Decadent German Chocolate Pecan Pound Cake Delight

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Here’s a rich and indulgent recipe for Decadent German Chocolate Pecan Pound Cake Delight — combining the buttery density of pound cake with the gooey, nutty goodness of German chocolate topping.

Title:

Decadent German Chocolate Pecan Pound Cake Delight

Introduction:

This luxurious dessert blends two classic favorites: the dense richness of Southern-style pound cake and the indulgent coconut-pecan topping of German chocolate cake. Moist, buttery, and layered with deep chocolate flavor, it’s a showstopping dessert perfect for holidays, parties, or anytime you’re craving a serious chocolate fix.

Origin:

The German Chocolate Cake isn’t German at all — it was named after American baker Samuel German, who developed the mild dark chocolate used in the original recipe. This pound cake variation takes the classic flavors of German chocolate cake — sweet coconut, toasted pecans, and caramelized richness — and marries them with the dense, tender texture of traditional pound cake.

Ingredients:

For the Chocolate Pound Cake:

  • 1½ cups (3 sticks) unsalted butter, softened
  • 2½ cups granulated sugar
  • 5 large eggs
  • 1 tbsp vanilla extract
  • 2¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk

For the German Chocolate Pecan Topping:

  • 1 cup evaporated milk
  • 1 cup granulated sugar or light brown sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 tsp vanilla extract
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped toasted pecans

Optional Ingredients:

  • ½ tsp espresso powder (to deepen chocolate flavor)
  • Chocolate chips in the batter (for extra richness)
  • Drizzle of melted dark chocolate on top
  • Pinch of sea salt in the topping for contrast

Instructions:

Make the Pound Cake:

  1. Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
  2. Cream butter and sugar until light and fluffy (4–5 minutes).
  3. Add eggs one at a time, beating well after each. Stir in vanilla.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry.
  6. Pour into prepared pan and bake for 75–85 minutes, or until a toothpick comes out clean.
  7. Cool in pan 15 minutes, then invert onto wire rack and cool completely.

Make the Topping:

  1. In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
  2. Cook, stirring constantly, until thickened (about 10–12 minutes). It should coat the back of a spoon.
  3. Remove from heat; stir in vanilla, coconut, and pecans.
  4. Let cool slightly until spreadable.

Assemble the Cake:

  • Once the cake is cool, spoon the coconut-pecan topping generously over the top.
  • Optional: drizzle melted chocolate over the topping or add a sprinkle of sea salt.

Tips for Success:

  • Use room temperature ingredients for better texture.
  • Don’t overbake — check early and test with a toothpick.
  • Let the topping cool to the right thickness before applying.
  • Toast pecans before adding them for a richer nutty flavor.

Recommendations:

  • Serve with whipped cream or a scoop of vanilla bean ice cream.
  • Pairs wonderfully with coffee or dessert wine.
  • This cake stores well — keep covered at room temp for up to 3 days or refrigerate for up to a week.

Nutrition (Per Serving, Approx. 1 of 14 slices):

  • Calories: 550–620
  • Fat: 35–40g
  • Carbohydrates: 55–65g
  • Sugar: 40–45g
  • Protein: 6–8g
  • Fiber: 2–3g

Note: These values vary based on toppings and optional ingredients.

Would you like a printable recipe card or a version with less sugar or gluten-free adjustments?

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