This German Chocolate Pecan Pound Cake is a rich, decadent dessert that combines the flavors of traditional German chocolate cake with a moist and dense pound cake. The addition of pecans gives it a delightful crunch.
📋 Ingredients:
For the Cake:
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🍬 2 cups granulated sugar
- 🥚 4 large eggs
- 🍫 1 bar (4 oz) German sweet chocolate, melted and slightly cooled
- 🌿 1 teaspoon vanilla extract
- 🥛 1 cup buttermilk
- 🌾 3 cups all-purpose flour
- 🥄 1/2 teaspoon baking powder
- 🧂 1/2 teaspoon salt
- 🌰 1 cup chopped pecans
For the Topping:
- 🥛 1 cup evaporated milk
- 🍬 1 cup granulated sugar
- 🧈 1/2 cup (1 stick) unsalted butter
- 🥚 3 large egg yolks
- 🌿 1 teaspoon vanilla extract
- 🌰 1 1/2 cups sweetened shredded coconut
- 🌰 1 cup chopped pecans
📝 Directions:
Prepare the Cake:
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan. - Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. - Add Eggs:
Add the eggs one at a time, beating well after each addition. - Mix in Chocolate and Vanilla:
Add the melted German sweet chocolate and vanilla extract, mixing until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. - Alternate Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. - Fold in Pecans:
Gently fold in the chopped pecans. - Bake:
Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Prepare the Topping:
- Cook Topping:
In a medium saucepan, combine the evaporated milk, granulated sugar, unsalted butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. - Add Vanilla, Coconut, and Pecans:
Remove from heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the topping to cool slightly.
Assemble the Cake:
- Top Cake:
Spoon the slightly cooled topping over the cooled cake, allowing it to drip down the sides. - Serve:
Slice and serve your German Chocolate Pecan Pound Cake.
Preparation time: 30 minutes
Cooking Time: 80 minutes
Total Time: 1 hour 50 minutes
Servings: 12-16 servings
Calories: 500 kcal per serving
💡 Notes:
- For a more intense chocolate flavor, you can add 1/4 cup of unsweetened cocoa powder to the cake batter.
- This cake can be made a day ahead and stored in an airtight container at room temperature.
- Leftovers can be stored in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor and texture.
Enjoy your rich and decadent German Chocolate Pecan Pound Cake!