Decadent Chocolate Pound Cake Recipe for Chocoholics
Looking for a rich, decadent dessert that will leave your taste buds dancing? Look no further, my dear reader, for I have the perfect recipe for you: a Wonderful Chocolate Pound Cake. This recipe is tried and true, passed down from generations and perfected over time. And trust me when I say, it’s so good that it’ll have you singing praises to the baking gods.
Now, before you start thinking that this is just another chocolate cake recipe, let me assure you that this is no ordinary cake. This is a pound cake. A chocolate pound cake at that. And if you’ve never had a pound cake before, let me tell you: you are in for a treat.
Pound cakes are famous for their dense, moist texture and buttery flavor – and this one is no exception. But with the addition of rich cocoa powder and half-and-half cream to the recipe ingredients, this chocolate pound cake takes things to a whole new level. It’s the perfect balance of sweetness and richness, leaving you with a complex flavor profile that will have you coming back for more.
So if you’re ready to indulge in some seriously delicious cake goodness, roll up your sleeves and get ready to bake up the best chocolate pound cake of your life. Trust me – once you try this recipe, there’s no going back to regular old chocolate cake.
Why You’ll Love This Recipe
Have you ever craved a decadent chocolate cake that satisfies your sweet tooth cravings in the most delightful way? Look no further – I present to you my wonderful Chocolate Pound Cake recipe! Trust me when I say, this recipe will not disappoint.
Why should you try out this recipe, you might ask? For starters, it is moist and tender on the inside with a slightly crispy exterior. The richness of its chocolatey taste is hard to find anywhere else. The combination of unsweetened cocoa powder and Dutch process cocoa makes it the best chocolate pound cake you’ll ever try.
Additionally, this recipe is incredibly versatile as it can be served solo, paired with fresh berries or a scoop of vanilla ice cream for dessert or even make an excellent birthday cake as well.
Not only that, but the magic does not end there. This cake can be stored for several days without losing its heavenly taste, that way you can take your time and savor it rather than devouring it all at once!
If you want to add a little pizzazz to the creation of this cake, sprinkle some chocolate chips over the batter before baking.
Trust me when I say; this wonderful Chocolate Pound Cake recipe will quickly become one of your go-to recipes for any celebration or just a simple family gathering with your loved ones. Try it out and indulge yourself in the magical world of homemade chocolate cakes!
Ingredient List
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (use Dutch process cocoa for a richer chocolate flavor)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup milk
- 1/2 cup half-and-half cream
Make sure to have all your recipe ingredients on hand before diving into the recipe.
The Recipe How-To
Now that we’ve covered the ingredients, it’s time to move on to the recipe itself. Follow these simple steps and you’ll be on your way to a delicious chocolate pound cake.
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F. Grease and flour a standard loaf or Bundt pan, tapping out any excess flour.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, sift together 3 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 1/2 cups of unsweetened cocoa powder, 2 teaspoons of baking powder and 1/2 teaspoon of salt.
Step 3: Mix Wet Ingredients
Using a stand mixer or a bowl with electric hand mixers, cream together two sticks of butter (8 ounces) softened with 1 cup of Crisco shortening until light and fluffy. Gradually add in 5 large eggs one at a time, mixing well after each addition. Add in 2 teaspoons of vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Combine 1/3 of the dry mixture into the butter mixture followed by alternating with adding in small amounts of 1 cup half-and-half cream mixed with 1/2 cup milk, starting and ending with the dry ingredients and mixing gently until just combined.
Step 5: Bake In The Oven
Pour batter into prepared pan and bake for about 60-70 minutes if using a loaf pan or Bundt pan until a toothpick inserted into the thickest part of the cake comes out clean.
Step 6: Let Is Cool Down
Let your chocolate pound cake cool in the pan for at least 10 minutes before removing it from the pan onto a wire rack to cool completely before slicing and serving.
This decadent chocolate pound cake makes the perfect dessert for any occasion. Be sure to follow the recipe closely for best results. Enjoy!
Substitutions and Variations
When making this wonderful chocolate pound cake recipe, there are several substitutions and variations that you can use to customize it to your liking. Here are a few options to consider:
– Chocolate Chips: Instead of using cocoa powder, you can mix in some chocolate chips for a richer taste and texture. Simply replace 1 cup of cocoa powder with 2 cups of chocolate chips.
– White Chocolate: For those who love the taste of white chocolate, you can substitute the unsweetened cocoa powder with an equal amount of white chocolate baking bars grated or chopped finely.
– Sour Cream: You can add depth and richness to the recipe by including a half cup of sour cream into the batter.
– Milk: If you don’t have half-and-half cream, you can substitute it with an equal amount of milk mixed with heavy cream or regular milk.
– Butter: You can trade out the Crisco shortening for all butter if desired, but keep in mind that the cake may not rise as high as it should.
With these modifications, you can experiment with making the perfect decadent chocolate pound cake. Whether it’s adding chocolate chips or substituting ingredients for a different flavor profile, there are many ways to make this recipe your own.
Serving and Pairing
Let’s talk about the way to serve and pair this decadent chocolate pound cake. I recommend cutting this cake into thick slices that are about 1 inch or so in thickness. If you’re looking for a dessert that satisfies your chocolate craving, look no further than this chocolate pound cake.
This cake is the ideal pairing for a cup of hot freshly brewed coffee or a glass of cold milk. The deep chocolate flavor pairs happily with any kind of coffee you prefer – espresso, latte, cappuccino, or simple black coffee.
If you want an indulgent twist, try pairing this cake with white or dark hot chocolate. Making homemade hot chocolate with the highest quality cocoa powder is one of my favorite preparations when it comes to making something that is simply out-of-this-world delicious.
For a simple way to kick up this pound cake’s presentation, consider topping with whipped cream or ganache, garnish with chopped fruit such as strawberries, cherries or raspberries.
In addition to serving it plain, there are also many ways you can turn this cake into a truly impressive dessert masterpiece by adding additional flavors like peanut butter frosting, salted caramel cream cheese, and chocolate truffle frosting.
Overall, the rich and chocolaty taste will leave everyone wanting another slice of this delicious chocolate pound cake.
Make-Ahead, Storing and Reheating
Once you have prepared this decadent chocolate pound cake, there are a few things you can do to get the most out of it. If you’re short on time or simply want to prepare ahead, this pound cake can be made a day or two in advance and stored in an airtight container. This can be especially useful if you plan on using the cake for a special occasion such as a birthday cake.
When storing the chocolate pound cake, it is important to keep it at room temperature or in the fridge, depending on your surroundings. If the temperatures outside are relatively warm, it’s best to store the cake in the fridge to prevent it from becoming too soggy. If you live in colder climates, keeping the cake at room temperature should suffice.
When reheating this pound cake, there are a couple of methods that work well. One way is to slice the cake into individual portions and then microwave them for about 10 seconds on high heat. This will help restore some of the moistness and texture of the cake without overcooking it.
Another option is to reheat slices of chocolate pound cake in the oven. Simply preheat your oven to 350°F and wrap each slice in foil before placing it in the oven for about 10 minutes. This will allow the cake to heat through thoroughly without drying out its moisture.
As for storage, this recipe can also be frozen and stored for longer periods of time. Simply place any unused portions of this chocolate pound cake in a covered container before freezing them. Once you’re ready to serve it again, allow time for it to thaw completely before reheating with either of these methods. By following these tips, you can make sure that your wonderful chocolate pound cake lasts as long as possible and remains as delicious as ever when reheated.
Tips for Perfect Results
You don’t need to be a master chef to make the perfect chocolate pound cake. Follow these helpful tips and you’ll impress your family and friends with a decadent and flawless dessert.
1. Use quality ingredients
Don’t skimp on the ingredients if you want to achieve the best flavor and texture. Use high-quality unsweetened cocoa powder and vanilla extract to enhance the chocolatey aroma. Fresh eggs, unsalted butter, and Crisco shortening will also make a big difference in the outcome of this recipe.
2. Measure Ingredients Correctly
Properly measuring all cake ingredients is key for successful baking, especially when it comes to pound cakes. Ideally, use a kitchen scale to measure dry ingredients in grams or ounces. When measuring liquids, such as milk or half-and-half cream, use a liquid measuring cup to ensure accuracy. Remember, even slight excess can cause changes in texture or taste.
3. Temperature Matters
Ensure that all ingredients are at room temperature before starting the recipe as this helps them mix properly for an even batter. Forgetting this step will affect the texture of the cake- especially fats such as butter, which need to be room temperature before being mixed in.
4. Grease and Flour Bundt Pan Appropriately
This pound cake recipe calls for a bundt pan-preferable 10inch size- with crevices around its surface which can make it challenging for un-greased pans- even those with non-stick coatings! Grease all edges and sides (I recommend using Crisco)- then sprinkle flour into the bottom of your pan. When tapping out extra-flour from pan- be thorough enough not leaving any clogs behind.
5. Egg Mixing Technique
The mixing technique is essential when it comes to eggs and sugar-a core step in this cake recipe! For pound cakes, whisking time usually takes longer than spongy cakes- primarily if you want to develop a light,
airy structure. Use an electric mixer to create that right balance of strength- which should take around 4 minutes for thick consistency. The mixture changes to cream color and significantly increases in volume.
6. Baking Time
Ensure all ingredients are set to room temperature before adding the eggs- this protects the structuring changes that happened in the mixing step from falling apart during cooking. Because cakes rise during baking, be cautious on overloading compared to other baking provisions as it can affect the cake’s texture.
7. Allow to Cool
It is tempting but resist the urge to dive straight into your cake before cooling off completely- preferably, an hour in a wire rack following cooking. This is because topping the cake too early causes sweetness condensation which negatively affects its texture and flavor.
Follow these tips and you will end up with a pound cake that is rich, fudgy, moist and delicious. One slice of this chocolate pound cake won’t be enough!
FAQ
As you make this wonderful chocolate pound cake recipe, you might come across some common questions or concerns about the process. Don’t fret; we’ve got you covered with our frequently asked question section (FAQ). Here, we’ve collected essential tips and expert advice to ensure your chocolate pound cake comes out delectable every time. So, let’s dive right in, shall we?
What’s the difference between bundt cake and pound cake?
When it comes to cakes, there are a few differences between a bundt cake and a pound cake. In general, any type of cake can be made into a bundt cake by baking it in a fluted bundt pan. However, pound cakes are a specific type of cake with a traditional recipe that consists of equal parts butter, sugar, eggs, and flour. Additionally, pound cakes tend to have a denser texture than other types of cakes.
What is Elvis Presley pound cake?
As per the Sterns, pound cake held a special place in Elvis’ heart as it was baked by his childhood friend Janelle McComb. The recipe was passed on to the Sterns in 1987, precisely a decade after The King’s demise. The Sterns further revealed that every year during Christmas, McComb would bake two loaves and deliver them to Graceland.
Why is my pound cake not moist?
When dealing with dry cakes, there are a few possible reasons. Over-baking is a common culprit. Another reason is using an excessive amount of flour, or not enough butter or sugar. A simple solution is to either lower the oven temperature or take the cake out of the oven a bit earlier. By doing this, the cake should come out more moist and perfectly fluffy.
Bottom Line
As George Orwell once said, “One cannot think well, love well, sleep well, if one has not dined well.” And we believe that dining well includes indulging in a slice of decadent chocolate pound cake.
This wonderful chocolate pound cake recipe provides the perfect balance of rich flavors and moist texture. By using high-quality ingredients like Dutch process cocoa and unsalted butter, each bite will be a heavenly experience for your taste buds.
Not only is this cake a joy to eat, but it also makes an impressive centerpiece for any special occasion or gathering. Try adding a homemade dark chocolate ganache or a sprinkle of white chocolate chips for some extra flair.
Whether you’re an experienced baker or just starting out, this recipe is easy to follow and will create a show-stopping dessert that’s sure to impress. So why not treat yourself and your loved ones to the best chocolate pound cake around? Trust us, you won’t regret it.
Wonderful Chocolate Pound Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened (no subs please!)
- 1/2 cup Crisco shortening (butter flavor is best, but can use plain)
- 3 cups sugar
- 5 eggs
- 1 1/4 cups half-and-half cream or 1 1/4 cups milk
- 2 (1 ounce) grated unsweetened chocolate squares or (1 ounce) semi-sweet chocolate baking squares
- 2 1/2 teaspoons vanilla (or 2-3 tablespoons liqueur)
Instructions
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease and flour a 10-inch tube pan.
- In a small bowl, sift together flour, baking cocoa, baking powder and salt; set aside.
- In a large bowl with a heavy-duty mixer, beat butter, shortening and sugar for 5-6 minutes (until no sugar granules remain, this is important!).
- Add in vanilla (or liqueur if using) and eggs one at a time, beating well after each addition.
- Turn mixer to low speed.
- Add in flour mixture alternating with cream (ending with flour).
- Add in grated chocolate; mix to combine.
- Transfer batter to prepared baking pan.
- Bake for around 75-80 minutes or until cake tests done with a toothpick inserted in the middle.
- Let cool for 10 minutes.
- Remove from pan and cool completely.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.