Sweet Chocolate Pound Cake
A rich and moist chocolate pound cake with a deep cocoa flavor, complemented by sweet chocolate and coconut shavings. Its dense texture and indulgent taste make it perfect for dessert lovers and special occasions alike, offering a delightful treat for chocolate enthusiasts.
Ingredients
- 2 1/4 cups all-purpose flour ⓘ
- 1 1/2 cups sugar ⓘ
- 1 teaspoon salt ⓘ
- 3/4 teaspoon cream of tartar ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1 cup butter or margarine
- 3/4 cup milk ⓘ
- 1 teaspoon vanilla ⓘ
- 4 eggs ⓘ
- 4 ounces sweet chocolate ⓘ
- sifted confectioners sugar ⓘ
- chocolate glaze ⓘ
- 1/2 cup coconut shavings ⓘ
Instructions
- Mix flour with sugar, salt, cream of tartar, baking soda, and cinnamon.
- Cream butter until softened.
- Add the flour mixture, milk, and vanilla to the creamed butter, and mix until all flour is moistened; then beat for 2 minutes at medium speed of an electric mixer, scraping the bowl occasionally.
- Add eggs and melted cooled chocolate, then beat for 1 minute longer.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of sweet chocolate. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. Ensure all ingredients are at room temperature for better mixing. To add a twist, try folding in some nuts or chocolate chips before baking.
Serving Suggestions
Serve the Sweet Chocolate Pound Cake with a dusting of sifted confectioners sugar on top for a beautiful finish. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with chocolate glaze and sprinkle with coconut shavings. This cake also makes a delightful dessert alongside a slice of Old Fashioned Pumpkin Pie.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw the cake at room temperature and warm individual slices in the microwave for a few seconds for a cozy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Chocolate Pound Cake contains roughly 414 calories, with 4g protein, 47g carbohydrates, and 14g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 875mg per serving (38% 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 flour for this recipe?
Yes, you can use cake flour for a lighter texture, but it may affect the cake's density. Whole wheat flour can be a healthier option, though it will change the flavor and texture slightly. Be sure to adjust the liquid in the recipe if you notice a difference in absorption.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, bake for an additional 5-10 minutes, checking periodically to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! The Sweet Chocolate Pound Cake can be made a day in advance. In fact, letting it sit overnight often enhances the flavor. Just be sure to wrap it well to keep it fresh. You can also freeze it for longer storage and serve it on special occasions.
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).