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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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Chocolate Pound Cake

Dense and moist, this Chocolate Pound Cake recipe has a tender, small crumb and a lightly delicate chocolate flavor.
Course Dessert
Cuisine American/Southern
Keyword bundt cake, cake, pound cake
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 16 servings
Calories 431kcal
Author Paula Jones

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

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