Imagine sinking your teeth into a slice of cake that combines the richness of a classic pound cake with the exotic sweetness of German chocolate and the crunch of pecans. That’s exactly what our German Chocolate Pecan Pound Cake offers! This culinary marvel is a true feast for the senses, promising to transport you to a world of delights with every bite.
What you’ll love about this german chocolate pecan pound cake ?
- Flavors: This cake is a symphony of tastes. The German chocolate, slightly sweeter than dark chocolate, harmonizes perfectly with the caramelized notes of pecans. All of this is enveloped in the comforting sweetness of a buttery pound cake, creating a perfect balance between richness and subtlety.
- Textures: Every bite is an experience in itself. The dense, moist texture of the pound cake contrasts wonderfully with the crunch of pecans. The creamy frosting adds a touch of smoothness that literally melts in your mouth.
- Difficulty level:
- This recipe is of medium difficulty. Perfect for amateur bakers looking for a little challenge!
- You can prepare the frosting in advance to save time on the day of baking.
- Baking is the most crucial step, so make sure you have a good loaf pan and an oven thermometer.
- An electric mixer will be your best friend for achieving a perfectly smooth batter.
Choosing your ingredients wisely
- German chocolate: Opt for real sweet German chocolate if possible. It has a sweeter flavor and creamier texture than ordinary dark chocolate. If you can’t find it, a good semi-sweet chocolate will do.
- Pecans: Choose fresh, crunchy nuts. You can lightly toast them before incorporating to intensify their flavor.
- Butter: High-quality, unsalted butter is essential for achieving the rich texture characteristic of pound cake. Make sure it’s at room temperature before you begin.
How to make german chocolate pecan pound cake ?
- Prepare the pound cake batter
- Incorporate the melted German chocolate
- Add the pecans
- Bake the cake
- Prepare the German chocolate and pecan frosting
- Frost and decorate the cooled cake
Tips for perfecting your german chocolate pecan pound cake at home
- Tip 1: Be sure to cream the butter and sugar well. This step is crucial for achieving a light and airy cake despite its richness.
- Tip 2: Add the eggs one at a time, mixing well between each addition. This will help create a stable emulsion and prevent your batter from separating.
- Tip 3: Use a toothpick or cake tester to check for doneness. It should come out with a few moist crumbs, but no liquid batter.
- Tip 4: For perfectly smooth frosting, let it cool slightly before spreading it on the cake. It will be easier to work with while still maintaining its shine.
How to properly store your german chocolate pecan pound cake ?
- Store the cake under a dome at room temperature for 2-3 days.
- For longer storage, place it in an airtight container in the refrigerator for up to a week.
- You can also freeze individual portions to enjoy later!
Variations and pairings
- Try adding a touch of shredded coconut to the frosting for an extra tropical flavor.
- Serve a warm slice with a scoop of vanilla ice cream for an even more indulgent dessert.
- For a lighter version, replace part of the flour with pecan flour.
German Chocolate Pecan Pound Cake
A moist chocolate cake, generously studded with pecans and topped with a divine frosting. A flavor explosion for dessert lovers!
Equipment
- 9-inch springform pan
- Electric mixer
- Sifter
- Saucepan
- Mixing bowl
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 4 oz dark chocolate 70% cocoa, melted
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup pecans roughly chopped
- For the frosting:
- 7 oz milk chocolate
- 1/2 cup heavy cream
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the pan.
- Sift flour and baking powder into a bowl.
- In a large bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Incorporate melted chocolate and vanilla.
- Alternately add flour mixture and milk to the batter, beginning and ending with flour.
- Gently fold in the chopped pecans.
- Pour batter into the pan and bake for about 50-60 minutes.
- Let cool completely before removing from the pan.
- For the frosting, melt chocolate in a double boiler with cream. Stir until smooth.
- Spread frosting over the cake and sprinkle with chopped pecans.
Notes
For a more intense flavor, you can add 1 tbsp of instant coffee to the batter.
The cake keeps for up to 3 days at room temperature or a week in the refrigerator.
The cake keeps for up to 3 days at room temperature or a week in the refrigerator.