Chocolate Pound Cake Recipe
Preparation Time: 1 hour and 35 minutes
Cooking Time: 1 hour and 41 minutes
Total Time: 3 hours and 16 minutes
Description:
Welcome back, and this time we’ve got the corrected version of our Chocolate Pound Cake recipe! Apologies for the earlier goof-up, and we appreciate your understanding. Get ready to dive into the delightful world of rich chocolatey goodness with this decadent dessert.
Category: Dessert
Keywords: Weeknight, Oven, Less than 4 Hours
Ingredients:
- 3 cups boiling water
- 1 1/2 teaspoons vanilla
- 3 large eggs
- 1 1/2 cups cake flour
- 3 cups sugar
- 1 1/4 cups sugar (for topping)
- 3/4 teaspoon baking powder
- 2 teaspoons salt
- 3/4 cup unsalted butter
Nutritional Information (per serving):
- Calories: 2905.2
- Fat: 168.7g
- Saturated Fat: 101.2g
- Cholesterol: 1031.4mg
- Sodium: 1092.8mg
- Carbohydrates: 321.9g
- Fiber: 9.2g
- Sugar: 178g
- Protein: 38.2g
Rating: 4.5 stars (from 5 reviews)
Servings: 1 (Adjust as needed)
Instructions:
- Preheat oven to 350°F.
- Prepare your baking pan: Use an 8 x 4 x 2 1/2″ loaf pan, (4 cups) or any 6-cup loaf pan or fluted tube pan. Grease and flour it generously.
- Mix cocoa and water: In a medium mixing bowl, whisk together the cocoa and boiling water until smooth. Allow it to cool to room temperature, then lightly whisk in the vanilla and eggs.
- Combine dry ingredients: In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
- Add wet ingredients: Add half of the chocolate mixture and the butter to the dry ingredients. Mix on low speed until moistened, then increase to medium speed and beat for 1 minute to develop the cake’s structure. Scrape down the sides.
- Gradually add chocolate mixture: Gradually add the remaining chocolate mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
- Prepare the pan: Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter should be almost 1/2 inch from the top of a 4-cup pan. If your pan is slightly smaller, use any excess batter for cupcakes.
- Bake: Bake for 50 to 60 minutes (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. After 20 minutes, loosely cover with buttered foil to prevent over-browning.
- Cooling: The cake should start to shrink away from the sides of the pan only after removal from the oven. Let it cool in the pan on a rack for 10 minutes. Loosen the sides with a metal spatula and invert onto a greased wire rack.
- Optional Topping for Extra Moistness: In a small pan, stir together 1/4 cup water and 2 tbsp sugar. Bring to a full rolling boil. Cover and remove from heat. When cool, add 1 tbsp Kahlua. When the cake is baked, brush half the syrup onto the top. Cool the cake for 10 minutes and invert it onto a lightly greased rack. Brush the bottom and sides with the remaining syrup. Reinvert onto the rack, top side up, to finish cooling.
Indulge in the heavenly aroma and irresistible taste of this Chocolate Pound Cake – a perfect treat for any dessert enthusiast!
