Chocolate Pound Cake #3 is a dense cake that has a luscious, deep chocolate taste. This is a simple and easy recipe to make. It comes from the 1971 Southern Living Cakes cookbook.
A SIMPLE CHOCOLATE CAKE
This is the third of three chocolate pound cakes from Southern Living’s 1971 Cakes cookbook I have baked and will be sharing. Here’s a link to the first, Chocolate Pound Cake #1, and second, Chocolate Pound Cake #2, chocolate pound cakes.
As with the other two pound cakes, Chocolate Pound Cake #3 deserves a better name. What an underwhelming name for such an overwhelmingly wonderful cake.
This is a simple cake, yet it has an amazing dense texture and such a deep explosive chocolate flavor. When serving this for dessert over Christmas, my sister in law commented on its super deep chocolate flavor. And when it comes to chocolate there’s nothing such as being in to deep.
As with most pound cakes, this simple homemade pound cake is very easy to throw together and prepare. It requires simple ingredients, you probably have on hand. Once you pull it out of the oven, and let it cool for 15 minutes, it’s ready to go. No icing, frosting or ganache required. Though, it would taste good with any of these also. Bottom line, it’s delicious naked or frosted.
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CAKE INGREDIENTS LIST
- Butter – For best results use real butter at room temperature.
- Eggs – For best results use room temperature eggs.
- All Purpose Flour
- Baking Powder
- Cocoa – You can use dark or regular. I used half of each.
- Vanilla Extract
Recommended tools for this recipe
- Cake Cooling Rack – Perfect for cooling your pound or bundt cakes or any round cake.
- Solid Sturdy Spatula – For stirring and scrapping thick pound cake batter.
- Bundt Pan Cleaning Tool – A must have for someone who uses bundts. Gets into those pesky, hard to clean crevices.
simple chocolate cake recipe
- Cream butter and shortening and add sugar.
- Add eggs and vanilla.
- Add dry ingredients alternately with milk.
- Pour batter into large tube or bundt pan.
- Bake at 325 for 1.25 to 1.5 hours.
- Let cool 15 minutes.
recommended pans for this pound cake
- Nordic Ware Platinum Collection Anniversary Bundt Pan – The beautiful classic bundt pan. This Nordic pan is non stick, plus it’s a heavy weight aluminum bundt that cooks evening and nicely.
- Nordic Ware Angel Food/Tube Pan – Natural aluminum pan that bakes evenly and cleans up easily.
- Nordic Ware Loaf Pan – Durable natural aluminum pan that distributes heat evenly and clean up is a breeze.
how to freeze pound cake
It tastes just as delicious, if not more so, after serving time in the freezer.
To freeze the cake or a portion of the cake:
- Cool the cake completely
- Wrap the cake 2 or 3 times in plastic wrap and then aluminum foil.
- Put in large freezer storage bag.
To freeze in slices:
- You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
- You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
This cake is a beautiful cake when baked in a bundt pan. It would look even more elegant presented on a lovely cake stand. I know this is how I like to show off and present cakes I’ve baked in a bundt pan.
Homemade chocolate cake recipes
- Southern Living Chocolate Pound Cake #1
- Southern Living Chocolate Pound Cake #2
- Chocolate Syrup Pound Cake
- Easy Gooey Chocolate Caramel Cake
- Simple And Easy Chocolate Bundt Cake With Ganache
Easy to Bake at Home Chocolate Pound Cake Recipe
- Stand or Hand Mixer
- Large Bundt or Tube Pan
- 1 cup Butter
- ½ cup Shortening
- 3 cups Sugar
- 5 Eggs
- 3 cups All purpose flour
- 2 tsp Baking powder
- ½ cup Cocoa
- ½ tsp Salt
- 1¼ cups Milk
- 1 Tbsp Vanilla extract
- Cream butter and shortening
- Add sugar gradually
- Add eggs one at a time, beating well after each addition
- Add vanilla
- Sift together flour, baking powder, cocoa and salt
- Add flour mixture to creamed mixture alternately with the milk
- Pour batter into a large tube or bundt pan that has been greased and dusted with flour.
- Bake at 325° for 1½ hours
- Cool in pan for 15 minutes