Start by preheating your oven to 325°F (163°C). While the oven warms up, prepare your 9x5-inch loaf pan by greasing it with butter or lining it with parchment paper. This helps the cake come out of the pan more easily after baking.

Chop the German chocolate into small pieces and place them in a microwave-safe bowl. Microwave it in 30-second bursts, stirring after each interval until the chocolate is completely melted.

In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-5 minutes, until the mixture is light and fluffy. This step is crucial for creating that smooth, tender texture in your cake.

Add the eggs individually, beating thoroughly after each one. Next, mix in the vanilla extract and melted German chocolate, making sure the batter is smooth and well blended.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures that the dry ingredients are well mixed before being incorporated into the wet ingredients, preventing clumps in the batter.

Add the dry ingredients to the wet mixture slowly, alternating with the buttermilk. Start by adding one-third of the dry ingredients, followed by half of the buttermilk. Continue this process, mixing gently until everything is combined. Be sure not to overmix—the key to a light and fluffy pound cake is mixing just until combined.

Pour the cake batter into the prepared pan, smoothing it out evenly with a spatula. Gently tap the pan on the countertop to settle the batter and remove any air bubbles.

Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. If the top of the cake starts to get too brown before it’s fully baked, loosely cover it with aluminum foil for the remaining baking time.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool fully. This step helps prevent the cake from falling apart while it’s still hot.

If you're uncertain about the cake's doneness, perform the toothpick test. Insert it into the center, if it comes out with moist crumbs but no wet batter, your cake is ready!

With these easy-to-follow instructions, you’ll be enjoying a delicious slice of German Chocolate Pound Cake in no time! Now, on to the next step, serving and savoring your creation. Enjoy!