German Chocolate Pound Cake 2.000

Deb Lindsey for The Washington Post

Book Report Feb 9, 2011

With toasted coconut, pecans and caramel baked right on top, this small loaf delivers the flavor that lovers of German chocolate cake crave.

Make Ahead: The cake is best when served the same day it is made, but it can be stored at room temperature for up to 4 days.

Servings: 2 - 4

Yield: Makes 1 small loaf

  • For the caramel sauce
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/4 cup plus 2 tablespoons heavy (whipping) cream
  • For the cake
  • 1 ounce Baker's German sweet chocolate, chopped
  • 1/4 cup regular or low-fat sour cream (do not use nonfat)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup plus 2 1/2 teaspoons flour
  • 1/4 cup sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, at room temperature
  • 2 tablespoons sweetened flaked coconut
  • 2 tablespoons chopped pecans


For the caramel sauce: Combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar; cook for about 3 minutes, then reduce the heat to medium and cook for 7 to 9 minutes, swirling the pan but not stirring its contents, until the sugar syrup becomes golden in color. Do not let the syrup get too dark. Remove from the heat.

Gradually and carefully stir in the heavy cream. If the sugar syrup seizes, return the pan to the heat and cook for about 2 minutes or until it becomes liquid again. The yield is 1/2 cup.

For the cake: Position a rack in the center of the oven; preheat to 350 degrees. Lightly coat a small loaf pan (2-cup capacity, about 5 by 3 inches) with nonstick cooking oil spray. Line the bottom of the pan lengthwise and up the short ends with a strip of parchment paper, allowing it to extend 1 1/2 inches past the rim at both ends, then use more spray to lightly coat the parchment.

Place the chocolate in a small, microwave-safe bowl; microwave on MEDIUM for 1 to 1 1/2 minutes, until it has softened. Stir until smooth, then stir in the sour cream. The mixture should become cool; whisk in the egg and vanilla extract.

Combine the flour, sugar, cocoa powder, baking soda and salt in a small, deep mixing bowl. Use a hand-held electric mixer to beat at low speed until well incorporated.

Add the butter and half of the sour cream mixture; beat at low speed until the dry ingredients are moistened. Increase the speed to medium; beat for 45 seconds to 1 minute, until the batter has lightened and increased in volume. Stop to scrape down the sides of the bowl as needed.

Add the remaining sour cream mixture and beat on medium speed until well blended, about 20 seconds.

Scrape the batter into the prepared pan, leveling the surface. Sprinkle with the coconut and pecans, then drizzle with the caramel sauce. Bake for about 20 minutes, then cover loosely with a piece of aluminum foil to prevent overbrowning. Bake for 20 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Use the parchment-paper overhang to transfer the pound cake from the pan to a wire rack to cool slightly or thorougly before serving.

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Recipe Source

Adapted from "Small-Batch Baking for Chocolate Lovers," by Debby Maugans (St. Martin's Griffin/Thomas Dunne Books, 2011).

Tested by Bonnie S. Benwick.

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