Welcome to a world where your taste buds are tantalized and your sweet tooth is satisfied with each bite of Inside Out German Chocolate Bundt Cake. This recipe is a classic twist on the traditional German chocolate cake, where the rich and moist chocolate cake is infused with a creamy coconut pecan filling for an unforgettable taste sensation. Get ready to embark on a culinary journey that will leave you craving for more!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened condensed milk
- 1/2 cup unsalted butter
- 3/4 cup shredded sweetened coconut
- 3/4 cup chopped pecans
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Stir in boiling water until batter is thin and smooth.
- In a medium saucepan, combine sweetened condensed milk, butter, shredded coconut, chopped pecans, vanilla extract, and salt. Cook over medium heat, stirring constantly, until mixture thickens and becomes golden brown, about 10-12 minutes.
- Pour half of the chocolate cake batter into the prepared bundt pan. Spoon coconut pecan filling over the batter, leaving a 1/2-inch border around the edges. Top with the remaining cake batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Serving Size: 1 slice
Total Fat: 22g
Saturated Fat: 11g
Total Carbohydrates: 62g
Dietary Fiber: 2g
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
- Bundt pan
- Large mixing bowl
- Medium saucepan
- Wire rack
Inside Out German Chocolate Bundt Cake is perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also garnish it with extra shredded coconut and chopped pecans for added texture and flavor.
If you’re looking to switch things up, try these variations:
- Instead of a bundt cake, make Inside Out German Chocolate Cupcakes by spooning the filling into the center of each cupcake before baking.
- For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
- Add a tablespoon of instant coffee to the chocolate cake batter to enhance the chocolate flavor.
If you’re missing an ingredient, try these substitutions:
- Use coconut milk or almond milk in place of milk.
- Replace vegetable oil with melted coconut oil or melted butter.
- Use dark chocolate cocoa powder for a richer chocolate flavor.
- Swap out pecans for walnuts or almonds.
Store leftover Inside Out German Chocolate Bundt Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months.
- Make sure to grease and flour your bundt pan well to prevent sticking.
- Don’t overmix the batter or the cake will be tough.
- Let the coconut pecan filling cool slightly before spooning it onto the cake batter.
- Dust the cake with powdered sugar just before serving to prevent it from getting soggy.
This cake is rich and decadent, so a little goes a long way. It’s perfect for sharing with friends and family or for a special occasion.
Frequently Asked Questions
Can I make this cake without a bundt pan?
Yes, you can make this cake in two 9-inch round cake pans or a 9×13-inch baking dish. Adjust the baking time accordingly.
Can I make the coconut pecan filling ahead of time?
Yes, you can make the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before using.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw at room temperature before serving.
Inside Out German Chocolate Bundt Cake is a showstopper dessert that never fails to impress. The combination of rich chocolate cake and creamy coconut pecan filling is simply irresistible. The cake is easy to make, but it looks like you spent hours in the kitchen. It’s perfect for any occasion, from birthdays to holidays. I highly recommend giving this recipe a try. Your taste buds will thank you!