Prepare a 12-cup Bundt pan using butter and flour, or a flour spray. Melt the chocolate in the boiling water. Stir the chocolate thoroughly into the water and set aside to cool. Combine the flour with the salt and baking soda and set aside. Cream the butter and the sugar until fluffy.
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we’ve bucked tradition and tucked it inside of this Bundt cake instead. Here’s the trick: Transfer the batter to the pan, then spoon on the gooey goodness—we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
Prepare a 12-cup Bundt pan using butter and flour, or a flour spray. Melt the chocolate in the boiling water. Stir the chocolate thoroughly into the water and set aside to cool. Combine the flour with the salt and baking soda and set aside. Cream the butter and the sugar until fluffy.
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we’ve bucked tradition and tucked it inside of this Bundt cake instead. Here’s the trick: Transfer the batter to the pan, then spoon on the gooey goodness—we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
