German Chocolate Pecan Pound Cake
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups white granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup semisweet chocolate chips
For the Chocolate Glaze:
1 cup semisweet chocolate chips
½ cup heavy cream
1 tablespoon unsalted butter
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Instructions
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (165°C).
Grease and flour a Bundt pan, ensuring all grooves are coated.
2. Make the Cake Batter:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3–5 minutes.
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Incorporate Wet and Dry Ingredients:
Gradually add the dry ingredients to the creamed mixture in thirds, alternating with the buttermilk. Begin and end with the dry ingredients.
Gently fold in the shredded coconut, chopped pecans, and chocolate chips.
5. Bake the Cake:
Pour the batter evenly into the prepared Bundt pan.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Chocolate Glaze:
In a small saucepan, heat the heavy cream until it just begins to simmer.
Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth.
Stir in the butter until the glaze is shiny and smooth.
7. Assemble the Cake:
Once the cake is completely cooled, pour the chocolate glaze evenly over the top.
Garnish with additional chopped pecans, if desired.
8. Serve:
Slice and enjoy the rich, decadent flavors of the German Chocolate Pecan Pound Cake.
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