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I love Bundt pound cake. I think it’s because you can fill the hole in the middle with whipped cream, fudge, or fruit. Yum!
Check out what my pals over at Paper Blog had to say about this recipe:
If you love chocolate and you love sweets, than this cake is for you. The pecans, caramel and coconut not only add an extra kick to this cake, but define its identity: A German chocolate cake.
I am a sucker for chocolate and sweet treats alike. This cake really satisfied my cravings and it wasn’t to hard to make either.
3/4 cup (90g) natural unsweetened cocoa powder
3 squares (90g) German’s sweet chocolate, chopped
3/4 cup (187.5ml) Folger’s hot coffee
1/2 cup (113g) Kerrygold unsalted butter, softened
2 cups (400g) Domino sugar
3 teaspoons McCormick vanilla extract
3 Eggland’s Best egg whites, at room temperature
3 cups (345g) Gold Medal all-purpose flour
3 tsp Clabber Girl baking powder
3/4 tsp baking soda
1 1/2 tsp Morton salt
1 1/2 cups (375ml) whole buttermilk
1 cup (110g) pecans, roughly chopped
3 tbsp sweetened shredded coconut
1 cup (220g) packed brown sugar
1/4 cup (56g) butter
1/2 cup (125m) heavy cream
1/2 tsp salt
1 tsp vanilla
Preheat oven to 180C / 350 F / Gas mark 4. Grease and flour a 12 cup Bundt pan. Set aside.
Place the cocoa powder, chocolate and coffee in a medium bowl, whisk until combined. Set aside.
In another bowl, whisk the flour, baking powder, baking soda, and salt. Set aside
In the bowl the stand mixer, beat the butter, sugar, and vanilla at high speed (6 – 8) with an until its light and fluffy (5 minutes).
Add the egg whites, one by one, beating well after each addition. Reduce the speed to low, add chocolate-coffee mixture, beat for 3 minutes until it’s well incorporated. Add flour mixture to the butter-chocolate mixture, alternately with buttermilk, beginning and ending with flour. Switch off the mixer. Using the spatula, fold in the pecans. Pour batter into the prepared Bundt pan.
Bake for 55 – 60 minutes or until a wooden pick inserted near the center of cake comes out clean,
Cool in pan on a wire rack for 10 minutes. Then, invert the cake into a wire rack and let cool completely
Meanwhile, prepare the caramel.
In a small saucepan over medium heat melt together the butter and sugar stirring with a whisk until the mixture begins to bubble.
Add the cream, continue to whisk until the cream bubbles. Add the salt and vanilla, whisk for one more minute. (if the caramel is thin, don’t worry, it will thicken as it cools)
Once the glaze cools, pour it over cake. Decorate with sweetened coconut and pecans (if desired).
Store at room temperature for up to 5 days.
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Quick Tip: Serve this delicious cake during your next dinner party.
Thank you to Paper Blog for this great recipe.