German Pecan Chocolate Pound Cake Delight Recipe

A rich, buttery pound cake infused with toasted pecans and melty German chocolate, topped with a luscious chocolate-pecan glaze. Perfect for holidays, celebrations, or whenever you crave a slice of pure indulgence! With a tender crumb from sour cream and a deep caramelized flavor from toasted pecans, every bite melts in your mouth. Ideal for gifting or as the star of your dessert table!

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups white sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup sour cream
• 1 cup German chocolate, chopped
• 1 cup pecans, chopped and toasted

For the Glaze:

• 1 cup German chocolate, chopped
• ½ cup heavy cream
• ½ cup pecans, chopped and toasted

Instructions

1. Prep the Oven & Pan

• Preheat oven to 325°F (165°C).
• Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.

2. Make the Cake Batter

• Cream butter and sugar: Beat softened butter and sugar in a large bowl until light and fluffy (3–4 minutes).
• Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla.
• Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
• Mix batter: Gradually add dry ingredients to butter mixture, alternating with sour cream. Mix until just combined (don’t overmix!).
• Fold in chocolate and pecans: Gently stir in chopped German chocolate and toasted pecans.

3. Bake

• Pour batter into the prepared bundt pan. Smooth the top with a spatula.
• Bake 60–70 minutes until a toothpick inserted into the center comes out clean.

4. Cool

• Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

5. Prepare the Glaze

• Heat cream: Simmer heavy cream in a small saucepan until steaming (do not boil).
• Melt chocolate: Pour hot cream over chopped German chocolate. Let sit 2 minutes, then stir until smooth.
• Glaze the cake: Drizzle warm glaze over the cooled cake and sprinkle with toasted pecans.

Prep Time: 20 mins | Cook Time: 70 mins | Total Time: 90 mins
Calories: ~450 per slice | Servings: 12

Pro Tips

• Toast pecans first: Spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes for deeper flavor.
• Room-temperature ingredients: Softened butter and eggs blend more smoothly into the batter.
• Bundt pan hack: Use a pastry brush to coat the pan with melted butter for easy release.

Variations

• Nut swap: Use walnuts or almonds instead of pecans.
• Chocolate twist: Substitute German chocolate with dark or milk chocolate.
• Spiced version: Add 1 tsp cinnamon or a pinch of nutmeg to the batter.

Storage

• Room temperature: Keep glazed cake covered for up to 2 days.
• Fridge: Store in an airtight container for up to 5 days.
• Freeze: Wrap unglazed cake tightly and freeze for up to 3 months. Thaw overnight before glazing.

Serve this decadent cake with coffee, vanilla ice cream, or a dollop of whipped cream for an extra-special treat!