Chocolate seems to be left behind at Thanksgiving time.
Don’t get me wrong, I’m all about eating pies. I love pies, but I thought I’d bake a chocolate dessert to make sure that we don’t forget about our beloved. 😉 How does chocolate pound cake sound to you?
Picture a pound cake with a chocolate twist or a chocolate cake that’s more dense. Either way you look at it, you’ve got something seriously delicious going on.
The thing that I love about pounds cakes (besides the fact that they are tasty) is that you can serve it in a bazillion different ways. If you’re short on time, serve as you see here, all by its lonesome self. It’s that tasty that you don’t need anything else.
If you’re a chocoholic like me, then top it with a chocolate ganache like I used on my chocolate chip pound cake. A double chocolate dessert will surely win over your chocolate lovers.
If you’re feeling adventurous, it’s the perfect platform for ice cream, whipped cream, and assorted toppings. Set up a sundae dessert bar for your guests where they create their own concoction and they’ll have a blast. I chopped up some leftover Halloween candy to top this pretty deal.
If by some chance you end up with leftovers, you can buy a bunch of pudding and whipped cream and make a trifle. Simply dice up the cake and layer it into a big bowl with the other things. Even leftovers can be amazing with this little treasure.
How would you enjoy a slice of this chocolate pound cake?
Chocolate Pound Cake Recipe
(makes 1 loaf)
- 1/4 cup unsweetened cocoa powder (equivalent to 25 grams)
- 1/4 cup boiling water
- 1 and 1/2 cups cake flour (equivalent to 180 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, room temperature (equivalent to 2 sticks)
- 1 and 1/4 cups white sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons milk (I used 2%.)
- Preheat the oven to 350 degrees F. Line a 9 x 5 loaf pan with parchment paper and lightly spray it with non stick cooking spray and set it aside.
- In a small bowl, mix together the cocoa powder and boiling water until the cocoa powder has dissolved and the mixture is smooth. Let it cool to room temperature.
- In a separate medium bowl, whisk together the cake flour, baking powder, and salt. These are the dry ingredients. Set it aside.
- In a large bowl, beat the butter until it’s smooth.
- Add in the sugar and vanilla extract and beat it until the mixture is light and fluffy. (About 5 minutes.)
- Add in the eggs, one at a time, and beat the mixture between each egg.
- Add in the cocoa mixture and beat the mixture. (Be sure your cocoa mixture has cooled enough! You don’t want to accidentally scramble your eggs.)
- Add in half of the dry ingredients and beat the mixture.
- Add in the milk and beat the mixture.
- Add in the remaining half of the dry ingredients and beat the mixture just until combined.
- Scoop the batter into the prepared pan and spread it evenly.
- Bake it in the preheated oven for 55 to 65 minutes or until a tester inserted comes out clean. (Mine took 65 minutes.)
- Let the cake cool in the pan for about 15 minutes. Then remove the cake from the pan and let it cool completely on a wire rack.
Source: Joy of Baking