Ingredientes para German Chocolate Bundt Cake
- 2 1/4 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 2 tablespoons cold unsalted butter + 1/3 cup (6 tablespoons) unsalted butter + 2 tablespoons unsalted butter (for glaze)
- Sweetened Flaked Coconut
- 1/4 cup chopped pecans + extra for garnish (optional)
- Cooking Spray
- Sugar
- Unsweetened Cocoa
- Sweet Baking Chocolate
- 1/2 cup boiling water
- Vanilla Extract
- 2 large egg whites
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Low Fat Buttermilk
- 2 cups powdered sugar
- Nonfat Milk
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Cómo preparar German Chocolate Bundt Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 12-cup bundt pan. (Alternatively, use baking spray with flour.)
- Sprinkle 1 tablespoon granulated sugar into the prepared pan, rotating to coat evenly.
- Prepare the streusel topping: In a medium bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, and 2 tablespoons cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in 1/2 cup shredded sweetened coconut and 1/4 cup chopped pecans.
- Prepare the cake batter: In a small bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 ounce (1 square) of unsweetened baking chocolate. Gradually whisk in 1/2 cup boiling water until the chocolate is completely melted and smooth. Set aside to cool slightly.
- In a large bowl, cream together 1 1/2 cups granulated sugar and 1/3 cup (6 tablespoons) unsalted butter until light and fluffy (about 5 minutes with an electric mixer).
- Beat in 2 large egg whites, one at a time, mixing well after each addition. Stir in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the cooled chocolate mixture.
- Pour half of the batter into the prepared bundt pan.
- Sprinkle the streusel topping evenly over the batter.
- Pour the remaining batter over the streusel.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 50 minutes).
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar, 2 tablespoons unsalted butter, and 2-4 tablespoons milk until smooth and pourable. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency.
- Drizzle the glaze over the completely cooled cake. Sprinkle with extra toasted coconut and chopped pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
145g
Fat
26g
Carbs
17g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Desserts Fruit American German Oven European Dinner Party Holiday Event Romantic Vegetarian Cakes Chocolate Nuts Dietary Coconut Taste Mood Sweet Equipment Small Appliance Mixer Number Of Servings Presentation Served Cold 4 Hours Or Less
