This cake is a chocolate bundt cake that uses cocoa powder, chocolate syrup and eggs. It’s one of the easiest cakes to make with just 6 ingredients!
The “German Chocolate Bundt Cake” is a cake that is made with chocolate and has icing inside. It was created by German bakers in the 1800s. Read more in detail here: german chocolate bundt cake with icing inside.
How did I get started as a food blogger?
I would never have responded baker, food photographer, or blogger if you had asked me as a youngster what I wanted to be when I grew up. Granted, the latter two weren’t really viable employment alternatives in the 1990s, but they’re still worth mentioning.
The odd thing is, considering my background, becoming a baking blogger makes a lot of sense. My father worked as a news reporter, and my mother worked as a development writer, with a penchant for making the most delectable desserts of all the parents in town (at least, that’s what I’d like to believe). Cookies from Katharine Canfield). I used to like photographing and filming with my father’s cameras, as well as enjoying my mother’s pastries.
For years, I fantasized of opening my own restaurant. It seemed like a logical career choice for me because of my entrepreneurial attitude and love of cuisine. However, after 7 years in the restaurant sector, I discovered that working with food was not the same as working around it. I worked in the hotel industry, and food was just another thing to sell. It was (and, I think, continues to be) a thankless profession.
So, returning to my origins (whether I realized it or not), I combined cuisine, photography, and writing (as well as social media, accounting, marketing, PR, graphic design…), put everything into a Bundt pan, baked it at 350°F, and created this blog.
This German chocolate bundt cake is made in a bundt pan.
Grandbaby Cakes, a new cookbook by Jocelyn Delk Adams, one of my best blogging friends, relates a similar experience to mine. Jocelyn spent her childhood in the kitchen with her grandmother, mother, and aunt. It was through them that she discovered her passion for cooking and was motivated to pursue a career as a food blogger and baker.
The book is chock-full of poignant anecdotal forwards to delectable recipes. And the recipes have a spirit of their own. They seem like they’re made up of more than butter, flour, and sugar. Everyone, it seems, has a history.
I’m also pleased to report that they taste fantastic. This German Chocolate Bundt Cake certainly does. I got to make Jocelyn’s German Chocolate Pound Cake, and holy moly, people. It was just too nice. It’s almost too wonderful to be true. For five days, I ate it at least once a day. I’m not kidding when I say that.
Normally, I just need a little amount of a dish and I’m OK, but this German chocolate cake was incredible. It had the texture of a brownie cake. It transformed into a creamy, fudgy delight as it melted in your lips. Amazing.
Jocelyn, congratulations on a great homage to family, life, and cuisine. Congratulations on a fantastic achievement!
Last but not least, Jocelyn is giving away 5 autographed copies of her book as well as a Kitchenaid 5-quart mixer! Make sure you fill out the form below.
To make the cake
- a quarter-cup of semisweet chocolate chips
- 1 1/2 cups room temperature unsalted butter
- 2 3/4 cup sugar, granulated
- 5 big room-temperature eggs
- 2 1/4 cups all-purpose flour, sifted
- 3/4 cup chocolate powder, unsweetened
- 1/2 teaspoon coffee powder (instant)
- baking powder (1/2 teaspoon)
- a half teaspoon of salt
- 1 1/3 cup room temperature buttermilk
- 1 tbsp extract de vanille
To make the frosting
- 3/4 cup chopped raw pecans
- a quarter-cup of evaporated milk
- 4 tblsp butter (unsalted)
- 1/3 cup packed light brown sugar
- a quarter cup of granulated sugar
- 2 big yolks of eggs
- 1 1/2 cups coconut flakes (sweetened)
- 1 teaspoon extract de vanille
To make the cake
- Preheat the oven to 325 degrees Fahrenheit. Use the nonstick technique of your choosing to liberally prepare a 12-cup Bundt pan.
- Fill a medium microwave-safe dish halfway with chocolate chips. Microwave on high for 15 seconds at a time until the chocolate is melted, stirring after each heating interval.
- Beat the butter for 2 minutes on high speed in the bowl of your stand mixer equipped with the whisk attachment. Gradually pour in the granulated sugar. Continue to cream for another 5 minutes, or until the mixture is extremely light yellow and fluffy. 1 at a time, add the eggs, mixing well after each addition and scraping down the sides and bottom of the bowl as required.
- Reduce the mixer’s speed to the lowest setting and add the flour in two batches. Take cautious not to overbeat the drums. Combine the cocoa powder, coffee powder, baking powder, and salt in a large mixing bowl. Finally, combine the melted chocolate, buttermilk, and vanilla extract in a mixing bowl. To avoid curdling the buttermilk, let the chocolate to cool somewhat. Scrape the sides and bottom of the basin, then stir in the batter until just incorporated. Take care not to overmix.
- Fill the prepared pan halfway with batter and bake for 70 to 80 minutes, or until a toothpick inserted in the middle comes out clean. Make sure you don’t overbake this cake by checking it periodically. After removing the cake, preheat the oven to 275°F.
- Allow 10 minutes for the cake to cool in the pan on a wire rack before inverting onto a serving platter. Allow to cool to room temperature before serving. To prevent the cake from drying out, lightly cover it with foil or plastic wrap.
To make the frosting
- Using parchment paper, line a baking sheet. Bake for 10 to 12 minutes, until the nuts are gently toasted, in a single layer.
- Combine the evaporated milk, butter, brown sugar, granulated sugar, and egg yolks in a medium saucepan over medium heat. Continually whisk until the mixture has melted together. Cook for another 12 to 15 minutes, whisking periodically, or until the mixture bubbles, becomes a light amber color, and is thick enough to coat the back of a spoon.
- Remove from the heat and mix in the toasted nuts, coconut, and vanilla extract.
- Drizzle the frosting over the cake’s top. Allow to cool before serving.
More Bundt cake recipes may be found at:
Bundt Cake with Cinnamon Buns
Chocolate Cake with Red Wine
Bundt Cake with Sweet Potatoes
Cinnamon Chocolate Chip Coffee Cake (six pounds)
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The giveaway will take place from September 15th through October 5th. On October 6th, winners will be chosen at random and contacted. The competition is exclusively available to residents of the United States. Each brand will mail their things individually.
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German bundt cake is a chocolate cake that has a light, fluffy texture. It’s made with lots of eggs and sugar. The original recipe was given by the German cookbook author Maria Elisabeth von Ebner-Eschenbach in her 1791 book “The Art of Cooking.” Reference: german bundt cake.
Frequently Asked Questions
What is the difference between German chocolate cake and regular chocolate cake?
A: The German chocolate cake is a type of cake that contains more cocoa, sugar and eggs than the standard kind. It has a richer taste and uses dark chocolate to give it an extra kick.
What is German chocolate cake called?
A: German chocolate cake is called a Schokoladen Kuchen in Germany.
What flavor is German chocolate cake?
A: German chocolate cake is a type of cake that has been popular in Germany since the 18th century and is traditionally made with a combination of cocoa, vanilla, eggs, butter or lard plus sugar. It sometimes uses baking powder or soda (bicarbonate) to give it volume and lift during its cooking process but these are optional ingredients.
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