This cake has two versions. First one is also yum, it is the milk chocolate. I was out of chocolate and did a quick run to the store and picked up dark chocolate by mistake. No way was I going back to the store as we were packing for a camping trip…not one of my favorite things to do anyway. So used the dark and a new cake was born! I switched to an even deeper chocolate and this version is the bomb!
Dark Chocolate Pound Cake
My Favorite Pound Cake
Ingredients
- Cake Flour 3 cups
- Sugar 3 cups
- Dark Cocoa 2/3 cup
- Baking Powder 1 teaspoon
- Salt 1/4 teaspoon
- Butter 1 1/2 cup soft
- Eggs 5 large room temperature
- Milk Whole 1 cup room temperature
- Vanilla 1 teaspoon
Instructions
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Prepare a bundt pan with butter and flour
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Cream butter and sugar
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Scrape down the side of your pan
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Add eggs one at a time until blended, then add vanilla
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Whisk flour, cocoa, baking power and salt
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Add flour mixture alternating with milk
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Scrape down the sides and blend well being sure to stop when blended
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Pour into your bundt pan
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Bake at 325 degrees for approximately
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75 minutes
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Cool on a rack for 30 minutes before releasing it from the bundt. Let completely cool if your want to sprinkle with powdered sugar.
Recipe Notes
A mistake but oh was it a good one!
Notes:
This is an easy simple cake. When using the right ingredients it becomes an elegant and rich pound cake. My mistake one day was that I bought the wrong chocolate. I picked up dark chocolate instead of my regular chocolate which produces a more of a milk chocolate version.
When I used the dark chocolate I fell in love with the richness it brought to this recipe.
Now I use Valrhona 100% Cocao. What a difference in the flavor of this cake.
It bakes better slow but keep your eye on it and adjust to your oven.
Toothpick should come out dry with a soft crumb on it.
Serve warm with whipped cream or ice cream.
Hard to eat just one slice if it’s still warm!! Enjoy
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