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German Chocolate Pound Cake: A Delicious Legacy of Love
Introduction
German Chocolate Pound Cake is not just a dessert—it’s a decadent expression of culinary passion. With its velvety chocolate base, buttery pound cake texture, and the signature coconut-pecan topping, this dessert brings together tradition and indulgence. Whether you’re baking it for a special occasion or to spoil someone you love, this cake is sure to impress.
A Sweet Slice of History
Despite its name, German Chocolate Cake is not German at all. It originated in the United States and was named after Samuel German, an English-American chocolatier who developed a type of dark-baking chocolate for the Baker’s Chocolate Company in 1852. The cake rose to fame in the 1950s when a Texas homemaker’s recipe using “Baker’s German’s Sweet Chocolate” was published in a Dallas newspaper.
Pound cake, on the other hand, is a classic that dates back to 18th-century Europe, known for its rich density—traditionally made with a pound each of flour, sugar, butter, and eggs. Combining the two into a German Chocolate Pound Cake brings the best of both worlds together.
Ingredients
For the Pound Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsweetened cocoa powder
- ½ cup boiling water
- 1 tbsp instant espresso powder (optional, enhances chocolate)
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- ½ cup semi-sweet chocolate chips (optional)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 ½ tsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Method & Instructions
Step 1: Prepare the Chocolate Base
- In a small bowl, mix cocoa powder, boiling water, and espresso powder until smooth. Let it cool.
- In a separate bowl, whisk flour, baking powder, and salt.
Step 2: Cream Butter and Sugar
- Using a mixer, cream butter and sugar together until light and fluffy (about 4-5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 3: Combine and Mix
- Add the cooled chocolate mixture to the butter mixture.
- Alternately add dry ingredients and sour cream, beginning and ending with flour mixture.
- Fold in chocolate chips if using.
Step 4: Bake
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
- Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 5: Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Stir constantly until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let it cool before spreading.
Assembly
Once the pound cake is cooled, spoon or spread the coconut-pecan frosting over the top. Let it drip naturally over the sides for a beautiful homemade touch.
Optional: drizzle with melted chocolate or sprinkle with more pecans for extra flair.
Conclusion
This cake is more than just dessert—it’s a tribute to chocolate lovers, a nod to baking history, and a warm hug for anyone who shares it. Serve it at family gatherings, romantic dinners, or even just a quiet evening with someone special.
For the Lovers
This cake was made for sharing. Bake it with your partner, serve it with two forks, and let the rich chocolate and sweet coconut be the backdrop to your sweetest moments. The act of baking together, licking the spoon, or sharing the first slice—those are memories sprinkled with love.
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