Description
This German Chocolate Pound Cake is rich, moist, and deeply chocolatey, topped with a luscious caramel nut glaze. It’s a decadent dessert that’s perfect for special occasions or whenever you crave something indulgent.
Ingredients
For the Cake:
1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
For the Caramel Nut Glaze:
1/2 cup butter
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
Instructions
1. Preheat oven to 180°C (350°F) and grease a bundt pan.
2. In a bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each.
4. Stir in vanilla extract.
5. In another bowl, combine flour, cocoa powder, baking powder, and salt.
6. Gradually add dry ingredients to the batter, alternating with milk.
7. Pour batter into the prepared pan.
8. Bake for 50–60 minutes until a toothpick comes out clean.
9. Let cake cool before removing from pan.
10. For the glaze, melt butter in a saucepan, then add brown sugar and cream.
11. Cook until smooth and slightly thickened, then stir in vanilla and nuts.
12. Pour glaze over cooled cake and serve.
Notes
Do not overbake to keep the cake moist.
Use toasted nuts for deeper flavor.
Let glaze cool slightly before pouring.
Store in an airtight container for up to 4 days.