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.