Name: German Chocolate Pound Cake: The Ultimate Recipe Guide
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 12-16 servings
Ingredients: 2 cups (240g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (2 sticks, 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) hot brewed coffee; 1 cup (2 sticks, 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 sweetened coconut; 1 cup (100g) chopped pecans; 4 ounces (113g) semi-sweet chocolate, chopped; 1/4 cup (60ml) heavy cream

German Chocolate Pound Cake: just the name conjures up images of rich, decadent indulgence, doesn't it? Forget everything you thought you knew about pound cake because this recipe is about to redefine your definition of delicious. Imagine a moist, buttery pound cake infused with the unmistakable flavor of German chocolate – that perfect blend of chocolate, coconut, and pecans. It's a symphony of textures and tastes that will have everyone begging for a second slice.

Now, while the name might suggest a German origin, the "German" in German Chocolate Pound Cake actually refers to Samuel German, an American baker who developed a type of dark baking chocolate for the Baker's Chocolate Company in 1852. It was this chocolate that inspired a Texas homemaker to create the original German chocolate cake recipe in 1957, and from there, variations like this incredible pound cake were born.

What makes this German Chocolate Pound Cake so irresistible? It's the perfect balance of flavors. The rich chocolate notes are beautifully complemented by the sweet, nutty coconut-pecan frosting. The pound cake itself is dense and moist, providing a satisfying texture that contrasts perfectly with the creamy frosting. Plus, it's surprisingly easy to make! This recipe is perfect for special occasions, potlucks, or simply when you need a little something sweet to brighten your day. Trust me, once you try this, it will become a family favorite!

Ingredients:

For the Cake:

2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks, 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) hot brewed coffee

For the Coconut Pecan Frosting:

1 cup (2 sticks, 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 sweetened coconut
1 cup (100g) chopped pecans

Optional Chocolate Ganache Drizzle:

4 ounces (113g) semi-sweet chocolate, chopped
1/4 cup (60ml) heavy cream

Preparing the German Chocolate Pound Cake Batter:

Preheat and Prep: First things first, let's get that oven preheated to 325°F (160°C). This lower temperature helps the cake bake evenly and prevents it from drying out. Grease and flour a 10-inch tube pan. Make sure you get into all the nooks and crannies to prevent sticking. I like to use baking spray with flour already in it for extra insurance.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here to ensure everything is evenly distributed. Set this aside for now.
Cream Butter and Sugar: In a large mixing bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush this step! It's important for incorporating air into the batter, which will give you a tender cake.
Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After the last egg, beat in the vanilla extract.
Combine Cocoa and Coffee: In a small bowl, whisk together the cocoa powder and hot brewed coffee until smooth. This creates a rich chocolate paste that will give our cake that signature German chocolate flavor.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. So, it's dry, then buttermilk, then dry, then buttermilk, then dry. Mix until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
Add Chocolate Mixture: Gently fold in the cocoa-coffee mixture until just combined. Again, be careful not to overmix.
Pour into Pan: Pour the batter into the prepared tube pan and spread evenly.

Baking the Cake:

Bake: Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 65 minutes. Every oven is different, so keep an eye on it!
Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan first helps it to set and prevents it from breaking when you invert it.

Making the Coconut Pecan Frosting:

Combine Ingredients: In a medium saucepan, combine the butter, sugar, evaporated milk, and egg yolks.
Cook and Stir: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This usually takes about 10-12 minutes. Be patient and keep stirring to prevent scorching.
Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract, coconut, and pecans.
Cool Slightly: Let the frosting cool slightly before frosting the cake. This will help it to thicken up a bit and prevent it from running off the sides.

Assembling the Cake:

Frost the Cake: Once the cake is completely cool, spread the coconut pecan frosting evenly over the top and sides of the cake.

Optional Chocolate Ganache Drizzle:

Prepare the Ganache: Place the chopped semi-sweet chocolate in a heatproof bowl.
Heat the Cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour over Chocolate: Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
Drizzle: Drizzle the ganache over the frosted cake.

Serving and Storing:

Serve: Slice and serve! This cake is delicious on its own, but it's also great with a scoop of vanilla ice cream or a dollop of whipped cream.
Store: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The frosting will soften if stored at room temperature, so refrigerating is recommended for longer storage.

Conclusion:

This German Chocolate Pound Cake isn't just another dessert; it's a slice of pure indulgence, a symphony of flavors and textures that will leave you craving more. From the rich, moist crumb infused with the subtle bitterness of dark chocolate to the decadent coconut-pecan frosting, every bite is an experience. It's the kind of cake that evokes memories of cozy gatherings and special occasions, and it's surprisingly simple to make, even for novice bakers. Trust me, the effort is more than worth the reward. Why is this a must-try? Because it elevates the classic pound cake to a whole new level. The addition of German chocolate not only deepens the flavor profile but also contributes to the cake's incredibly moist and tender texture. It's not overly sweet, allowing the nuances of the chocolate and coconut to shine through. And let's be honest, who can resist that luscious frosting? It's the perfect complement to the cake, adding a delightful crunch and a burst of tropical sweetness. But the beauty of this recipe lies in its versatility. Feel free to experiment and make it your own! For a more intense chocolate flavor, try using a higher percentage of cacao in your German chocolate. If you're not a fan of pecans, walnuts or almonds would work beautifully in the frosting. You could even add a splash of rum or bourbon to the batter for an extra layer of warmth and complexity. Serving Suggestions and Variations: * Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. * Dust it with cocoa powder or powdered sugar for a simple yet elegant presentation. * Turn it into a trifle by layering slices of cake with whipped cream, berries, and chocolate shavings. * For a lighter version, use Greek yogurt instead of sour cream in the batter. * If you're short on time, you can even use a store-bought frosting, but I highly recommend making the homemade coconut-pecan frosting – it's what truly sets this cake apart. I'm confident that this German Chocolate Pound Cake will become a new favorite in your household. It's perfect for birthdays, holidays, or any occasion that calls for a little bit of sweetness. It's also a wonderful gift to share with friends and family. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake a cake that will impress everyone who tries it. I'm so excited for you to experience the joy of making and sharing this delicious treat. And most importantly, I want to hear about your baking adventures! Did you try any variations? Did you make it for a special occasion? Share your photos and stories in the comments below. I can't wait to see your creations and hear what you think of this German Chocolate Pound Cake. Happy baking!