The German Chocolate Pecan Pound Cake Delight is an ultimate fusion dessert, merging the rich flavors of German chocolate with the buttery, dense texture of pound cake. With layers of luscious chocolate and the satisfying crunch of toasted pecans, this cake is a truly indulgent experience. Perfect for holiday gatherings or special celebrations, its moist crumb and showstopping presentation are bound to impress family and friends.
A Brief History of German Chocolate Cake
Despite the name, German chocolate cake is not German. It was actually named after Samuel German, an American chocolatier who created a sweeter baking chocolate in the 19th century. This chocolate was later used in the 1950s to make the first “German’s Chocolate Cake,” featuring the now-iconic coconut-pecan frosting. This dessert has since become a beloved classic in American kitchens.
Pound Cake as a Base
With roots in 18th-century Europe, the traditional pound cake uses equal weights of butter, sugar, eggs, and flour. Its dense yet soft texture provides the perfect foundation for this German Chocolate variation, balancing the chocolate’s richness with buttery undertones and adding a delightful crunch from pecans.
Key Ingredients
1. German Chocolate
German chocolate offers a mild, sweet flavor perfect for this cake. Its creaminess blends smoothly into the batter, adding a rich but balanced chocolate flavor. Recommended brands include Baker’s or Ghirardelli.
2. Pecans
A classic in Southern baking, pecans add a buttery, nutty taste that complements the pound cake’s softness. Toasting them enhances their flavor, giving the cake a satisfying crunch.
3. Butter and Sugar
Creaming butter and sugar creates the airy structure of a classic pound cake. This step is essential to achieve the cake’s light, moist texture, which perfectly supports the indulgent flavors of chocolate and pecans.
4. Coconut
For an authentic German chocolate touch, coconut is included in the frosting or filling, adding sweetness and chewiness that contrast the smoothness of the cake.
Step-by-Step Recipe
1. Toasting Pecans
Toast pecans at 350°F for 8-10 minutes, until fragrant, then cool.
2. Preparing Pound Cake Base
Cream butter and sugar until fluffy. Add eggs one at a time, then alternate folding in flour and melted German chocolate for a smooth batter. Avoid overmixing.
3. Folding in Pecans
Toss pecans in flour before folding into the batter to prevent them from sinking.
4. Baking
Pour batter into a greased and floured pan and bake at 325°F for 75-90 minutes. The cake is done when a toothpick inserted in the center comes out clean.
5. German Chocolate Frosting
Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan, stirring until thickened. Add toasted pecans and shredded coconut, then cool.
6. Assembling
Spread the frosting over the cake, or slice in half to layer the frosting between the cake.
Variations and Customizations
- Layers
Use multiple pans for thinner layers, frosting each one. - Nut Alternatives
Walnuts or almonds can replace pecans for different textures. - Dietary Adaptations
Use gluten-free flour or dairy-free substitutes if needed. - Chocolate Ganache Drizzle
Top with a ganache made from cream and chocolate for extra richness.
Serving Suggestions
- Pairing Ideas
Serve with ice cream, whipped cream, or coffee to balance the richness. - Occasions
Ideal for holidays, birthdays, or as a festive gift. Decorate with powdered sugar or ganache for an extra touch. - Storage
Store covered at room temperature for 3 days, or freeze for up to 3 months.
Troubleshooting Tips
- Dry Cake
Avoid overbaking. Check for doneness a few minutes early. - Sinking Cake
Ensure proper oven temperature and avoid opening the oven door too soon. - Pecan Distribution
Coat pecans in flour to keep them evenly dispersed. - Even Baking
Use the middle oven rack and rotate the pan halfway through baking.
FAQs
- Can I substitute walnuts? Yes, but they will add an earthier flavor.
- How to make the cake more moist? Add a little extra butter or brown sugar, or avoid overbaking.
- Freezing tips? Wrap in plastic wrap and foil, freeze for up to 3 months.
- Best way to toast pecans? Use a skillet or oven at 350°F for 8-10 minutes.
This German Chocolate Pecan Pound Cake is a dessert worth savoring, offering layers of flavor and texture that elevate it from classic pound cake to a true culinary masterpiece.
Decadent German Chocolate Pecan Pound Cake Delight
4
servings30
minutes10
minutesIndulge in the ultimate dessert fusion with this German Chocolate Pecan Pound Cake. Rich, sweet German chocolate, buttery toasted pecans, and a dense, moist pound cake texture come together to create a treat that’s both luxurious and comforting. Inspired by the iconic German chocolate cake, this pound cake is adorned with a creamy chocolate-pecan glaze, capturing the essence of classic flavors in each slice. Perfect for holidays, special gatherings, or whenever you crave a decadent dessert, this cake is a standout addition to any occasion. Enjoy it on its own or with coffee, a scoop of vanilla ice cream, or whipped cream.
Ingredients
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:
1 cup German chocolate, chopped
½ cup heavy cream
½ cup pecans, chopped and toasted
Directions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix the Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, until just combined.
- Fold in Chocolate and Pecans: Gently fold in the chopped German chocolate and toasted pecans.
- Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.
- Bake: Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
- For the German Chocolate Pecan Glaze:
- Heat Cream: In a small saucepan, heat the heavy cream until it just starts to simmer.
- Melt Chocolate: Remove from heat, add the chopped German chocolate, and let sit for a few minutes. Stir until smooth and creamy.
- Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!
- Tips and Variations
- Toasting Pecans for Extra Flavor
- For a deeper nutty flavor, toast the pecans at 350°F for 8-10 minutes until they’re fragrant, then let them cool before adding to the batter.
- German Chocolate Alternatives
- If German’s Sweet Chocolate isn’t available, use semi-sweet chocolate for a more intense flavor or milk chocolate for added sweetness, though this may alter the traditional flavor.
- Prevent Pecans from Sinking
- Toss the pecans in a small amount of flour before folding them into the batter to prevent them from sinking to the bottom. This ensures they’re evenly distributed throughout the cake.
- Coconut-Pecan Frosting Option
- For a classic German chocolate cake touch, top with a coconut-pecan frosting for added sweetness and texture. This frosting pairs perfectly with the dense pound cake base.
- Storage
- Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to a week, or wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Customizing the Cake
- Substitute walnuts or almonds for pecans, or add a layer of chocolate ganache for even more indulgence. For a gluten-free version, use a 1:1 gluten-free flour blend; for a dairy-free option, substitute with plant-based butter and cream alternatives.