Mile High Chocolate Pound Cake

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Mile High Chocolate Pound Cake or some people refer to it as Chocolate 10-Egg Pound Cake

Prepare to elevate your dessert game with this Mile High Chocolate Pound Cake! Rich, moist, and utterly irresistible, this cake is a chocolate lover’s dream come true. Let’s delve into what makes this cake so heavenly.

A chocolate bundt cake topped with a glossy chocolate glaze and garnished with fresh strawberries and mint leaves on a floral tablecloth.

Mile High Chocolate Pound Cake

Get ready to experience pure chocolate bliss! With a dense yet tender crumb, this pound cake delivers an intense chocolate flavor that will leave you craving more. Dutch-process cocoa adds depth and richness while the buttery goodness of each bite melts in your mouth. It’s the perfect balance of sweetness and indulgence, making it a dessert worth savoring.

A slice of rich chocolate cake with glossy chocolate icing, served on a white plate, garnished with a fresh strawberry on the side.

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

A chocolate cake on a white plate, drizzled with chocolate sauce and garnished with fresh strawberries.

Mile High Chocolate Pound Cake Cooking Tips

  1. Room-Temperature Ingredients: Before you begin, ensure your butter and eggs are at room temperature to ensure a smooth batter and even baking. This allows for better incorporation of ingredients and helps prevent lumps.
  2. Sifting is Key: Sift together the dry ingredients, including the flour, baking powder, salt, and cocoa powder. This helps aerate the flour and cocoa, resulting in a lighter texture for your pound cake.
  3. Don’t Overmix: Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing can lead to a tough and dense cake.
  4. Use a Bundt or Tube Pan: For that classic pound cake look use a bundt or tube pan. Grease and sugar the pan generously to prevent sticking.
  5. Patience is a Virtue: Allow the cake to cool 30 or more minutes in the pan before attempting to remove it. This helps prevent the cake from breaking apart.
A chocolate bundt cake sprinkled with powdered sugar and garnished with fresh strawberries on a floral plate.

Mile High Chocolate Pound Cake FAQ

  1. Can I Use Regular Cocoa Powder Instead of Dutch Process Cocoa? While Dutch process cocoa provides a deeper chocolate flavor, you can substitute it with regular cocoa powder if that’s what you have on hand. Just remember that the flavor will be much different and not as rich a chocolate.
  2. Can I Freeze Leftover Cake? This cake can be stored in an airtight container on the countertop for 3 to 4 days or in the refrigerator for 5 to 6 days. It can also be frozen for 60 days. I recommend freezing individual slices or 1/4 of the cake so you don’t have to thaw the entire cake to get a couple of slices.
  3. Can I Add Nuts or Chocolate Chips? Of course! You can customize your pound cake by adding chopped nuts or chocolate chips.

A bundt cake sprinkled with powdered sugar, garnished with fresh strawberries and mint leaves on a white plate.

HOW TO MEASURE FLOUR CORRECTLY

Measure all the ingredients carefully, especially the flour.  

How do you measure flour?

To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.

A bundt cake with a rich chocolate glaze drizzling down its sides, garnished with a fresh strawberry, presented on a plate with mint leaves in the background.

POUND CAKE BAKING TIPS

  1. Read the recipe through completely at least twice so you know what comes next.
  2. stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
  6. Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
A freshly baked dessert with a cracked top, resting on a white plate, surrounded by mint leaves and dried flowers, with a blurred background.

PANS AND SUCH

I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.

Your tube pan or bundt pan needs to be at least a 12-cup pan. You can test it using water. If your pan isn’t large enough, don’t fill it with batter above 2 inches from the top. In this case, you can fill your pan not more than 2 inches from the top of the pan and use the remaining batter in cupcakes. Note your cupcakes will take less time to bake and need to be carefully removed when they’re done. Cooking time for the cupcakes will vary depending on how large they are. Start watching them at 20 minutes.

I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)

A slice of dessert topped with glossy chocolate ganache, garnished with a fresh strawberry, served on a decorative plate.

Conclusion

Here are more of my popular pound cakes and other recipes that I’ve shared in my pound cake review.

This Mile High Chocolate Pound Cake is a dessert masterpiece that will delight your taste buds with every bite. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this cake is sure to impress. So go ahead, slice yourself a generous portion, and revel in the luxurious decadence of this chocolatey delight!

A chocolate bundt cake topped with a glossy chocolate glaze and garnished with fresh strawberries and mint leaves on a floral tablecloth.

Chocolate Mile High Pound Cake

Whether you're celebrating a special occasion or simply treating yourself to something sweet, this cake is sure to impress. It really is a dessert masterpiece!
Author: Paula
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Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Servings: 16 slices
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Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup dutch process cocoa*  Hershey's Special Dark like this
  • 4 cups sugar
  • 2 cups butter (your preference salted or unsalted) at room temperature
  • 10 large eggs at room temperature
  • ¼ cup sour cream
  • 1 tablespoon pure vanilla extract

Chocolate ganache (use one below)

Instructions

  • Preheat oven to 325°F. Coat a *10-inch tube pan or *bundt pan with solid vegetable shortening and sugar or cake release spray. (Sugar doesn't leave white areas like flour does.) You can use Wilton cake release as well.
    *Please note, this cake is larger than most pound cakes. You need a large tube or bundt pan like the one's I linked to above.
  • Sift together flour, baking powder, salt, and cocoa (or chocolate pudding)
  • In the bowl of your electric mixer, cream butter until smooth. Gradually add the sugar to the butter, mixing until it's light yellow and fluffy. Stop the mixer, scrap down the sides and bottom and mix again.
  • Add the eggs one at a time, allowing the egg to 'disappear' into the batter before adding the next egg. Add the sour cream and vanilla. Stop the mixer and scrape the sides and bottom. Mix again to incorporate that into the batter.
  • With the mixer on low, slowly add the dry ingredients. Stop the mixer and scrape the sides and bottom. Mix again. You want everything mixed in, but don't overbeat the batter after you add the flour.
  • Spoon the batter into the prepared pan and spoon the top with the back of your spatula.
  • Bake for 1 hour and 25 minutes, or until a wooden pick comes out clean or with dry crumbs. Cool the cake in the pan for 30 minutes before inverting it on a cake plate to cool completely.
  • This cake can be stored in an airtight container on the countertop for 3 to 4 days or in the refrigerator 5 to 6 days. It can also be frozen for 60 days. I recommend freezing individual slices or 1/4 of the cake so you don't have to thaw the entire cake to get a couple of slices.

Notes

*You can use the 1.9-ounce size sugar-free chocolate instant pudding or   

Nutrition

Calories: 573kcal | Carbohydrates: 77g | Protein: 8g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 303mg | Potassium: 177mg | Fiber: 2g | Sugar: 50g | Vitamin A: 900IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 3mg
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4 Comments

  1. Yey! Followed it step by step and I think I did a great job coz it tastes sooooo yummeh! my husband gave a two thumbs up!!

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