Description
This German Chocolate Pound Cake combines rich semisweet chocolate, cocoa powder, and buttermilk into a delectably moist cake, crowned with a luscious coconut-pecan icing. This show-stopping dessert offers the classic flavors of traditional German chocolate cake in a simpler, sliceable Bundt form—perfect for celebrations or any time you crave a decadent chocolate treat.
Ingredients
Units
Scale
For the 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
For the 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). Liberally grease a 12-cup Bundt pan with your preferred nonstick method to ensure easy release after baking.
- Melt the 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.
- Combine Dry Ingredients and Remaining 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 the 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 the Icing: 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.
- Finish the Icing: Remove the saucepan from heat. Stir in the sweetened coconut flakes, vanilla extract, and toasted pecans until everything is evenly combined.
- Frost and Serve: Drizzle or spread the coconut-pecan icing over the cooled cake. Serve at room temperature and enjoy!
Notes
- Ensure all refrigerated ingredients are at room temperature for a smooth, evenly mixed batter.
- Do not overmix after adding flour to prevent a dense cake.
- The cake can be made a day in advance and stored covered at room temperature.
- Let the melted chocolate cool slightly before adding to avoid curdling the buttermilk.
- You may substitute walnuts for pecans if desired.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 620
- Sugar: 54g
- Sodium: 240mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 77g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 140mg
