What’s German Chocolate Pecan Pound Cake?
As its name indicates, the German Chocolate Pecan Pound Cake is an easy-to-make cake full of sweetness based on German chocolate and toasted pecans, and covered with a delicious chocolate pecan glaze. Suitable for any special occasion.
Why this German Chocolate Pecan Pound Cake?
You will absolutely fall in love with this German Chocolate Pecan Pound Cake simply because :
- Decadent texture: This pound cake has a flawlessly moist, dense crumb, all thanks to the additional sour cream.
- Luscious taste and flavor: Toasted pecan and chopped German chocolate add a rich combination to elevate this dessert.
- Multi-use: Served for a special occasion or on a weekday, this cake is sure to impress.
Ingredients for this German Chocolate Pecan Pound Cake:
For the pound cake :
- 1 cup soft unsalted butter.
- 2 cups white sugar.
- 4 large eggs.
- 1 tablespoon vanilla extract.
- 2 cups plain flour.
- ½ tablespoons baking powder
- ½ tablespoons salt.
- 1 cup sour cream.
- 1 cup German chopped chocolate.
- 1 cup chopped and toasted pecans.
For the German Chocolate Pecan Glaze:
- 1 cup German chopped chocolate.
- ½ cups heavy cream.
- ½ cups of chopped and toasted pecans.
How to make this German Chocolate Pecan Pound Cake?
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Start with the oven:
Preheat the oven to 325 °F (165 °C). Apply grease and flour to a 10-inch cake bundt pan for easy release after baking.
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Cream the Butter and Sugar:
Combine softened butter and sugar with a hand mixer or stand mixer on medium speed in a fairly large mixing bowl. Whisk for 3 to 4 minutes until the mixture is light and fluffy.
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Eggs and vanilla:
Incorporate eggs one at a time, ensuring that each egg is fully incorporated before the next one. Add vanilla extract for additional flavor.
4. Mix dry ingredients:
Whisk together flour, salt, and yeast in a different bowl. This ensures that the leavening agents are evenly distributed throughout the dough.
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Combine wet and dry ingredients:
Gradually add the dry ingredients to the batter base, mixing in the sour cream alternately. Begin and end with the dry ingredients, blending until combined after each addition.
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Mix in:
Delicately fold in the chopped German chocolate and toasted pecans. This step helps ensure that each bite is loaded with the ideal amount of chocolate and nuts.
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Bake the cake:
Fill the prepared tin with the mixture and smooth the top with a spatula. Place in the preheated oven for 60 to 70 minutes. Insert a toothpick to ensure it is totally dry. Wait about 10 minutes for the cake to cool in the pan, then turn out onto a wire rack to cool completely.
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Make the glaze?
Prepare the glaze whilst the cake is cooling. In a small saucepan, heat the heavy cream until it begins to bubble. Remove from the heat and add the chopped German chocolate. Leave to stand for a few minutes, then stir until the mixture is soft and creamy.
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Glaze and serve:
Pour the glaze over the cooled pound cake, letting it run down the sides for a nice finish. Top with a sprinkling of toasted pecans. Serve & enjoy.
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More variations:
- Alternative nuts: Replace pecans with cashews, walnuts, or almonds for a taste twist.
- Chocolate chips: Sprinkle chocolate chips into the batter for an additional chocolate touch.
- Coconut flakes: Add toasted coconut flakes over the glaze for a richer texture and flavor.
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Materials:
- 10-inch Bundt pan.
- Large mixing bowl.
- Whisk.
- Measuring cups and spoons.
- Small saucepan.
- * Wire rack.
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Preservation:
Preserve the cake’s leftovers in an air-tight bowl at room temperature for up to 3 days. It is freezable for up to 2 months. Before serving, thaw at room temperature.
What to Serve with This German Chocolate Pecan Pound Cake?
This pound cake is perfect with a scoop of vanilla ice cream or with whipped cream. It also goes very well with a cup of coffee or hot cocoa.
Tips for Success German Chocolate Pecan Pound Cake:
- Room temperature ingredients: Make sure that the eggs, butter, and sour cream are at room temperature. This gives a smooth batter and better texture.
- Toasted pecans: Toasted pecans add an extra layer of flavor and boost the taste of the nuts.
- Don’t overmix: Once the dry ingredients have been added, mix until combined. Overmixing will make the cake dense.
Variations for German Chocolate Pound cake:
- Coconut: Add ½ cups of shredded coconut to the batter for a more classic German chocolate cake taste.
- Dark chocolate: Replace the German chocolate with dark chocolate for a richer flavor.
- Nut-free option: Skip the pecans if you’re allergic to nuts. This won’t change the cake’s deliciousness.
Frequently asked questions:
Q: Can I make this cake in advance?
A: Yes, this cake remains fresh for up to 3 days when stored in an air-tight container. The flavor becomes more intense after a day, for even greater deliciousness the next day.
Q: Can I freeze this cake?
A: Of course. Just wrap the cake tightly in plastic wrap and aluminum foil, then put it in the freezer for up to 2 months. Let defrost at room temperature before serving.
Q: What’s the ideal way to melt chocolate for the glaze?
A: You can melt the chocolate in the microwave, blend in between until it becomes smooth.
GERMAN CHOCOLATE PECAN POUND CAKE
Notes
Ingredients
For the pound cake :
- 1 cup soft unsalted butter.
- 2 cups white sugar.
- 4 large eggs.
- 1 tablespoon vanilla extract.
- 2 cups plain flour.
- ½ tablespoons baking powder
- ½ tablespoons salt.
- 1 cup sour cream.
- 1 cup German chopped chocolate.
- 1 cup chopped and toasted pecans.
For the German Chocolate Pecan Glaze:
- 1 cup German chopped chocolate.
- ½ cups heavy cream.
- ½ cups of chopped and toasted pecans.
- Preheat the oven:
- Preheat the oven to 325 °F (165 °C) and apply grease and flour to a 10-inch cake bundt pan.
- Cream the butter and sugar:
- Combine softened butter and sugar with a mixer on med speed and beat for 3 to 4 minutes in a large mixing bowl until fluffy.
- Eggs and vanilla:
- Incorporate eggs one at a time, and add vanilla extract.
- Mix dry ingredients:
- Whisk together flour, salt and yeast in a different bowl.
- Combine wet & dry ingredients:
- Gradually add the dry ingredients to the batter base mixing in the sour cream alternately.
- Min in:
- Delicately fold in the chopped German chocolate and toasted pecans.
- Bake the cake:
- Fill the prepared tin with the mixture and smooth the top with a spatula.
- Place in the preheated oven for 60 to 70 minutes. Let the cake cool.
- Make the glaze:
- Heat the heavy cream until it begins to bubble.
- Remove from the heat and add the chopped German chocolate.
- Glaze & serve:
- Pour the glaze over the cooled pound cake, letting it run down the sides for a nice finish. Top with a sprinkling of toasted pecans. Serve & enjoy.
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