German Pound Cake is a rich, buttery dessert that combines the deep, mellow sweetness of melted chocolate with the moist crumb of a buttermilk cake. Unlike traditional pound cakes that rely solely on vanilla and butter for flavor, this version incorporates melted German’s Sweet Chocolate and a hint of vanilla, giving it a deep cocoa complexity. It's typically baked in a tube pan, yielding a beautifully domed cake ideal for slicing and sharing at holidays, potlucks, or Sunday dinners.
Ingredients
- 4 oz German’s Sweet Chocolate
- 2 cups sugar
- 1 cup butter (softened)
- 4 eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 3 cups all-purpose flour ( sifted, or cake flour)
- ½ tsp baking soda
- 1 tsp salt
Instructions
Step 1: Melt Chocolate
- Break chocolate into pieces.
- Place in a pan with ¼ cup hot water.
- Warm over low heat and stir until fully melted. Let cool slightly.
Step 2: Cream Butter and Sugar
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
Step 3: Add Wet Ingredients
- Beat in eggs one at a time.
- Add vanilla extract and buttermilk. Mix until smooth.
Step 4: Combine Dry Ingredients
- In a separate bowl, sift together flour, baking soda, and salt.
Step 5: Combine All
- Gradually add dry ingredients to the wet mixture. Mix just until combined.
- Stir in the melted chocolate until evenly blended.
Step 6: Bake
- Pour batter into a well-greased and floured 9-inch tube or bundt pan.
- Bake at 350°F (325°F if using a dark pan) for about 1 hour 15 minutes, or until a toothpick inserted comes out clean.
Step 7: Cool and Serve
- Cool in the pan for 15 minutes. Remove and cool completely on a wire rack.
- Serve plain or with chocolate glaze.
Tips
- Use high-quality sweet chocolate for the best flavor
- Let eggs and butter come fully to room temperature before mixing
- Dust the pan with cocoa powder instead of flour to avoid white residue
- Bake in a tube pan as written for even heat distribution
- Do not overmix once flour is added to keep crumb tender
- Cool completely before glazing for best finish
- Add a simple chocolate or vanilla glaze if desired
- This cake freezes well when tightly wrapped
- Serve with lightly sweetened whipped cream or berries
Nutrition
Calories: 410kcalCarbohydrates: 48gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 95mgSodium: 270mgPotassium: 95mgFiber: 1gSugar: 30gVitamin A: 610IUCalcium: 45mgIron: 2.1mg
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