Chocolate Pound Cake

A rich, chocolaty, dense cake in loaf form.  A great dessert, or have a slice with your morning coffee.

I've mentioned my Hershey's cookbook before and let me tell you I love it.  It is my new go-to source for chocolate cravings.  When I was looking for a chocolate pound cake recipe I immediately pulled out the Hershey's book.  I was a little disappointed to find no plain chocolate pound cake recipe, the one in the book is a chocolate rum pecan pound cake.  This did not deter me I just left out the rum and pecans and added some chocolate chips.  The next problem I ran into was that the recipe called for a 12 cup fluted tube pan which I do not have, again the book came in handy because it has a conversion chart in the back.  From this chart, I found out that an 8 1/2 x 4 1/2 inch loaf pan, which I have, is equivalent to 6 cups (so I used 2 and split the batter in half).  I'm not a spokesperson for Hershey's, but I do love simple chocolaty desserts.

I love simple chocolaty desserts.  [Tweet this]

Chocolate Pound Cake

Ingredients:
Slightly modified from Hershey's Recipe Collection Chocolate Rum Pecan Pound Cake p104

2/3 cup Hershey's Special Dark Cocoa powder, divided
1/4 cup boiling water
1 1/4 cups butter (2 1/2 sticks), softened
2 2/3 cups sugar
1 tsp vanilla extract
5 eggs
2 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup kefir, buttermilk, or sour milk
1 cup chocolate chips

Preheat oven to 325F and grease and flour 2, 8 1/2 x 4 1/2 inch loaf pans.

In a small bowl stir together 1/3 cup of the cocoa and the boiling water until smooth; set aside.

Meanwhile, in a large bowl, beat together butter, sugar and vanilla until fluffy.  Add eggs one at a time mixing well after each egg. Add the cocoa mixture from above and mix well.

In a separate bowl combine the flour, remaining 1/3 cup of cocoa, salt, baking powder and baking soda.  Add this, a little at a time, to the butter mixture alternating with the kefir.  Mix well.  Lastly, stir in chocolate chips and pour into prepared pans.

Bake in the preheated oven for 45-60 minutes or until a toothpick inserted in the center comes out clean.  Let cool for about an hour before slicing.

Makes about 24 slices (10-12 for each loaf).  Enjoy.



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