Double Chocolate Pound Cake Recipe

How To bake a double chocolate pound cake.

A Double Chocolate Pound Cake

This recipe makes 1 loaf cake or 8 servings

Ingredients

1 1/4 cups all-purpose flour

1/4 cup unsweetened baking cocoa

1/2 teaspoon salt

1 cup butter, softened

1 cup sugar.

4 eggs.

2 teaspoons vanilla.

1/2 cup mini chocolate chips.

Directions

With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. 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. Set aside.

This recipe works best if you use your stand mixer. In the large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain.

Double Chocolate Pound Cake Batter

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. With narrow spatula or knife, loosen cake from pan. To retain moisture, store cooled cake in plastic wrap.

A dump cake is easy to make, it’s just as good as a more fancy cake. Perhaps that’s why dump cakes, including pound cakes, have been popular for hundreds of years.

The secret to the cake is in properly beating the ingredients, so follow these tips. Since over mixing the flour can toughen a cake, beat only until the batter has no streaks. 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 an 8 inch pan.

You can use either a cake tester, a thin metal wire with a knob on top, or a wooden toothpick to test if your cake is finished. Gently push the tester into the middle of the cake and pull it out. If the tester comes out clean, remove the cake from the oven and let it cool.

You now have a delicious chocolate cake.

Cake Baking Tips

A dump cake is easy to make, it’s just as good as a more fancy cake. Perhaps that’s why dump cakes, including pound cakes, have been popular for hundreds of years.

The secret to the cake is in properly beating the ingredients, so follow these tips. Let the butter soften and take the eggs out of the fridge to warm a bit. For an airy batter, beat the softened butter and sugar really well until the creamed mixture looks wispy and pale. Beat in the eggs and vanilla until all the streaks are gone. Any curdling you might see will disappear as you beat. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the path of the beaters so everything gets thoroughly mixed.

When you add the dry ingredients to keep the flour mixture from flying into the air, switch to low speed. Since over beating the flour can toughen a cake, beat only until the batter has no streaks. Stir in the chips by hand so the mixer does not break them.