German Chocolate Pecan Pound Cake: Decadent Delight

Picture this: you walk into your kitchen, and the air is filled with the mouthwatering scent of chocolate and toasted pecans. That’s the magic of baking a German Chocolate Pecan Pound Cake.

This isn’t just any dessert; it’s a heartfelt creation that brings warmth and joy to every gathering. Whether you’re celebrating a special occasion or simply enjoying a cozy evening at home, this cake is sure to make your taste buds dance.

In this article, you’ll find everything you need to whip up your very own German Chocolate Pecan Pound Cake. From its rich history to a step-by-step guide on how to bake it, we’ll cover all the bases so you can impress your family and friends with this delightful treat.

The Allure of German Chocolate Pecan Pound Cake

What Makes This Cake Special?

The German Chocolate Pecan Pound Cake is a delightful twist on the classic German chocolate cake. Here are some reasons why it stands out:

• Decadent Texture: The addition of sour cream ensures each slice is moist and tender, practically melting in your mouth.
• Rich Flavor: The combination of German chocolate and toasted pecans creates an indulgent taste experience that’s hard to resist.
• Versatile Presentation: This cake shines at any event, from birthdays to casual family dinners.

Ingredients for Your German Chocolate Pecan Pound Cake

To create this delicious dessert, gather the following ingredients:

For the Pound Cake

For the Coconut Pecan Glaze

Step-by-Step Instructions to Bake Your Cake

Step 1: Preheat Your Oven

Start by preheating your oven to 325°F (165°C). This helps ensure that your cake bakes evenly.

Step 2: Prepare Your Bundt Pan

Generously grease and flour a 10-inch Bundt pan. This step is crucial for making sure your cake comes out easily and looks great.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy—this should take about 3-4 minutes.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, making sure each egg is fully mixed in before adding the next one. Stir in the vanilla extract for an extra layer of flavor.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agents evenly throughout your batter.

Step 6: Alternate Adding Wet and Dry Ingredients

Gradually mix the dry ingredients into the butter mixture, alternating with sour cream. Start with the dry ingredients and finish with them as well—mix just until everything is combined to avoid overworking the batter.

Step 7: Fold in Chocolate and Pecans

Gently fold in the chopped German chocolate and toasted pecans. This ensures that every slice is packed with rich chocolate flavor and nutty goodness.

Step 8: Bake Your Cake

Pour the batter into your prepared Bundt pan and smooth out the top with a spatula. Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.

Making the Coconut Pecan Glaze

While your cake cools, let’s prepare that delicious glaze:

Step 9: Heat Heavy Cream

In a small saucepan over medium heat, warm up the heavy cream until it just starts to simmer.

Step 10: Melt Chocolate

Remove from heat and add chopped German chocolate to the cream. Let it sit for a few minutes before stirring until it becomes smooth and creamy.

Step 11: Glaze Your Cake

Once your cake has cooled completely, drizzle that luscious glaze over it generously. Allow it to flow down the sides for an elegant finish. For an extra touch, sprinkle additional toasted pecans on top.

Serving Suggestions

Your German Chocolate Pecan Pound Cake is now ready to be enjoyed! Here are some serving ideas:

• Pair it with whipped cream or vanilla ice cream for an indulgent dessert.
• Serve alongside fresh berries for a refreshing contrast.
• Enjoy it with a cup of coffee or tea for a delightful afternoon treat.

Essential Tools for Baking German Chocolate Pecan Pound Cake

1. Bundt Cake Pan
   • A sturdy 12-cup Bundt pan is crucial for making this type of cake. It provides the right shape and size, ensuring even baking without spillage.
2. Mixer
   • You can use either a hand mixer or a stand mixer. A stand mixer is particularly useful for larger batches, while a hand mixer is great for smaller jobs and takes up less space.
3. Cooling Rack
   • A cooling rack allows your cake to cool evenly after baking. This prevents it from becoming soggy by letting air circulate around it.
4. Rubber Spatula
   • A rubber spatula is perfect for mixing ingredients and scraping down the sides of your mixing bowl, ensuring everything is well combined.
5. Sifter
   • A sifter helps to aerate and remove lumps from dry ingredients like flour and cocoa powder, contributing to a lighter cake texture.
6. Measuring Tools
   • Accurate measurements are key in baking. Have a set of measuring cups and measuring spoons ready to ensure precision in your ingredients.
7. Toothpicks
   • Use toothpicks to test if your cake is done. Insert one into the center; if it comes out clean or with a few crumbs, your cake is ready.
8. Cake Carrier
   • A cake carrier is handy for transporting your cake and keeping it fresh. It’s especially useful if your cake has icing or decorations that could get damaged during transport.
9. Oven Thermometer
   • An oven thermometer ensures that your oven is at the correct temperature, which is vital for even baking.
10. Stainless Steel Bowls
    • Having a few stainless steel mixing bowls in various sizes will help you mix ingredients efficiently without worrying about staining or retaining odors.

Storage Tips for Your Cake

To keep your cake fresh:

• Store any leftovers at room temperature in an airtight container for up to 3 days.
• If you want to keep it longer, freeze slices wrapped tightly in plastic wrap for up to 1 month.

Frequently Asked Questions (FAQs)

What makes this cake different from traditional German chocolate cake?

This cake features a dense pound cake base instead of layers, combined with a rich coconut pecan topping that provides unique texture and flavor.

Can I use different nuts instead of pecans?

Absolutely! While pecans are traditional, walnuts or almonds can also be used if you prefer something different.

How do I ensure my cake stays moist?

Using room temperature ingredients like eggs and dairy products helps create moisture. Additionally, avoid overmixing once you combine wet and dry ingredients.

Baking your own German Chocolate Pecan Pound Cake is not only rewarding but also allows you to share something special with those you love. With its rich flavors and delightful textures, this cake is sure to become a staple in your baking repertoire.

So why wait? Gather your ingredients today, follow these steps, and indulge in this decadent dessert that will surely impress everyone at your table!

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German Chocolate Pecan Pound Cake

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• Total Time: 1 hour 5 minutes
• Yield: 10 People

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Description

Indulge in this simple German Chocolate Pecan Pound Cake, featuring rich chocolate, toasted pecans, and a luscious coconut topping. Perfect for any occasion!

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Ingredients

For the Chocolate Pound Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon fine salt
• 1 cup warm water
• 1 teaspoon instant espresso or coffee (optional)
• ½ cup buttermilk (room temperature)
• ½ cup sour cream (room temperature)
• 1 cup unsalted butter (melted and cooled)
• 2 teaspoons vanilla extract
• 2 large eggs (room temperature)
• ½ cup mini chocolate chips (optional)

For the Coconut Pecan Topping:

• ½ cup evaporated milk
• 2 large egg yolks
• ⅔ cup light or dark brown sugar (packed)
• ¼ cup unsalted butter (room temperature)
• ½ teaspoon fine salt
• 1 cup shredded coconut (preferably sweetened)
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• ½ cup milk or dark chocolate chips
• ⅓ cup heavy cream

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Instructions

Step 1: Prepare the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with baking spray or butter and flour.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the instant espresso with warm water until dissolved. Add buttermilk, sour cream, melted butter, and vanilla extract. Whisk until smooth.
4. Add Eggs: Beat in the eggs until fully incorporated.
5. Combine Mixtures: Gradually pour the dry ingredients into the wet ingredients, mixing until just combined. If desired, fold in mini chocolate chips.
6. Bake: Pour the batter into the prepared Bundt pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Step 2: Make the Coconut Pecan Topping

1. Cook Topping Mixture: In a saucepan over medium heat, combine evaporated milk, egg yolks, brown sugar, butter, and salt. Stir constantly until thickened and just starting to boil (about 7 to 10 minutes). Be careful not to scramble the eggs!
2. Add Coconut and Pecans: Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let it cool to room temperature.

Step 3: Prepare the Chocolate Glaze

1. Make Glaze: Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan or microwave until it begins to simmer. Pour over chocolate chips and let sit for 1–2 minutes, then stir until smooth.

Step 4: Assemble and Decorate

1. Top Cake: Once the cake is completely cooled, spread the coconut pecan topping evenly over the top.
2. Drizzle with Glaze: Finally, drizzle the chocolate glaze over the coconut topping for added richness.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert