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CHOCOLATE POUND CAKE

May.posted by Paula 26 Comments

Chocolate Pound Cake recipe is dense, moist and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and perfect for chocolate lovers!

Chocolate Pound Cake recipe is dense, moist and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and perfect for chocolate lovers!

Chocolate Pound Cake

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!

Chocolate Pound CakeChocolate Pound Cake recipe is dense, moist and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and perfect for chocolate lovers!

Surprisingly, cocoa tends to dry cakes out so you have to compensate with extra liquid and/or fat. The addition of butter and shortening and a close eye when baking will keep this cake moist. I also added a small amount of strong coffee to the cake recipe. Coffee makes chocolate deeper more complex tasting and you cannot detect coffee in the recipe. If, however, you are really coffee adverse, add one cup milk instead of the 3/4 cup milk and 1/4 cup coffee to the recipe.

Chocolate Pound Cake recipe is dense, moist and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and perfect for chocolate lovers!

Chocolate Pound Cake 4w

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 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!

tada!!!!

Chocolate Pound Cake recipe is dense, moist and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and perfect for chocolate lovers!

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 butter vanilla flavor. This is like comparing apples and oranges. This is a very good cake and I make it a lot. It’s good with strawberries or raspberries and whipped cream. I still like the traditional vanilla pound cake, but this is fantastic for a change. I do recommend giving Chocolate Pound Cake a try!

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Chocolate Pound Cake recipe is dense, moist and lightly chocolate flavored. This classic cake recipe has a tender texture and small crumb and perfect for chocolate lovers!
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4.6 from 5 votes

Chocolate Pound Cake

Dense and moist, this Chocolate Pound Cake recipe has a tender, small crumb and a lightly delicate chocolate flavor.
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American/Southern
Keyword: bundt cake, cake, pound cake
Servings: 16 servings
Calories: 431kcal
Author: Paula Jones
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Ingredients

  • 1 cup butter at room temperature
  • 1/2 cup shortening *Crisco
  • 3 cups granulated sugar
  • 3 cups all-purpose flour sifted then measured
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 5 tablespoons cocoa sifted then measured
  • 6 large eggs at room temperature
  • 3/4 cup milk at room temperature
  • 1/4 cup strong coffee at room temperature
  • 2 teaspoons vanilla extract

Instructions

  • 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
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Notes

  • 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

Nutrition

Calories: 431kcal | Carbohydrates: 57g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 211mg | Potassium: 122mg | Fiber: 1g | Sugar: 38g | Vitamin A: 488IU | Calcium: 45mg | Iron: 2mg

Chocolate Pound Cake

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If you like my Chocolate Pound Cake recipe, you may also like my other Pound Cake recipes

Whipping Cream Pound Cake

Cream Cheese Pound Cake

Sour Cream Pound Cake

Citrus Bundt Cake

Strawberry Pound Cake

Amaretto Pound Cake

Blueberry Swirl Pound Cake

50+ Pound Cake recipes

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Paula
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Comments

  1. Tracy Walker says

    11.24.20 at 2:50 pm

    I want to use more cocoa but will I have to decrease the flour…

    Reply
    • Paula says

      11.24.20 at 5:13 pm

      You could use this recipe: https://www.callmepmc.com/sour-cream-dark-chocolate-pound-cake/
      or replace the regular cocoa with the Hershey’s special dark cocoa, like this> https://amzn.to/3fxQ8tz

      Reply
  2. Tracy Walker says

    11.24.20 at 9:30 am

    Love the recipe wanna know how I can add more cocoa for a more chocolatey flavor

    Reply
  3. Tracy Walker says

    05.16.20 at 9:46 am

    Can I use buttermilk instead of regular milk?

    Reply
    • Paula says

      05.16.20 at 2:44 pm

      Yes

      Reply
  4. Kat T says

    07.14.19 at 9:42 pm

    Your picture shows a chocolate drizzle yet it isn’t in the directions. What did you use to make this?

    Reply
    • Paula says

      07.16.19 at 10:48 am

      I cheated on this and used chocolate syrup. I also melt store-bought chocolate frosting sometimes and drizzle it over. But if you want homemade, I love this recipe https://www.callmepmc.com/chocolate-frosting-with-cocoa-powder-and-powdered-sugar/
      This chocolate frosting recipe makes a lot (enough to frost a 9×13 sheet cake) so you may want to half it

      Reply
  5. Dianne U says

    04.05.19 at 2:05 pm

    For Melissa – since my daughter is now gluten-free, I’ve had some experience in baking with other flours. My overall suggestion is to buy a product called Cup for Cup. (C4C) You can buy it in some groceries and on Amazon. You can also go to their website to buy it, and they have lots of great recipes that are all gluten-free. Hope you have good luck. This flour works just like regular flour. You never have to give any changes a thought. Make all your old recipes (only substituting this flour for regular) and you are all set. Hope this helps you out!

    Reply
  6. Angela says

    09.17.18 at 9:19 pm

    Hello, I would like to try your chocolate pound cake recipe but the amount of eggs was omitted from the ingredients so I don’t know how many eggs to use. Could you please help me out, thank you.

    Reply
    • Paula says

      09.19.18 at 5:40 pm

      6 large eggs

      Reply
  7. Melissa says

    06.26.18 at 3:51 pm

    Hi! I was wondering if substituting almond flour or coconut flour would be okay. I would need to probably add xanthum gum,(due to the flour not being all purpose). Any help would be appreciated. New to cooking for people with gluten allergies.

    Reply
    • Paula says

      06.29.18 at 7:10 am

      I’m sorry. I’m no help using almond or coconut flour. I experimented a few times with small items like muffins without much luck.

      Reply
  8. Connie says

    05.17.18 at 4:01 pm

    I want to make the Chocolate Pound Cake. I live above 3000 ft and run into trouble with recipes that use baking powder; any recommendation? Btw… the Million Dollar is my favorite of your pound cakes, so far. Thanks for the great recipes.

    Reply
    • Paula says

      05.20.18 at 12:44 pm

      Thanks. I have no experience baking at high altitudes, I’m sorry. A lot of my pound cakes don’t have baking powder in them, the eggs may leaven it enough, just not sure at high altitude though.

      Reply
  9. Melissa says

    04.22.18 at 2:39 pm

    5 stars
    I love old fashion chocolate pound cake… So easy and delicious…

    Reply
  10. LT says

    01.31.17 at 2:45 pm

    I LOVE your Old Fashioned Blue Ribbon Pound Cake recipe. Made it quite often these past few months and people loved it!
    Just a thought…I zested one (1) orange and added it to the recipe. It elevated the tastiness of the recipe to another level. My friends and family LOVED it so much!
    I am going to try the recipe for your chocolate pound cake and adding the zest of the orange, Chocolate and orange are a great combo 🙂

    Reply
  11. Lucy says

    09.21.16 at 12:20 pm

    I would like to make chocolate pound using Baker’s German Chocolate,I LOVE that chocolate,could I substitute the German chocolate for the cocoa in this cake? Would I need to make any other changes?
    Thank you!

    Reply
  12. Geraldine says

    03.15.16 at 5:30 am

    Just going to make this for the first time, and noticed the comments about adding the coffee.
    It says in the recipe No 6 to add the coffee to the milk, hope this helps.
    Can not wait for this cake to cook

    Reply
  13. Linda says

    08.11.15 at 9:06 pm

    5 stars
    I also noticed when I made the cake you never indicate how the coffee is used or added. Please update the recipe to show how it is used or not to make sure the folks making it aren’t confused by no mention of the coffee in the instructions. I decided to play with it a bit and heated the coffee and added the cocoa to that since I’ve heard you get more chocolate flavor from cocoa that was mixed with a hot liquid instead of adding it dry. I then warmed the milk a bit and added the coffee/cocoa mix to that to warm the milk a bit more and cool the coffee mix down a bit more. Then I alternated the flour mixture with this milk/chocolate/coffee liquid. Mine is baking at the moment so the outcome is still in the air but I think it will be a great cake and a keeper recipe. Thanks!!

    Reply
  14. Cornita says

    07.17.15 at 1:19 pm

    I looked at your instructions and did not see where you used the coffee?

    Reply
  15. Sandy says

    06.07.15 at 7:39 am

    Would butter instead of Crisco work? I don’t use shortening unless it’s totally necessary.

    Reply
    • Paula says

      06.07.15 at 7:41 am

      Butter would work or solid state coconut oil

      Reply
      • Sandy says

        06.07.15 at 8:04 am

        Thank you. I have spent too much time looking at your recipes. I really enjoy them. You have just become one of my favorite food bloggers. Have you written a cookbook? If not, you should. I’m buying that for sure!

        Reply
  16. Judith says

    05.21.15 at 9:38 am

    4 stars
    Baked the chocolate pound cake and it is very good!!! The only problem I had was it stuck to the bottom and sides of my tube pan. I used a non-stick spray before adding the batter, but I’m wondering if it would be better to use a non-sick spray that has flour in it? (Trying not to use brand names here!!!) It tastes wonderful and I’m anxious to try some of your other pound cake recipes, so I would like to find a solution before I try another!!! Thanks!

    Reply
    • Paula says

      05.21.15 at 9:55 am

      Judith, yes, I recommend a name brand spray or coating it with crisco and flour. I used an off-brand and ruined 2 cakes before I realized it was the spray.

      Reply
  17. Kristi says

    05.08.15 at 6:16 pm

    have you considered a pinch or 2 of cinnamon to ‘up’ the chocolate taste instead of coffee? I add it to the cocoa in most chocolate recipes and it does enhance the flavor without adding a cinnamon taste…. just a thought…. can’t wait to try this recipe!

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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