Thanksgiving is just around the corner and with it comes all kinds of gatherings to celebrate the holiday. I love any reason to gather around the table and share a meal together, and Thanksgiving is just extra special. What are those special recipes that always show up at your holiday gatherings? Are they family heirlooms or just tried and true favorites? Or do you try out new dishes each year?
I always like to pull out the family favorites to share with everyone, so that is why I am sharing this delish chocolate pound cake with you today. This cake is a family tradition on my husband’s side and for good reason! It truly is the perfect chocolate pound cake. Not too sweet. Not too decadent. Just the right amount of chocolate. The perfect crunch with the crust on top. The frosting adds just the right sweetness. It is good. I promise you will keep coming back for more.
First up, let’s talk about what pan to use. This is a rather big cake recipe, and I have found that it bakes best in a tube pan like an angel food cake pan. These pans have a removable center and bottom piece which also helps when removing the cake from the pan after baking. I’ve tried to bake this cake in fancier bundt pans and have encountered two problems.
One – the pans aren’t large enough to hold all of the batter. If you don’t realize that and overfill the pan, you could have quite a mess on your hands.
Two – no matter how well I grease and flour and prep the pan, I just can not seem to get the cake out of bundt pans in one piece. It sticks and breaks. It will still taste delicious! But, you may end up with some gaps in your cake. So, all of that to say, I would recommend using a simple angel food cake pan for the best results.
As far as baking goes, this is a pretty straightforward recipe! First, prepare the pan by greasing and flouring it well so that the cake doesn’t stick, and preheat the oven to 325 degrees. In a bowl, sift together the flour, cocoa powder, and baking soda and then set it to the side. In the bowl of a stand mixer, beat together the softened butter and Crisco until they are nice and creamy. Add in the sugar and cream everything together.
Next, add the eggs in one at a time and mix well after each addition. Pour about 1/3 of the dry ingredients (that you sifted together just a moment ago) into the mixing bowl and mix until just combined. Next, add in about 1/3 of the milk and stir until just combined. Continue alternating adding the dry ingredients and milk until all are mixed in.
Lastly, mix the vanilla into the batter. Pour the cake batter into the prepared pan and bake at 325 degrees for 90 minutes. Once done, let the cake cool in the pan on a wire rack for about 10 minutes, and then remove the cake from the pan. Let the cake continue to cool completely before frosting or decorating.
Look how delicious. This recipe really is a winner, and I hope that you enjoy it! Happy Thanksgiving, friends!
Anna
Chocolate Pound Cake
The perfect chocolate pound cake. Not overly sweet. Just the right amount of chocolate. The perfect crunchy crust. Creamy and rich frosting. So so good.
Source: Anna Reid
Course: Desserts
Prep Time: 20 min
Cook Time: 1 hr 30 min
Total Time: 1 hr 50 min
Serves:
Ingredients
- Chocolate Pound Cake
- 3 cups flour
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 cup unsalted butter softened
- 1⁄2 cup crisco
- 3 cups sugar
- 5 eggs
- 1 cup milk
- 1 tablespoon vanilla
- Chocolate Frosting
- 4 cups powdered sugar
- 5 tablespoons cocoa powder
- 1⁄2 cup unsalted butter melted
- 6 tablespoons milk
Directions
- For the Chocolate Pound Cake:
- Prepare the angel food cake pan by greasing and flouring well. Preheat oven to 325 degrees.
- In a bowl, sift together the flour, cocoa powder, and baking powder. Set to the side.
- In the bowl of a stand mixer, beat together the butter and crisco. Add in the sugar and cream together.
- Add in the eggs one at a time, mixing well after each addition.
- Alternate mixing in the dry ingredients and milk.
- Mix in the vanilla.
- Pour the batter into the prepared pan and bake at 325 degrees for 90 minutes.
- Let cool in the pan on a wire rack for about 10 minutes and then remove from the pan. Let cool completely and then frost and enjoy.
- For the Chocolate Frosting:
- Sift powdered sugar and cocoa powder into mixing bowl
- Pour in melted butter & begin mixing
- Gradually add milk while mixing
- Spread on cooled cake and enjoy
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Creamy Chocolate Buttercream
The perfect, creamy chocolate buttercream for all of your desserts.
Source: Anna Reid
Course: Desserts
Prep Time: 10 min
Total Time: 10 min
Serves:
Ingredients
- 1 cup unsalted butter softened
- 1⁄2 cup cocoa powder
- 7 cups powdered sugar
- 2 teaspoons vanilla
- 5 tablespoons water
Directions
- In the bowl of a stand mixer, cream the butter until smooth.
- Gradually mix in about half of the powdered sugar, scraping down the sides of the bowl often.
- Mix in the vanilla.
- Mix in the cocoa powder.
- Alternate mixing in the water and remaining powdered sugar.
- Enjoy!
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