Chocolate Pound Cake Recipe

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Chocolate Pound Cake
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Ingredients
11
Count
Nutrition
2635
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Use a 8 x 4 x 2 1/2 loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
  3. In a medium mixing bowl whisk together the cocoa and water until smooth.
  4. Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
  5. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
  6. Add 1/2 the chocolate mixture and the butter.
  7. Mix on low speed until the dry ingredients are moistened.
  8. Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.
  9. Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
  10. Scrape the batter into the prepared pan and smooth the surface with a spatula.
  11. The batter will be almost 1/2 inch from the top of a 4-cup pan.
  12. (if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
  13. Place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
  14. The cake should start to shrink away from the sides of the pan only after removal from the oven.
  15. Let the cake cool in the pan on a rack for 10 minutes.
  16. Loosen the sides with a metal spatula and invert onto a greased wire rack.
  17. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
  18. TOPPING: This is for extra moistness and gives a subtle coffee accent.
  19. In a small pan, stir together 1/4 cup water and 2 Tbsp sugar.
  20. Bring to a full rolling boil.
  21. Cover and remove from heat. When cool, add 1 tbsp Kahlua.
  22. When cake is baked, brush half the syrup onto the top.
  23. Cool the cake 10 minutes and invert it onto a lightly greased rack.
  24. Brush the bottom and sides with remaining syrup.
  25. Reinvert onto rack, top side up, to finish cooling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2635.22 Kcal (11033 kJ)
Calories from fat 1519.96 Kcal
% Daily Value*
Total Fat 168.88g 260%
Cholesterol 954.89mg 318%
Sodium 829.02mg 35%
Potassium 1109.44mg 24%
Total Carbs 254.62g 85%
Sugars 105.08g 420%
Dietary Fiber 9.74g 39%
Protein 38.83g 78%
Vitamin A 1.8mg 62%
Iron 17.9mg 100%
Calcium 345.5mg 35%
Amount Per 100 g
Calories 383.75 Kcal (1607 kJ)
Calories from fat 221.34 Kcal
% Daily Value*
Total Fat 24.59g 260%
Cholesterol 139.06mg 318%
Sodium 120.73mg 35%
Potassium 161.56mg 24%
Total Carbs 37.08g 85%
Sugars 15.3g 420%
Dietary Fiber 1.42g 39%
Protein 5.65g 78%
Vitamin A 0.3mg 62%
Iron 2.6mg 100%
Calcium 50.3mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 66
    Points
  • 74
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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