German Chocolate Bunt Cake Recipe

How to Make German Chocolate Bunt Cake

1. Preheat oven to 325°F (160°C).
2. Prepare the streusel: Lightly spoon 1/4 cup (30g) all-purpose flour into a dry measuring cup, leveling with a knife. Combine with 1/4 cup (50g) packed light brown sugar in a small bowl.
3. Cut in 2 tablespoons (28g) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup (60g) shredded sweetened coconut and 1/2 cup (60g) chopped pecans.
5. Prepare the cake: Coat a 12-cup bundt pan with cooking spray and sprinkle with 1 tablespoon (12g) granulated sugar.
6. Combine 1/4 cup (30g) unsweetened cocoa powder and 2 ounces (56g) semi-sweet baking chocolate in a small bowl. Add 1/4 cup (60ml) boiling water, stirring until the chocolate melts completely. Set aside.
7. In a mixing bowl, cream together 1 1/2 cups (300g) granulated sugar and 1/3 cup (67g) unsalted butter at medium speed until light and fluffy.
8. Beat in 2 large egg whites, one at a time, then add 1 teaspoon vanilla extract, mixing well after each addition.
9. Lightly spoon 2 cups (240g) all-purpose flour into dry measuring cups, leveling with a knife.
10. In a separate bowl, whisk together the 2 cups (240g) flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
11. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
12. Stir in the chocolate mixture.
13. Spoon half of the batter into the prepared bundt pan.
14. Top with the streusel mixture.
15. Spoon the remaining batter over the streusel.
16. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
17. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
18. Prepare the glaze: In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons (28g) unsalted butter, and 2-3 tablespoons milk until smooth.
19. Drizzle the glaze over the completely cooled cake.