German Chocolate Pound Cake Recipe

A round German Chocolate Pound Cake sits on a glass plate, topped with a generous layer of toasted shredded coconut and chopped nuts, seen from above on a white background.

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German Chocolate Pound Cake Recipe

Prep Time15

Cook Time45

Course: Dessert

Keyword: cake, chocolate dessert, German chocolate pound cake

Servings:

Calories: 462.86kcal

Author: Recipe Idea Shop

Equipment

Bundt Pan

Ingredients

2 cups all-purpose flour
¼ cup cocoa powder
1 tablespoon espresso powder
¾ teaspoon baking soda
1.5 teaspoon baking powder
1 cup white granulated sugar
¾ cup brown sugar
¾ teaspoon salt
4 eggs
1.5 teaspoon vanilla extract
¾ cup buttermilk
½ cup boiling water
2 tablespoon chocolate pudding packet
4 ounces semisweet chocolate chips
¾ cup sweetened shredded coconut
¾ cup chopped pecans

German Chocolate Glaze

½ cup brown sugar
½ cup white granulated sugar
½ cup unsalted butter
3 egg yolks
¾ cup evaporated milk
2 teaspoon vanilla extract

Topping

Shredded sweetened coconut, toasted
Chopped Pecans

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, add the dry ingredients of flour, cocoa powder, espresso powder, baking soda and powder, salt, and brown and white sugars.
Whisk all these ingredients together until combined.
Then pour in the buttermilk, vanilla extract and eggs. Whisk or blend with a hand mixer until completely smooth and a thick batter forms.
Add in the boiling water along with the chocolate chips and chocolate pudding mix, whisking to allow the chocolate chips to melt into the batter with the hot water.
Once the batter is smooth, fold in the sweetened shredded coconut and chopped pecans until evenly distributed.
Pour this cake batter into a prepared bundt pan that has been sprayed with baking spray.
Bake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.
While the cake is baking, prepare the German chocolate frosting.
In a saucepan or pot, melt the butter over medium low heat. Once melted add in the egg yolks, brown sugar and white sugar. Be sure to add the eggs as soon as the butter melts, so they don’t start cooking in the mixture.
Also stir the eggs and sugars into the melted butter immediately until the mixture is combined.
Then pour in the evaporated milk and vanilla extract. Turn up the heat to medium and whisk together until smooth, bringing to a boil.
Be sure to whisk the mixture every few minutes.
Once the german chocolate frosting has boiled, remove from the heat and let cool completely.
Once the cake is done, allow to cool for 20 minutes. By then, both the frosting and the cake should be at the right temperature to assemble.
Pour the frosting and spread on the top of the bundt, letting it slightly fall down and coat the sides of the bundt.
Finish this decadent chocolate cake with chopped pecans and toasted shredded coconut.

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