CHOCOLATE POUND CAKE
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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 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!
tada!!!!
This Chocolate Pound Cake is hard to compare to the other pound cake recipes that I’ve shared. They have all had a
If you like my Chocolate Pound Cake recipe, you may also like my other Pound Cake recipes
Chocolate Pound Cake
Ingredients
- 1 cup butter at room temperature
- ½ cup Crisco shortening *Crisco
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted then measured
- ½ teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons unsweetened cocoa powder sifted then measured
- 6 large eggs at room temperature
- ¾ cup whole milk at room temperature
- ¼ cup strong coffee at room temperature
- 2 teaspoons pure 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
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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
So rich and full of flavor, this recipe is a keeper!
This looks so delicious! Cant wait to try this!
How did you remove the cake from a bundt pan after you grease (with the Crisco) and granulated sugar? If you have any tips on how to do this without the cake tearing while trying to remove it from the pan, that would be greatly appreciated.
I followed the instructions to a T and while trying to remove it, one third of the cake got stuck to the pan and tore. I will stick to buttering and then flouring my bundt pans from now on. I was hoping to give this cake as a gift, but can’t now because it looks awful. 🙁
On occasion, mine have stuck too. Sometimes I cute parchment paper and line the bottom. Be sure to run a knife around the edge after you get it out of the oven. That seems to help.
I want to use more cocoa but will I have to decrease the flour…
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
Love the recipe wanna know how I can add more cocoa for a more chocolatey flavor
Can I use buttermilk instead of regular milk?
Yes
Your picture shows a chocolate drizzle yet it isn’t in the directions. What did you use to make this?
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
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!
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.
6 large eggs
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.
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.