German Chocolate Pound Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour (250g)
02 -
2 cups granulated sugar (400g)
03 -
3/4 cup unsweetened cocoa powder (60g)
04 -
1 1/2 teaspoons baking soda (9g)
05 -
1 teaspoon salt (6g)
06 -
1 cup warm water (240g)
07 -
1 teaspoon instant espresso powder (2g, optional)
08 -
1/2 cup buttermilk, room temperature (120g)
09 -
1/2 cup sour cream, room temperature (128g)
10 -
1 cup unsalted butter, melted and cooled (226g)
11 -
2 teaspoons vanilla extract (8g)
12 -
2 large eggs, room temperature (112g)
13 -
1/2 cup mini chocolate chips (90g, optional)
→ Coconut-Pecan Topping
14 -
1/2 cup evaporated milk (125g)
15 -
2 large egg yolks (36g)
16 -
2/3 cup packed brown sugar (133g)
17 -
1/4 cup unsalted butter (56g)
18 -
1/2 teaspoon salt (3g)
19 -
1 cup sweetened shredded coconut (100g)
20 -
1 cup chopped pecans (110g)
21 -
1 teaspoon vanilla extract (4g)
→ Chocolate Glaze
22 -
1/2 cup chocolate chips (90g)
23 -
1/3 cup heavy cream (80g)
# Instructions:
01 -
Preheat to 350°F. Grease 10-inch Bundt pan. Combine dry ingredients. Mix espresso in warm water.
02 -
Add buttermilk, sour cream, melted butter, and vanilla to coffee mixture. Add eggs.
03 -
Mix wet into dry ingredients until smooth. Fold in chocolate chips if using. Pour into pan.
04 -
Bake 45-55 minutes until toothpick has few crumbs. Cool 15 minutes in pan, then remove.
05 -
Cook milk, yolks, sugar, butter, and salt until thickened. Fold in coconut, pecans, and vanilla.
06 -
Pour hot cream over chocolate, let sit, then stir until smooth. Top cake with coconut mixture and drizzle with glaze.
# Notes:
01 -
Can be made in loaf pans or mini Bundts
02 -
Freezes well up to 1 month
03 -
Stir topping constantly to prevent scrambling