German Chocolate Pecan Pound Cake

This rich and decadent German Chocolate Pecan Pound Cake combines the buttery texture of a pound cake with a chocolatey twist, finished with pecans for that delightful crunch. It’s the perfect dessert for gatherings or a special treat!

Ingredients:

• For the Cake:
  • 1 ½ cups unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 4 oz German sweet chocolate, melted and cooled
  • 1 cup chopped pecans
• For the Topping:
  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 1 cup whole pecans for garnish

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan or loaf pan.
2. Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
4. Add Chocolate and Pecans: Gently fold in the melted chocolate and chopped pecans, ensuring they are evenly distributed in the batter.
5. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
6. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 1 minute, then stir until smooth.
7. Decorate the Cake: Once the cake has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. Arrange whole pecans on top for garnish.
8. Serve: Slice and enjoy your German Chocolate Pecan Pound Cake!

Additional Tips (Serving & Storage):

• Serving: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

FAQs About German Chocolate Pecan Pound Cake:

1. Can I use a different type of chocolate?
   Yes, you can substitute the German sweet chocolate with semi-sweet or dark chocolate, but it may alter the flavor slightly.
2. Can I freeze this cake?
   Absolutely! Wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the refrigerator before serving.
3. What can I use instead of sour cream?
   You can substitute Greek yogurt for sour cream in this recipe for a similar texture and flavor.
4. Can I add other nuts or fillings?
   Feel free to add walnuts, almonds, or even shredded coconut for an extra twist on the classic recipe.

This German Chocolate Pecan Pound Cake is a delightful twist on a traditional pound cake, featuring layers of rich chocolate and crunchy pecans. Whether you’re baking it for a special occasion or just because, it’s sure to impress!