Hershey'S Chocolate Pound Cake
A rich, moist chocolate pound cake featuring deep chocolate flavor and crunchy black walnuts, perfect for chocolate lovers and suitable for desserts or special occasions.
Ingredients
Instructions
- Melt the chocolate over low heat.
- Cool the melted chocolate and add vanilla.
- Cream sugar and butter together.
- Add eggs one at a time, beating well after each addition.
- Add the chocolate mixture to the creamed butter and sugar.
- Add flour and baking soda mixture alternately with buttermilk.
- Fold in black walnuts.
- Grease and flour three loaf pans or one Bundt pan and one loaf pan or one large sheet pan.
- Pour the batter into the prepared pans.
- Bake at 300° to 350° for approximately 1 hour.
- Check for doneness with a toothpick or finger press after 45 minutes.
- Cool before removing from pans.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of regular chocolate. If you don't have buttermilk on hand, you can make a substitute by mixing milk with vinegar or lemon juice. To make this recipe gluten-free, substitute all-purpose flour with a gluten-free blend. Be sure to cream the butter and sugar well for a light texture, similar to Ashley'S Favorite Pound Cake.
Serving Suggestions
Serve slices of the chocolate pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Alice'S Chocolate Fudge for a chocolate lover's dream. Adding a sprinkle of powdered sugar or a drizzle of chocolate syrup on top can enhance presentation and flavor.
Storage & Reheating
Store any leftover chocolate pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw the slices at room temperature or reheat in the microwave for about 10 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey'S Chocolate Pound Cake contains roughly 44 calories, with 1g protein, 4g carbohydrates, and 3g fat.
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 the black walnuts with another type of nut?
Absolutely! If you prefer a different flavor or have allergies, you can replace black walnuts with pecans or hazelnuts. Just chop them roughly and fold them into the batter for added texture and taste.
What should I do if my cake sinks in the middle?
A sinking cake can be due to underbaking or too much liquid. Ensure you measure ingredients accurately and bake until a toothpick comes out clean. If using a Bundt pan, be cautious not to overmix, which can create a dense texture that may collapse.
Can I use cocoa powder instead of melted chocolate?
While cocoa powder can be used for a chocolate flavor, it won't provide the same richness as melted chocolate. If you substitute, use about 1/3 cup of cocoa powder and increase the fat content slightly, perhaps by adding an extra tablespoon of butter to maintain moisture.
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).