This is not your traditional German Chocolate Cake. I filled this German Chocolate Pound Cake with Coconut Pecan Frosting recipe with rich chocolate and topped it with sweetened coconut and toasted pecan icing.
Chocolate heaven!
If this is your first time here, welcome! I started reviewing Pound Cakes a couple of years ago. You can find them all here.
Today I have a delectable recipe for you. This chocolate pound cake has real chocolate in it, a bar of bittersweet baking chocolate to be exact. My other Chocolate Pound Cake has cocoa powder and is lightly chocolate flavored. This one is much richer.
Some of my favorite pound cakes
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- Vanilla Red Velvet Marbled Pound Cake Recipe
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- Old Fashioned Buttermilk Orange Juice Pound Cake recipe
German Chocolate Pound Cake with Coconut Pecan Frosting
As well, I topped the cake this time with a Coconut Pecan Frosting. Basically, I made a caramel sauce then mixed in coconut and pecans.
German’s® Sweet Chocolate, German Chocolate, is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. … It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.
This cake has a small crumb with a very smooth and dense texture. That’s dense, not packy. Dense is good for pound cakes.
If you like a sweeter cake, the frosting is wonderful on this cake. If you like the taste of a sensationally and not-so-sweet chocolate cake, you may not want the frosting. Either way, it’s a very good cake.
I’ve found pound cakes and chocolate cakes make great desserts when entertaining at potlucks and church socials. This cake checks both boxes! Enjoy!
German Chocolate Pound Cake with Coconut Pecan Frosting
Ingredients
Chocolate Pound Cake
- 1 cup solid vegetable shortening
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla
- 1 cup buttermilk
- 4 ounces bittersweet baking chocolate melted and cooled
Instructions
Chocolate Pound Cake
- Preheat oven to 300 degrees F
- Coat 10-inch bundt pan with solid vegetable oil or butter.
- Cream shortening
- Add sugar and cream until light and fluffy
- Add eggs one at a time beating well after each egg
- Combine flour, soda, and salt
- Combine buttermilk and vanilla
- Add flour mixture alternately with buttermilk mixture beginning and ending with flour
- Mix until just blended
- Slowly mix in cooled chocolate until incorporated.
- Pour batter into prepared pan and bake 90 minutes
- Cool 20 minutes on a wire rack
- Loosen around edges with a knife before inverting on a serving tray.
- Store in an airtight container.
- The cake will stay fresh 4 to 5 days on the countertop and 7 to 8 days in the fridge.
Coconut-Pecan Frosting
Notes
Nutrition
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Karen LightfootBetts says
Can you run butter for the shortening?
Paula says
Yes, you can use butter instead of shortening.
Charlaine says
What brand of bittersweet chocolate do you use since you don’t use the German Chocolate baking bar?. Brands do make a difference, I think. Also, could this be baked in a 9 by 13 for ease of serving at a pot luck supper? If so, how long?
Paula says
I like https://amzn.to/2IfwGDZ
Charlaine says
Could this be baked in a 9 x 13 pan? and if so, how long?
Shirley Hilbert says
what do you use for solid vegetable shortening?? Looked in two stores and could not find. Thank you.
Paula says
I use Crisco.
jeanette says
I went by your recipe and cake was very, very dry. Good taste by so dry.Ice made it better..Teehee! Are you sure to cook it 300 degrees for 90 minutes? I want to try it again.
Paula says
Yes, Have you calibrated your oven? Most times I find that your oven may be cooking hotter than it reads when this happens. https://www.callmepmc.com/bake-the-perfect-pound-cake/