Chocolate Pound Cake: Oh My, This Is Yummy!

Posted: 8 years ago | By: Christine Somers | In: Food & Drink | Read Time: 2 minutes, 54 seconds

I was not a big chocolate person growing up. I hear the gasps of astonishment but it's true. My favorite ice cream was strawberry; I preferred the licorice jellybeans in my Easter basket and always chose caramel over chocolate when given a choice. The same can't be said for Marty. He loves chocolate. He loves chocolate ice cream, chocolate bars, hot chocolate and chocolate cake. This is one of those opposites attract clichés but truthfully it is the reasons we can't share a dessert when dining out. I want the dessert made with caramel or toffee and he wants the rich chocolaty sweet treat. Compromise is not in the forefront where chocolate is concerned so in the interest of relationship harmony, we get one of each. 

As I was mulling over which pound cake to bake next, Marty came up with an idea. How about a chocolate pound cake? So chocolate pound cake it is! Before sharing the recipe with you, I have 3 suggestions to help make your chocolate pound cake the envy of every true chocolate connoisseur. First, use the best cocoa you can afford. I used Hershey's Cocoa power because it was in my pantry but the chocolate lovers in my family wanted a deeper chocolate taste. Hershey's is now making a dark cocoa that blends natural and Dutch-processed cocoas. Since venturing into the world of cocoa, I have learned all cocoas aren't the same. If you want to know the difference, read Joy the Baker's post on Natural Vs Dutch-Processed Cocoa Powder

Next suggestion, give coconut oil a try. The first thing I though when I opened the jar of coconut oil was "this looks like Crisco." Coconut oil is the same color and texture of Crisco but has additional health advantage. The coconut oil will make your cake moister.  

Finally, serve with hot fudge. Yes, I know you've heard me say a dozen times that a good pound cake doesn't need add-ons but the one thing chocolate people love is chocolate with their chocolate. Hot fudge drizzled on this cake is the perfect topper. I conducted a little taste test between two hot fudge brands, Mrs. Richardson's and Smucker's. The adult vote went for Mrs. Richardson's because it "wasn't as sweet". What the vote tells me is that the kids will go for the Smucker's brand. 

So that's it. But one last thing, what is your favorite brand of cocoa and hot fudge sauce? 


Chocolate Pound Cake


2 sticks of butter plus more for greasing pan, room temperature
3 cups of all purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of cocoa
1/2 cup of coconut oil
3 cups of sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons of vanilla extract


Preheat the oven to 350°
Grease a 10-inch tube pan with butter

1. Bring butter and eggs to room temperature.
2. Sift flour, baking powder, salt and cocoa together. Set aside. *
3. Cream butter, coconut oil and sugar until fluffy. 
4. Add eggs one at a time and beat well after each egg.
5. Add flour mixture and alternate with milk, beginning with and ending with the flour mixture.
6. Add vanilla.
7. Pour batter in to tube pan and bake for 90 minutes or until toothpick comes out clean.**
8. Cool for 30 minutes before placing on a wire rack to cool completely.

* I use salted butter so I don't add additional salt. 
** Check the cake after 60 minutes so you don't over bake.