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German Chocolate Pound Cake

This cake is rich, indulgent, and absolutely stunning. German Chocolate Pound Cake combines the deep flavor of chocolate with the classic nutty German Chocolate icing, all in the form of a Bundt cake. Made entirely from scratch, it’s easily one of the best chocolate cakes I’ve ever tasted. If you're up for a baking challenge, this is a recipe worth trying. Here’s a step-by-step guide to making this delicious cake.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • Bundt Pan

Ingredients
  

For the Batter

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

For the German Chocolate Glaze

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

For the 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 sugar.
  • 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 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 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, immediately stir the eggs and sugars into the melted butter 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 it from the heat and let it cool completely.
  • Once the cake is done, allow it to cool for 20 minutes. By then, the frosting and the cake should be at the right temperature to assemble.
  • Pour the frosting and spread it on top of the bundt, letting it slightly fall down and coat the sides.
  • Finish the chocolate cake with chopped pecans and toasted shredded coconut.
  • Now you can cut the cake and enjoy this beautiful cake.
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