Granny Ruth'S Chocolate Pound Cake
A rich, moist chocolate pound cake with a tender crumb, perfect for chocolate lovers and ideal for family gatherings or special occasions.
Ingredients
Instructions
- In one bowl, beat eggs until fluffy.
- In another bowl, cream together margarine or butter, shortening, and sugar.
- Alternately add cocoa, flour, eggs, and milk to the creamed mixture, mixing thoroughly after each addition.
- Pour batter into a prepared cake pan and bake at 325°F for 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the cocoa with dark chocolate cocoa powder. If you prefer a lighter texture, use unsalted butter instead of margarine. Ensure your eggs are at room temperature for better incorporation. To prevent sticking, grease your cake pan thoroughly and consider dusting it with flour. This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Serving Suggestions
This chocolate pound cake is delicious on its own or served with fresh berries and whipped cream. It also makes a wonderful dessert paired with a cup of coffee or tea. For a fun twist, try serving it alongside a scoop of ice cream for a delightful dessert experience. It can also be sliced and used in a trifle, layered with custard and fruit.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 10-15 seconds, just until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Ruth'S Chocolate Pound Cake contains roughly 898 calories, with 17g protein, 112g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (67% of the Daily Value), iron (59% of the Daily Value), and potassium (36% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 19g 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 substitute all-purpose flour with a gluten-free flour blend if you're looking for a gluten-free option. However, the texture may vary slightly. Make sure to check the blend's instructions for best results. For a denser cake, consider using cake flour instead, which will create a softer crumb.
What can I do if my cake sinks in the middle?
A sinking cake is often due to underbaking or too much liquid. Ensure your oven is properly calibrated and avoid opening the oven door too early during baking. If you find your cake frequently sinks, try reducing the milk slightly or baking it a bit longer, checking for doneness with a toothpick.
How can I enhance the chocolate flavor in this cake?
To enhance the chocolate flavor, consider adding a teaspoon of espresso powder to the batter. This will intensify the chocolate taste without adding a coffee flavor. Additionally, using high-quality cocoa powder or Dutch-processed cocoa can provide a deeper and more complex chocolate flavor.
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).