Easy & Delightful German Chocolate Pound Cake Recipe
The German Chocolate Pound Cake recipe is a delightful fusion of rich, moist chocolate cake, buttery coconut-pecan frosting, and decadent chocolate glaze.
Ingredients
For Cake:
- ¼ cup semisweet chocolate chips
- 1 ½ cups unsalted butter room temperature
- 2 ¾ cups granulated sugar
- 5 large eggs room temperature
- 2 ¼ cups sifted all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups buttermilk room temperature
- 1 tablespoon of vanilla extract
For Icing:
- ¾ cup chopped raw pecans
- ¾ cup evaporated milk
- 4 tablespoons unsalted butter
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 ½ cups sweetened coconut flakes
- 1 teaspoon vanilla extract
Instructions
For Cake:
- Preheat the oven to 325°F. Prepare a 12-cup Bundt pan with a nonstick coating.
- Melt semisweet chocolate chips in the microwave and set aside.
- Beat the butter and sugar in a stand mixer until light and fluffy. Add eggs one at a time, scraping the bowl.
- Gradually add flour, cocoa powder, coffee powder, baking powder, and salt. Mix until just combined.
- Add melted chocolate, buttermilk, and vanilla extract. Mix until just combined. Do not overmix.
- Pour the batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then flip it onto a serving plate. Let it cool to room temperature.
For Icing:
- Toast pecans in the oven and set aside.
- In a saucepan, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Cook until thickened.
- Stir in coconut, vanilla extract, and toasted pecans.
- Drizzle the icing over the cooled cake. Serve at room temperature.