German Chocolate Pecan Pound Cake

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Introduction

This German Chocolate Pecan Pound Cake is a rich, decadent dessert that combines the flavors of classic German chocolate cake with a moist, buttery pound cake texture. It’s packed with chopped pecans and a hint of coconut, then drizzled with a luscious chocolate ganache and topped with a homemade caramel-coconut pecan topping. The result is a show-stopping cake that’s perfect for special occasions, potlucks, or whenever you’re in the mood for something indulgent. With its layers of flavor and beautiful presentation, this cake will surely become a favorite among chocolate and nut lovers alike.

Ingredients Quantity

For the Pound Cake

  • Unsalted butter: 1 cup (2 sticks), room temperature
  • Granulated sugar: 2 cups
  • Brown sugar: ½ cup, packed
  • Eggs: 5 large, room temperature
  • All-purpose flour: 3 cups
  • Baking powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Buttermilk: 1 cup, room temperature
  • Vanilla extract: 2 teaspoons
  • Cocoa powder: ⅓ cup, sifted
  • Chopped pecans: 1 cup
  • Shredded coconut: ½ cup

For the Chocolate Ganache

  • Semisweet chocolate chips: 1 cup
  • Heavy cream: ½ cup

For the Caramel-Coconut Pecan Topping

  • Butter: ½ cup (1 stick)
  • Brown sugar: 1 cup, packed
  • Heavy cream: ½ cup
  • Shredded sweetened coconut: 1 cup
  • Chopped pecans: ¾ cup
  • Vanilla extract: 1 teaspoon
  • Salt: A pinch

Optional Ingredients

  • Toasted coconut flakes: For extra texture and garnish.
  • Sea salt flakes: To sprinkle over the ganache for a sweet and salty contrast.
  • Chocolate curls or shavings: For a decorative finish.
  • Pecan halves: For decorating the top of the cake.

Instructions

Making the Pound Cake

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or tube pan, ensuring all crevices are coated.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add the Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined after each addition.
  6. Fold in the Pecans and Coconut: Gently fold in the chopped pecans and shredded coconut until evenly distributed.
  7. Pour into Pan and Bake: Pour the batter into the prepared bundt or tube pan, spreading evenly. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.

Making the Chocolate Ganache

  1. Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the semisweet chocolate chips in a heatproof bowl. Let it sit for 3-4 minutes, then stir until smooth and glossy.
  2. Drizzle Over the Cake: Once the cake has cooled, drizzle the ganache over the top, letting it drip down the sides. Let the ganache set for 15 minutes before adding the topping.

Making the Caramel-Coconut Pecan Topping

  1. Prepare the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer, stirring constantly, until the mixture thickens slightly, about 5 minutes.
  2. Add the Coconut and Pecans: Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and a pinch of salt. Let the topping cool for 5-10 minutes to thicken further.
  3. Spread Over the Cake: Spoon the caramel-coconut pecan topping over the cooled cake, spreading evenly over the top.

Serving

  1. Garnish and Serve: Garnish with optional toasted coconut flakes, sea salt flakes, or chocolate curls. Serve at room temperature.

Tips for Success

  • Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature to ensure smooth mixing and a light, fluffy cake.
  • Don’t Overmix: When combining the dry ingredients with the wet ingredients, mix until just incorporated to avoid a dense texture.
  • Use High-Quality Cocoa: Choose high-quality cocoa powder for a rich chocolate flavor.
  • Allow the Cake to Cool Completely: The ganache and topping will adhere better to a completely cooled cake.

Recommendations

  • Serving Suggestions: Serve this German Chocolate Pecan Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with a hot cup of coffee or a glass of cold milk.
  • Storing: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Let the cake come to room temperature before serving.
  • Freezing: You can freeze the unfrosted pound cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight, then add the ganache and topping before serving.

Enjoy this indulgent German Chocolate Pecan Pound Cake—a perfect blend of buttery, nutty, and chocolatey goodness that’s sure to impress your guests! 🍫🌰🍰

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