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Introduction
Rich, buttery, and layered with indulgence, this German Chocolate Pecan Pound Cake is a dessert lover's dream come true. Combining the moist, dense texture of a traditional pound cake with the signature flavors of German chocolate—think cocoa, coconut, and toasted pecans—this cake is the ultimate showstopper for holidays, potlucks, or simply when you want to treat yourself. Whether served warm with a dollop of whipped cream or enjoyed with a hot cup of coffee, this delight is sure to become a favorite in your baking repertoire.
Ingredients:
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsweetened cocoa powder
1 cup sour cream
½ cup whole milk
1 cup chopped pecans, toasted
1 cup semi-sweet chocolate chips
For the German Chocolate Topping:
1 can (14 oz) sweetened condensed milk
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups shredded sweetened coconut
1 cup chopped pecans, toasted
Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
2. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Combine Wet and Dry:
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and milk. Mix until just combined. Fold in the toasted pecans and chocolate chips.
4. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
5. Make the German Chocolate Topping:
In a medium saucepan, whisk together the condensed milk, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and toasted pecans. Let it cool slightly before spreading.
6. Assemble:
Once the cake has cooled, spoon the German chocolate topping generously over the top of the cake, letting it drizzle slightly down the sides.
Serving and Storage Tips:
Serving: This cake is best served at room temperature or slightly warmed. Pair it with vanilla ice cream or whipped cream for added decadence.
Storage: Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving to revive that fresh-from-the-oven taste.
Freezing: The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw and add the topping before serving.
Variations:
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