Double Chocolate Pound Cake Recipe

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Gallery Double-Chocolate Pound Cake Credit: Con Poulos Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8

Ingredients Ingredient Checklist 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/4 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1 cup granulated sugar 1 teaspoon pure vanilla extract 5 large eggs, room temperature, lightly beaten 1/2 teaspoon coarse salt 1/4 cup unsweetened cocoa powder 6 ounces semisweet chocolate, chopped or chips

Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Gallery Double-Chocolate Pound Cake Credit: Con Poulos

Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8

Gallery

Double-Chocolate Pound Cake      Credit: Con Poulos  

Double-Chocolate Pound Cake

Credit: Con Poulos

Double-Chocolate Pound Cake

Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 8

Recipe Summary

prep: 10 mins total: 1 hr 15 mins

Servings: 8

prep: 10 mins

total: 1 hr 15 mins

prep:

10 mins

total:

1 hr 15 mins

Servings: 8

8

Ingredients

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/4 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1 cup granulated sugar 1 teaspoon pure vanilla extract 5 large eggs, room temperature, lightly beaten 1/2 teaspoon coarse salt 1/4 cup unsweetened cocoa powder 6 ounces semisweet chocolate, chopped or chips

Directions

Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate into batter.

Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Cook’s Notes

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Reviews (3)

 Add Rating & Review     216 Ratings   5 star values:        34    4 star values:        37    3 star values:        83    2 star values:        43    1 star values:        19        

Reviews (3)

Add Rating & Review     216 Ratings   5 star values:        34    4 star values:        37    3 star values:        83    2 star values:        43    1 star values:        19       

Add Rating & Review

216 Ratings 5 star values: 34 4 star values: 37 3 star values: 83 2 star values: 43 1 star values: 19

216 Ratings 5 star values: 34 4 star values: 37 3 star values: 83 2 star values: 43 1 star values: 19

216 Ratings 5 star values: 34 4 star values: 37 3 star values: 83 2 star values: 43 1 star values: 19

• 5 star values: 34 4 star values: 37 3 star values: 83 2 star values: 43 1 star values: 19

  Martha Stewart Member     Rating: 4 stars       07/04/2017   I changed the recipe a bit based on the feedback here. INGREDIENTS 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups all-purpose flour, sifted 1 cup granulated sugar 1 teaspoon pure vanilla extract 5 large eggs, room temperature, lightly beaten 1/4 cup sour cream 1/2 teaspoon coarse salt 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/4 cup unsweetened cocoa powder 6 ounces semisweet chocolate or milk chocolate chips Sheet of parchment paper DIRECTIONS 1	Preheat oven to 350 degrees. Fold parchment to fit a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 9 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, sour cream, beating well and scraping down bowl as needed. With mixer on low, add salt, baking powder and soda, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate chips into batter. 
 2	Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing. 
 3	To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)  
  
  Martha Stewart Member     Rating: Unrated       09/20/2014   The batter was so light brown .. But the cake seems delicious at last :P Should it be that light color ..??  
  
  Martha Stewart Member     Rating: Unrated       12/19/2013   It didn't turn out to well. Maybe because I had to hand beat it instead of using an electric mixer. It was pretty dry and doesn't look very nice. More like a brownie than pound cake.  
  

  Martha Stewart Member

  Rating: 4 stars 07/04/2017

I changed the recipe a bit based on the feedback here. INGREDIENTS 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups all-purpose flour, sifted 1 cup granulated sugar 1 teaspoon pure vanilla extract 5 large eggs, room temperature, lightly beaten 1/4 cup sour cream 1/2 teaspoon coarse salt 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/4 cup unsweetened cocoa powder 6 ounces semisweet chocolate or milk chocolate chips Sheet of parchment paper DIRECTIONS 1 Preheat oven to 350 degrees. Fold parchment to fit a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 9 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, sour cream, beating well and scraping down bowl as needed. With mixer on low, add salt, baking powder and soda, then gradually add flour and cocoa powder, beating well to combine and scraping down bowl as needed. Fold chocolate chips into batter. 
 2 Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing. 
 3 To store, wrap in plastic and keep at room temperature, up to 3 days, or wrap in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Rating: 4 stars

Rating: Unrated 09/20/2014

The batter was so light brown .. But the cake seems delicious at last :P Should it be that light color ..??

Rating: Unrated

Rating: Unrated 12/19/2013

It didn’t turn out to well. Maybe because I had to hand beat it instead of using an electric mixer. It was pretty dry and doesn’t look very nice. More like a brownie than pound cake.

All Reviews for Double-Chocolate Pound Cake

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All Reviews for Double-Chocolate Pound Cake

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