In my recent pound cake adventures, I pondered the possibility of a chocolate pound cake. After doing a bit a research, chocolating up a pound cake seemed easy enough. All I needed to do was add some more liquid and some cocoa powder and that’s that. We used this cake as a base for a DYI Strawberry Shortcake bar and it worked really well to soak up the juice from the strawberries.
This cake was adapted from an old Fanny Farmer’s recipe and pound cakes back then were a lot more dense than these cakes today with their rap music and their twitter. This cake will stand up beautifully to juicy toppings but I don’t think I’d serve it by itself. I’d opt for a less-dense version instead.
- 2 Sticks Butter, Softened
- 1⅔ Cup Sugar
- 5 Eggs
- ½ Cup Milk
- 2 Cups Flour
- ½ Cup Cocoa Powder
- ½ tsp Salt
- 1 tsp Vanilla
- Preheat oven to 325° and spray a 9 x 5 inch loaf pan with non-stick cooking spray.
- In a large bowl, mix the flour, cocoa powder, and salt together and set aside.
- In the bowl of a stand mixer on medium low speed, cream the butter and sugar together until they lighten up a bit and turn a pale yellow.
- Add the eggs, one at a time until they’re well incorporated, and then add the milk, vanilla and salt.
- Reduce the speed to low, add the dry ingredients and mix until just combined.
- Pour the batter in the prepared loaf pan and cook for 1 ¼ - 1 ½ hours or until a toothpick stabbed into the cake comes out clean.
- Let the cake cool in the pan for 5 – 10 minutes and then turn out onto a rack to cool completely.
- Slice and enjoy!
Stir in some chocolate chips, some peanut butter chips and/or some nuts for a middle-of-the-cake surprise!
To freeze, cool the cake completely, wrap in parchment, then in foil, then put it all in a zip-top bag and freeze for up to 6 months. Thaw for about an hour and enjoy!
Does this recipe look familiar? That’s because the only difference between this pound cake and the classic pound cake from earlier in the week is cocoa powder and a little more milk.