This classic Judy’s Chocolate Pound Cake is a decadent treat that combines the richness of butter with the deep, complex flavor of German sweet chocolate. The result is a dense, moist cake with a tender crumb that holds up beautifully to slicing. Infused with vanilla and a hint of almond extract, the aroma is warm and inviting. Perfect for afternoon tea, holiday gatherings, or as a special dessert to share with loved ones, this cake requires no frostingits natural sweetness and chocolate intensity shine on their own. Its a timeless recipe that delivers comfort and indulgence in every bite, making it a cherished favorite for any occasion.
Judy’S Chocolate Pound Cake
Description
This classic Judy's Chocolate Pound Cake is a decadent treat that combines the richness of butter with the deep, complex flavor of German sweet chocolate. The result is a dense, moist cake with a tender crumb that holds up beautifully to slicing. Infused with vanilla and a hint of almond extract, the aroma is warm and inviting. Perfect for afternoon tea, holiday gatherings, or as a special dessert to share with loved ones, this cake requires no frostingits natural sweetness and chocolate intensity shine on their own. Its a timeless recipe that delivers comfort and indulgence in every bite, making it a cherished favorite for any occasion.Ingredients
Directions
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Preheat oven to 325F (165C). Grease and flour a 10-inch Bundt or tube pan, or line with parchment paper.
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In a small saucepan, combine the German sweet chocolate and 1/4 cup water. Heat over low heat, stirring constantly, until the chocolate is completely melted and smooth. Remove from heat and let cool slightly.
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In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
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Add eggs one at a time, beating well after each addition until fully incorporated.
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Mix in the vanilla extract and almond extract (if using).
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In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
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Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
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Stir the melted chocolate mixture into the batter until evenly distributed.
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Pour the batter into the prepared Bundt pan, smoothing the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely 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
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Wrap tightly in plastic wrap before freezing.
Ingredient Substitution: If German sweet chocolate is unavailable, you can substitute with a high-quality dark chocolate baking bar or a mix of unsweetened chocolate and sugar. Ensure the chocolate is finely chopped for easier melting.
Variations: For a richer flavor, use whole milk instead of low-fat. You can also add 1/2 cup of chopped walnuts or pecans to the batter for extra texture.
Tips: Make sure the butter is softened to room temperature for best creaming results. Do not overmix the batter after adding the flour to avoid a dense texture. Dust with powdered sugar before serving if desired, though the cake is delicious on its own.
