Decadent German Double Chocolate Bundt Cake Recipe | THE SLICE | Everyday Food

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar chopped

Dark chocolate has less sugar and can be more cost-effective.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a natural sweetener with a lower glycemic index.

Preheat the oven to 350°F (175°C).

Spread 1 cup pecans onto a rimmed baking sheet in a single layer and toast until nutty and fragrant.

Let the toasted pecans cool, then finely chop them.

In a saucepan, stir together 1 cup sweetened cream of coconut, 1 1/4 cups shredded unsweetened coconut, and 2 tablespoons flour.

Bring the mixture to a boil to activate the flour, stirring until it thickens and holds its shape.

Transfer the filling to a bowl and let it cool completely.

Prepare the bundt pan by brushing the insides with softened or melted butter.

Dust the greased pan with flour to prevent sticking, ensuring no clumps remain.

In a bowl, stir together 2 tablespoons distilled white vinegar and 3/4 cup room temperature milk and let it sit for about 5 minutes until it thickens.

Whisk together 2 cups unbleached all-purpose flour, 3 tablespoons Dutch processed cocoa powder, 1 1/4 teaspoons kosher salt, and 1 teaspoon baking soda in a separate bowl.

In a stand mixer, combine 1 1/2 sticks unsalted butter at room temperature with 1 1/4 cups sugar on medium speed until pale and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition, then beat in 2 teaspoons of pure vanilla extract.

Alternate adding the flour mixture and the soured milk to the butter mixture on medium-low speed, mixing until just combined.

Fold in 5 ounces of melted semi-sweet chocolate until fully incorporated.

Spoon the batter into the prepared bundt pan, smoothing the top.

Add the cooled coconut pecan filling into the center of the batter.

Bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens