Chocolate Pound Cake

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When you are looking for a chocolate cake recipe, this Chocolate Pound Cake is a moist and delicious recipe you'll want to try. This chocolate cake is just the thing you'll want to make, whether you need to bring something for a brunch, or you want to make a treat for an afterschool snack. This chocolate cake recipe is full of rich chocolate, with a moist cake and a yummy chocolate glaze that you will want to make again and again. Serving this chocolate cake recipe with some fresh seasonal berries will take this dessert over the top.

Cocoa powder is the ingredient that is used in both the chocolate cake recipe and the chocolate glaze to give this chocolate cake its rich chocolate flavor. Using butter and quality cocoa in this chocolate cake recipe will make all the difference. Cocoa powder is just one of the ingredients that are derived from cacao seeds. Cocoa powder, when added to this chocolate cake recipe, is what gives the chocolate cake its rich chocolate flavor. Because of this, you will want to use the best quality cocoa powder you can find as it will make all the difference. Cocoa powder gives an intense chocolate taste and comes in either Dutch-processed which is alkalized or natural cocoa varieties. Natural cocoa powder has a lighter brown color, with a stronger more intense chocolate flavor. Cocoa powder is slightly acidic, so it typically works best to use natural cocoa powder in recipes that call for baking soda as an ingredient. Alkalized cocoa powder is darker in color and less acidic, and has a milder chocolate taste than lighter cocoa powder. When making baking recipes that use baking powder in the ingredients it is recommended to use alkalized cocoa powder.

Buttermilk is one of the ingredients you will find in this chocolate cake recipe. Not everyone is familiar with buttermilk. If you didn't know better, you would think buttermilk was full of fat and butter, when in fact buttermilk is not loaded with butter or fat. The name Buttermilk simply reflects its butter-making roots as it was the milky liquid that was left over after butter was churned. Buttermilk is good for baking because there's no fat and the milk similar to whole milk in pancake, cake and muffin recipes. If you are going to substitute buttermilk for milk in your recipes, you'll need to change the amount of baking soda and baking powder as well. Buttermilk gives a nice tang flavor to cakes, bread, biscuits and other baking ideas while adding very little fat to the recipe. Buttermilk is a rich-tasting milk that is an acidic ingredient, similar to yogurt and sour cream. Buttermilk can also help tenderize the gluten in batter, giving baked goods a softer texture and more body. Buttermilk also has quick bread to rise. If a recipe calls for buttermilk and you don't have any in the fridge, you can substitute place one tablespoon of distilled white vinegar into a glass measuring cup and add one percent milk to equal one cup. Then stir the two together and let sit for five minutes until the milk thickens and curdles.

Thank you to Nikki for sharing this chocolate cake recipe for chocolate pound cake on the "Chef in Training" recipe site. This is just one of the chocolate cake recipe ideas you will find on the site. Other recipes you will find include appetizers, beverage ideas, bread, breakfast, brownie, cake recipes and more. You will also find candy ideas, chicken, cookie recipes, crockpot, cupcake, dessert, snack ideas, main dish and more. *

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