You’re going to fall hard for this chocolate version of the classic.
For all of us who have a serious sweet tooth and a deep love of chocolate, chocolate cake has long been the gold standard. But, what happens when you add cocoa to a pound cake recipe? Well, you get a decadent cake that’s fit for special occasions. But, no one will fault you for wanting to make this for everyday occasions as well.
Pound cakes were traditionally made by combining a pound each of flour, sugar, butter, and eggs- hence the name pound cake. Modern recipes aren’t nearly so heavy, but pound cakes are still a rich treat. As such, these cakes usually only have a light glaze or a dusting of powdered sugar. For this one we opted out of both, instead serving it with vanilla ice cream. It would also be wonderful with a dollop of whipped cream.
This chocolate version is sometimes called a Tennessee pound chocolate pound cake and it’s a really wonderful way to get your chocolate fix. To make this cake you start by mixing the dry ingredients together, including the cocoa.
The next step is to mix up the wet ingredients and then slowly add in the dry ingredients, making sure that it’s combined well, but not over-mixed. Then the batter goes into a greased bundt pan and to bake for 1 hour.
Try this wonderful cake recipe if you want a chocolate-y take on the classic pound cake. It very well might become your new go-to chocolate cake recipe.
Tennessee Chocolate Pound Cake
20m prep time
1h cook time
1h 30m inactive
- 2 sticks butter, room temperature, plus extra for greasing pan
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons cocoa powder
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs, room temperature
- 1 cup milk
- 3 teaspoons vanilla extract
- Preheat oven to 350˚. Grease a 10-inch bundt cake or ring pan.
- In a large bowl sift together flour, baking powder, salt, and cocoa.
- In a separate large bowl cream together butter, sugar, and shortening using an electric mixer. Once combined add in eggs one at a time. Add in vanilla and mix again.
- With mixer running alternately add in a little bit of the flour mixture and a little bit of the milk. Continue until both are fully incorporated into the wet ingredients.
- Pour into bundt pan and bake for 1 hour or until knife inserted in center comes out clean.
- Allow cake to cool for at least 30 minutes before turning it out onto a cake platter or serving dish. Best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe adapted from Food Network.