Description
Indulge in this moist German chocolate pecan pound cake, where rich chocolate meets crunchy pecans for a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup chopped pecans, toasted
- 1/2 cup heavy cream or milk
Instructions
- Preheat oven to 325°F (163°C) and grease/flour a bundt pan.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (4-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually incorporate into the wet mixture alternating with heavy cream or milk until just combined.
- Gently fold in toasted pecans.
- Pour batter into prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, try substituting pecans with walnuts or adding chocolate chips.
- Ensure all ingredients are at room temperature for smoother batter consistency.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg