Description
Mouth-watering German Chocolate Pecan Pound Cake
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup semisweet chocolate chips
1/2 cup heavy cream
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract.
Fold in the shredded coconut, chopped pecans, and half of the chocolate chips. Pour the batter into the prepared loaf pan.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the remaining chocolate chips. Stir until smooth and melted.
Drizzle the chocolate ganache over the cooled cake. Sprinkle additional chopped pecans and shredded coconut on top if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 10 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature. This is crucial for proper emulsification. Cream the butter and sugar for a full 5-7 minutes until pale and fluffy. When adding eggs, crack each into a small bowl first to avoid shell fragments. Alternate dry ingredients and buttermilk in three parts, mixing only until just combined after each addition. Use a spatula, not the mixer, to fold in the coconut, pecans, and chocolate chips to prevent over-mixing. For the ganache, ensure the cream is hot enough to melt the chocolate completely for a silky texture.
Serving Suggestions
This rich cake is versatile. Serve slightly warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunch, pair with fresh berries and a dusting of powdered sugar. It also makes an elegant dessert when plated with a drizzle of caramel sauce and a few toasted pecan halves. A cup of strong coffee or a glass of cold milk are perfect beverage pairings.
How-to Summary
In summary: Cream butter and sugar, add eggs. Mix dry ingredients separately. Combine wet and dry mixtures alternately with buttermilk. Fold in coconut, pecans, and half the chocolate chips. Bake in a prepared loaf pan at 350°F for 55-60 minutes. Cool completely. Create a ganache with hot cream and remaining chocolate, then drizzle over the cake.
Frequently Asked Questions
Can I use a different type of milk instead of buttermilk?
Yes. Make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
How should I store this pound cake?
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Can I use a different pan?
Yes, a 10-cup Bundt pan works well. Adjust baking time; start checking for doneness at 45 minutes. For cupcakes, bake for 18-22 minutes.
My ganache is too thick/too thin. How can I fix it?
If too thick, add warm cream one teaspoon at a time. If too thin, add more chocolate chips or let it cool and thicken slightly at room temperature.
Can I omit the nuts for an allergy?
Absolutely. You can increase the coconut to 1.5 cups or add an extra 1/2 cup of chocolate chips as a substitute.
Common Mistakes to Avoid
- Over-mixing the batter: This develops gluten, leading to a tough, dense cake. Mix only until ingredients are combined.
- Using cold ingredients: Cold butter and eggs won’t incorporate properly, resulting in a curdled batter and poor texture.
- Not properly preparing the pan: Ensure you grease AND flour the pan to prevent sticking. Parchment paper on the bottom is extra insurance.
- Opening the oven door too early: Wait until at least the 45-minute mark to check, as a sudden temperature drop can cause the cake to fall.
- Drizzling ganache on a warm cake: The glaze will melt and slide off. Ensure the cake is completely cooled.
Conclusion
This German Chocolate Pecan Pound Cake is a show-stopping dessert that masterfully combines rich chocolate, toasted coconut, and crunchy pecans. By following the detailed steps and avoiding common pitfalls, you can achieve a moist, flavorful cake with a professional finish. It’s perfect for celebrations, holiday gatherings, or as a special weekend treat. The versatility in serving and storage makes it a reliable favorite for any baker’s repertoire. Enjoy the process and the delicious results!