German Chocolate Pecan Pound Cake

The Mix-ins:

• 1 cup German Sweet Chocolate (or semi-sweet chocolate chunks) 🍫
• 1 cup Pecans, chopped and lightly toasted 🌰

The Glossy Chocolate Glaze:

• 4 oz Semi-sweet or dark chocolate chips 🍫
• 1/2 cup Heavy whipping cream 🥛
• Optional: Whole pecan halves for decorating the top! 🌰

👩‍🍳 Step-by-Step Instructions:

1. Prep and Preheat: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan to ensure your cake releases flawlessly without sticking.
2. Cream the Butter & Sugar: In a large mixing bowl or stand mixer, beat the 1 cup of softened unsalted butter and 2 cups of granulated sugar on high speed for about 5 minutes. You want it to look incredibly light, fluffy, and pale yellow.
3. Add the Eggs One by One: Add the 4 large eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pro-tip: Scraping down the sides of the bowl ensures a perfectly smooth batter!
4. Alternate Dry and Wet Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt. With the mixer on low speed, alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour. Mix just until combined—do not overmix!
5. Fold in the Magic: Gently fold the chopped German chocolate pieces and the toasted chopped pecans into the thick batter using a spatula.
6. Bake to Golden Perfection: Spoon the batter evenly into your prepared bundt pan. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
7. Make the Waterfall Ganache: Heat the heavy cream until steaming (not boiling), then pour it over your chocolate chips. Let it sit for 2 minutes, then whisk until it transforms into a silky, glossy glaze.
8. Glaze and Decorate: Replicate the stunning visual presentation in by slowly pouring the warm chocolate glaze over the top of the cake, allowing it to drip beautifully down the ridges. Scatter whole and chopped pecans over the wet glaze so they stick.