Description
This decadent German Chocolate Pound Cake combines the rich flavors of semisweet chocolate and cocoa powder in a moist, buttery cake base. Topped with a luscious coconut-pecan icing made from sweetened coconut flakes, toasted pecans, and a caramel-like icing, it is a classic dessert perfect for special occasions or chocolate lovers craving a deliciously indulgent treat.
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
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Liberally grease a 12-cup Bundt pan with your preferred nonstick method to ensure easy release after baking.
- Melt chocolate: Place the semisweet chocolate chips into a microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each interval, until fully melted and smooth. Set aside to cool slightly.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on high speed for 2 minutes. Gradually add the granulated sugar and cream together for an additional 5 minutes until the mixture is very pale and fluffy.
- Add eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Use a spatula to scrape down the sides and bottom of the bowl as needed to ensure everything is well incorporated.
- Add dry and wet ingredients: On the lowest mixer speed, add the sifted flour in 2 batches, being careful not to overmix. Add the cocoa powder, instant coffee powder, baking powder, and salt, mixing gently. Next, add the melted chocolate (make sure it’s not hot), 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 70–80 minutes, checking for doneness by inserting a toothpick in the center (it should come out clean). Do not overbake. Once done, reduce oven temperature to 275°F (135°C) and remove the cake.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Invert the cake onto a serving plate and let it cool completely to room temperature. Cover lightly with foil or plastic wrap to prevent it from drying out.
- Toast pecans: For the icing, preheat oven to 350°F (175°C). Line a baking sheet with parchment, spread pecans in a single layer, and bake for 10–12 minutes until lightly toasted. Let cool.
- Prepare icing base: In a medium saucepan over medium heat, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk constantly until melted together. Continue cooking, whisking occasionally, for 12–15 minutes until the mixture bubbles, turns light amber, and thickens to coat the back of a spoon.
- Combine icing ingredients: Remove the saucepan from heat. Stir in the sweetened coconut flakes, vanilla extract, and toasted pecans until everything is evenly combined.
- Finish and serve: Drizzle or spread the coconut-pecan icing over the cooled cake. Serve at room temperature and enjoy!
Notes
- Ensure all refrigerated ingredients like eggs, butter, and buttermilk are at room temperature to achieve the best texture and consistency.
- Take care not to overmix the batter after adding the flour to maintain a tender crumb.
- Baking time may vary depending on your oven; start checking for doneness at 70 minutes.
- Keep an eye on the icing while cooking to prevent scorching.
- Store leftover cake covered in a cool place for up to 3 days or refrigerate for longer freshness.
