German'S Chocolate Pound Cake
German'S Chocolate Pound Cake features rich chocolate and moist texture, complemented by a classic pound cake base, perfect for special occasions and chocolate lovers alike.
Ingredients
Instructions
- Cream sugar and shortening until smooth.
- Add eggs, vanilla, butter flavor, and buttermilk; mix well.
- Sift together dry ingredients and gradually add to wet mixture, mixing thoroughly.
- Softened chocolate is added and blended well into the batter.
- Pour batter into a well-greased and floured Bundt pan.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours.
- Remove the cake from the pan while still hot.
- Cover and keep in a tight container until cooled.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of granulated sugar. If you're out of buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your chocolate is softened properly to blend smoothly into the batter. Also, for added texture, you might fold in some chopped Swedish Pecans before baking.
Serving Suggestions
This German's Chocolate Pound Cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate glaze. Pair it with a scoop of vanilla ice cream for a delightful dessert experience. It also goes well with coffee or tea for an afternoon treat. Consider serving it alongside a slice of Pao De Lo for a unique dessert platter.
Storage & Reheating
Allow the cake to cool completely before storing. Keep it in an airtight container at room temperature for up to four days. If you want to prolong its freshness, you can refrigerate it, but make sure to wrap it tightly to prevent it from drying out. Reheat individual slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of German'S Chocolate Pound Cake contains roughly 41 calories, with 1g protein, 5g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 510mg 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may be denser. For a lighter texture, consider sifting the flour before measuring and adding a bit more baking soda if needed. Always remember to measure your flour accurately for the best results.
What can I use instead of shortening in this recipe?
You can substitute shortening with unsalted butter for a richer flavor. If you're looking for a healthier option, coconut oil can also be used. Keep in mind that these substitutions may slightly alter the cake's texture, but they will still yield a delicious result.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes, checking frequently.
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).