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Classic Chocolate Pound Cake
This rich chocolate pound cake delivers a dense, tender crumb and deep cocoa flavor. Baked in a traditional tube pan, the batter uses a classic blend of shortening and margarine to create a soft, heavy texture. It is an ideal dessert for weekend gatherings or holiday tables. Serve it warm with a generous drizzle of chocolate glaze for a comforting nostalgic treat.
Ingredients
- ½ cup shortening
- 1 cup margarine, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. kosher salt
- ½ cup unsweetened cocoa powder
- 1 ¼ cups milk
- 1 tsp. vanilla extract
Instructions
- 1Preheat the oven to 350°F. In a large bowl, beat the shortening and softened margarine on high speed until smooth. Gradually pour in the granulated sugar and continue beating until the mixture becomes light and fluffy.
- 2Add the eggs to the creamed mixture one at a time. Beat the batter thoroughly after each egg is added to ensure it is fully incorporated.
- 3Whisk the all-purpose flour, baking powder, kosher salt, and unsweetened cocoa powder together in a separate bowl. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and finish with the flour mixture, mixing just until combined.
- 4Gently stir in the vanilla extract. Transfer the finished batter into a greased and floured 10-inch tube pan, smoothing the top with a spatula.
- 5Bake for about 1 hour and 15 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 to 15 minutes before carefully inverting it onto a serving plate.
- 6Spoon your favorite chocolate glaze over the top of the warm cake, letting it run down the sides. Finish by sprinkling chopped pecans over the glaze.