Milk Chocolate Pound Cake

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Servings: 1 Difficulty: Intermediate
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A rich, dense cake infused with melted milk chocolate candy bars and pecans
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This indulgent pound cake is a decadent twist on the classic, featuring melted milk chocolate candy bars folded into a buttery batter. The result is a dense, moist crumb with deep chocolate flavor and a subtle crunch from chopped pecans. It is perfect for afternoon tea, holiday gatherings, or any time you crave a serious chocolate treat. While it uses simple pantry staples like butter, sugar, and eggs, the addition of chocolate syrup and melted candy bars elevates it to a show-stopping dessert that feels both nostalgic and luxurious.

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Milk Chocolate Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 989.8

Description

This indulgent pound cake is a decadent twist on the classic, featuring melted milk chocolate candy bars folded into a buttery batter. The result is a dense, moist crumb with deep chocolate flavor and a subtle crunch from chopped pecans. It is perfect for afternoon tea, holiday gatherings, or any time you crave a serious chocolate treat. While it uses simple pantry staples like butter, sugar, and eggs, the addition of chocolate syrup and melted candy bars elevates it to a show-stopping dessert that feels both nostalgic and luxurious.

Ingredients

Directions

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Cream the softened butter and sugar together in a large bowl until the mixture is light and fluffy.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated.
  4. Melt the chocolate candy bars according to package directions and let them cool slightly.
  5. Stir the melted chocolate bars and buttermilk into the butter mixture until smooth.
  6. In a separate bowl, combine the all-purpose flour, salt, and baking soda.
  7. Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
  8. Fold in the chopped pecans, chocolate syrup, and vanilla extract until evenly distributed.
  9. Spoon the batter into a greased and floured 10-inch tube or Bundt pan.
  10. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  12. Sift powdered sugar over the top of the cooled cake just before serving, if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 989.8kcal
% Daily Value *
Total Fat 61.4g95%
Saturated Fat 36.5g183%
Cholesterol 318.8mg107%
Sodium 461.7mg20%
Total Carbohydrate 105.4g36%
Dietary Fiber 0.8g4%
Sugars 103.4g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, pound cake, pecans, butter, baking, dessert, candy bars, moist, rich, indulgent, holiday, tea time, sweet, classic, homemade
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