GERMAN CHOCOLATE BUNDT CAKE
From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit.
Provided by Vino Girl
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
- STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
- CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
- Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
- Add vanilla and egg whites, 1 at a time, beating well after each addition.
- Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
- Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in cocoa mixture.
- Spoon half of batter into prepared pan; top with streusel.
- Spoon remaining batter over streusel.
- Bake for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
- GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Nutrition Facts : Calories 298.9, Fat 9.6, SaturatedFat 5.2, Cholesterol 16.5, Sodium 242.4, Carbohydrate 52.1, Fiber 1.8, Sugar 36.3, Protein 3.8
GERMAN CHOCOLATE CAKE
This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
- Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
- Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
- For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
- For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
- To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
- Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.
GERMAN ADVOCAAT CAKE
This classic German cake takes a mere 10 minutes to mix up and features a generous amount of advocaat, a brandy-based liqueur. It's an Easter classic in Germany but it tastes great all year long.
Provided by Anonymous
Categories Desserts Cakes Bundt Cake Recipes
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a Bundt® cake pan.
- Beat together sunflower seed oil, white sugar, and eggs with an electric mixer until well combined. Slowly add advocaat egg liqueur while stirring.
- Combine flour and baking powder in a bowl and fold flour mixture into the batter with a spatula until well combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven on the lowest rack of your oven until a tester comes out clean, about 50 minutes.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 44.6 g, Cholesterol 93 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 181.8 mg, Sugar 25.2 g
GERMAN CHOCOLATE BUNDT CAKE
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness-we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 5h10m
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
- Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
- In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
- Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
- Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
- For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
- Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.
GERMAN BUNDT CAKE
A favourite that I have made time and time again over the past 20 years. This is a Margaret Fulton recipe. A rich cake with a golden crust of butter-fried almonds.
Provided by busyozmum
Categories Dessert
Time 1h20m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Set the oven at moderate (180C/350F).
- Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
- Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
- Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
- Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
- Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.
Nutrition Facts : Calories 401.2, Fat 21, SaturatedFat 11.3, Cholesterol 101.1, Sodium 244, Carbohydrate 47.5, Fiber 1.2, Sugar 24.2, Protein 6.6
GERMAN CHOCOLATE BUNDT CAKE
Make and share this German Chocolate Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
- Melt the chocolate in the boiling water; do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.
- Stir the chocolate thoroughly into the water and set aside to cool.
- Combine the flour with the salt and baking soda; set aside.
- Cream the butter and sugar together until fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Blend in vanilla and chocolate.
- Add the flour alternately with the butter to the sugar mixture.
- Beat after each addition until smooth.
- In another bowl, beat the egg whites until stiff but not dry.
- Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out of the cake clean; do not be alarmed if the top has fallen slightly.
- Cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
- To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
- This should take between 10-15 minutes, depending on heat and humidity.
- Stir in the coconut and nuts; cool until frosting is thick enough to spread.
- When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
- Flip the top half onto a plate; spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
- Spread the remaining frosting on top.
Nutrition Facts : Calories 860.5, Fat 48.1, SaturatedFat 25.9, Cholesterol 203.9, Sodium 551.3, Carbohydrate 101.5, Fiber 3, Sugar 72.6, Protein 10.8
GERMAN CHOCOLATE BUNDT CAKE
This is a different and easy way to enjoy german chocolate cake. I found this recipe on divinerecipes.com and wanted to post it here on Zaar with my favorites. Make sure the bundt pan is greased and floured well so that the cake doesn't stick. I did not use the caramel topping as a glaze after the cake cooled, thought it might be too much. Let me know what you think! Hope you enjoy!
Provided by BandJsGranny
Categories Dessert
Time 55m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease and flour a Bundt pan.
- Combine first six ingredients in a large bowl and beat on medium speed for 2 minutes.
- Pour batter into prepared Bundt pan. Pour the 1/2 jar of caramel topping on the batter and then swirl it into the batter.
- Bake for 40 to 45 minutes. Remove from oven. Let cool for about 10 minutes and remove from pan.
- Let cool for about 25 minutes and then drizzle the remaining 1/2 jar of caramel topping over cake.
GERMAN BUTTER POUND CAKE
Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake. - Kristine M. Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
GERMAN APPLE WALNUT BUNDT CAKE
Posted for ZWT6 German Region. I found this on a Authentic German Foods recipe site. I did find it interesting to learn that the word "Bundt" comes from the German word "Bund" which literally means "gathering of people". Isn't that sweet?? This is a versatile recipe in that it is good for a breakfast treat, pack in a lunch, take on a picnic or serve as a dessert after dinner.
Provided by HokiesMom
Categories Dessert
Time 1h15m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease and flour a Bundt pan and set aside.
- In a medium bowl, combine the diced apples, 2 tablespoons sugar and 1 teaspoons cinnamon; set aside. Sift together flour, baking powder, and salt.
- In a large bowl, combine 2 cups sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
- Pour batter into prepared pan. Bake at 350F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Good sprinkled with confectioners' sugar before slicing and serving.
Nutrition Facts : Calories 364.9, Fat 19.8, SaturatedFat 1.9, Cholesterol 41.3, Sodium 109.8, Carbohydrate 43.6, Fiber 1.6, Sugar 25.8, Protein 5.1
INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE
Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it starts with a boxed cake mix and canned frosting.
Provided by Mary R Morris @photosister
Categories Cakes
Number Of Ingredients 5
Steps:
- Mix eggs, water, and oil until blended.
- Add dry cake mix. Mix until smooth.
- Add tub of pecan/coconut frosting. Mix well.
- Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
- Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
- I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.
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