Decadent German Chocolate Pecan Pound Cake Delight

A Slice of Heaven in Every Bite! This German Chocolate Pecan Pound Cake is a deliciously rich and moist dessert that will satisfy even the most intense chocolate cravings. With layers of decadent flavor from German chocolate, creamy butter, and toasted pecans, this cake is perfect for any occasion. Whether you’re hosting a party or just treating yourself, this indulgent dessert is sure to impress.Jump to Recipe

Ingredients and Preparation

For this indulgent cake, you will need two parts: the cake itself and the luxurious German chocolate pecan glaze. Below is a breakdown of what you’ll need for each:

For the Cake:

• Unsalted Butter: 1 cup of softened butter adds richness and moisture to the cake.
• White Sugar: 2 cups of sugar provide the perfect amount of sweetness.
• Eggs: 4 large eggs add structure and richness to the batter.
• Vanilla Extract: 1 teaspoon enhances the overall flavor profile of the cake.
• All-Purpose Flour: 2 cups of flour create the base for the pound cake.
• Baking Powder: ½ teaspoon helps the cake rise, creating a light yet dense texture.
• Salt: ¼ teaspoon balances the sweetness and enhances flavor.
• Sour Cream: 1 cup of sour cream adds moisture and a subtle tang, making the cake tender.
• German Chocolate: 1 cup of chopped German chocolate infuses the cake with its signature rich, sweet flavor.
• Pecans: 1 cup of chopped and toasted pecans adds crunch and a nutty flavor.

For the German Chocolate Pecan Glaze:

• German Chocolate: 1 cup of chopped German chocolate creates the base of the glaze.
• Heavy Cream: ½ cup of heavy cream gives the glaze a rich, smooth consistency.
• Pecans: ½ cup of chopped and toasted pecans for an extra layer of crunch on top.

Directions

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to ensure the cake doesn’t stick and comes out easily.
2. Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of white sugar until the mixture is light and fluffy. This step is crucial for creating a tender cake texture.
3. Add Eggs and Vanilla: Beat in 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract to enhance the cake’s flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This combination provides structure and helps the cake rise.
5. Mix the Batter: Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of sour cream. This technique helps keep the batter smooth and prevents overmixing, which can result in a dense cake.
6. Fold in Chocolate and Pecans: Gently fold in 1 cup of chopped German chocolate and 1 cup of toasted pecans, ensuring they are evenly distributed throughout the batter. The chopped chocolate melts during baking, creating pockets of rich chocolate flavor.
7. Prepare for Baking: Pour the prepared batter into the greased bundt pan. Smooth the top with a spatula to ensure even baking.
8. Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on the outside but moist and rich on the inside.
9. Cool: Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.