Description
Paula Deen’s Chocolate Pound Cake delivers rich, indulgent chocolate comfort straight from Southern kitchens. Moist chocolate layers meld classic pound cake tradition with deep cocoa warmth, promising pure dessert satisfaction for chocolate enthusiasts seeking a memorable slice of pure bliss.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (384 grams) all purpose flour
- 5 tablespoons (25 grams) cocoa
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet and Fat Ingredients:
- 5 eggs
- 1 cup (240 milliliters) buttermilk
- 1 cup (227 grams) softened butter
- ½ cup (96 grams) vegetable shortening
- 1 tablespoon (15 milliliters) vanilla extract
Sweet and Additional Ingredients:
- 3 cups (600 grams) sugar
- 1 (10 inch) bundt pan
Instructions
- Prepare the oven and pan by heating to 160°C / 325°F, then thoroughly coat a 10-inch bundt pan with butter and flour to prevent sticking.
- Combine all dry ingredients by sifting flour, baking soda, baking powder, salt, and cocoa powder into a medium-sized mixing bowl, ensuring no lumps remain.
- Create a smooth base by using an electric mixer to cream butter, vegetable shortening, and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Incorporate eggs into the creamed mixture by adding them individually, mixing thoroughly after each addition to maintain a smooth, consistent texture.
- Build the cake batter by gradually introducing the sifted dry ingredients and buttermilk, alternating between the two components and starting and finishing with the flour mixture.
- Enhance flavor by gently stirring vanilla extract into the batter until completely integrated.
- Transfer the prepared batter into the prepared bundt pan, using a spatula to distribute the mixture evenly and eliminate any air pockets.
- Bake the cake in the preheated oven for 1 hour and 45 minutes, checking doneness by inserting a toothpick into the center; it should emerge clean when the cake is fully baked.
- Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a wire rack or serving plate, permitting complete cooling before slicing and serving.
Notes
- Grab ingredients when they’ve warmed to room temperature for silky-smooth batter mixing.
- Sifting dry ingredients eliminates pesky lumps guaranteeing a velvety cake texture.
- Gentle mixing prevents tough cake texture, stopping when ingredients just combine.
- Thorough pan preparation ensures clean cake release without frustrating sticking.
- Strategic toothpick testing confirms perfect cake doneness before removing from oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 18.00g
- Sodium: 190mg
- Fat: 13.00g
- Saturated Fat: 2.500g
- Trans Fat: 0.000g
- Carbohydrates: 28.00g
- Fiber: 1.0g
- Protein: 3.00g
- Cholesterol: 30mg