Black Walnut Chocolate Pound Cake
A rich, moist black walnut chocolate pound cake featuring deep cocoa and walnut flavors, perfect for dessert lovers and special occasions seeking indulgence.
Ingredients
Instructions
- Melt the unsweetened chocolate and set aside to cool slightly.
- Cream together the margarine, vegetable shortening, and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift together the flour, baking powder, salt, and cocoa powder.
- Coat the chopped black walnuts with a bit of the flour mixture to prevent sinking.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour mixture, mixing well after each addition.
- Add the black walnut flavoring, melted chocolate, and chopped walnuts to the batter, folding gently to combine.
- Pour the batter into a greased and floured tube pan.
- Bake at 300°F (150°C) for approximately 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and turn out onto a rack to cool completely.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a pinch of espresso powder to the batter. If black walnut flavoring is unavailable, you can use regular walnut extract or even a splash of vanilla extract. Ensure that the margarine and shortening are at room temperature for easier creaming. For a lighter texture, sift the flour multiple times before measuring.
Serving Suggestions
This rich cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. You can also serve it alongside a cup of coffee or tea. For a festive touch, drizzle with chocolate ganache or serve with fresh berries to balance the sweetness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for up to a week. To reheat, slice a piece and microwave it for about 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Chocolate Pound Cake contains roughly 546 calories, with 6g protein, 63g carbohydrates, and 31g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1049mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular walnuts instead of black walnuts?
Yes, you can substitute regular walnuts for black walnuts if you prefer a milder flavor. However, keep in mind that black walnuts have a stronger, more distinctive taste that adds depth to the cake.
What can I use instead of vegetable shortening?
If you prefer not to use vegetable shortening, you can substitute with an equal amount of unsalted butter or coconut oil. This will alter the texture slightly, but it will still yield a delicious cake.
Can I freeze this pound cake?
Absolutely! This pound cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).