocolate Cake has been popular for as long as I can remember. The deep chocolate cake topped with a coco-nutty frosting was always present at our house during the course of a year. You can make it traditional, and layer a German Chocolate Cake, but I thought I would simplify things, and make it a Bundt. Bundt Cakes are an easy one-pan baking opportunity to create great cake. I love the look of a Bundt, its domed exterior with clean ridges always seems to impress me when it’s inverted onto a cake stand.
As for the frosting, another one-pot cooking experience and a quick smear, and you are minutes from a slice. There’s something always satisfying about your first bite of cake, it’s the best of the series. So, to add a smile or a bit of laughter to the house, I highly recommend cake this weekend.
1/3 cup dark or semi-sweet chocolate, chopped
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs
2 teaspoons vanilla extract
2 1/4 cup all-purpose flour
3/4 cup dark cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk, or milk with 1 teaspoon white vinegar
1 cup evaporated milk
4 tablespoons butter
1/3 cup light brown sugar
1/4 cup granulated sugar
2 large egg yolks
1 1/2 cups sweetened coconut
1 cup pecans, toasted
1 teaspoon vanilla extract
(Makes 1 Bundt Cake)
- Preheat oven to 325 degrees. Oil or spray a 12-cup Bundt pan, set aside.
- In a large bowl, sift together flour, cocoa powder, baking powder and salt, set aside. In a small bowl, add chocolate and microwave 1 minute, stir. Heat again for 30 seconds, and stir until melted and creamy, set aside.
- In a stand mixer or large bowl, beat butter and sugars until light and fluffy, about 5 minutes. Add eggs one-at-a-time until combined. Add melted chocolate and vanilla and mix for 1 minute, scrape down sides of bowl.
- On low speed, add dry ingredients in thirds, alternating with buttermilk until combined. Remove from stand and pour batter into prepared pan. Bake cake for 60-70 minutes or until a toothpick comes clean. Remove and let cool on rack for 30 minutes. Loosen cake with knife around edges and invert onto cake stand, or plate.
- In a small saucepan, add evaporated milk, butter, sugars and egg yolks, whisk. Place over medium-low heat and cook for 7-9 minutes, until thickened and slightly darker in color. Remove from heat and add coconut, pecans and vanilla, stir. Cool frosting for about 8 minutes.
- Spread frosting around top of cake. Serve immediately or store in refrigerator for later. Enjoy!