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Chocolate Pound Cake
Half a cup of shortening and a full cup of margarine cream together as the fat base, which gives this pound cake its characteristically dense, close crumb. Three cups of sugar and five eggs go in before the dry ingredients: three cups of flour, half a cup of unsweetened cocoa powder, and a small amount of baking powder. The batter bakes in a tube pan for about 90 minutes. Edges firm and pull slightly from the pan while the center stays moist. Serves 12.
Equipment
- Oven
- Cake Pan
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. This creaming step traps air, giving the dense cake a necessary lift.
- 2Add the eggs to the creamed mixture one at a time, beating thoroughly after each addition. Adding them slowly prevents the batter from breaking.
- 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 warm cake, letting it run down the sides. Sprinkle with chopped pecans before slicing.
Notes
- Pan prep: Take the time to thoroughly grease and flour every crevice of your tube pan so the cake releases cleanly.
- Serving: Top the warm cake with a simple chocolate glaze and chopped pecans, or serve it plain with a dusting of powdered sugar.
- Storage: Keep the cake in an airtight container at room temperature for up to 4 days. It often tastes even better on the second day.
- Ingredients: Make sure your margarine and eggs are at room temperature before you begin mixing to ensure a smooth, emulsified batter.
Recipe Details
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