Pound Cake - Chocolate
A rich, moist chocolate pound cake with deep cocoa flavor, perfect for special occasions or everyday indulgence. Its dense texture and classic taste make it a favorite among chocolate lovers and dessert enthusiasts alike, offering a delightful balance of sweetness and chocolate goodness.
Ingredients
Instructions
- Cream shortening, eggs, and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, salt, baking powder, and cocoa powder.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients.
- Add vanilla extract and mix thoroughly.
- Pour the batter into a tube pan.
- Bake at 325°F (160°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before starting. You can substitute the Crisco shortening with unsalted butter for a richer flavor. If you want a deeper chocolate taste, consider adding an extra tablespoon of cocoa powder. Make sure to sift the dry ingredients thoroughly to avoid lumps in your batter, ensuring a smooth pound cake.
Serving Suggestions
This chocolate pound cake is delicious on its own but pairs beautifully with fresh berries and whipped cream for a delightful dessert. Consider serving it alongside a scoop of vanilla ice cream or drizzling with chocolate sauce for an indulgent treat. It also makes a lovely addition to a brunch spread with options like Western Salad or Chris'S Corn Flakes.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. You can also freeze slices wrapped in plastic wrap and then foil for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds to enjoy that fresh-baked taste again.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake - Chocolate contains roughly 1775 calories, with 23g protein, 239g carbohydrates, and 67g fat. It is an excellent source of iron (89% of the Daily Value), vitamin C (73% of the Daily Value), and protein (45% of the Daily Value). Note that it is relatively high in sodium, at 2407mg per serving (105% 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 texture may be denser. To mimic cake flour, measure 3 cups of all-purpose flour, remove 6 tablespoons, and replace them with cornstarch. Sift the mixture well to achieve a lighter texture in your pound cake.
What can I do if my cake sinks in the middle?
A sinking cake can occur for several reasons, including underbaking or overmixing. Ensure your oven is calibrated correctly and check for doneness with a toothpick inserted in the center. Avoid overmixing the batter after adding flour to maintain a fluffy texture.
How can I add flavor variations to this pound cake?
You can experiment with different extracts such as almond or hazelnut instead of vanilla. Adding citrus zest, like lemon or orange, will brighten the flavor. For a mocha twist, mix in instant coffee granules with the cocoa powder for a delightful variation.
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).