Chocolate Poundcake
Rich, moist chocolate poundcake with deep cocoa flavor, perfect for special occasions or everyday indulgence, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Start heating oven to 350°F.
- Line the bottom of a 9-inch tube pan with wax paper.
- In a large bowl, sift together cake flour, cream of tartar, baking soda, salt, and sugar.
- Drop in soft shortening; pour in milk and vanilla.
- With an electric mixer at low to medium speed, beat for 2 minutes, scraping bowl and beaters as needed.
- Add eggs, egg yolk, and melted chocolate; beat for 1 minute.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 10 minutes.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a teaspoon of instant espresso powder to the dry ingredients. If you need a lighter alternative, swap half of the shortening with applesauce. Ensure your eggs are at room temperature for better emulsification. For a richer taste, use dark chocolate instead of unsweetened chocolate.
Serving Suggestions
Serve slices of this chocolate poundcake with a dusting of confectioners' sugar on top for an elegant touch. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. For a more indulgent experience, serve alongside a slice of Lite Chocolate Peanut Butter Pie.
Storage & Reheating
Store leftover poundcake in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and place in the freezer for up to 2 months. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Poundcake contains roughly 2100 calories, with 19g protein, 243g carbohydrates, and 116g fat. It is an excellent source of iron (109% of the Daily Value), potassium (106% of the Daily Value), and protein (38% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2005mg per serving (87% 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 substitute cake flour with all-purpose flour?
Yes, you can use all-purpose flour, but the texture may be denser. For best results, reduce the amount by 2 tablespoons per cup to mimic cake flour's lighter texture.
How do I know 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. Additionally, the edges should start to pull away from the pan slightly.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chocolate chips or chopped nuts can enhance the flavor and texture. Just fold them in gently after mixing the batter.
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).