Mouth-watering German Chocolate Pecan Pound Cake: A Decadent Delight
Indulge in the rich and enticing flavors of our Mouth-watering German Chocolate Pecan Pound Cake. This decadent dessert features a delightful blend of pecans, coconut, and chocolate, creating a moist and delicious cake perfect for any occasion.
Recipe Overview
- Difficulty Level: Moderate
- Category: Dessert
- Cuisine: German
- Cost: $$
Why You’ll Love This Recipe
This German Chocolate Pecan Pound Cake combines the nutty richness of pecans with the tropical flair of coconut, all wrapped up in a velvety chocolate cake. Its dense, moist texture makes it a delightful treat for chocolate lovers, while the hint of coconut and pecans adds unique layers of flavor. Ideal for holidays, celebrations, or simply indulging yourself with a luxurious dessert experience.
Context/Background
The German Chocolate Cake, despite its name, originates from Texas, USA. The recipe first appeared in a Dallas newspaper in 1957, created by a homemaker seeking to showcase the power of German’s Sweet Chocolate, which was developed by an Englishman named Samuel German. This pound cake variation maintains the classic flavors while offering a unique twist with its dense pound cake texture.
Common Mistakes to Avoid
- Avoid over-mixing the batter, as this can lead to a tough cake.
- Make sure your ingredients are at room temperature for a smooth batter.
- Check the cake for doneness with a toothpick; overbaking can make it dry.
Tips for Perfect German Chocolate Pecan Pound Cake
- Use high-quality cocoa powder for a robust chocolate flavor.
- Toast the pecans for a deeper nutty taste.
- For an enhanced coconut flavor, use coconut milk instead of buttermilk.
- Let the cake cool completely before slicing to maintain its shape.
Variations and Substitutions
- Replace pecans with walnuts for a different nutty flavor.
- For a vegan version, use dairy substitutes like almond milk and vegan butter.
- Swap regular cocoa powder with dark cocoa powder for an intense chocolate profile.
Serving Suggestions
Pair this pound cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It also pairs beautifully with a hot cup of coffee or a cold glass of milk.
Storage and Leftovers
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. It’s best served at room temperature, so allow slices to come to room temperature before serving.
Make Ahead Instructions
You can prepare the cake batter a day ahead and store it in the refrigerator. Let it sit at room temperature for about 30 minutes before baking. This allows you to bake fresh on the day of serving for optimal flavor and texture.
Nutritional Information
- Calories: 450
- Protein: 6g
- Carbohydrates: 58g
- Fat: 23g
- Fiber: 4g
- Sugar: 35g
Dietary Notes
- Contains nuts
- Contains dairy
- Vegetarian but not vegan
The Recipe
Serves: 12
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Kitchen Equipment Needed
- Bundt pan
- Electric mixer
- Mixing bowls
- Spatula
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 5 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Directions
- Preheat your oven to 325°F (160°C). Grease and flour a bundt pan.
- In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
- Fold in chopped pecans and shredded coconut.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for about 90 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
Recipe Notes
- Remember that baking times can vary. Check frequently as it nears the end of its suggested baking time.
- This cake freezes well. Wrap it tightly in cling film and store it in a freezer-safe bag or container. Thaw thoroughly before serving.
Community Tips and Photos
Share your experience with this recipe! Tag us using #GermanChocolatePecanCake on social media.
Questions and Answers
- Can I use another pan instead of a bundt pan? Yes, you may use a tube pan or a large loaf pan, but adjust the baking time accordingly.
- Can I substitute the coconut? Yes, you can leave it out or replace it with an equal amount of additional chopped pecans.
- How do I know when the cake is done? Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s done.