Getting older seems to kick off new discoveries. Some of them are quite fun. Others, well, not so much. Discovering how you simply can’t do things like you used to is one of them. I think about how great it would be to once again have the energy of a 20 year old. Since I recently hit 50 things are cropping up like I never would have expected. Then I wonder what it would be like to be almost twice my age. I was thinking of all of this while baking this Chocolate Pound Cake.
Why was I thinking of getting older? It is because the recipe is from my husband’s 95 year old grandmother. Wow, 95 big long years. Can you imagine? It sure makes 50 sound quite young. Anyway, this is a cake she baked for a family gathering many years ago. I asked her for the recipe because I enjoyed it so much. It’s been in my recipe collection for about 30 years.
The recipe below is a slightly adapted one. I made the minor change of using butter instead of margarine. I see a lot of older recipes calling for margarine because of years ago when butter was considered bad and everyone used margarine instead. I also expanded on the directions. The method on the original recipe was way too brief. It also called for sifting the flour twice which is not necessary with the flour produced with current milling and packaging techniques.
My Chocolate Pound Cake has a dark exterior. It is because I dusted the pan with cocoa powder instead of flour. It is a trick I learned when baking chocolate cakes so the outside doesn’t look white’ish. It especially comes in to play when a cake is not frosted such as with a bundt. Be sure to use a large bundt pan (10 to 12 cup capacity) or you can use a tube pan.
How is the cake? It is not quite as dense as a typical pound cake. Baking powder gives it a looser crumb and a slight airy quality. The chocolate flavor is what I would consider a medium level. It is a little more chocolate-y than a German Chocolate Cake and yet less than a Devil’s Food cake. It’s the middle ground in the realm of chocolate.
What kind of chocolate cake do you enjoy? This month’s Bundt Bakers theme is chocolate. We have a big lineup of recipes for beautiful and delicious bundt cakes. Scroll down to see the list and each recipe is a click away. Thanks to Tanya of DessertStalking for hosting this month.
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1¼ cups whole milk, at room temperature
- 2 teaspoons vanilla extract
- Preheat oven to 325°F. Lightly grease a 12-cup bundt pan or tube pan. Dust pan with cocoa powder or flour.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
- Cream butter and shortening in a large bowl. Add sugar and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture in three additions, alternatively with milk in two additions, mixing on low speed until just combined. Do not over-mix. Stir in vanilla.
- Pour batter evenly into prepared pan.
- Bake for 1¼ to 1½ hours, or until a toothpick or cake tester inserting in the center comes out clean.
- Cool cake in pan for 12 minutes. Remove cake from pan and cool completely on a wire rack.
Bring on the chocolate! Especially when it in the shape of a beautiful bundt. Look at these fabulous chocolate bundt cake recipes by talented bakers from around the world:
- Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen
- Blackforest Bundt Cake by Anshie at SpiceRoots
- Chocolate & Rose Bundt Cake with Spiced Rose Ganache by Laura at Tartacadabra
- Chocolate and Almonds Bundt Cake by Kathya at Basic N Delicious
- Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha
- Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes
- Chocolate Covered Strawberry Bundt by Julie at Eat, Drink, and Be Mighty
- Chocolate Crumb Bundt by Catherine at Living the Gourmet
- Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake
- Chocolate Honeycomb Bundt by Sue at Just Sew Sue
- Chocolate Irish Cream Bundt by Anne at From My Sweet Heart
- Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker
- Chocolate Pound Cake by Renee at Magnolia Days
- Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm
- Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake
- Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy
- Devil’s Food Chocolate Bundt Cake by Tanya at DessertStalking Blog
- Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro
- False Chocolate Bundt Cake by Anna at Media Ración Doble, Por Favor
- Guava and Chocolate Bundt by Kelly at Passion Kneaded
- How the Grinch Stole Valentine’s Day by Lauren at Sew You Think You Can Cook
- Kickin Chocolate Bundt Cake by Kaylin at Keep it Simple, Sweetie
- Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life
- Mars Bar Bundt by Tara at Noshing With The Nolands
- Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies
- Quadruple Chocolate Bundt by Stacy at Food Lust People Love
- Red Velvet Bundt with White Chocolate Roses by Laura at Baking in Pyjamas
- Sacher Bundt Cake by Esti at Mummy & Cute
- Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic
- Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook
- Triple Threat Chocolate Bundt by Jane at Jane’s Adventures in Dinner
- Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles
- White Chocolate & Raspberries Bundt Cake by Samantha at Un Mordisco Un Pecado
What is Bundt Bakers? It’s a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration. Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at firstname.lastname@example.org.