Chocolate Pound Cake(Homemade)
Rich and moist chocolate pound cake with intense cocoa flavor, perfect for chocolate lovers and special occasions, offering a dense, flavorful treat everyone will enjoy.
Ingredients
Instructions
- Cream together butter and shortening; add sugar and eggs, one at a time.
- Sift dry ingredients together and add to the first mixture.
- Mix milk and vanilla flavoring together and add a little at a time with the flour.
- Mix well and pour into a tube pan.
- Bake at 325°F (160°C) for about 80 minutes.
- Cool and add frosting if desired.
Tips & Substitutions
For a lighter texture, ensure your butter and shortening are at room temperature before creaming. You can substitute half of the butter with applesauce for a healthier option. Consider using dark cocoa for a richer chocolate flavor. Sifting your dry ingredients is crucial to avoid lumps and ensure even mixing. If you don’t have sweet milk, regular milk with a tablespoon of sugar can work in a pinch.
Serving Suggestions
Serve this rich chocolate pound cake with a dusting of powdered sugar or a drizzle of ganache for an elegant touch. Pair it with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It also goes well with a side of Noma'S Cherry Topped Pudding for a fruity complement to the chocolate.
Storage & Reheating
Store leftover chocolate pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy it cold for a denser texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Pound Cake(Homemade) contains roughly 582 calories, with 16g protein, 92g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (103% of the Daily Value), vitamin C (73% of the Daily Value), and iron (63% of the Daily Value). Note that it is relatively high in sodium, at 511mg per serving (22% 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 a different type of flour?
Yes, you can use cake flour for a lighter cake, but you may need to adjust the quantity slightly. All-purpose flour is the best choice for this recipe to achieve the desired density. Just ensure you measure accurately for the best results.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time. Keep an eye on it starting from the 70-minute mark to avoid overbaking.
What type of cocoa should I use?
You can use either unsweetened cocoa powder or Dutch-processed cocoa. Unsweetened cocoa will give a more robust chocolate flavor, while Dutch-processed cocoa will lend a milder taste and darker color. Choose based on your flavor preference.
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).