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GERMAN CHOCOLATE PECAN POUND CAKE

This German Chocolate Pecan Pound Cake is a decadent and delicious dessert. The rich chocolate cake and the sweet pecan topping make it a truly special treat. It's perfect for any celebration.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 10 people
Calories: 450 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup hot brewed coffee
Pecan Topping:
  • ½ cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • ¼ cup milk
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup chopped pecans

Instructions

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  1. Prepare the cake pan: Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 6. Add coffee: Stir in the hot brewed coffee. The batter will be thin.
  6. Bake the cake: Pour the batter into the prepared loaf pan. Bake for 1 hour to 1 hour 15 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Make the pecan topping: While the cake is baking, prepare the pecan topping. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Stir in the coconut and pecans.
  8. Add topping to cake: Once the cake has cooled slightly (but not completely), pour the pecan topping evenly over the top of the cake. You can also poke holes in the top of the cake before adding the topping to allow it to soak in a bit.
  9. Cool completely: Let the cake cool completely before slicing and serving.

Notes

  • Buttermilk: Buttermilk adds a tangy flavor and helps to create a tender cake.
  • Hot Coffee: Hot coffee enhances the chocolate flavor.
  • Pecan Topping Consistency: The pecan topping should be thick and spreadable. If it is too thick, you can add a little more milk.
  • Cooling: Let the cake cool completely before slicing and serving. This will make it easier to slice and prevent it from crumbling.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 40g (13%) Protein 8g (16%) Fat 25g (38%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 40g 13%
Protein 8g 16%
Fat 25g 38%

* Percent Daily Values are based on a 2,000 calorie diet.