Best 2 Basic Chocolate Pound Cake Recipes

Are you craving a classic dessert that is simple to make yet elegant enough for any occasion? Look no further than the basic chocolate pound cake! This timeless recipe has been passed down through generations, enjoyed for its moist, dense texture, rich chocolate flavor, and unpretentious appearance. With just a few pantry staples and a little bit of time, you can create a homemade chocolate pound cake that will satisfy your sweet tooth and impress your friends and family.

Here are our top 2 tried and tested recipes!

BASIC CHOCOLATE POUND CAKE

Basic Chocolate Pound Cake image

This chocolate pound cake is one of my favorite cakes to bake. A friend of mine gave me this recipe years ago. Somehow it just gets better each time you bake it! -Doris Fletcher, Hendersonville, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup baking cocoa
1 cup 2% milk
1 tablespoon vanilla extract
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 429 calories, Fat 20g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 160mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

VERY BASIC CHOCOLATE CHIP POUND CAKE

Very Basic Chocolate Chip Pound Cake image

Found in Family Circle magazine. What really drew my attention to this recipe was the fact it did not use sour cream and had very basic ingredients. This recipe makes 2 loaves of cake so is perfect if you want to eat one and freeze one for later or for gift giving.

Provided by HokiesMom

Categories Dessert

Time 1h22m

Yield 2 loaf cakes, 24 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups all purpose flour, plus some for dusting pans
1/2 teaspoon salt
4 eggs
4 egg yolks
1 tablespoon vanilla
1 1/2 cups unsalted butter, softened
2 cups sugar
1 (12 ounce) bag semisweet chocolate chips

Steps:

Heat oven to 325°F Coat TWO 9x5x3 inch loaf pans with non stick spray and dust lightly with flour (shake off excess); set aside.
Stir together flour and salt; set aside.
In a small bowl, stir together eggs, egg yolks, and vanilla; set aside.
Mix butter and sugar together on medium high speed for 6 minutes or until very light and fluffy.
Reduce speed to medium and gradually pour in egg mixture then increase speed to medium high and beat 3 minutes or until light and fluffy.
Reduce speed to low and gradually add in flour mixture and beat until just blended.
Hand stir in chocolate chips.
Evenly divide batter between the two loaf pans and smooth tops.
Bake at 325F for 1 hour 12 minutes or check after an hour and remove after pick inserted in center comes out clean.
Cool in pans on wire rack for 30 minutes then remove from pans and cool completely on the wire rack.

Tips:

Use high-quality ingredients. This will make a big difference in the final product. Look for chocolate that is at least 70% cacao, and use fresh butter, eggs, and milk.
Follow the recipe carefully. Don't skip any steps, and make sure to measure your ingredients accurately. If you're not sure about something, consult a friend or family member who is a more experienced baker.
Don't overmix the batter. Overmixed batter can lead to a tough, dry cake. Mix the ingredients until they are just combined, then stop.
Bake the cake at the right temperature. The cake should be baked at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake is baked at too high a temperature, it will brown too quickly and the inside will be undercooked.
Let the cake cool completely before frosting it. This will help the frosting to set properly and prevent it from melting.

Conclusion:

Chocolate pound cake is a classic dessert that is perfect for any occasion. It is a delicious and easy-to-make cake that can be enjoyed by people of all ages. By following these tips, you can make a chocolate pound cake that is sure to impress your friends and family.