This decadent chocolate pound cake is a showstopper for any gathering. Made with melted German sweet chocolate and a hint of almond extract, it offers a dense yet tender texture that pairs beautifully with coffee or tea. The recipe relies on classic creaming methods to achieve a smooth, luxurious crumb without the need for frosting. Its deep chocolate flavor comes through clearly, making it perfect for birthdays, holidays, or simply when you crave something indulgent. Simple ingredients create a sophisticated dessert that feels homemade and heartfelt. Serve slices at room temperature for the best flavor and texture.
Judy’S Choc. Pound Cake
Description
This decadent chocolate pound cake is a showstopper for any gathering. Made with melted German sweet chocolate and a hint of almond extract, it offers a dense yet tender texture that pairs beautifully with coffee or tea. The recipe relies on classic creaming methods to achieve a smooth, luxurious crumb without the need for frosting. Its deep chocolate flavor comes through clearly, making it perfect for birthdays, holidays, or simply when you crave something indulgent. Simple ingredients create a sophisticated dessert that feels homemade and heartfelt. Serve slices at room temperature for the best flavor and texture.Ingredients
Directions
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Preheat oven to 325F (165C). Grease and flour a 10-inch Bundt or tube pan.
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Stir German sweet chocolate and water in a small saucepan over low heat until melted and smooth. Remove from heat and let cool slightly.
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In a large bowl, cream butter and sugar together using an electric mixer until light and fluffy.
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Add eggs one at a time, beating well after each addition until fully incorporated.
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Stir the melted chocolate mixture into the butter mixture until combined.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add the flour mixture alternately with the milk to the creamed mixture, beginning and ending with the flour mixture. Mix on low speed just until blended.
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Stir in vanilla and almond extract (if using).
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Pour batter into the prepared pan, spreading evenly.
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Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan on a wire rack for 20 minutes.
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Loosen the edges of the cake with a thin knife, then invert onto the rack to cool completely for another 30 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1967.2kcal
- % Daily Value *
- Total Fat 57.4g89%
- Saturated Fat 32.5g163%
- Cholesterol 388.1mg130%
- Sodium 2968.3mg124%
- Total Carbohydrate 333.5g112%
- Dietary Fiber 7.6g31%
- Sugars 193.6g
- Protein 30.9g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This cake does not require frosting, but you can dust it with powdered sugar or drizzle with chocolate glaze for extra elegance.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
If you cannot find German sweet chocolate, substitute with 4 oz semi-sweet chocolate chips and 1/4 tsp cinnamon.
Ensure butter is softened to room temperature for proper creaming and air incorporation.
