How can I make my German Chocolate Pecan Pound Cake more chocolatey?

To enhance the chocolate flavor of your cake, consider using dark chocolate instead of semi-sweet chocolate. Additionally, you can incorporate cocoa powder into the cake mix for an extra chocolate punch. Just be aware that this may require adjustments to the sugar content in the recipe.

Can I use different nuts in the cake?

Absolutely! While the recipe calls for pecans, you can substitute walnuts or even almonds if you prefer. Just remember that each nut has its own flavor profile, which may change the overall taste of the cake slightly.

How should I store leftover cake?

To keep your German Chocolate Pecan Pound Cake fresh, store it in an airtight container at room temperature. It should stay moist for up to five days. If you're looking to preserve the texture, individually wrap any leftover slices in plastic wrap.

What is the best way to serve this cake?

This delicious cake can be served warm with a scoop of vanilla ice cream or topped with whipped cream. You could also drizzle melted chocolate ganache over the top for an extra indulgent treat.

Can I make this cake ahead of time?

Yes, this German Chocolate Pecan Pound Cake keeps well for a couple of days, making it a great make-ahead dessert. Just remember to let it cool completely before storing it and wrap it properly to maintain its moisture.

German Chocolate Pecan Pound Cake

Ingredients

Scale

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup semi-sweet chocolate (melted)
1 cup chopped pecans

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Instructions

Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing and flouring it.
Cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted semi-sweet chocolate until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with buttermilk.
Gently fold in the chopped pecans. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes or until a toothpick inserted comes out clean. Allow to cool for 10 minutes before inverting onto a cooling rack. Let it cool completely before slicing.

Notes

For the best texture, let the cake cool completely before slicing. Use dark chocolate for a richer flavor.

Author: robert-thompson
Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: German
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 300mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg