This German Chocolate Pecan Pound Cake is a rich and decadent twist on the classic pound cake, incorporating the distinct flavors of German chocolate cake – namely, chocolate and coconut – along with the nutty crunch of pecans. It’s a dense, moist, and intensely flavorful cake that offers a delightful combination of textures and tastes. The base is a buttery pound cake, known for its richness and tight crumb, often achieved through a high ratio of butter, sugar, eggs, and flour. What sets this variation apart is the addition of melted German chocolate into the batter, infusing the cake with a deep, slightly bittersweet chocolate flavor that is characteristic of German chocolate. Shredded coconut is also typically folded into the batter, adding a subtle chewiness and a hint of tropical sweetness. Toasted pecans are another key ingredient, providing a satisfying crunch and a nutty depth that complements both the chocolate and the coconut. The cake is often baked in a Bundt pan, which creates an attractive ring shape and maximizes the surface area for a luscious glaze. The glaze is usually a rich chocolate ganache, made from melted chocolate and heavy cream, which is poured over the cooled cake, coating it in a smooth and glossy finish. The ganache further intensifies the chocolate flavor and adds to the cake’s decadence. The finished German Chocolate Pecan Pound Cake is a show-stopping dessert that beautifully marries the textures of a dense pound cake, chewy coconut, crunchy pecans, and smooth chocolate glaze with the distinct and beloved flavor profile of German chocolate cake. It’s a perfect treat for special occasions or any time you crave a truly indulgent and flavorful cake.
The texture of German Chocolate Pecan Pound Cake is dense, moist, and rich, typical of a pound cake. The addition of shredded coconut introduces a subtle chewiness throughout the crumb, while the pecans provide a satisfying crunch. The chocolate ganache glaze is smooth and melts in the mouth, adding another layer of texture.
The flavor profile is a delightful combination of rich, slightly bittersweet chocolate from the German chocolate, the distinct sweetness and subtle chewiness of coconut, and the buttery, slightly earthy flavor of pecans. The pound cake base provides a rich and buttery foundation that complements these flavors beautifully. The chocolate ganache glaze intensifies the chocolate notes, creating a decadent and satisfying taste experience.
German Chocolate Pecan Pound Cake is a perfect dessert for special occasions, holidays, or any time you want a rich and flavorful treat. Its impressive appearance, especially when baked in a Bundt pan and glazed, makes it a wonderful centerpiece for gatherings. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
The preparation of German Chocolate Pecan Pound Cake involves making a rich pound cake batter with melted German chocolate, shredded coconut, and toasted pecans folded in, baking it until golden brown and cooked through, and then glazing it with a smooth chocolate ganache. The process typically begins by creaming together butter and sugar until light and fluffy, then gradually adding eggs. Melted German chocolate is incorporated into the batter, followed by the dry ingredients (flour, baking powder, salt) alternately with a liquid (like buttermilk or milk) to maintain a smooth consistency. Finally, shredded coconut and toasted, chopped pecans are gently folded into the batter. The batter is then poured into a prepared Bundt pan or loaf pan and baked until a wooden skewer inserted into the center comes out clean. Once cooled, a chocolate ganache, made by heating heavy cream and pouring it over chopped chocolate, is prepared and poured over the cake, allowing it to drizzle down the sides.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 4 ounces German sweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
For the Chocolate Ganache Glaze:
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
Equipment:
- Bundt pan or 9×13 inch loaf pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Small saucepan or microwave-safe bowl (for melting chocolate)
- Wire rack
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 325°F (160°C). Grease and flour a Bundt pan or a 9×13 inch loaf pan. If using a Bundt pan, make sure to grease all the crevices well.
- Toast Pecans: Spread the chopped pecans on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until fragrant. Watch carefully to prevent burning. Set aside to cool.
- Melt German Chocolate: In a small saucepan over low heat or in a microwave-safe bowl in short intervals, melt the German sweet chocolate until smooth. Let it cool slightly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Incorporate Melted Chocolate and Vanilla: Stir in the slightly cooled melted German chocolate and the vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Fold in Coconut and Pecans: Gently fold in the shredded coconut and the toasted, chopped pecans into the batter until evenly distributed.
- Pour Batter into Pan: Pour the batter evenly into the prepared Bundt pan or loaf pan.
- Bake the Cake: Bake in the preheated oven for 60-75 minutes for a Bundt pan, or 50-60 minutes for a loaf pan, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Chocolate Ganache Glaze: While the cake is cooling, prepare the chocolate ganache. Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes without stirring. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
- Glaze the Cake: Once the cake is completely cooled, place it on a wire rack set over a baking sheet (to catch any drips). Pour the warm chocolate ganache evenly over the top of the cake, allowing it to drizzle down the sides.
- Set and Serve: Let the ganache set for about 15-20 minutes before slicing and serving.
Enjoy this rich and flavorful German Chocolate Pecan Pound Cake!