German chocolate bundt cake

Indulge in this delicious German chocolate bundt cake - perfect with a morning or afternoon cuppa.

  • 35 mins preparation
  • 45 mins cooking
  • Serves 10
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German chocolate bundt cake
  • 2/3 cup warm milk
  • 7 gram sachet dried yeast (2 tsp)
  • 3 cup strong plain baker’s flour
  • 3 eggs, lightly beaten
  • 1/3 cup caster sugar
  • 2 teaspoon vanilla bean paste
  • 125 gram butter, cubed, softened slightly
  • 125 gram butter, cubed, softened slightly
  • 1/2 cup dark chocolate chips
Chocolate paste
  • 80 gram dark chocolate, chopped
  • 1/2 cup dutch cocoa powder
  • 1/3 cup grand marnier
  • 30 gram butter
  • 1 1/2 teaspoon ground cinnamon


German chocolate bundt cake
  • 1
    Grease a 10 cup (2.5 litre) capacity bundt or baba pan well with melted butter.
  • 2
    Pour milk into a small jug andsprinkle over yeast. Cover and set aside 10 minutes until foamy.
  • 3
    In an electric mixer with a dough hook, combine flour and a pinch salt. In a jug, whisk eggs, sugar and vanilla together. Add to flour with yeast mixture and mix together with dough hook. On low speed, gradually add butter, one cube at a time, mixing well. Knead on medium speed for a further 10 minutes, until dough is soft and smooth. It will be slightly sticky. Transfer dough to an oiled bowl. Cover and set aside in a warm place 1½ hours, until doubled.
  • 4
    Meanwhile, make chocolate paste: In a small saucepan combine all ingredients. Stir over low heat, until mixture is smooth. Cool.
  • 5
    Punch down dough. Knead lightly on a floured surface until just smooth. Roll out to a 25 x 50cm rectangle.
  • 6
    Spread dough evenly with cooled chocolate paste, leaving a 4cm border around edges. Sprinkle evenly with chocolate.
  • 7
    Roll up lengthways, then coil into the pan. Cover and set aside in a warm place for 1 hour.
  • 8
    Preheat oven to moderately hot, 190C. Bake 35-40 minutes, until golden brown and makes a hollow sound when tapped on top. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely. Serve dusted with icing sugar, if liked.


If you don’t have a mixer with a dough hook attachment, you can knead in the butter by hand, making sure your hands stay cool and dry.

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