Description
This German Chocolate Pound Cake is a luscious, rich dessert combining a moist chocolate pound cake base with a traditional coconut-pecan frosting. The cake is infused with melted semisweet chocolate and cocoa powder, enhanced by a touch of instant coffee for depth. Finished with a homemade coconut-pecan icing that is toasted to perfection, this cake is perfect for celebrations or an 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
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 12-cup Bundt pan generously to ensure the cake releases easily after baking.
- Melt the Chocolate: Place the semisweet chocolate chips in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until fully melted and smooth. Set aside to cool slightly.
- Cream Butter and Sugar: Using a stand mixer fitted with the whisk attachment, whip the butter on high speed for 2 minutes. Gradually add in the granulated sugar and continue whipping for 5 more minutes until the mixture is pale and fluffy.
- Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition. Scrape down the bowl sides and bottom with a spatula to incorporate all ingredients evenly.
- Combine Dry Ingredients and Remaining Wet Ingredients: At the lowest mixer speed, add sifted all-purpose flour in two batches to avoid overmixing. Gently mix in cocoa powder, instant coffee powder, baking powder, and salt. Then, add the melted chocolate (cooled), buttermilk, and vanilla extract. Mix only until just combined, scraping the bowl as needed.
- Bake the Cake: Pour batter into the prepared Bundt pan. Bake at 325°F (163°C) for 70-80 minutes, testing doneness with a toothpick inserted in the center (it should come out clean). Avoid overbaking. Once done, remove from oven and reduce oven temperature to 275°F (135°C).
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Invert onto a serving plate and let cool completely to room temperature. Cover lightly with foil or plastic wrap to keep moist.
- Toast the Pecans: Preheat oven to 350°F (175°C). Spread pecans on a parchment-lined baking sheet in a single layer. Bake for 10-12 minutes until lightly toasted. Remove and 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 and combined. Continue cooking for 12-15 minutes, whisking occasionally, until the mixture bubbles, turns light amber, and thickens enough to coat the back of a spoon.
- Finish the Icing: Remove saucepan from heat. Stir in sweetened coconut flakes, vanilla extract, and toasted pecans until well combined.
- Frost and Serve: Drizzle or spread the coconut-pecan icing evenly over the cooled pound cake. Serve at room temperature and enjoy this decadent treat.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overbake the cake to keep it moist; test with a toothpick near the end of baking time.
- Toast the pecans carefully to avoid burning and enhance their flavor.
- Use a stand mixer for better creaming and mixing; however, a hand mixer will work as well.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake is rich; slicing thin pieces is enough to satisfy sweet cravings.
