German Chocolate Pound Cake

German Chocolate Pound Cake

This confection gets its name from the brand of chocolate it uses, not its country of origin. Our Bundt version ditches the traditional layers, but keeps the coconut, pecan, and caramel flavor notes that made this German Chocolate Pound Cake a classic.  

German Chocolate Pound Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams)
  • 1 cup (240 grams) sour cream
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon kosher salt
  • 4 ounces (115 grams) German’s sweet chocolate, melted and slightly cooled
  • Coconut-Pecan Frosting (recipe follows)
Instructions
  1. Preheat oven to 325°F (170°C). Spray a 10-cup Bundt pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating until combined. Beat in melted chocolate until smooth. Spoon batter into prepared pan.
  4. Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Coconut-Pecan Frosting on top of cooled cake.

Coconut-Pecan Frosting
 
Makes about 2 cups
Ingredients
  • 1 (5-ounce) can (150 grams) evaporated milk
  • ¾ cup (150 grams) granulated sugar
  • ⅓ cup (76 grams) unsalted butter
  • 2 large eggs yolks (37 grams)
  • 2 cups (100 grams) sweetened flaked coconut
  • ¾ cup (85 grams) chopped pecans
Instructions
  1. In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until mixture is thickened, about 5 minutes. Stir in coconut and pecans; cook, stirring constantly, until mixture is golden brown, about 5 minutes more.

 

 

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