Description
A moist and decadent German Chocolate Pound Cake with a rich coconut pecan frosting and optional chocolate ganache drizzle. Perfect for any celebration!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1/2 cup (57g) unsweetened cocoa powder
- 1/2 cup (120ml) boiling water
- 1 cup (2 sticks or 226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (240ml) evaporated milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) shredded coconut
- 1 cup (100g) chopped pecans
- 4 ounces (113g) semi-sweet chocolate, chopped
- 1/4 cup (60ml) heavy cream
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- In a small bowl, whisk together the cocoa powder and boiling water until smooth. Let cool slightly.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Gently fold in the cocoa mixture until just combined.
- Pour the batter into the prepared tube pan or Bundt pan, spreading it evenly.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a medium saucepan, combine the butter, sugar, evaporated milk, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (10-12 minutes).
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool slightly before frosting the cake.
- Once the cake is completely cool, spread the coconut pecan frosting evenly over the top and sides of the cake.
- Place the chopped semi-sweet chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Let the ganache cool slightly for a few minutes, then drizzle it over the frosted cake.
Notes
- Room Temperature Ingredients: Use room temperature ingredients for a smooth batter.
- Don’t Overmix: Overmixing leads to a tough cake.
- Proper Pan Preparation: Grease and flour the pan well.
- Cooling Time: Cool the cake completely before frosting.
- Frosting Consistency: Adjust the frosting consistency with milk if needed.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Variations: Experiment with chocolate chips, different nuts, or chocolate buttercream.
- Cocoa Powder Type: Dutch-processed cocoa powder is preferred.
- Buttermilk Substitute: Use vinegar or lemon juice in milk as a substitute.
- Pecan Toasting: Toast pecans for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 65 minutes