Chocolate pound cake recipe

October 29, 8:05 AMChicago Baking ExaminerNancy Yos

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Fresh from the oven

Photo by Nancy Yos

This chocolate version of a rich basic pound cake is simple to prepare and not as sweet as a typical, heavily frosted chocolate cake. It's dense and filling, so plan to serve thin slices with a sauce, fruits, or ice cream -- and plan to serve it at a party, where lots of people can have a taste. Leftovers would make a nice trifle the next day. The recipe comes from 365 Great Chocolate Desserts, by Natalie Haughton. 

Chocolate Pound Cake

Preheat the oven to 325 F. If you don't have buttermilk on hand, now is the time to sour 1 cup of milk with 1 Tbsp lemon juice or vinegar, and let it sit until you need it. Then, in a large bowl, beat together:

• 2 sticks butter, softened to room temperature
• 2 and 1/2 cups sugar
• 1 tsp vanilla

Add:

• 1 cup firmly packed unsweetened baking cocoa
• 5 eggs, one at a time, beating well after each addition

Sift together:

• 2 and 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp salt

Beat the dry ingredients into the chocolate mixture, alternating them with the 1 cup buttermilk, added in thirds. At the last addition of buttermilk, beat just until everything is combined.

Pour the batter into a well-greased 12 cup bundt pan, and smooth the top. Bake 55 to 60 minutes, until a cake tester inserted in the middle of the cake comes out clean. Cool in the pan 15 minutes, then turn out of the pan and cool on a rack.

You may also bake the pound cake in a 9 x 5 loaf pan, for 1 and 1/4 to 1 and 1/2 hours.

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