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
-
- Vanilla Red Velvet Marbled Pound Cake Recipe
-
- 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
Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup coconut
- 1 cup chopped pecans
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
- Combine milk, sugar, egg yolks, and butter in a small saucepan.
- Cook and stir over medium heat until mixture thickens. Be patient, it will take about 12 minutes.
- Whisk by hand or beat with an electric mixer until frosting is cool and thick enough to spread.
Notes
Nutrition
Find more pound cake recipes at my Pound Cakes Reviewed post and shared Meal Time Monday.
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Rebekah Archer says
I made this and it was a great hit. So I made it again. This will be the only German chocolate cake I make. ❤️❤️❤️
Sheila says
could this be baked in a 9 by 13 for ease of serving? If so, how long? At what temp?
Paula says
I would use this as a reference https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/
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/
Erin @ Making Memories says
Looks absolutely delicious!
Sibyl says
Did I miss where the chocolate goes in? After what step do I put in the melted chocolate?
Paula says
I have fixed the recipe, so sorry, I left that out. After the flour mixture and liquid goes in then the chocolate goes in.
Jeanette says
Did you cut the cake and post a photo? i would love to see the inside!
Paula says
I did not cut this one, I gave it to my Mother
Steve Holland says
I love German Chocolate cake and can’t wait to try it . I looks and sounds so good. Thanks for sharing with us,
Tamala says
I was viewing the recipe. When do you add the chocolate? Did I over look it?
Paula says
I had omitted it, but corrected and updated.
Dianne says
What should temperature be? 300 or maybe 350??
“Preheat oven to 30 degrees F”
I am going to make this for Bible study class. They always like something new.
Paula says
So sorry, 300 degrees.
JoNell Sells says
could not find the frosting for this German chocolate cake, could you send it to me at my e-mail ?
Paula says
So sorry, it was omitted, it is corrected now.
Kathy says
I wonder if butter can be used instead of shortening.
Paula says
butter in this cake with the chocolate tends to result in a slightly drier cake. It can be substituted, I do prefer shortening, you may want to shorten the cook time. Watch it closely.
Nancy says
My question too. Thanks. I love butter in my pound cake.
Laurie says
this sounds really good.
Amy says
This looks and sounds wonderful. I am sure I’m going to feel so stupid when you point out what I’m doing wrong, but I can’t bring up the frosting part of the recipe. Please help.
Paula says
It was me not you, I overlooked adding it, but have corrected the recipe now.