I’ve always wanted to try a chocolate pound cake recipe because a) chocolate and b) it’s delicious when it is simple or has loads of options added. So, with Easter coming, I thought I’d give a recent test recipe that was added to the King Arthur Baking website a try (with some minor ingredient substitutions). What resulted was a light, simple chocolate pound cake that was easy to make and wonderfully flavorful.
Chocolate Pound Cake Recipe Ingredients
10 Tablespoons Softened Unsalted Butter
248 Grams White Cane Sugar
2 Teaspoons Vanilla Extract (Note: We used King Arthur Pure Vanilla Extract)
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
3 Large Room Temperature Eggs
141 Grams Warm Water
180 Grams King Arthur Unbleached All-Purpose Flour
42 Grams Unsweetened 100% Cocoa Powder (Note: We used Valrhona)
Special Recipe Equipment
Stand Mixer (although a hand-mixer will work)
Standard 9-inch x 5-inch Loaf Pan
Step 1 Preheat the oven to 325 degrees F.
Step 2 Grease a 9-inch x 5-inch standard loaf pan
Step 3 Remove the eggs from the refrigerator (if applicable), and start to warm them to room temperature as you begin the recipe.
Step 4 Soften the butter. Careful not to melt the butter, as it will change the chemical make-up of the butter and change the creaming process with the sugar.
Step 5 Cream the butter and sugar together in the stand mixer bowl.
Step 6 Add the vanilla extract, baking powder, baking soda, and salt to the creamed butter. Continue to beat until the batter is light and fluffy.
Step 7 Add the room temperature eggs one at a time, incorporating them completely each time. I used the #2 setting on my stand mixer – one speed higher than stir.
Step 8 In a small bowl, pour the warm water and let it sit.
Step 9 Whisk together the flour and cocoa powder in a separate bowl.
Step 10 Slowly incorporate the flour and water into the standing batter. The original recipe suggested adding a third of the flour, then half of the water, then another third of the flour, the rest of the water, and, finally, the last bit of flour. By alternating, it does make it easier to get thorough incorporation of the ingredients.
Step 11 Once everything is thoroughly blended, pour the batter into the greased loaf pan. I used a spatula to gently level the batter.
Step 12 Bake the cake for approximately 60 minutes in a gas oven. Note: You may need more time, depending on temperature, elevation, and type of oven. If you use a larger pan, you may need less baking time.
Step 13 Insert a toothpick or knife into the center of the loaf to test. If it comes out clean, you can place the pan on a rack for 15 minutes to cool.
Step 14 Remove the chocolate pound cake from the pan to completely cool on a rack before cutting. Note: This is important! If you cut into it too early, it will start to crumble.
Alterations from the Original Pound Cake Recipe
Our alterations from the King Arthur test recipe included:
- Reducing the salt by a ½ teaspoon.
- Changing the type of cocoa and sugar used.
- Leaving out the espresso powder.
Chocolate Pound Cake Recipe Thoughts
We really enjoyed this chocolate pound cake recipe. The loaf comes out almost cake-like because there is no shortening in it. It is so light and fluffy! However, if you are looking for a denser loaf to stand up to a pairing like ice cream, you’ll want to add either sour cream or shortening, like this recipe by Trisha Yearwood.
The original recipe suggests pairing it with fruits, like raspberries. I can definitely see why that would work. Andy suggested serving it warm with cream cheese if you want something more decadent. Next time, I’m also tempted to add a light dusting of chocolate chips or walnuts to the top at the very end of the bake. But, overall, this was a lovely, light chocolate pound cake recipe that produces a loaf that doesn’t need extras to make it tasty.
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