Classic Chocolate Pound Cake Recipe
Classic Chocolate Pound Cake Recipe
This chocolate pound cake is not just delicious but very versatile. You can eat it on it’s own for a tea time snack, dress it with frosting when entertaining guest. It’s a perfect base for your novelty cakes as it’s firm yet soft and moist with a soft crumb.
Video – Classic Chocolate Pound Cake.
Classic Pound always to the rescue
Both my Classic Vanilla or Chocolate pound cake are a go to in so many ways.
- If you ever feel like eating a chocolate cake without any frosting added to it, this is it! It doesn’t need much dressing up. Perfect tea time snack.
- Have a guest coming over? and need a little treat…. dress it up with a little quick chocolate ganache frosting.
- Need a big cake? This works great not matter how many times you multiply!! Yup..
- Need a firm, moist and less crumby recipe for a novelty cake – this is it!!
Having said that, frost it with heavy whipped cream and strawberries or even cherries… it’s absolutely haven.
Classic Chocolate Pound Cake Recipe
See how soft that crumb is?
Classic Chocolate Pound Cake
Recipe – Classic Pound Cake
Tools
- Mixer –K-mixor Kitchen Aid
- Bowl/ whisk/ spatula
- Loaf Panor8″ round baking pan
- Oven
Ingredients
- Unsalted Butter – 170 grams (1 1/2 sticks)
- Sugar – 200 grams (1 cup)
- All Purpose Flour – 170 grams (1 1/2 cups)
- Cocoa Powder – 60 grams (1/2 cup)
- Large eggs – 3 nos – separated
- Baking Powder – 1 tsp
- Salt – 1/2 tps
- Cream of tartar – 1/8 tsp
- Vanilla extract – 1 tsp
- Milk – 180 ml ( 3/4 cup)
Method
- Preheat oven to 160 C / 320 F
- Line baking pan with grease proof paper or parchment paper
- Whip eggs with pinch salt and cream of tartar – set aside
- Add baking powder, Cocoa and salt to flour – mix or sift
- Cream Butter and Sugar
- Add yolks and vanilla
- Followed by flour and milk
- Fold in the whipped egg whites
- Pour into prepare baking dish
- Bake for 50 to 60 mins until skewer inserted in the center comes out clean.
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Classic Chocolate Pound Cake Recipe
Remember I said you can make a quick Chocolate Frosting?
Very simple.
- Just place 100 gram chocolate , 3 tbsp fresh cream and 1 tbsp butter in a microwave safe bowl.
- Melt 30 sec at a time until smooth.
- Spread over the cake.
- Enjoy!
Classic Chocolate Pound Cake Recipe with Frosting
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Recipe Card – Classic Chocolate Pound Cake
Classic Chocolate Pound Cake Recipe
Prep
Cook
Total
Yield 1 loaf Pan
This chocolate pound cake is not just delicious but very versatile. You can eat it on it’s own for a tea time snack, dress it with frosting when entertaining guest. It’s a perfect base for your novelty cakes as it’s firm yet soft and moist with a soft crumb.
Ingredients
- Unsalted Butter - 170 grams (1 1/2 sticks)
- Sugar - 200 grams (1 cup)
- All Purpose Flour - 170 grams (1 1/2 cups)
- Cocoa Powder - 60 grams (1/2 cup)
- Large eggs - 3 nos - separated
- Baking Powder - 1 tsp
- Salt - 1/2 tps
- Cream of tartar - 1/8 tsp
- Vanilla extract - 1 tsp
- Milk - 180 ml ( 3/4 cup)
Instructions
- Preheat oven to 160 C / 320 F
- Line baking pan with grease proof paper or parchment paper
- Whip eggs with pinch salt and cream of tartar - set aside
- Add baking powder, Cocoa and salt to flour - mix or sift
- Cream Butter and Sugar
- Add yolks and vanilla
- Followed by flour and milk
- Fold in the whipped egg whites
- Pour into prepare baking dish
- Bake for 50 to 60 mins until skewer inserted in the center comes out clean.
Courses Dessert
Cuisine American
Have you tired my Classic Vanilla Pound Cake yet?
Classic Vanilla and Chocolate Pound Cake Recipe
Hi Mam,
Just wanted to know how much ganache would be required for a 4 kg two tier cake.
Also,how far in advance can we make it and store.
Regards
Arushi(India)
Arushi – I’m sorry I have not clue about cakes and their weights. I do my cakes by servings not weights. So an 8 inch cake would serve 24. As for Ganache. I think this batch will be good to fill and ice an 8 inch round cake.
Hi veena in the chocolate pound cake it says 1200 gms sugar ..is that the amount of sugar or a typo. Pls let me know .
Thanks
it’s 200 grams sugar Mich.. thank yo so much for bringing that to my attention. I updated some images so much has pressed the 1 by mistake. thanks again.
Hi I bought the calculated version for this but it said transaction successful then when I clicked on it it said failed. It’s a great recipe xx
Hi Jakia, I see you have purchased the Double Chocolate Chocolate cake recipe –
Can you check your spam folder. In any case I will re-send it to you now.
Thanks
Hi Veena.
Can I use buttermilk instead of yogurt? Many thanks
Joanne
Yes you can !
Can I use plain flour for this recipe? that is all purpose flour
Hi Veena!
I have tried this on a 2 9 inch pan because I don’t have an 8 and it was perfect. Would you mind helping me downsize this to a 2 6 inch pan?
Thanks in advance 🙂
I have some calculated recipe in my online shop. Check them out on my Facebook page.
is this chocolate pound cake recipe good for stacking or carving specialty cakes? Thanks! Love your work!
Hi Veena, is this cake good to carve? Thanks
Regards
Sara
Hi Rochelle,
Nice to see you on my blog.
These mini pans I just spray them lightly with my Pam spray. I believe you do not need to grease and flour them but I'm a creature of habit so I do it.
This recipe is very versatile. I use the 27% sour cream. It doesn't matter if you use the 15 or 9%.
I usually use whole milk but you could use skimmed milk too.
These
Shalom Veena!
I have several questions:
Do the pans get greased? and floured?
In Israel one can get 9%, 15% or 27% fat sour cream. Which do you use? Also do you use whole milk in this recipe?
How long do you bake the cakes of different sizes?
Thanks!