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Stewart German Chocolate Bundt Cake

Deliciously Moist Stewart German Chocolate Bundt Cake Recipe

Enjoy this Stewart German Chocolate Bundt Cake, a moist and indulgent dessert that’s perfect for celebrations.
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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: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 cup whole milk or almond milk
  • 2 teaspoons vanilla extract or paste
  • 2.5 cups unbleached all-purpose flour or gluten-free flour
  • 0.75 cup Dutch-process cocoa powder or regular cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or regular salt
  • 1.75 cups unsweetened shredded coconut or sweetened coconut
  • 8 ounces semisweet chocolate melted
For the Glaze
  • 1 cup heavy cream or coconut cream
  • 8 ounces semisweet chocolate chopped

Equipment

  • 10-cup Bundt pan
  • Electric mixer
  • Mixing bowls
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Prep the Bundt Pan: Generously butter and flour a 10-cup Bundt pan, coating every crevice. Preheat oven to 350°F (175°C).
  2. Mix Wet Ingredients: Cream together unsalted butter and granulated sugar until light and fluffy. Add eggs, milk, and vanilla, mixing until smooth.
  3. Combine Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt. Gradually add to wet mixture, blending until just combined.
  4. Add Chocolate and Coconut: Melt semisweet chocolate and fold into batter, then mix in shredded coconut gently.
  5. Bake: Pour batter into prepared pan and bake for 50-60 minutes. Toothpick test for doneness.
  6. Cool: Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
  7. Prepare Glaze: Heat heavy cream until simmering, pour over chopped chocolate, and stir until smooth.
  8. Glaze Cake: Drizzle the glaze over the cooled cake and let set before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure to grease the Bundt pan well for easy release. Room temperature ingredients result in the best texture, and avoid overmixing to keep it airy. Store covered at room temperature for 2 days, refrigerate for 5 days, or freeze for 3 months.

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