Want a chocolate pound cake that actually tastes like chocolate? With its rich chocolate flavor from both cocoa and chocolate syrup in the batter, this Chocolate Pound Cake recipe is for you!
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Have you ever had chocolate pound cake that doesn't really taste like chocolate?
Sure, it's brown in color like a chocolate cake should be. But then when you take a bite? The chocolate flavor is sorely lacking.
I know that was the trouble when we were looking for our wedding cake way back when. I really thought I wanted a chocolate pound cake wedding cake, until I tasted cake after cake. Every single one we taste-tested didn't really taste all that chocolate-y.
Have you ever had chocolate pound cake that doesn't really taste like chocolate? I knew I wanted to fix that problem.
I was disappointed time after time.
Probably needless to say, we didn't go with chocolate pound for our wedding cake.
So when I started making this chocolate pound cake, I knew I wanted to fix that problem. I wanted to create a chocolate pound that actually tasted of chocolate.
I'm happy to report, this is one chocolate pound cake recipe that delivers up a cake with great chocolate flavor!
What's the secret to getting rich chocolate flavor into a chocolate pound cake?
Chocolate syrup. Like what you use to make chocolate milk.
When I first made this pound cake, I started with our classic vanilla pound cake recipe and swapped out some of the flour with baking cocoa. The result was decent - but not quite the full-chocolate flavor I was looking for.
What's the secret to getting rich chocolate flavor into a chocolate pound cake? Chocolate syrup. Like what you use to make chocolate milk.
So in scouring through a bunch of pound cake recipes to compare ingredient amounts, especially the wet ingredient to dry ingredient ratios, I had an inkling that this particular recipe could handle a little bit more liquid.
Which is when it struck me that I could probably get away with adding in a touch of chocolate syrup to the recipe. I mean, chocolate syrup brings fabulous chocolate flavor to our favorite Hershey's Chocolate Syrup Cake. So it only stood to reason it would work in pound cake, too, right?
So I whipped up another chocolate pound cake with both baking cocoa powder and about a 1/4 cup chocolate syrup in the batter.
It worked!
The combination of both cocoa powder and chocolate syrup in the batter produced a chocolate pound cake with the rich chocolate flavor we were looking for.
Now, if only this recipe had been used by the bakeries we tested for our wedding cake, we'd have been in business for a chocolate pound wedding cake.
I've got to ask - When you eat a piece of pound cake, do you just cut it into a slice and eat it with a fork? Or, do you cut the slice into "fingers" and eat it with your hands?
I've always eaten my pound cake in a slice with a fork. But my husband and his family, on the other hand, have always cut their slices into "fingers" and picked up the "fingers" with their hands to gobble them up.
Regardless of how you choose to enjoy this Chocolate Pound Cake - it's packed full of chocolate flavor! It's a keeper recipe we'll be enjoying in our family for year's to come.
Regardless of how you choose to enjoy this Chocolate Pound Cake, one thing's for sure - it's packed full of chocolate flavor! It's a keeper recipe we'll be enjoying in our family for year's to come.
And we sure hope you enjoy it, too.
Check out these other super tasty chocolate cake recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 10-12 servings
Chocolate Pound Cake
Want a chocolate pound cake that actually tastes like chocolate? With its rich chocolate flavor from both cocoa and chocolate syrup in the batter, this Chocolate Pound Cake recipe is for you!
prep time: 25 Mcook time: 1 H & 30 Mtotal time: 1 H & 55 M
ingredients:
- 3 c. granulated sugar
- 1/2 lb. (2 sticks) unsalted butter
- 2 T. Crisco shortening
- 6 eggs
- 1 tsp. vanilla extract
- 3 c. all-purpose flour
- 1/2 c. cocoa
- 1 tsp. baking powder
- 1 c. milk
- 1/4 c. chocolate syrup (like you use to make chocolate milk)
instructions:
How to cook Chocolate Pound Cake
- Cream the sugar, butter, and Crisco shortening with an electric mixer, about 3-4 minutes.
- Add eggs, one at a time, beating for about 15 to 30 seconds after each addition. Add vanilla. Beat mixture with an electric mixer for 15 minutes. Be sure to beat for the full time.
- Combine the flour, cocoa, and baking powder. In a separate bowl or measuring cup, combine the milk and chocolate syrup. With the mixer on low, add flour mixture and milk, alternately, to the creamed sugar and eggs mixture. Mix after each addition until just combined.
- Pour batter into a tube pan that has been generously sprayed with non-stick baking spray {or buttered & floured}. Bake at 325℉ for about 1 & 1/2 hours until a toothpick inserted in the top comes out clean.
- Cool about a 1/2 an hour in the pan; remove cake from pan.
You might also like these other tasty cake favorites:
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This looks like a great pound cake!Thanks for sharing with us at Full Plate Thursday and have a great week!
ReplyDeleteMiz Helen
... would it work to substitute melted chocolate instead of the chocolate syrup? We don't keep syrup in the house, but I allllllllways have a couple of bags of chocolate chips in the freezer ;)
ReplyDeleteHi Tracey, is this enough cake mix for the 7-8 cup Bundt pans? Thanks so much!
ReplyDeleteYes it is, enjoy!
DeleteDo you have to add the shortening? If omitted will it mess up the recipe?
ReplyDeleteIf you omit the shortening the pound cake will not have the same texture on the crust.
Delete