Description
Rich german chocolate pecan pound cake merges Southern baking traditions with classic dessert techniques. Nutty pecans and smooth chocolate create a delectable Southern comfort treat you’ll savor with each luxurious slice.
Ingredients
Scale
- 4 large eggs, at room temperature
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 oz (115 g) German chocolate, melted and slightly cooled
- 1 cup (240 ml) buttermilk, at room temperature
- 1 cup (120 g) pecans, toasted and chopped
- 2 ½ cups (315 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) brown sugar, packed
- ½ cup (115 g) unsalted butter
- ½ cup (120 ml) evaporated milk
- 2 large egg yolks
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (120 g) toasted pecans, chopped
- 3 tsps vanilla extract
Instructions
- Creaming: Whip softened butter and sugar in an electric mixer until light and fluffy, creating a smooth foundational base for the cake.
- Egg Integration: Add eggs one at a time, blending thoroughly after each addition, then mix in vanilla extract to enhance the aromatic profile.
- Dry Ingredient Preparation: Sift together flour, baking powder, and salt to ensure even distribution and a uniform cake texture.
- Batter Development: Alternately fold dry ingredients and buttermilk into the butter mixture, gently mixing to maintain the batter’s delicate structure and prevent overmixing.
- Flavor Incorporation: Fold melted German chocolate and toasted pecans into the batter, ensuring even distribution for consistent flavor throughout the cake.
- Pan Preparation: Pour batter into a greased Bundt pan, smoothing the surface to create an even layer for uniform baking at 350°F for approximately 60-70 minutes.
- Cooling and Unmolding: Rest the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely, allowing the cake to set and stabilize.
- Glaze Creation: Combine butter, brown sugar, evaporated milk, and egg yolks in a saucepan, cooking over medium heat until the mixture thickens and transforms into a rich, glossy caramel.
- Glaze Finishing: Remove from heat, stir in vanilla, shredded coconut, and toasted pecans to create a decadent, textured topping.
- Final Assembly: Generously drape the warm glaze over the cooled cake, allowing it to flow gracefully down the sides, creating an elegant and indulgent dessert presentation.
Notes
- Prevent Cake Crumbling: Ensure all ingredients are at room temperature to create a smooth, well-integrated batter that reduces the risk of a dry or crumbly texture.
- Master the Mixing Technique: Fold ingredients gently and minimally to maintain the cake’s delicate structure, avoiding overmixing which can develop tough gluten and result in a dense cake.
- Chocolate Melting Mastery: Melt German chocolate carefully using a double boiler or short microwave bursts, stirring frequently to prevent scorching and achieve a silky smooth consistency.
- Glaze Consistency Control: Watch the glaze closely while cooking, stirring continuously to prevent burning and achieve a thick, glossy finish that coats the cake perfectly without becoming too runny or too stiff.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 11
- Calories: 360
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg