German Chocolate Pound Cake (Print Version)
# Ingredients:
→ Chocolate Pound 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 fine salt (6g)
06 -
1 cup warm water (240g)
07 -
1 teaspoon instant espresso or coffee (optional, 2g)
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 (optional, 90g)
→ Caramel Coconut Topping
14 -
1/2 cup evaporated milk (125g)
15 -
2 large egg yolks (36g)
16 -
2/3 cup packed light or dark brown sugar (133g)
17 -
1/4 cup unsalted butter, room temperature (56g)
18 -
1/2 teaspoon fine 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 milk or dark chocolate chips (90g)
23 -
1/3 cup heavy cream (80g)
# Instructions:
01 -
Preheat oven to 350°F. Grease 10-inch Bundt pan. Whisk dry ingredients in one bowl. Mix wet ingredients with dissolved coffee in another bowl.
02 -
Combine wet and dry ingredients until smooth. Fold in chocolate chips if using. Pour into prepared pan.
03 -
Bake 45-55 minutes until toothpick has few moist crumbs. Cool in pan 15 minutes, then invert onto rack.
04 -
Cook evaporated milk, egg yolks, brown sugar, butter, and salt until thickened, stirring constantly. Fold in coconut, pecans, and vanilla.
05 -
Pour hot cream over chocolate chips, let sit, then stir until smooth.
06 -
Spread coconut topping over cooled cake, drizzle with chocolate glaze, and garnish with extra coconut and pecans.
# Notes:
01 -
Can be made in two loaf pans or mini Bundt pans
02 -
Keeps at room temperature for 3 days
03 -
Can be frozen for up to 1 month