Description
Rich German Chocolate Pecan Pound Cake showcases classic Southern baking traditions with layers of deep chocolate flavor. Nutty pecans and silky chocolate glaze create a memorable dessert experience you’ll want to savor slowly.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened
- 2 ½ cups (315 g) all-purpose flour
- 4 large eggs, at room temperature
- 4 oz (115 g) German chocolate, melted and slightly cooled
- 1 cup (240 ml) buttermilk, at room temperature
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (120 g) pecans, toasted and chopped
- 2 tsps vanilla extract
- 1 cup (200 g) brown sugar, packed
- ½ cup (115 g) unsalted butter
- ½ cup (120 ml) evaporated milk
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (120 g) toasted pecans, chopped
Instructions
- Preparation: Preheat oven to 325F (160C) and meticulously prepare a 10-inch Bundt pan with baking spray or butter and flour, ensuring comprehensive coverage.
- Creaming: Employ an electric mixer to transform butter and sugar into a voluminous, ethereal mixture, whipping until light and fluffy for 3-4 minutes.
- Egg Integration: Methodically add eggs one at a time, fully incorporating each before introducing vanilla extract, creating a smooth, homogeneous batter.
- Dry Ingredient Fusion: Precisely sift flour, baking powder, baking soda, and salt into a separate bowl, ensuring uniform distribution of leavening agents.
- Batter Development: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and concluding with flour mixture. Fold gently to preserve the cake’s delicate crumb, maintaining a tender texture.
- Flavor Enrichment: Carefully fold melted German chocolate and toasted pecans throughout the batter, guaranteeing an even dispersion of decadent ingredients.
- Baking Process: Smoothly transfer batter into the prepared Bundt pan, leveling the surface with a spatula for an impeccable presentation.
- Oven Transformation: Bake in the preheated oven for 60-70 minutes, conducting the toothpick test to confirm complete doneness – the inserted pick should emerge pristine and clean.
- Cooling and Serving: Allow the cake to rest in the pan for 10-15 minutes, then delicately invert onto a wire rack, permitting complete cooling before presenting this luxurious dessert.
Notes
- Enhance Butter Mixing: Whip butter and sugar until light and fluffy, creating a cloud-like texture for maximum cake softness and volume.
- Prevent Overmixing: Blend dry ingredients gently into wet ingredients to maintain the cake’s delicate structure and avoid a dense, tough texture.
- Temperature Precision: Use room temperature eggs and buttermilk to ensure smooth ingredient integration and consistent baking results.
- Pecan Preparation: Toast pecans beforehand to intensify their nutty flavor and provide a deeper, more complex taste profile to the cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg