Description
This German Chocolate Pound Cake is a rich and moist dessert combining the deep flavors of cocoa and melted chocolate with a tender, buttery crumb. Baked to perfection and topped with a luscious coconut-pecan icing made from toasted pecans, sweetened coconut flakes, and a creamy caramel-like sauce, this classic cake is a crowd-pleaser perfect for special occasions or indulgent everyday treats.
Ingredients
Scale
Cake
- 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
- 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). Grease a 12-cup Bundt pan liberally with your preferred nonstick method to ensure easy removal after baking.
- Melt the Chocolate: Place semisweet chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until fully melted and smooth. Set aside to cool slightly.
- Cream Butter and Sugar: Using a stand mixer with the whisk attachment, whip the room temperature butter on high speed for 2 minutes. Gradually add granulated sugar and continue whipping for about 5 minutes until the mixture becomes very pale and fluffy.
- Add Eggs: Add eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl with a spatula to ensure even mixing.
- Combine Dry Ingredients and Remaining Wet Ingredients: On the lowest mixer speed, add sifted flour in two batches gently to avoid overmixing. Add cocoa powder, instant coffee powder, baking powder, and salt, mixing gently. Then add the melted chocolate (cooled), buttermilk, and vanilla extract. Mix only until just combined, scraping the bowl as needed.
- Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 70 to 80 minutes, testing doneness by inserting a toothpick in the center; it should come out clean. Avoid overbaking. After baking, reduce oven temperature to 275°F (135°C) and remove the cake from the oven.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate and allow it to cool completely to room temperature. Cover lightly with foil or plastic wrap to keep moist.
- Toast the Pecans: For the icing, preheat your oven to 350°F (175°C). Line a baking sheet with parchment and spread the chopped pecans in a single layer. Bake for 10 to 12 minutes until lightly toasted. Let cool.
- Prepare the Icing: In a medium saucepan over medium heat, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk constantly until the mixture melts and comes together. Continue cooking, stirring occasionally, for 12 to 15 minutes until it bubbles, turns light amber, and thickens to coat the back of a spoon.
- Finish the Icing: Remove the saucepan from heat. Stir in sweetened coconut flakes, vanilla extract, and toasted pecans until evenly combined.
- Frost and Serve: Drizzle or spread the coconut-pecan icing generously over the cooled cake. Serve at room temperature and enjoy the delightful taste and texture of this classic German Chocolate Pound Cake.
Notes
- Room temperature ingredients help achieve a smooth, well-incorporated batter.
- Be careful not to overmix the batter once the dry ingredients are added; this prevents a dense cake.
- Test the cake doneness with a toothpick after 70 minutes to avoid drying out.
- The icing thickens as it cools; if it gets too thick, gently warm it to soften before spreading.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
