Chocolate Pound Cake With Nuts On Top
Rich and moist chocolate pound cake topped with crunchy pecans, perfect for special occasions or as a decadent treat for chocolate lovers. Appeals to bakers of all levels.
Ingredients
Instructions
- Combine butter and shortening, mixing well.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine flour and cocoa.
- Add to creamed mixture alternating with milk, beginning and ending with flour mixture.
- Mix well after each addition.
- Pour batter into a well-greased 10-inch tube pan.
- Sprinkle pecans evenly over batter.
- Bake at 325°F for 1 hour and 15 minutes.
- Cool in pan for 15 minutes.
- Remove from pan and let cake cool completely.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you're out of pecans, walnuts or almonds can be great substitutes. Ensure your butter is at room temperature for easier mixing, and try not to overmix once you add the dry ingredients. This will help maintain a tender crumb, similar to that of a moist 3 Layer Chocolate Cake.
Serving Suggestions
Serve the chocolate pound cake plain or with a dusting of powdered sugar for an elegant touch. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For an added flavor twist, consider drizzling it with a chocolate glaze or serving alongside a slice of Ricotta Cheese Pie for a delightful dessert spread.
Storage & Reheating
Store the cooled chocolate pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, slice and warm in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Pound Cake With Nuts On Top contains roughly 985 calories, with 15g protein, 114g carbohydrates, and 53g fat. It is an excellent source of iron (39% of the Daily Value), protein (30% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
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 a different type of flour for this recipe?
Yes, you can experiment with using cake flour for a lighter texture. However, keep in mind that all-purpose flour gives the cake its structure, so if you substitute, the final texture may vary slightly.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If wet batter clings to the toothpick, continue baking for a few more minutes.
Can I add more nuts or chocolate chips to the batter?
Absolutely! Feel free to add more chopped pecans or even chocolate chips for an extra burst of flavor. Just remember to adjust the baking time slightly, as additional mix-ins can affect the cake's moisture and baking time.
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).