Hey y’all! I am so excited to share my Chocolate pound cake recipe inspired by my original award-winning lemon pound cake! One thing I absolutely love about cooking is how you can create tons of new recipes from one original.
I always tell people in my cooking classes and live events that a recipe is not a contract—don’t be afraid to get in the kitchen and create a recipe to your taste! Recently, I came across chocolate extract at Home Goods and just had to come up with a new recipe.
Using my original lemon pound cake recipe as a base, I added Hershey’s cocoa powder, chocolate extract, and vanilla to make a delicious, moist chocolate pound cake you must try!
Why You’ll Love Recipe
This chocolate pound cake is rich, moist, and full of deep chocolate flavor. Whether you’re making it for a special occasion or just because, this cake is sure to impress and here’s why.
1. Rich and Decadent Flavor: The combination of Hershey’s cocoa powder and chocolate extract creates an intensely rich chocolate flavor. The addition of vanilla extract enhances the chocolate, making each bite deeply indulgent.
2. Moist and Tender Texture: Thanks to the sour cream and Miracle Whip, this pound cake is incredibly moist and tender.
3. Versatile and Customizable: This recipe is a wonderful base for creativity. You can add chocolate chips, nuts, or even a swirl of peanut butter to make it your own. The basic recipe is perfect as is, but it also invites experimentation.
4. Simple to Make: Despite its luxurious taste and texture, this chocolate pound cake is straightforward and easy to make. The steps are simple and the ingredients are easily accessible, making it perfect for both novice and experienced bakers.
6. Keeps Well: This cake stays moist and delicious for several days, making it a great make-ahead dessert. It also freezes beautifully, so you can enjoy a slice anytime the craving strikes.
9. From an Award-Winning Baker: With a recipe adapted from my award-winning lemon pound cake, you can trust that this chocolate pound cake has been crafted with care and expertise. It’s a tried-and-true recipe that reflects years of baking experience and love.
10. A Homemade Delight: There’s something incredibly satisfying about baking from scratch, and this pound cake is no exception.
Ingredient Breakdown
Eggs: Provide structure and richness.
Granulated Sugar: Adds sweetness and helps with the cake’s texture.
Melted Butter: Adds moisture and richness.
Cake Flour: Gives the cake a tender crumb.
Baking Powder: Helps the cake rise.
Cocoa Powder: Gives the cake its deep chocolate flavor.
Vanilla Extract: Enhances the overall flavor.
Chocolate Extract: Adds an extra layer of chocolate intensity.
Sour Cream: Adds moisture and a slight tang.
Miracle Whip: A secret ingredient that adds moisture and depth of flavor.
Tips and Tricks for Perfect Chocolate Pound Cake
- Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
- Measure Accurately: Baking is a science, so make sure to measure your ingredients precisely.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Prepare Your Pan Well: Use baking spray to prevent sticking.
- Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Cool Properly: Let the cake cool in the pan before transferring to a wire rack to cool completely.
How to Serve Chocolate Pound Cake
This chocolate pound cake is incredibly versatile and can be served in a variety of ways:
Classic: Enjoy a slice on its own for a simple, satisfying treat.
With Ice Cream: Serve with a scoop of vanilla or coffee ice cream for a delicious contrast.
Topped with Berries: Fresh raspberries or strawberries add a delightful freshness.
With Whipped Cream: A dollop of whipped cream complements the rich chocolate flavor.
Drizzled with Sauce: A drizzle of caramel or chocolate sauce takes it to the next level. Even some raspberry or cherry coulee would work great.
How to Store Chocolate Pound Cake
Refrigerator: Let the cake cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It will keep in the refrigerator for up to 4 days.
Freezer: Wrap the cake tightly in plastic wrap and then in aluminum foil. Store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Yes, you can substitute regular flour, but cake flour gives a more tender crumb.
Yes, feel free to experiment with different extracts like almond or hazelnut for a unique twist.
Ensure your pan is well-greased with baking spray or butter and flour.
Absolutely! Chocolate chips, chopped nuts, or even dried fruit can be delicious additions.
Other Great Desserts to Make:
- Hershey’s “Perfectly Chocolate” Chocolate Cake
- Easy Cream Cheese Pound Cake
- How to Make Pro Cream Cheese Icing
- 6 Summer Cool Whip Recipes
Easy Chocolate Pound Cake
Ingredients
- 6 large Eggs
- 3 cups Granulated sugar
- 3 stickes Butter melted
- 3 cups Cake flour
- 1 tsp Baking powder
- ⅓ cup Cocoa powder
- 1 tsp Vanilla extract
- 4 tsp Chocolate extract
- 4 tbsp Sour cream
- 4 tbsp Miracle Whip
Instructions
- Melt the butter and set it aside to cool slightly. Beat the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the sugar one cup at a time, beating well after each addition.
- Gradually add the cake flour and baking powder, mixing until just combined. Stir in the vanilla extract and chocolate extract.
- Add the sour cream and Miracle Whip, mixing until smooth. Fold in the Hershey’s cocoa powder until the batter is evenly chocolatey.
- Spray a tube cake pan with baking spray.
- Pour the batter into the prepared pan and bake at 325°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Enjoy!
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