Chocolate Pound Cake
Treat yourself to a slice of heaven with this chocolate pound cake. Enjoy it plain or dress it up with ganache, icing, or a sweet glaze.
This chocolate pound cake is a delicious dessert and an excellent finish to any meal. Cocoa adds chocolate flavor to the cake. Dust this cake with powdered sugar or drizzle it with caramel sauce, ganache, or a fruit sauce. The cake bakes up beautifully in a tube pan and keeps well for several days. It’s the kind of recipe you’ll come back to anytime you want something chocolaty and satisfying.
What You’ll Like About This Dish
Classic texture. The combination of butter and shortening makes for a dense, tender crumb that’s signature to pound cake.
Chocolate flavor. Cocoa powder adds deep flavor without overwhelming sweetness.
Versatile topping options. Dust with powdered sugar, drizzle with ganache, or serve with fruit—this cake wears many hats.
Perfect for gatherings. This large cake serves 16, making it ideal for entertaining, potlucks, or holiday tables.
Ingredient Notes
- Unsalted butter and shortening – Provide richness and structure. The mix helps maintain a tender texture.
- Sugar – Granulated sugar creates sweetness and a fine crumb.
- Eggs – Five large eggs add richness, stability, and moisture.
- Vanilla extract – Balances the cocoa with warmth and depth.
- All-purpose flour – The base of the batter; sift before using for best results.
- Cocoa powder – Use unsweetened cocoa powder for deep chocolate flavor.
- Baking powder and salt – Lightly leaven and balance sweetness.
- Milk – Adds moisture and helps create a smooth batter.
Steps to Make Chocolate Pound Cake
- Preheat the oven to 325°F. Grease and flour a 10-inch tube cake pan.
- Beat the butter and shortening until smooth, then add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Sift and combine the flour, baking powder, salt, and cocoa.
- Add dry ingredients to the wet in thirds, alternating with milk. Beat just until combined.
- Spoon the batter into the pan and smooth the top.
- Bake for 60 to 75 minutes, until a skewer inserted in the center comes out clean.
- Cool in the pan for 30 minutes, then remove to a rack to cool completely.
Tips
- Use room temperature ingredients to ensure even mixing and a smooth batter.
- Grease and flour your pan thoroughly to prevent sticking—especially with a tube pan.
- Don’t overbeat once the flour is added; mix just until combined to keep the crumb tender.
- Let the cake cool fully before slicing—it sets up as it cools and slices more cleanly.
Recipe Variations
- Ganache topping: Pour warm chocolate ganache over the cooled cake for an extra-rich finish.
- Vanilla glaze: Drizzle with a thin icing made of powdered sugar, vanilla, and milk.
- Fruit sauce: Serve with warm cherry or strawberry sauce for a classic pairing.
- Add-ins: Fold in mini chocolate chips or chopped pecans before baking.
- Dusting only: Keep it simple with a dusting of powdered sugar and a dollop of whipped cream.
Serving Suggestions
- Serve plain or with whipped cream for a classic dessert.
- Add vanilla ice cream and a drizzle of caramel or berry sauce.
- Pair with coffee or espresso for a simple afternoon treat.
- Include slices in a dessert platter with fresh berries and cookies.
How to Store
At Room Temperature: Store cooled cake in an airtight container or wrapped tightly for up to 3 days. Keep away from heat and light.
Refrigerate: If the cake includes fresh fruit or perishable toppings, refrigerate it. Let it come to room temperature before serving for best texture.
Freeze: Wrap whole or sliced cake in plastic wrap and then foil. Store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm individual slices before serving.
Chocolate Pound Cake
Ingredients
- 1 cup unsalted butter
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup milk
Instructions
- Heat the oven to 325°F. Grease and flour a 10-inch one-piece tube cake pan.
- Combine the butter and shortening in a mixing bowl and beat with an electric mixer until smooth and creamy. Add the sugar and beat for 3 minutes on medium-high speed, until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Sift the dry ingredients into a separate bowl and stir to blend.
- Add about one-third of the dry ingredients to the mixing bowl and beat on low speed until combined. Add half of the milk and continue beating until combined. Repeat with another one-third of the dry ingredients and the remaining milk, then beat in the remaining dry ingredients just until blended. Avoid overbeating.
- Spoon the batter into the prepared pan and spread to level the top.
- Bake the cake for 60 to 75 minutes, or until a wooden skewer or toothpick comes out clean when inserted into the center. Cool the cake in the pan for 30 minutes, then turn out onto a cooling rack to cool completely.
- Serve and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
