This cake is a beautiful marriage of heritage and indulgence, and it’s surprisingly easy to make from scratch. Serve it plain with a dusting of powdered sugar, or go all in with a drizzle of chocolate ganache or a scoop of vanilla ice cream. Either way, it’s a showstopper.
Ingredients
For the Chocolate Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs, room temperature
4 oz Baker’s German’s Sweet Chocolate, melted and slightly cooled
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, room temperature
Optional Toppings:
Powdered sugar, for dusting
Chocolate ganache or glaze
Toasted coconut or pecans for a nod to the classic
Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (165°C).
Generously grease and flour a bundt pan or 10-inch tube pan, ensuring all crevices are well-coated to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, cream the butter and sugar
together until light and fluffy—about 3 to 5 minutes. This step is key to a light texture.
3. Add the Eggs and Chocolate
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
Stir in the melted German’s Sweet Chocolate and vanilla extract until smooth.
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