Check Out This Great Double Chocolate Pound Cake

A double chocolate pound cake may be the ultimate chocolate cake for a chocolate fanatic. It’s rich, sweet and packed with chocolate flavors.  This recipe works well with a loaf pan but you can also use a bundt cake pan if preferred.  Make sure that you have greased and floured the pan completely, don’t rely on sprays to do the job.


Double Chocolate Pound Cake

1 loaf cake or 8 servings

1 1/4 cups all-purpose flour (sifted)

1/4 cup unsweetened baking cocoa

1/2 teaspoon salt

1 cup butter, softened

1 cup sugar

4 eggs at room temperature

2 teaspoons vanilla.

1/2 cup mini chocolate chips.


Dust with flour. Shake out excess flour. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper.

In the large mixer bowl of your stand mixer, beat together butter and sugar until light and fluffy, about 3 to 5 minutes at medium speed. Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan.

Baking A Double Chocolate Cake

Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2- inch pan. (If tester shows dark brown, you’ve hit a melted chocolate chip. Test again in another spot. To prevent over baking, remove cake from oven as soon as no light brown batter shows on tester.) Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To retain moisture, store cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired.


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