Description
This rich and moist German Chocolate Pecan Pound Cake is a decadent twist on a classic dessert. With a dense, buttery pound cake base, it’s loaded with pecans, coconut, and chocolate. Topped with a gooey caramel-coconut glaze, it’s perfect for celebrations or a sweet treat with coffee.
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
For the Topping:
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 cup caramel sauce
- 1/2 cup sweetened condensed milk
Instructions
For the Cake:
- Preheat the oven to 325°F (165°C). Grease and flour a Bundt or pound cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chocolate chips and pecans. Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
For the Topping:
- In a small saucepan, warm the caramel sauce and condensed milk over low heat until well combined.
- Spread the coconut and chopped pecans evenly over the cooled cake.
- Drizzle the caramel mixture over the top, allowing it to seep into the cake.
Notes
- For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.