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–+ servings
Stewart German Chocolate Bundt Cake

Mouth-Watering Stewart German Chocolate Bundt Cake You’ll Love

Indulge in the rich flavors of Stewart German Chocolate Bundt Cake, featuring chocolate and coconut. A delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Unsalted Butter Room temperature
  • 2 cups Granulated Sugar
  • 4 large Large Eggs
  • 1 tablespoon Vanilla Paste or Extract
  • 2 cups All-Purpose Flour Can use gluten-free flour
  • ¾ cup Dutch-Process Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1 cup Whole Milk Can use almond milk
  • 1 cup Sweetened Cream of Coconut Regular coconut milk can be substituted
  • 1 cup Finely Shredded Coconut Can use desiccated coconut
  • 1 cup Chopped Pecans Can substitute with walnuts
  • 6 ounces Semisweet Chocolate Melted
  • 1 tablespoon Distilled White Vinegar Can use lemon juice
For the Chocolate Glaze
  • ½ cup Heavy Cream Can use coconut cream
  • 8 ounces Chopped Semisweet Chocolate

Equipment

  • 10-inch Bundt pan
  • Electric mixer
  • mixing bowls
  • spatula
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
  2. Cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
  3. Add 4 large eggs to the mixture one at a time, then pour in 1 tablespoon of vanilla extract and mix until smooth.
  4. 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.
  5. Alternately add the dry mixture to the butter mixture with 1 cup of whole milk and 1 cup of cream of coconut.
  6. Fold in 6 ounces of melted chocolate and 1 cup of shredded coconut into the batter.
  7. Gently fold in 1 cup of chopped pecans.
  8. Pour the batter into the prepared Bundt pan, smooth the top evenly, and bake for 50-60 minutes.
  9. Allow the cake to cool in the pan for 15 minutes before inverting onto a platter.
  10. Heat ½ cup of heavy cream in a saucepan and pour over 8 ounces of chopped chocolate. Stir until smooth.
  11. Drizzle the chocolate glaze over the cooled cake and serve with ice cream or fresh berries.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 32gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure to properly grease the Bundt pan for easy release. Allow the cake to cool before glazing for the best results.

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