Jerome'S Chocolate Pound Cake
Jerome's Chocolate Pound Cake is a rich, moist dessert with deep cocoa flavor, perfect for chocolate lovers and special occasions alike.
Ingredients
Instructions
- Have eggs and butter at room temperature.
- Preheat oven to 325°F.
- Grease and flour a 9 or 10-inch tube pan.
- Cream shortening and butter together.
- Add eggs, one at a time, alternating with sugar.
- Sift dry ingredients (flour, baking powder, salt, cocoa) together.
- Add dry ingredients alternately with milk to the creamed mixture.
- Add vanilla.
- Pour batter into the prepared tube pan.
- Bake for 80 to 90 minutes.
Tips & Substitutions
For best results, ensure your eggs and butter are at room temperature to achieve a smooth batter. If you don't have shortening, you can substitute with an equal amount of butter for a richer flavor. Sifting the dry ingredients helps to aerate the flour, resulting in a lighter cake. Consider adding a splash of brewed coffee to enhance the chocolate flavor.
Serving Suggestions
Serve slices of Jerome's Chocolate Pound Cake with a dollop of whipped cream or a scoop of Homemade Butterfinger Ice Cream for a decadent dessert. It pairs beautifully with fresh berries or a drizzle of chocolate sauce. For a festive touch, dust with powdered sugar or serve alongside a cup of coffee.
Storage & Reheating
Once cooled, store the chocolate pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Jerome'S Chocolate Pound Cake contains roughly 496 calories, with 7g protein, 57g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (36% of the Daily Value), iron (25% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 716mg per serving (31% 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 pan for this recipe?
Yes, you can use a bundt pan instead of a tube pan. Just ensure to adjust the baking time as needed, keeping an eye on the cake as it bakes. A bundt pan may require slightly less time, so start checking for doneness at around 70 minutes.
What can I do if my cake is too dry?
If your cake turns out dry, ensure you haven’t overbaked it. For future attempts, consider adding an extra egg or a bit more milk to the batter. A syrup made from equal parts sugar and water can also be brushed onto the cake to add moisture.
Can I add other flavors or ingredients to this cake?
Absolutely! You can incorporate chocolate chips, nuts, or even orange zest for a twist. Just make sure to adjust the dry ingredients slightly if adding extra solid ingredients to maintain the right consistency.
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).