Chocolate Pound Cake recipe is dense, moist, and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and is perfect for chocolate lovers!
Until now, I’ve made somewhat traditional Pound Cake recipes in my series for testing Pound Cakes. I shared Whipping Cream Pound Cake, Cream Cheese Pound Cake, and Sour Cream Pound Cake. Today I’m sharing a unique, but equally as good. I have a Chocolate Pound Cake recipe for you today.
This Chocolate Pound Cake is buttery, dense, moist, and lightly chocolate flavored. It’s not a dark, fudge chocolate confection like a brownie. Think more like ‘milk’ chocolate with a tender, small crumb texture. It’s flavored with cocoa powder, not melted chocolate. The cocoa gives it a subtle chocolate flavor perfect for non-chocolate lovers (gasp!) and chocolate lovers alike!
Surprisingly, cocoa tends to dry cakes out so you have to compensate with extra liquid and/or fat. The addition of
Chocolate Pound Cake
I made this cake 3 times for you! Seriously, I was about to give up on sharing it. The first time I made it for the blog (I’ve made it dozen of times in the past.) I put it in the oven, set the timer, and started cleaning the house. After 45 minutes I checked on it and it sat there just like I had put it in. I didn’t realize that my oven element burned out after I had cooked biscuits that morning. The oven would only get to 200 degrees.
It was a sad day.
Then I made it and it stuck to the pan because I picked up a cheap non-stick spray! Lesson learned.
Alas, the third time was a charm and I present to you Chocolate Pound Cake!
This Chocolate Pound Cake is hard to compare to the other pound cake recipes that I’ve shared. They have all had a
Chocolate Pound Cake
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- 1 cup butter at room temperature
- ½ cup shortening *Crisco
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted then measured
- ½ teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons cocoa sifted then measured
- 6 large eggs at room temperature
- ¾ cup milk at room temperature
- ¼ cup strong coffee at room temperature
- 2 teaspoons vanilla extract
- Coat a 10-inch bundt or tube pan with solid vegetable shortening then coat with granulated sugar (pour the extra sugar out) or coat with Wilton Cake Release.
- Preheat oven to 350 degrees F.
- In the bowl of your electric mixer beat butter, shortening and sugar together until creamy and fluffy. Stop the mixer and scrape the sides.
- Add eggs, one at a time mixing until the yolk disappears before adding the next egg. Stop the mixer and scrape the sides.
- In another bowl, sift together flour, salt, baking powder, and cocoa.
- Mix coffee and milk together.
- With the mixer on low, add flour mixture alternately with milk, mixing well after each addition.
- Add vanilla and mix well.
- Bake at 1 hour 15 to 25 minutes. Cake will be done with a wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
- Cool on a wire rack 20 minutes before inverting on a serving tray.
- Serve and enjoy.
- Seal in an airtight container after cake is completely cooled.
- Store on the countertop for 3 days or in the refrigerator up to 7 days in an airtight container. Cake freezes well.
- For the chocolate drizzle, I halved this recipe: Chocolate Frosting
- I have only tested this with Crisco, I trust only it for a solid vegetable shortening.
- Use real butter, no substitutions
- All cold ingredients need to be at room temperature