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
- 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
Prepare a bundt pan with butter and flour
Cream butter and sugar
Scrape down the side of your pan
Add eggs one at a time until blended, then add vanilla
Whisk flour, cocoa, baking power and salt
Add flour mixture alternating with milk
Scrape down the sides and blend well being sure to stop when blended
Pour into your bundt pan
Bake at 325 degrees for approximately
Cool on a rack for 30 minutes before releasing it from the bundt. Let completely cool if your want to sprinkle with powdered sugar.
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