A deeply chocolate, moist and tender Chocolate Pound Cake recipe perfect for any family celebration or party.
Happy early birthday to my hubby Frederick! Tomorrow is his special day, and I am baking up a favorite of his: chocolate cake. Every year since I started my blog I have shared a chocolate cake for his birthday. It is sort of a tradition now that I actually look forward to.
This year I decided to steer clear of the traditional layer cake I have made quite a few years in a row.
This was quite a sophisticated treat that tasted better and better as time went on. The chocolate flavor was intense just as it should be. The texture of the chocolate pound cake was perfectly moist and tender. It melted in my mouth. It was also the perfect sponge for a dollop of fresh whipped cream and a few beautiful raspberries to add color.
I think this would be a great potluck or tailgating treat as well since pound cakes carry so well and don’t require a lot of hoopla. Sometimes the simplest treat is really the very best.
P.S. Happy Birthday to my love who is really the most supportive and loving husband I could have ever asked for. What a blessing you have been to my life! I’m so grateful I get to live my life with you by my side. Now let’s eat some cake!
If you want more pound cake recipes, click HERE
Chocolate Pound Cake
Ingredients
- 3 cups all-purpose flour
- 2 1/4 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 1 cup butter softened
- 6 ounces unsweetened chocolate melted and cooled
- 4 large eggs
- 1 teaspoon vanilla
Instructions
- Grease and lightly flour a 10-inch tube pan. Set pan aside.
- In a very large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Add milk, butter, and cooled chocolate. Beat with an electric mixer on low to medium speed until combined. Beat on medium speed for 2 minutes. Add eggs, vanilla, and almond extract. Beat 2 minutes more. Pour batter into the prepared pan, spreading evenly. Use a knife to cut a zigzag pattern through batter to break up any large air bubbles.
- Bake in a 350 degree F for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove cake from pan. Cool completely on a wire rack.
Nutrition
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My melted chocolate seized up when it hit the milk and did not incorporate with mixing
Oh no, I am so sorry to hear that!
I made this for a church group and I found it delicious. I will made again.
2.5 cups of milk??? Are you sure? My regular vanilla/almond pound cake calls for 1 cup of milk, with similar amounts of other ingredients. I don’t think this will make a true pound cake.
Hi there, this recipe is from BHG so its their actual measurements but if you want, you should definitely try my Ultimate Chocolate Pound Cake which is new on the site. You can find the recipe HERE: https://grandbaby-cakes.com/2017/12/ultimate-chocolate-pound-cake-with-peppermint-ganache-glaze/
So I baked this cake last night. Was it delicious? Yes. Was it moist and soft? Yes. Will I make it again? Yes. It’s a wonderful cake. But, it’s not a pound cake. It’s a sponge cake baked in a bundt pan. I knew this even before I put it in the oven because the batter was too light and airy for a pound cake. It does not have the dense and tightly packed crumb of a pound cake. I baked the famous Tiger Cake by Alice Medrich. While the cake has the most spectacular texture and crumb I have ever seen, it had almost no taste. I had boxes of that cake lying in my kitchen and I wonder what happened to the taste. Where did it go? So, I have to say that I am happy I baked this cake cz it melts in mouth but my search for a pound cake goes on.