The Ultimate German Chocolate Pound Cake Recipe (Bundt cake)
Moist and decadent German Chocolate Pound Cake made in a bundt pan with cocoa powder, mini chocolate chips, and topped with rich Pecan Coconut frosting. No mixer needed. Yields 20 slices.
Servings: 20
Calories: 251kcal
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup boiling water
- 1 teaspoon instant espresso
- ½ cup buttermilk room temperature
- ½ cup sour cream room temperature
- 1 cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ½ cup mini chocolate chips
- Pecan coconut frosting
Instructions
- Prepare Pecan Coconut Frosting and allow it to cool while you prepare the cake.
- Preheat the oven to 350°F.
- In a large mixing bowl, add flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk together until combined. Set aside.1 ¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
- In another large mixing bowl, add the boiling water and instant espresso. Whisk together until the espresso is dissolved.1 cup boiling water, 1 teaspoon instant espresso
- To the espresso mixture, add the buttermilk, sour cream, melted butter, and vanilla extract. Whisk together until smooth and well combined.½ cup buttermilk, ½ cup sour cream, 1 cup unsalted butter, 2 teaspoons vanilla extract
- Add in the eggs and whisk well.2 large eggs
- Pour the dry ingredients into the wet ingredients. Stir together until smooth, making sure you scrape the bottom and sides of the bowl to ensure everything is combined.
- Add the mini chocolate chips to the batter and stir just until combined. Set aside while you prepare the bundt pan.½ cup mini chocolate chips
- Spray the bundt pan well with baking spray or coat with softened butter and sprinkle generously with flour. Tip the pan over the sink to shake out the excess flour.
- Pour the cake batter into the prepared pan. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Bake times may vary based on the pan used and your home oven (they all bake differently!), so start checking for doneness at 45 minutes.
- Remove from the oven and let the cake sit in the pan for about 15 minutes. Place a wire rack over top of the cake and grab both the rack and the pan then carefully flip over the cake onto the wire rack. Remove the bundt pan from the cake and allow the cake to cool before frosting.
- Top the cooled cake with pecan coconut frosting recipe. Use a large cookie scoop to place scoops on top of the cake and garnish with additional coconut, toasted pecans, and mini chocolate chips before serving.Pecan coconut frosting
Notes
- This recipe can be made in two loaf pans instead of a bundt pan. Bake the loaf cakes for 55-65 minutes at 350ºF or until a toothpick comes out clean.
- Make ahead: If baking the cake ahead of when you’ll be serving it, wrap the bundt cake tightly in plastic wrap while it’s still warm. This will help it maintain moisture and prevent it from drying out.
- To store: Store leftover cake at room temperature in an airtight container for up to 3 days.
- To freeze: Wrap individual slices without frosting in plastic wrap and place wrapped slices in a freezer safe bag. Store in the freezer for up to 3 months. Defrost at room temperature.
- Recipe adapted from Chelsweets.
Nutrition
Serving: 1 slice | Calories: 251kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 218mg | Potassium: 88mg | Fiber: 2g | Sugar: 23g | Vitamin A: 363IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
