Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
ice cream recipes
strawberry recipes
blueberry recipes
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Chocolate Pound Cake Tested Recipe

Printer Friendly Page

Chocolate Pound Cake Recipe

A Chocolate Pound Cake is moist and buttery with just the right amount of chocolate flavor. This is one cake that does not need a frosting. While my favorite way to eat this cake is plain, it makes a very nice dessert when served with fresh berries and a dollop of softly whipped cream.

This Chocolate Pound Cake gets its chocolate flavor from cocoa powder. When adding the cocoa powder to the cake batter, we first need to dissolve it in boiling water and this is done to bring out its full flavor. Now, there are two types of unsweetened cocoa powder: natural and Dutch-processed. For this recipe we are using Dutch-Processed or Alkalized Unsweetened Cocoa Powder which is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it is used in recipes that contain baking powder, unless there are other acidic ingredients in sufficient quantities used.  It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. And remember, just like chocolate, each brand of Dutch processed cocoa powder has its own unique flavor which will affect the flavor of the cake.

 

Chocolate Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.

In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.

In a separate bowl, sift the cake flour with the baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and  beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined. 

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.

Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two.

Makes one loaf.

Chocolate Pound Cake Recipe:

1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder

1/4 cup (60 ml) boiling hot water

1 1/2 cups (180 grams) cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. CrĂªpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC