Delicious German Chocolate Pound Cake Recipe
Greetings, fellow food enthusiasts! Today, I am excited to share with you my latest creation: a luscious German Chocolate Pound Cake recipe that will satisfy your deepest dessert cravings. When you take a bite of this rich and decadent cake, you’ll be transported to a world of pure bliss. The combination of moist chocolate cake, coconut-pecan frosting, and sweet chocolate ribbons is simply irresistible. Trust me; your taste buds will thank you.
Whether you’re an experienced baker or a newbie in the kitchen, this recipe is effortless to follow. The ingredients are simple and easy to find at any grocery store. The recipe itself takes less than an hour from start to finish. So it’s perfect for those times when you need to whip up an impressive dessert quickly. German Chocolate Pound Cake is great for family dinners, get-togethers with friends, or even as a sweet treat for yourself.
Are you worried about dietary restrictions? Fear not! This recipe can be modified for those who are gluten-free or dairy-free without sacrificing any taste or quality. Whether you stick to the original recipe or opt for substitutions, I assure you that this cake will still be bursting with flavor.
So grab your apron and preheat your oven because it’s time to make some magic in the kitchen! Let’s dive into the ingredient list and start baking this heavenly German Chocolate Pound Cake.
Why You’ll Love This Recipe
There are countless pound cake recipes out there, but I am confident that this German Chocolate Pound Cake recipe is one of the best. With its rich, decadent chocolate flavor and moist texture, this cake is irresistible for any dessert aficionado.
What sets this recipe apart is the combination of sweet chocolate and coconut-pecan frosting, which elevates the traditional pound cake to a whole new level. The topping creates a perfect balance of creamy and crunchy textures, with the toasted coconut providing a delightful contrast to the smooth frosting.
This recipe contains simple ingredients that you likely already have in your kitchen: flour, sugar, butter, eggs, baking soda, vanilla extract, salt, and German chocolate. And don’t worry; it’s easy to make! You’ll just need to combine and mix the ingredients in a specific order before baking in the oven for an hour.
One of the best aspects of this recipe is that it’s versatile! You can substitute some of the ingredients if you’re missing something or if you want to try something new. For instance, if you’re allergic to gluten or want to make a gluten-free version of this recipe, simply swap out regular flour with gluten-free flour.
Whether you’re serving it at a family gathering or enjoying it solo, this German Chocolate Pound Cake is sure to be a hit among your taste buds. Don’t wait any longer–try out this recipe today and experience its heavenly taste for yourself!
Ingredient List
This recipe requires a few staple ingredients found in most kitchens. Check your pantry and go grocery shopping if needed. Here are the ingredients you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 3 cups all-purpose flour
For the German Chocolate layer, you’ll need:
- 4 ounces Baker’s German Sweet Chocolate baking bar, chopped
- 1/2 cup water
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs, beaten
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup milk
For the Coconut-Pecan frosting, prepare:
- 12 tablespoons unsalted butter, room temperature
- 3 cups powdered sugar
- Pinch of salt
- 1 tablespoon vanilla extract
- Scraped seeds of one vanilla bean (optional)
- One can sweetened condensed milk
- Toasted coconut for garnish
- Chopped pecans
The Recipe How-To
Now that we have gathered all the ingredients, it’s time to begin baking our German Chocolate Pound Cake. In this section, I will guide you through each step of the recipe to prepare a deliciously moist and flavorful chocolate cake.
Step 1: Preheat Oven and Prepare Bundt Pan
Preheat your oven to 350°F (175°C) and generously grease a 10 to 12-cup bundt pan with butter or non-stick spray. Dust the greased pan with flour and shake off any excess flour.
Step 2: Melt Chocolate
Now it’s time to melt the chocolate. To do so, use a double-boiler method, placing a heatproof bowl over a saucepan filled with an inch or two of simmering water. Melt 1 bar of sweet chocolate (4 oz) in the bowl, stirring frequently until melted and smooth. Set aside the melted chocolate to cool down.
Step 3: Combine Dry Ingredients
In a medium-sized mixing bowl, whisk together 2 cups of all-purpose flour, 1 tsp of baking soda, 1 tsp of ground cinnamon, and ¼ tsp of cream of tartar. Sift this mixture through a fine-mesh sieve to remove lumps and set this bowl aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl or stand mixer bowl, cream together 2 sticks of unsalted butter (227 grams) (room temperature) and 2 cups of granulated sugar (400 grams) until light and fluffy. This will take around five minutes on medium speed.
Step 5: Add Eggs
Add 4 large eggs, one by one, while beating constantly on low speed. Wait until each egg is fully incorporated before adding the next one.
Step 6: Alternate Wet and Dry Ingredients
Alternately add the sifted dry ingredients mixture from step 3 and 1 cup of buttermilk (240 grams) into the creamed butter and sugar mixture. Begin and end with the flour mixture, adding about one-third of the flour mixture at a time, followed by one-third of the buttermilk mixture. Raise the speed to medium until everything is completely mixed.
Step 7: Fold in Melted Chocolate
Add the melted chocolate from step 2 into the batter and fold until combined.
Step 8: Pour Batter into Bundt Pan
Pour the batter into your greased and floured bundt pan, tapping on the counter to get rid of air bubbles.
Step 9: Bake
Bake in your preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean. The cake should also be nicely browned on top.
Step 10: Cool and Add Frosting
Let cool in the pan for about 15 minutes before gently removing it onto a wire rack to cool completely. While waiting for it to cool
Substitutions and Variations
If you’re looking to modify this German Chocolate Pound Cake Recipe, there are plenty of substitutions and variations you can experiment with. Here are a few ideas:
– Gluten-free version: simply substitute regular all-purpose flour for a gluten-free blend in the same ratio.
– Vegan version: replace the eggs with a vegan egg substitute like flax or chia seeds, use non-dairy milk instead of regular milk, and replace the butter with a vegan butter substitute.
– Chocolate frosting: if you’re a chocoholic, go ahead and frost this cake with chocolate icing instead of the traditional coconut pecan frosting. Simply whip up a batch of your favorite chocolate frosting recipe, or use store-bought for convenience.
– Flavor variations: experiment with different flavorings to change up the taste of your cake. Try adding a pinch of ground cinnamon or nutmeg to the batter, or swapping out the vanilla extract for almond or peppermint extract.
– Mini bundt cakes: instead of baking one large cake in a bundt pan, divide the batter into mini bundt pans for individual-sized cakes. Adjust the baking time accordingly.
No matter what substitutions or variations you make, remember to keep an eye on the texture and flavor of the cake as it bakes, and adjust as needed. Happy baking!
Serving and Pairing
Once you have made this scrumptious German Chocolate Pound Cake, it is time to give some thought about how to serve it. There are so many options for pairing it with various toppings, beverages or even sauces. Here are some of my suggestions:
Firstly, nothing beats a slice of this buttery and moist cake on its own! You can simply dust some powdered sugar lightly over the top of the cake for some extra sweetness.
If you want to go all out and create a decadent dessert, serve a slice of this German Chocolate Pound Cake with a scoop of creamy vanilla ice cream on top. The coldness and sweetness of the ice cream complement the rich flavors of the cake perfectly.
For an afternoon snack or dessert option, pair a slice of this cake with a warm cup of coffee, tea, or even hot cocoa. The warmth and earthy notes in these beverages will help balance the intense chocolate flavor in the cake.
If you want to ramp up the sweetness even further (and who wouldn’t?), try making a chocolate frosting or icing to drizzle over the top of the cake. You can also create a coconut-pecan frosting that is commonly paired with German Chocolate cakes.
Lastly, if you’re feeling adventurous and want to switch up the traditional pairing options, try serving slices with fresh berries or whipped cream! You might be surprised how well these light ingredients accentuate the richness of the cake.
Regardless of whether you decide to tie these suggestions together or get creative with your ideas, rest assured that any pairing will taste delightful alongside one delicious slice (or more) of German Chocolate Pound Cake.
Make-Ahead, Storing and Reheating
When it comes to baking a German Chocolate Pound Cake, you may find yourself with more cake than expected. Luckily, this recipe is perfect for making ahead of time and storing for later consumption.
To make your cake ahead of time, it’s best to allow it to cool completely. Once cool, wrap the cake in plastic wrap or foil and place it in an airtight container. You can store the cake at room temperature for up to two days, or in the fridge for up to a week.
When it’s time to serve your stored cake, you’ll want to reheat it first. Preheat your oven to 300°F (150°C), unwrap the cake and transfer it to an oven-safe dish. Cover the dish with foil and place the cake in the oven for about 10 minutes or until heated through.
If you have leftover slices of German Chocolate Pound Cake, they can also be stored by wrapping them in plastic wrap or placing them in an airtight container. They can be kept at room temperature for up to two days, or in the fridge for up to a week.
To reheat individual slices of cake, simply microwave them on high for 10-15 seconds each or until they are heated through.
Whether you need to make this German Chocolate Pound Cake ahead of time or store leftovers, these tips will help you ensure that your cake stays fresh and delicious until the last bite.
Tips for Perfect Results
When it comes to baking German Chocolate Pound Cake, every small detail counts towards the final result. Here are some tips that will help you achieve perfect results every time:
1. Use Room Temperature Ingredients: Ensure all your ingredients including eggs, butter, and milk are at room temperature before starting.
2. Preheat the Oven: Preheat the oven to ensure that it’s fully heated before adding your batter.
3. Measuring Ingredients: Always measure out your ingredients accurately, especially the flour. Too much flour can make your cake dense and dry.
4. Beat the Butter and Sugar Properly: Creaming the butter and sugar together for at least two minutes on medium-high speed before adding other ingredients gives the cake structure and creates air pockets that will make the cake light and fluffy.
5. Do Not Overmix: Once you add in the dry ingredients, do not overmix. Over-mixing can break down the gluten in flour, making your cake more dense.
6. Use Parchment Paper: To prevent sticking of the cake on to the pan or to avoid grease stains, use parchment paper to line the base of the pan before pouring in batter.
7. Check for Doneness: Check if your pound cake is done by inserting a toothpick into its center; if it comes out clean without any batter on it, then your cake is ready.
8. Let Your Cake Cool Completely Before Frosting: This crucial step avoids melting of frosting or having creases while icing a hot surface.
By following these tips, you’ll be sure to bake a delicious German Chocolate Pound Cake every time!
Bottom Line
In conclusion, the German Chocolate Pound Cake recipe is a must-try for any dessert enthusiast. Its rich chocolate flavor and moist texture make this cake an absolute favorite amongst cake lovers. With the right ingredients and following the steps precisely, anyone can achieve perfection with this cake.
Don’t be intimidated by the ingredient list; substitutions and variations to fit any dietary needs can be easily made. It’s a versatile recipe that can be modified to suit your particular taste preferences. Just don’t forget to enjoy this delicious dessert with friends or family.
Whether you’re baking for a special occasion or just indulging in a sweet treat, this recipe will not disappoint. You won’t regret taking the extra time and effort to make this tasty masterpiece. So go ahead and give it a try; trust me, it is worth it!
German Chocolate Pound Cake Recipe
Ingredients
- 1 (4 ounce) package sweet baking chocolate
- 1 cup butter or 1 cup margarine, softened
- 1 3/4 cups sugar
- 3 eggs
- 1 egg yolk
- 2 3/4 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1/4 teaspoon ground cinnamon
- 3/4 cup milk
- 1 teaspoon vanilla extract
For the glaze
- 1 (4 ounce) package sweet baking chocolate
- 1 tablespoon butter or 1 tablespoon margarine
- 1 egg white
- 1 cup sifted powdered sugar
- 1 -2 tablespoon water
Instructions
- Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
- Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
- Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
- Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350°F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
- For the glaze:
- Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
- Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
- Fold chocolate mixture into egg whites. Add water, stirring until smooth.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.