Description
Irresistible German chocolate pecan pound cake delivers a luxurious symphony of rich flavors and tender crumb. Nutty pecans and silky chocolate caress each slice, promising a blissful dessert experience that will transport sweet lovers to culinary paradise.
Ingredients
Scale
Primary Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 2 cups (400 grams) white sugar
- 4 eggs
- 2 cups (240 grams) all-purpose flour
- 1 cup (240 milliliters) sour cream
- 2 cups (340 grams) German chocolate, chopped
- 1.5 cups (180 grams) pecans, chopped and toasted
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Glaze Ingredients:
- 1 cup (340 grams) German chocolate, chopped
- 1/2 cup (120 milliliters) heavy cream
- 1/2 cup (60 grams) pecans, chopped and toasted
Instructions
- Meticulously prepare the kitchen workspace by positioning a 10-inch bundt pan and lightly coating its interior with butter and flour to ensure effortless cake release.
- Utilize an electric mixer to transform softened butter and granulated sugar into a luxuriously aerated and pale mixture, creating a smooth foundation for the cake.
- Incorporate eggs methodically, adding them individually and allowing each to fully integrate before introducing the aromatic vanilla extract, which will enhance the overall flavor profile.
- Separately sift together flour, baking powder, and salt, creating a delicate dry ingredient mixture that will provide structure to the cake’s delectable texture.
- Gently fold the dry ingredient mixture into the butter blend, alternating with sour cream to maintain a silky, consistent batter without overmixing.
- Tenderly fold chopped German chocolate and toasted pecans into the batter, distributing them evenly to ensure each slice contains a harmonious blend of flavors and textures.
- Transfer the completed batter into the prepared bundt pan, carefully smoothing the surface to create an aesthetically pleasing and uniform cake shape.
- Position the cake in a preheated 325°F oven and bake for approximately 60-70 minutes, monitoring its progress by inserting a toothpick to verify complete internal cooking.
- Allow the freshly baked cake to rest within the pan for 10 minutes, facilitating a controlled cooling process before delicately inverting onto a wire rack.
- Craft the glaze by gently warming heavy cream until it reaches a subtle simmer, then removing from heat and introducing chopped German chocolate to create a luxurious, glossy topping.
- Drizzle the velvety chocolate glaze over the completely cooled cake, finishing with a sprinkle of toasted pecans for an elegant, textural garnish.
Notes
- Always toast pecans before adding to the batter to enhance their nutty flavor and provide a deeper, richer crunch.
- Use room temperature eggs and butter to ensure smoother batter incorporation and more consistent cake texture.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend and add 1 teaspoon of xanthan gum.
- Reduce sugar content by replacing half the white sugar with coconut sugar for a more complex, slightly caramel-like sweetness.
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg