Standing in the kitchen, I can smell the rich aroma of chocolate wafting through the air—there’s nothing quite like it. My heart races a little as I prepare to bake Martha Stewart’s German Chocolate Bundt Cake, an indulgent dessert that never fails to impress. Perfect for celebrations or a cozy evening treat, this cake combines creamy layers of coconut and semisweet chocolate for a decadent experience everyone will adore. What’s more, it’s surprisingly easy to whip up, making it a brilliant addition to your recipe collection. Whether you’re new to baking or a seasoned chef, this standout cake promises to delight your taste buds and make your dessert table shine. Are you ready to discover what makes this Bundt cake so special? Let’s dive in!
Why is German Chocolate Bundt Cake irresistible?
Decadence in Every Bite: This Stewart German Chocolate Bundt Cake is rich, featuring a heavenly blend of semisweet chocolate and sweetened coconut, creating a flavor experience that your taste buds will relish.
Effortless Elegance: With simple steps, anyone can master this cake, perfect for both novice bakers and seasoned pros looking to impress. Just remember, it’s all about that generous glazing!
Crowd-Pleasing Delight: Ideal for any gathering, whether a birthday bash or a cozy dinner, this cake guarantees oohs and aahs when you serve it alongside a scoop of ice cream or fresh berries.
Versatile Flavor Profile: Feel free to customize! Swap in walnuts instead of pecans or experiment with different chocolate types for a unique twist. Consider pairing it with a refreshing slice of Coconut Cloud Cake for an indulgent dessert spread!
A Lasting Impression: The delightful aroma while baking and the outdoor charm of a Bundt presentation mean it’s not just any dessert; it’s a centerpiece that sparks conversation.
Stewart German Chocolate Bundt Cake Ingredients
For the Cake Base
• Pecans – Adds crunch and nutty flavor; substitute with walnuts if preferred.
• Unsalted Butter – Provides moisture and richness; ensure it’s at room temperature for easy blending.
• All-Purpose Flour – Gives structure; use gluten-free flour for a gluten-free version.
• Finely Shredded Coconut – Introduces sweetness and texture; can substitute with desiccated coconut for a finer texture.
• Sweetened Cream of Coconut – Adds a creamy, sweet coconut flavor; regular coconut milk can be used in a pinch but may alter sweetness.
• Whole Milk – Contributes moisture; almond milk works for a dairy-free option.
• Distilled White Vinegar – Reacts with baking soda for a tender cake; lemon juice can be used as a replacement.
• Dutch-Process Cocoa Powder – Deepens the chocolate flavor; if unavailable, natural cocoa powder is a viable substitute.
• Baking Soda and Kosher Salt – Provides leavening and a balanced flavor.
• Sugar – Sweetens the cake; substitute with coconut sugar for a lower glycemic option.
• Large Eggs – Binds all ingredients together; no direct substitute recommended for structural integrity.
• Vanilla Paste or Extract – Adds aromatic depth; use extract if paste is unavailable.
• Semisweet Chocolate – Enhances the overall chocolate richness and serves as a decoration; dark chocolate can provide a deeper flavor.
For the Chocolate Glaze
• Heavy Cream – Adds silkiness to the chocolate glaze; coconut cream can be used for a dairy-free alternative.
Step‑by‑Step Instructions for Stewart German Chocolate Bundt Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan generously to ensure the Stewart German Chocolate Bundt Cake releases cleanly after baking. Use a pastry brush to evenly coat the pan, paying attention to all nooks and crannies, making this step crucial for a beautiful finished cake.
Step 2: Cream Together Butter and Sugar
In a large mixing bowl, cream together 1 cup of room-temperature unsalted butter and 2 cups of granulated sugar. Use an electric mixer on medium speed until the mixture becomes light and fluffy, which should take about 5 minutes. This process incorporates air into the batter for a tender crumb, setting the foundation for your cake’s texture.
Step 3: Incorporate Eggs and Vanilla
Add 4 large eggs to the butter-sugar mixture one at a time, mixing well after each addition to fully integrate. Then, pour in 1 tablespoon of vanilla extract and continue to beat the mixture until it’s smooth and creamy, about another minute. You’ll notice a rich aroma filling your kitchen, hinting at the delectable cake to come.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, ¾ cup of Dutch-process cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt. This blend of dry ingredients is essential for proper leavening and flavor balance in your Stewart German Chocolate Bundt Cake, so ensure they are well mixed.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the creamed butter and sugar blend, alternating with 1 cup of whole milk and 1 cup of sweetened cream of coconut, starting and ending with the dry ingredients. Mix on low speed until just combined, ensuring not to overmix as this could toughen the cake’s texture.
Step 6: Fold in Chocolate and Coconut
Melt 6 ounces of semisweet chocolate and let it cool slightly before folding it into the batter along with 1 cup of finely shredded coconut. Use a spatula to gently combine everything; this will introduce a delightful richness and moisture to the cake, creating the layers you’ll enjoy every bite of.
Step 7: Add Pecans
Next, fold in 1 cup of chopped pecans gently, ensuring they are evenly distributed throughout the batter. Their delightful crunch and nutty flavor will beautifully complement the sweetness of the cake. Take a moment to appreciate the beautiful mixture—the chocolate, coconut, and pecans will soon come together in glorious harmony.
Step 8: Pour Batter into the Pan
Carefully pour the batter into your prepared Bundt pan, smoothing the top with a spatula for an even surface. It’s important to fill the pan about two-thirds full to allow room for the cake to rise without overflow. Admire the rich chocolate color and imagine how stunning it will look once baked.
Step 9: Bake to Perfection
Place the Bundt pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye out for a springy top and a faint chocolate aroma wafting through your kitchen, as these are signs your Stewart German Chocolate Bundt Cake is on its way to being beautifully baked.
Step 10: Cool Before Serving
Allow the cake to cool in the Bundt pan for about 15 minutes before carefully inverting it onto a serving platter. This cooling time helps set the cake, making it easier to release without breaking. Once on the platter, let it cool completely before drizzling with the chocolate glaze.
Step 11: Prepare the Glaze
To create a silky glaze, heat ½ cup of heavy cream in a small saucepan until simmering, then pour it over 8 ounces of chopped semisweet chocolate in a bowl. Let it sit for a few minutes before stirring until smooth. The warm cream will melt the chocolate perfectly, giving you a luscious topping for your cake.
Step 12: Drizzle and Serve
Finally, drizzle the chocolate glaze generously over the cooled Stewart German Chocolate Bundt Cake, allowing it to cascade down the sides. Once decorated, consider serving with a scoop of vanilla ice cream or fresh berries for an extra touch of indulgence. Enjoy every delicious bite!
Stewart German Chocolate Bundt Cake Variations
Feel free to get creative and customize your cake with these delightful twists!
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Tropical Twist: Add crushed pineapple to the coconut mixture for a refreshing flavor that pairs beautifully with chocolate.
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Nutty Alternative: Swap pecans for walnuts, introducing a different crunch while still keeping that beloved nutty richness.
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Dairy-Free Decadence: Substitute whole milk with almond milk and use coconut cream in the glaze to create a completely dairy-free dessert.
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Alternative Sweetener: For a healthier option, use coconut sugar instead of granulated sugar for a lower glycemic index without sacrificing sweetness.
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Flavorful Layers: Experiment with different types of chocolate, such as dark for a richer taste or milk chocolate for creaminess.
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Gourmet Glaze: Try infusing your chocolate glaze with a splash of espresso or bourbon to elevate its flavor profile and add a sophisticated kick.
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Coconut Substitution: Replace shredded coconut with desiccated coconut for a finer texture that melds perfectly into the cake.
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Extra Spice: Add a pinch of cinnamon or a dash of instant coffee granules to boost the chocolate flavor in the batter.
Remember, if you’re interested in pairing this cake with something special, consider serving it alongside a slice of Coconut Cloud Cake or some Chocolate Marshmallow Swirl Cookies. Happy baking!
What to Serve with Stewart German Chocolate Bundt Cake
Indulge in a delightful meal accompaniment that brings out the cake’s rich flavors beautifully.
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Vanilla Ice Cream: A classic pair, it adds a creamy, cold contrast to the warm, rich cake. The ice cream melts slightly, creating a deliciously rich sauce.
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Fresh Berries: Juicy strawberries or raspberries provide a pop of tartness, cutting through the sweetness of the cake and enhancing its flavor profile.
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Coffee: A steaming cup of freshly brewed coffee complements the chocolate, intensifying the dessert experience and providing a delightful after-dinner sip.
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Coconut Whipped Cream: This light, airy topping matches the coconut notes in the cake, elevating your dessert with an extra layer of decadence.
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Chocolate Ganache Tart: For an extra dose of chocolate, serve with a slice of rich tart. Its smooth texture harmonizes beautifully with the cake’s toppings.
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Almond Biscotti: These crunchy cookies add a satisfying texture contrast and nutty flavor that pairs wonderfully with the sweetness of the cake.
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Pecan Praline: The crunchy, sweet topping echoes the pecans in the cake, providing a delightful and festive twist that will impress your guests.
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Sweet Wine: A glass of late-harvest wine or dessert wine will enhance the cake’s flavors, making each bite more luxurious.
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Tropical Fruit Salad: Fresh pineapple and mango bring a refreshing brightness that balances the richness of the cake while keeping it festive and tropical.
Make Ahead Options
These Stewart German Chocolate Bundt Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake batter up to 24 hours in advance by mixing it as directed and then refrigerating it covered. The nuts and chocolate should be folded in just before pouring the batter into the Bundt pan to keep their texture intact. If you have leftover cake, it can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. When ready to serve, simply allow the cake to come to room temperature before drizzling it with the chocolate glaze for that indulgent, fresh-from-the-oven taste.
Expert Tips for Stewart German Chocolate Bundt Cake
• Pan Preparation: Ensure to generously butter and flour the Bundt pan to prevent sticking; it’s essential for a clean release.
• Avoid Overmixing: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake instead of a light one.
• Cooling Time: Allow the cake to cool in the pan for at least 15 minutes before inverting to avoid breakage. Patience pays off!
• Glazing Tip: For a shiny glaze, let the chocolate glaze cool slightly before drizzling over the cake. This gives a beautiful finish that enhances presentation.
• Texture Check: Insert a toothpick into the cake—if it comes out clean, your Stewart German Chocolate Bundt Cake is perfectly baked!
• Customization Options: Feel free to experiment by switching pecans for walnuts or trying different chocolate types for a unique twist.
How to Store and Freeze Stewart German Chocolate Bundt Cake
Room Temperature: Store the cake loosely covered for up to 2 days. It’s best to leave it on the counter, allowing the delicious flavors to develop.
Fridge: Keep the Bundt cake in an airtight container for up to 5 days. This helps maintain its moist texture while protecting it from absorbing other odors.
Freezer: To freeze, wrap the cake tightly in plastic wrap and then aluminum foil. It can last for up to 2 months. Thaw overnight in the refrigerator before serving to enjoy the rich taste of the Stewart German Chocolate Bundt Cake.
Reheating: When ready to serve, warm individual slices in the microwave for about 10 seconds to enhance the chocolatey goodness.
Stewart German Chocolate Bundt Cake Recipe FAQs
What kind of pecans should I use for this cake?
I recommend using chopped pecans for the best flavor and texture, but if you prefer, walnuts can make a great substitute. Make sure they are fresh and have no dark spots, as that indicates they might be stale.
How should I store leftover Stewart German Chocolate Bundt Cake?
Store the cake loosely covered at room temperature for up to 2 days. For longer storage, place it in an airtight container in the refrigerator for up to 5 days. This keeps it moist and fresh.
Can I freeze the Stewart German Chocolate Bundt Cake?
Absolutely! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It will be good for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, and then serve it at room temperature for the best flavor.
What if my cake is too dense or sinks in the middle?
If your Stewart German Chocolate Bundt Cake ends up dense, it may be due to overmixing. Always mix until just combined. If it sinks, this could be because it wasn’t baked long enough—make sure to check for doneness with a toothpick inserted into the center; it should come out clean.
Is this cake suitable for my gluten-free friends?
Yes! You can easily make a gluten-free version by substituting all-purpose flour with a gluten-free blend. Just ensure that the other ingredients, like baking powder and chocolate, are also gluten-free. Your gluten-sensitive friends will be just as delighted by the indulgent flavor!
Can this cake be made dairy-free?
Definitely! Substitute the whole milk with almond milk and the heavy cream in the glaze with coconut cream. This will still give you that rich taste while making it friendly for those avoiding dairy.
Mouth-Watering Stewart German Chocolate Bundt Cake You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
- Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Add 4 large eggs to the mixture one at a time, then pour in 1 tablespoon of vanilla extract and mix until smooth.
- In a separate bowl, whisk together 2 cups of all-purpose flour, ¾ cup of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
- Alternately add the dry mixture to the butter mixture with 1 cup of whole milk and 1 cup of cream of coconut.
- Fold in 6 ounces of melted chocolate and 1 cup of shredded coconut into the batter.
- Gently fold in 1 cup of chopped pecans.
- Pour the batter into the prepared Bundt pan, smooth the top evenly, and bake for 50-60 minutes.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a platter.
- Heat ½ cup of heavy cream in a saucepan and pour over 8 ounces of chopped chocolate. Stir until smooth.
- Drizzle the chocolate glaze over the cooled cake and serve with ice cream or fresh berries.
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