German Chocolate Pound Recipe
This German chocolate pound cake recipe is made with a moist chocolate cake base, that classic caramelized coconut topping we know and love, and a decadent chocolate glaze.
Servings: 20
Calories: 191kcal
Equipment
- Bundt Pan or Loaf Pan
Ingredients
Chocolate Pound Cake Recipe
- 2 cups all-purpose flour 250g
- 2 cups granulated sugar 400g
- 3/4 cup unsweetened cocoa powder, sifted 60g
- 1 1/2 tsp baking soda 9g
- 1 tsp fine salt 6g
- 1 cup warm water 240g
- 1 tsp instant espresso of coffee - optional 2g
- 1/2 cup buttermilk, room temperature 120g
- 1/2 cup full-fat sour cream, room temperature 128g
- 1 cup unsalted butter, melted and cooled 226g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 2 large eggs, room temperature 112g
- 1/2 cup mini chocolate chips - optional 90g
Caramel Coconut Topping
- 1/2 cup evaporated milk 125g
- 2 large egg yolks 36g
- 2/3 cup packed light brown sugar 133g
- 1/4 cup unsalted butter, room temperature 56g
- 1/2 tsp fine salt 3g
- 1 cup shredded coconut - I prefer the sweetened kind 100g
- 1 cup chopped pecans 110g
- 1 tsp vanilla extract or vanilla bean paste 4g
Chocolate Glaze
- 1/2 cup milk or dark chocolate chips 90g
- 1/3 cup heavy whipping cream, room temperature 80g
Instructions
Chocolate Pound Cake Recipe
- Begin by preheating the oven to 350°F/175°C. Generously grease your pound cake pan or bundt pan with baking spray or butter and a dusting of flour.
- Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup baking cocoa, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined, then set aside.
- In a separate large bowl, add 1 tsp instant espresso or instant coffee into 1 cup of warm water and stir until dissolved. You can also use 1 cup of strong brewed coffee in place of the hot water / instant coffee mixture.
- Add 1/2 cup buttermilk, 1/2 cup sour cream, 1 cup melted butter, and 2 tsp vanilla extract into the instant espresso mixture. Whisk together until the ingredients are combined. Then mix in 2 large eggs.
- Pour the dry ingredients into the wet ingredients. Whisk together until smooth. Scrape the sides and bottom of the bowl as needed with a rubber spatula. If desired, fold 1/2 cup of mini chocolate chips into the batter with a rubber spatula.
- Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
- Remove from the oven and let the cake sit in the pan for about 15 minutes. Carefully invert the pan onto a wire rack to remove the cake from the pan. Let the cake finish cooling there.
German Chocolate Cake (Caramel Pecan) Topping
- While the chocolate cake bakes and cools, make the German chocolate cake topping. In a large frying pan, combine 1/2 cup evaporated milk, 2 egg yolks, 2/3 cup brown sugar, 1/4 cup unsalted butter, and 1/2 tsp salt.
- Cook the mixture over a medium heat, stirring constantly until the mixture thickens and just starts to boil. It's important to stir constantly or else the egg yolks will scramble! This usually takes about 7-10 minutes. Test the mixture by dragging a rubber spatula through the mixture and against the bottom of the pan. If it's ready, you should be able to see the bottom of the pan for a few seconds before the filling covers it.
- Remove the filling from heat and pour into a large bowl. Fold in 1 cup shredded coconut, 1 cup chopped pecans, and 1 tsp vanilla extract with a rubber spatula. Cover with plastic wrap and set aside to let the filling cool to room temperature.
Chocolate Glaze
- The last step is to make the chocolate glaze. Place 1/2 cup of milk chocolate chips in a heatproof bowl and set aside.
- Heat 1/3 cup heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until it's just starting to bubble. If you don’t have a microwave or prefer to use the stovetop, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
- Gently pour the heavy cream over the chocolate chips, making sure they are fully covered with cream. Allow the mixture to sit for 1-2 minutes. Then stir until the cream and chocolate are fully combined and the ganache is silky smooth.
Decorating This German Chocolate Pound Cake
- To decorate this German chocolate pound cake, top the cake with the coconut pecan topping using a large spoon or cookie scoop.
- Spread the topping around the top of the cake with a small offset spatula or the back of a spoon.
- Use a spoon to drizzle the chocolate glaze over the coconut topping, then garnish with a sprinkle of additional coconut and chopped pecans.
Video
Notes
Yield
This German chocolate pound cake recipe feeds about 20 people.Using Different Types of Pans
I used this Bundt pan to make this cake, which has a 10-inch diameter and a capacity of 10 cups. You can also make this recipe in two loaf pans like these. Bake them for 55-65 minutes in preheated 350 F / 175 C oven. To make mini-Bundt cakes, fill each baking cavity 2/3 full and bake in a preheated 350 F / 175 C oven for about 20 minutes. The bake time can vary based on the size of cavity, so keep a close eye on them. Bake time can also vary based on the size of your Bundt pan. I recommend checking in on your cake every 5 minutes once it's been in the oven for 45 minutes.How To Store This German Chocolate Pound Cake
Store any leftover cake at room temperature in an airtight container for up to 3 days. It can also be frozen (topped or not) for up to 1 month if stored in an airtight container.Nutrition
Serving: 1 | Calories: 191kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 265mg | Potassium: 109mg | Fiber: 2g | Sugar: 21g | Vitamin A: 76IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg