German Chocolate Pound Cake

German Chocolate Pound Cake
recipe courtesy of Bake from Scratch Magazine

Makes 1 (10 cup) Bundt Cake.

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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)

Instructions

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.

Vertical Image of Recipe

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