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Judy’S Chocolate Pound Cake

Judy's Chocolate Pound Cake recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1967.2
Dietary: Vegetarian
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
  • 2 Sticks Butter
  • 3 cup Sugar
  • 6 Large Eggs
  • 3 cup All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 1 package German sweet chocolate
  • 1/4 cup Water
  • 3/4 cup Milk
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond extract; opt.
Directions
  1. 1
    Preheat oven to 325F (165C). Grease and flour a 10-inch Bundt or tube pan, or line with parchment paper.
  2. 2
    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.
  3. 3
    In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. 4
    Add eggs one at a time, beating well after each addition until fully incorporated.
  5. 5
    Mix in the vanilla extract and almond extract (if using).
  6. 6
    In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. 7
    Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  8. 8
    Stir the melted chocolate mixture into the batter until evenly distributed.
  9. 9
    Pour the batter into the prepared Bundt pan, smoothing the top.
  10. 10
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. 11
    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.

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