Description
This German Chocolate Pound Cake is a rich and moist dessert combining the deep flavors of cocoa and melted semisweet chocolate with a tender crumb. The cake is topped with a luscious coconut-pecan icing made from toasted pecans, sweetened coconut flakes, and a creamy, caramel-like sauce. Perfectly baked in a Bundt pan, this classic recipe yields a decadent treat that balances chocolate intensity with buttery sweetness and a delightful nutty crunch.
Ingredients
Scale
Cake Ingredients
- 1/4 cup semisweet chocolate chips
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 3/4 cups granulated sugar
- 5 large eggs, room temperature
- 2 1/4 cups sifted all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon instant coffee powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk, room temperature
- 1 tablespoon vanilla extract
Icing Ingredients
- 3/4 cup chopped raw pecans
- 3/4 cup evaporated milk
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 1/2 cups sweetened coconut flakes
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Generously grease a 12-cup Bundt pan with your preferred nonstick method to ensure the cake releases easily after baking.
- Melt the Chocolate: Place semisweet chocolate chips in a microwave-safe bowl and microwave on high for 15-second intervals, stirring in between until completely melted and smooth. Set aside to cool slightly.
- Cream Butter and Sugar: Using a stand mixer fitted with a whisk attachment, whip the room temperature butter on high speed for 2 minutes. Gradually add granulated sugar and continue creaming for another 5 minutes until the mixture turns very pale and fluffy.
- Add Eggs: Add the eggs one by one, mixing well after each addition. Use a spatula to scrape down the bowl sides and bottom as needed to ensure thorough incorporation.
- Combine Dry and Wet Ingredients: On the lowest mixer speed, add sifted flour in two batches to the creamed mixture, mixing gently to avoid overmixing. Then add cocoa powder, instant coffee powder, baking powder, and salt, mixing lightly. Follow with the melted chocolate (cooled), buttermilk, and vanilla extract. Mix just until combined, scraping the bowl as necessary.
- Bake the Cake: Pour batter into the prepared Bundt pan and bake for 70 to 80 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking. Once baked, reduce oven temperature to 275°F (135°C) and remove the cake.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Invert onto a serving plate and cool completely to room temperature. Lightly cover with foil or plastic wrap to keep moist.
- Toast the Pecans: Increase oven temperature to 350°F (175°C). Line a baking sheet with parchment paper, spread the chopped pecans in a single layer, and toast for 10 to 12 minutes until lightly browned and fragrant. Let cool.
- Prepare the Icing: In a medium saucepan over medium heat, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk continuously until ingredients are melted and well combined. Continue to cook, whisking occasionally, for 12 to 15 minutes until the mixture bubbles, turns light amber, and thickens to coat the back of a spoon.
- Finish the Icing: Remove saucepan from heat and stir in sweetened coconut flakes, vanilla extract, and toasted pecans until evenly mixed.
- Frost and Serve: Drizzle or spread the coconut-pecan icing over the cooled cake. Serve at room temperature and enjoy this classic German Chocolate Pound Cake.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve the best texture.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Use instant coffee powder to enhance the chocolate flavor without adding coffee taste.
- Monitor the cake towards the end of baking to prevent drying it out.
- Toast pecans carefully as nuts can burn quickly; stirring halfway through helps even toasting.
- The icing will thicken as it cools, so spread it promptly over the cake.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
