Cupcakes - German Chocolate Pound Cake recipes
Author: Esther Maguire
Top the cake with a quick chocolate ganache made with chocolate chips, heavy cream, and corn syrup. German chocolate cake mix, water, oil, eggs and a can of coconut pecan frosting.
German Chocolate Pound Recipe
This German chocolate pound cake recipe is made with a moist chocolate cake base, that classic caramelized coconut topping we know and love, and a decadent chocolate glaze.
Provided by: Chelsey White
Total time: 110 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 23
Provided by: Chelsey White
Total time: 110 minutes
Cook time: 45 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 23
Ingredients:
- 2 cups all-purpose flour (250g)
- 2 cups granulated sugar (400g)
- 3/4 cup unsweetened cocoa powder (60g)
- 1 1/2 tsp baking soda (9g)
- 1 tsp fine salt (6g)
- 1 cup warm water (240g)
- 1 tsp instant espresso of coffee - optional (2g)
- 1/2 cup buttermilk, room temperature (120g)
- 1/2 cup sour cream, room temperature (128g)
- 1 cup unsalted butter, melted and cooled (226g)
- 2 tsp vanilla extract (8g)
- 2 large eggs, room temperature (112g)
- 1/2 cup mini chocolate chips - optional (90g)
- 1/2 cup evaporated milk (125g)
- 2 large egg yolks (36g)
- 2/3 cup light or dark brown sugar, packed (133g)
- 1/4 cup unsalted butter, room temperature (56g)
- 1/2 tsp fine salt (3g)
- 1 cup shredded coconut - I prefer the sweetened kind (100g)
- 1 cup chopped pecans (110g)
- 1 tsp vanilla extract (4g)
- 1/2 cup milk or dark chocolate chips (90g)
- 1/3 cup heavy cream (80g)
Nutrition:
- Calories: 396 calories
- Carbohydrate: 45 grams carbohydrates
- Cholesterol: 85 milligrams cholesterol
- Fat: 22 grams fat
- Fiber: 2 grams fiber
- Protein: 5 grams protein
- Saturated Fat: 11 grams saturated fat
- Serving Size: 1 serving
- Sodium: 394 milligrams sodium
- Sugar: 32 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 9 grams unsaturated fat
- Begin by preheating oven to 350°F / 175°C. Generously grease your pound cake pan / Bundt cake pan with baking spray, homemade pan release, or butter and a dusting of flour.
- Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup baking cocoa, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined, then set aside.
- In a separate large bowl add 1 tsp instant espresso or instant coffee into 1 cup of warm water and stir until dissolved. You can also use 1 cup of strong brewed coffee in place of the hot water / instant coffee mixture.
- Add 1/2 cup buttermilk, 1/2 cup sour cream, 1 cup melted butter, and 2 tsp vanilla extract into the instant espresso mixture. Whisk together until the ingredients are combined.
- Mix in 2 large eggs.
- Pour the dry ingredients into the wet ingredients. Whisk together until smooth. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- If desired, fold 1/2 cup of mini chocolate chips into the batter with a rubber spatula.
- Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs.
- Remove from the oven and let the cake sit in the pan for about 15 minutes. Carefully invert the pan onto a wire rack to remove the cake from the pan. Let the cake finish cooling there.
- While the chocolate cake bakes and cools, make the German chocolate cake topping.
- In a large saucepan, combine 1/2 cup evaporated milk, 2 egg yolks, 2/3 cup brown sugar, 1/4 cup unsalted butter and 1/2 tsp salt.
- Cook the mixture over a medium heat, stirring constantly until the mixture thickens and just starts to boil. It's important to stir constantly or else the egg yolks will scramble! This usually takes about 7-10 minutes. Test the mixture by dragging a rubber spatula through the mixture and against bottom of the pan. If it's ready, you should be able to see the bottom of the pan for a few seconds before the filling covers it.
- Remove the filling from heat and pour into a large bowl.
- Fold in 1 cup shredded coconut, 1 cup chopped pecans, and 1 tsp vanilla extract with a rubber spatula.
- Cover with plastic wrap and set aside to let the filling cool to room temperature.
- Make the chocolate glaze once you've added the topping onto the Bundt cake.
- Place 1/2 cup milk chocolate chips in a heat proof bowl and set aside.
- Heat 1/3 cup heavy cream in a heat proof bowl in the microwave for 45 seconds to 1 minute, until it's just starting to bubble.
- If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
- Gently pour the heavy cream over the chocolate chips, making sure they are fully covered with cream. Allow the mixture to sit for 1-2 minutes.
- Stir until the cream and chocolate are fully combined and ganache is silky smooth.
- To decorate this German chocolate pound cake, top the cake with the coconut pecan topping using a large spoon or cookie scoop.
- Spread the topping around the top of the cake with a small offset spatula or the back of a spoon.
- Use a spoon to drizzle the chocolate glaze over the coconut topping, then garnish with a sprinkle of additional coconut and chopped pecans.
German Chocolate Pound Cake
Heyyyyyy Errrrrrbody!!!Today I'm making a German Chocolate Pound Cake with a yummy
Duration: 28:48
Episode 72: German Chocolate Pound Cake (Requested Recipe)
Today I am making the Classic German Chocolate Cake but with a Twist making a Pound Cake
Duration: 9:45
AN AWESOME EASTER DESSERT/OLD SCHOOL GERMAN
This is a favorite of my friends and neighbors for EasterOLD SCHOOL GERMAN CHOCOLATE
Duration: 36:20
German Chocolate Pound Cake
Makes 1 (10-cup) Bundt cake
Yields: 0 servings
Number of ingredients: 11
Yields: 0 servings
Number of ingredients: 11
Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 4 large eggs (200 grams)
- 1 cup (240 grams) sour cream
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- 4 ounces (115 grams) German’s sweet chocolate, melted and slightly cooled
- Coconut-Pecan Frosting (recipe follows)
How to cook:
- Preheat oven to 325°F (170°C). Spray a 10-cup Bundt pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating until combined. Beat in melted chocolate until smooth. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Coconut-Pecan Frosting on top of cooled cake.
German Chocolate Bundt Cake
German Chocolate Bundt Cake – seriously delicious! German chocolate cake mix, water, oil, eggs and a can of coconut pecan frosting. Top the cake with a quick chocolate ganache made with chocolate chips, heavy cream, and corn syrup. I couldn’t believe how delicious this cake tasted. You can make it a few days in advance and store in an air-tight container. #cake #bundtcake #dessert #thanksgiving #christmas
Provided by: Plain Chicken
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Provided by: Plain Chicken
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 1 box German Chocolate cake mix
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 1 (16-oz) can Coconut Pecan frosting
- ¾ cup semi-sweet chocolate chips
- 3 to 4 Tbsp heavy cream
- 1 Tbsp corn syrup
How to cook:
- Preheat oven to 350ºF. Grease a bundt cake pan with cooking spray and set aside.
- Combine cake mix, water, oil, eggs and frosting in a large mixing bowl. Beat with a handheld mixer until smooth.
- Pour batter into prepared pan.
- Bake for 50 minutes, until cake tests done.
- Allow to cool in pan for 10 minutes. Invert pan onto a wire rack and cool completely.
- In a small saucepan, melt chocolate chips, heavy cream, and corn syrup.
- Pour chocolate over cooled cake. Sprinkle with coconut and chopped pecans, if desired.
German Chocolate Pound Cake Recipe
A chocolatey bundt cake topped with coconut pecan icing.
Provided by: ©Amy Johnson | She Wears Many Hats
Total time: 140 minutes
Cook time: 105 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 21
Provided by: ©Amy Johnson | She Wears Many Hats
Total time: 140 minutes
Cook time: 105 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 21
Ingredients:
- For cake:
- 1/4 cup semisweet chocolate chips
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 3/4 cups granulated sugar
- 5 large eggs, room temperature
- 2 1/4 cups sifted all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon instant coffee powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk, room temperature
- 1 tablespoon vanilla extract
- For icing:
- 3/4 cup chopped raw pecans
- 3/4 cup evaporated milk
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 1/2 cups sweetened coconut flakes
- 1 teaspoon vanilla extract
How to cook:
- Preheat your oven to 325-degrees F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.
- In the bowl of your stand mixer fitted with the whisk attachment, beat butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add eggs one at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add cocoa powder, coffee powder, baking powder, and salt. Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so as to not curdle the buttermilk. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to make sure you do not overbake the cake. Reduce oven to 275-degrees F after removing the cake.
- Let cake cool in pan on a wire rack for 10 minutes; invert onto a serving plate. Let cool to room temperature. Lightly cover cake with foil or plastic wrap so it does not dry out.
- Line a baking sheet with parchment paper. Add the pecans in 1 layer and bake for 10 to 12 minutes, until lightly toasted.
- In a medium saucepan over medium heat, add the evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk constantly until the mixture has melted together. Continue to cook, whisking occasionally, for about 12 to 15 minutes, or until the mixture bubbles, turns a light amber color, and is thick enough to slightly coat the back of a spoon.
- Remove from the heat and stir in the coconut, vanilla extract, and toasted pecans.
- Drizzle the icing over the top of the cake. Serve at room temperature.
