German Chocolate Bundt Cake – Recipe!

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.

Ingredients

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

Frosting

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)

To Prepare:

1. Preheat oven to 325 degrees.  Oil or spray a 12-cup Bundt pan, set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spread frosting around top of cake.  Serve immediately or store in refrigerator for later.  Enjoy!