Inside Out German Chocolate Cake #BundtBakers

Instead of being topped with the traditional icing, for this inside out German chocolate cake a super chocolaty batter is baked in a Bundt pan filled knee deep in coconut and pecans, with dollops of sweetened buttery cream cheese. When you turn it over, the coconut and pecans create a lovely top and the cream cheese lines the bottom.

That said, once I had it turned out, it seemed a little naked, so I brushed the outside with condensed milk and sprinkled on a bit more flaked coconut and chopped pecans. But you don’t need to.

Growing up, German chocolate was often my birthday cake of choice. I loved the chocolate cake, the pecans, the coconut! Absolutely everything about it. But it wasn't until recently that I began to research the origins of the name and recipe.

You all probably knew this, but it turns out that German chocolate cake is wholly American. The "German" in the title is from the surname of the gentleman, one Samuel German, who created the original bakers' chocolate (way back in 1852) that was used in a chocolate cake recipe that was printed in the Dallas Morning News in 1957, more than a century later. Ever since Mrs. George Clay's original recipe was the Recipe of the Day, bakers have been replicating it and adapting it, but they've never stopped baking it.

Two of the variations are upside down German chocolate cake and inside out German chocolate cake, and a Google search turned up an astonishing number of recipes for each. This one, despite its name, is a sort of combination of both.

Inside Out German Chocolate Cake

Fudgy chocolate cake with a crunchy curve of pecans and coconut on top, plus a chewy caramelized bottom, this Bundt has got a whole lot going on. All of it delicious.

Ingredients
1 cup, lightly packed, or 145g sweetened coconut flakes
1 1/2 cups or 200g pecans, chopped
1 1/2 cups or 190g all-purpose or plain flour
1 1/2 cups or 300g white granulated sugar
1/2 cup or 40g unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup or 180ml buttermilk
1/3 cup or 80ml vegetable oil
1 large egg
1 tablespoon pure vanilla extract
3/4 cup or 180ml boiling water
2 teaspoons instant coffee powder
4 oz or  113g cream cheese, softened
1/4 cup or 57g butter, softened
1 3/4 cups or 226g powdered sugar

Optional extras for decorating:
condensed milk
sweetened coconut flakes
chopped pecans

Method
Preheat oven to 350°F or 180°C.  Liberally grease and flour a 12-cup Bundt pan.

Mix the coconut flakes and chopped pecans together then spoon them into the bottom of the Bundt pan. Use your clean hands or the back of a spoon to create a channel all the way around, pressing the coconut and chopped pecans up the sides of the pan. Set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.

Add the oil, egg, vanilla and buttermilk to the flour mixture and beat well to combine. Dissolve the coffee in the boiling water then pour it into the bowl. Beat until fully incorporated and glossy.

Pour the cake batter into the channel of the coconut and pecans. Keep pouring until all the batter is in the Bundt pan.

Using an electric mixer, beat the cream cheese, butter and powdered sugar in medium bowl until well blended.

Spoon the cream cheese mixture onto the cake batter - Do NOT mix it in.

Bake on middle rack in oven for 45-50 minutes. The cream cheese mixture will initially sink, then it will start bubbling up and browning.

The cake is done when a skewer comes out of the cake with no more than light crumbs sticking to it.

Remove the Bundt pan from the oven and set to cool on a rack for no more than 10 minutes. Use your skewer to loosen the sticky bits from the edges of the pan, then turn your Inside Out German Chocolate Bundt over onto a parchment lined cutting board. Set aside to cool completely.

Once it’s cooled, you can brush it with condensed milk and sprinkle on some more coconut and chopped pecans, if desired.

Enjoy!

This month our Bundt Baker host is Sue from Palatable Pastime and, as you might have guessed from the list below, our theme/ingredient is chocolate! Check out all the chocolatey cakes we have for you today!

• Alcohol Chocolate Fruit Mini Bundts from Sneha's Recipe
• White Chocolate Bundt Cake from Merce’s Cake
• Caramel Mocha Bundt Cake from All That's Left Are The Crumbs
• Chocolate Brownie Bundt from Cookaholic Wife
• Chocolate Coconut Bundt Cake from Tartacadabra
• Chocolate Oreo Bundt from Living the Gourmet
• Chocolate Tres Leches Bundt Cake from Patty's Cake
• Extra Dark Chocolate and Moka Bundt Cake from Pat y Co. Candy Bar
• Inside Out German Chocolate Cake from Food Lust People Love
• Low Sugar Chocolate Peanut Butter Bundt Cake from Palatable Pastime
• Martha Stewart Chocolate Bundt Cake from I Love Bundt Cakes
• White Chocolate, Almond and Strawberry Curd Bundt Cake from Nunca es Demasiado Dulce

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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