German Chocolate Pound Cake

How I became a food blogger

If you had asked me as a kid what I wanted to be when I grew up, I would’ve never said baker, food photographer, or blogger. Granted, the latter two weren’t really career options in the 90’s, but still.

The funny thing is, being a baking blogger actually makes a lot of sense given my background. Growing up, my father was a news reporter and my mom a development writer with a knack for baking the most delicious treats of all the moms in town (At least I’d like to think so. Hello, Katharine Canfield Cookies). As a girl, I loved taking photos and videos with my dad’s cameras, and of course I loved eating my mom’s desserts. 

For years, I thought I wanted to own my own restaurant. My entrepreneurial spirit and love of food made it seem a natural career path. But after working in the restaurant industry for 7 years, I realized that working around food didn’t mean that working with it. I was in the hospitality business, and food was simply a product being sold. It was (and is to this day, I believe) a thankless industry.

So going back to my roots (whether I understood that was the case or not), I mixed food, photography, and writing (and social media, accounting, marketing, PR, graphic design…), poured it into a Bundt pan, baked it at 350°F, and came out with this blog.

German Chocolate Pound Cake: a rich, brownie-like chocolate cake topped with gooey coconut pecan frosting!

Making this German chocolate bundt cake

Grandbaby Cakes, a new cookbook by one of my dear blogging friends Jocelyn Delk Adams, tells a similar story to my own. Jocelyn grew up in the kitchen alongside her grandmother, mother, and aunt. It was through them she learned her love of cooking, and from them that she was inspired to become a food blogger and baker.

The book is filled with touching anecdotal forwards to mouthwatering recipes. And the recipes themselves have a sense of soul. Like they are more than the sum of butter, flour, and sugar. Like each and every one has a past.

I’m also happy to say that they taste AMAZING. Or at least this German Chocolate Bundt Cake does. I had the pleasure of making Jocelyn’s German Chocolate Pound Cake, and holy moly, guys. It was too good. Like, literally too good. Like I ate it at least once a day for 5 days. I’m not joking.

Normally I have a little of a recipe and I’m good, but this German chocolate cake was everything. The texture was more like a brownie cake. As it melted in your mouth, it turned into a rich, fudgy thing of goodness. Amazing.

Cheers on a wonderful ode to family, life, and food, Jocelyn. Congratulations on a wonderful accomplishment!

German Chocolate Pound Cake: a rich, brownie-like chocolate cake topped with gooey coconut pecan frosting!

Last of all, Jocelyn is hosting an awesome giveaway, including 5 signed copies of her book and a Kitchenaid 5-Quart Mixer! Be sure to enter below 🙂

RECIPE

German Chocolate Bundt Cake

Yields 1 cake

This German chocolate bundt cake is dense, moist, and fudgy and is topped with a gooey coconut pecan frosting. Perfect for feeding a crowd!

Ingredients

For the cake:

  • 1/4 cup semisweet chocolate chips
  • 1 1/2 cups 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 the icing:

  • 3/4 cup raw pecans, chopped
  • 3/4 cup evaporated milk
  • 4 tablespoons unsalted butter
  • 1/3 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

Directions

    For the cake

    1. Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
    2. 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.
    3. In the bowl of your stand mixer fitted with the whisk attachment, beat the 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 the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
    4. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add the 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.
    5. 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 ensure you do not overbake this cake. Heat oven to 275°F after removing the cake.
    6. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.

    For the icing

    1. Line a baking sheet with parchment paper. Add the pecans in 1 layer and bake for 10 to 12 minutes, until lightly toasted.
    2. 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.
    3. Remove from the heat and stir in the coconut, vanilla extract, and toasted pecans.
    4. Drizzle the icing over the top of the cake. Serve at room temperature.

    by

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    More Bundt cake recipes from Broma Bakery:

    Cinnamon Bun Bundt Cake

    Red Wine Chocolate Cake

    Sweet Potato Bundt Cake

    Six Pound Cinnamon Chocolate Chip Coffee Cake

    Grandbaby Cakes Cookbook Blogger Cake Walk Giveaway

    a Rafflecopter giveaway

    Disclaimer: The giveaway will run from September 15th- October 5th. Winners will be randomly selected on October 6th and notified. The contest is only open to United States residents. All items will be shipped separately by each brand.

     

    52 comments

    Reply

    Jocelyn’s new book looks so gorgeous! That cover cake (!) and I love the bindings and hard cover – there is nothing like flicking through a new book for the first time. This pound cake looks just as good – you had me at brownie texture, and the coconut icing and bundt cake form are beautiful. A perfect morning tea treat cake!

    Sarah | Broma Bakery
    Reply

    I totally agree Claudia. So glad you enjoy 🙂

    Reply

    Yes!!! This is making my day! Why have I never made a German chocolate bundt? It’s genius and gorgeous!!!

    Sarah | Broma Bakery
    Reply

    Thank you Tori! Best GCC I’ve ever had thanks to miss Jocelyn 🙂

    Reply

    This is just brilliant, LOVE!

    Sarah | Broma Bakery
    Reply

    Thank you girlfriend! Jocelyn takes all the credit 🙂

    Reply

    This recipe makes me smile because it reminds me of my dad and his love for German Chocolate Cake. I will definitely be making this for him when I see him over Christmas!

    Sarah | Broma Bakery
    Reply

    You should, Lauren! This would be perfect for Christmas 🙂

    Reply

    This cake is gorgeous! I’m definitely making it for my dad since German Chocolate is his favorite.

    Sarah | Broma Bakery
    Reply

    Oh he’s going to love it, Jennifer! Thank you & enjoy!

    Reply

    Must make this pound cake!

    Sarah | Broma Bakery
    Reply

    The best chocolate pound cake I’ve ever had. Period.

    Reply

    Jocelyn is one talented cookie, isn’t she? Love this cake so much! Can’t wait to make it.

    Sarah | Broma Bakery
    Reply

    She so is. What a love 🙂

    Reply

    My mom always made this super chocolatey multi-layer cake with raspberry jam for holidays and birthdays. It is the best cake on earth.

    Sarah | Broma Bakery
    Reply

    Send me the recipe, girl! Would LOVE to try it out 🙂

    Reply

    I can’t wait to try this cake!!!

    Sarah | Broma Bakery
    Reply

    Let me know what you think, Deborah!

    Reply

    I’ll never forget all my mom’s various scotcheroos recipes: from the bars, to the cookies, to the sundae toppers to the gluten free version when i was diagnosed with celiac. it was always quite simply the best smell on earth and was enough to make you close your eyes and hum to yourself with happiness as you took a bite.

    Sarah | Broma Bakery
    Reply

    🙂 What a beautiful description, Jen! Sounds delightful.

    Reply

    need to try this cake, but is it too chocolate cakey? or is it more like devils food cake?

    my favorite family recipe is my grandma’s italian cookies: pizzelles, almond crescents, angelettis. But, I also love my mom’s apple sauce cake with cream cheese frosting!

    Sarah | Broma Bakery
    Reply

    It is more devil’s food cake-y, as it’s super rich and moist!

    Reply

    I love German Chocolate cake! Got a new Bundt pan I have been wanting to try, so this is on my list for this weekend.

    Sarah | Broma Bakery
    Reply

    Hooray! Let me know what you think, Kay!

    Reply

    Recipe looks so amazing. Can’t wait to try it.

    Reply

    my favorite family recipe is bourbon pound cake

    Reply

    There is something so simple but special about a bundt cake. This one looks fabulous! The texture of the cake looks incredibly moist. Can’t wait to try it!

    Reply

    This cake is just beyond. Jocelyn is the best, and you really did this cake good! I can’t wait to try it myself soon!

    Reply

    First of all this cake is absolutely stunning! Secondly, I am seriously so grateful to call you a friend my dear. Thank you so much for being part of this. And girl I wish I had a slice of this right now!!!! I want some!!!!!! Love you boo!

    Reply

    I really enjoy reading the recipes I’m going to make the pound cake sounds yummy.

    Reply

    This cake is DIVINE! I just had to come over and pin it right away. Can’t wait to get my hands on Jocelyn’s beautiful book!

    Reply

    I love German chocolate cake! My favorite family recipe would have to be my grandma’s bread pudding. It was not a traditional bread pudding in that it was very loose and pudding like and had a meringue on top instead of a sauce. So good!

    Reply

    I’m seeing Jocelyns recipes popping all over the blogesphere and they look amazing! I’m gonna have to order a copy ASAP.

    Reply

    This is such a gorgeous cake and a fabulous opportunity, Sarah! Thank you for hosting! I have Jocelyn’s book and it is just as you said, full of soul in the spirit of family. I’ve love reading it and drooling through it! First on my list is that Texas Sheet Cake because, well, being from Texas, that is a family favorite! Loved reading about your culinary past. And yes, it is a thankless and underpaid industry, sadly. Pinning and Sharing my dear!

    Reply

    I LOVE cake! And I love making cakes with my grandsons. This book is perfect! Thanks for writing it!

    Reply

    What a fabulous giveaway, I wish I could enter.

    This bundt cake looks delicious, you’ve made something really amazing. I love pecans and never bake with them enough.

    Reply

    German Chocolate Cake was my go-to as a kid. There is just something about it. Jocelyn’s version looks amazing – not surprisingly!

    Reply

    A German chocolate cake was the first dessert I made as a teenager. I think it is still one of my favorite. The homemade icing is divine. Making it as a bundt cake is one step up.

    Reply

    I’m so glad you found your way to baking/blogging/food photography because you create so many wonderful treats! I can’t wait to get my hands on Jocelyn’s book, myself!
    My mom’s angel food cake is probably my favorite to bake, gotta love those tried and true recipes!

    Reply

    My dad would absolutely love this cake!

    I can totally relate to you – who would have ever guess that I would grow up to want to be a food blogger? But as I reflect on my childhood, it was destined to happen. Love your blog! xx Kate

    Reply

    Love this book! The bundt cake looks awesome! Gorgeous photos!

    Reply

    Wow this cake looks fantastic! I love that it’s as rich in taste and texture as a brownie…and that topping looks divine! My favorite family recipe is my mom’s baked lasagna….it is out of this world good!

    Reply

    I can see how light this cake is and that topping must be so perfect with it. Drooling 🙂

    Reply

    sweet german chocolate cake, I never try a dutch recipe, I should try this as soon as possible, thanks for sharing it

    Reply

    This was honestly one of the best cakes I’ve had in quite sometime. Thanks for bringing it along on our trip! 🙂

    Reply

    I love this book already and I haven’t even read it! That cake is stunning, girl!

    Reply

    This looks amazing, I am going to make this for my mom on her birthday on Friday.

    Reply

    My favorite family recipe is actually my mom’s chocolate cake, which she got from a neighbor. It’s very close to this one, but uses brewed coffee rather than instant. A close second is my paternal grandmother’s Sweetheart cookies (basically just jam thumbprints).

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