This classic Judy’s Chocolate Pound Cake is a decadent treat that marries the richness of melted German sweet chocolate with the comforting simplicity of a traditional pound cake. The batter is dense yet tender, resulting in a moist crumb that holds up beautifully to slicing. The subtle hint of almond extract complements the deep chocolate notes, creating a sophisticated flavor profile that feels both nostalgic and elegant. Perfect for afternoon tea, holiday gatherings, or as a special weekend dessert, this cake requires no frostingjust a light dusting of powdered sugar to finish. With common pantry staples like butter, eggs, and flour, it is an accessible yet impressive bake that delivers consistent, delicious results every time.
Judy’S Chocolate Pound Cake
Description
This classic Judy's Chocolate Pound Cake is a decadent treat that marries the richness of melted German sweet chocolate with the comforting simplicity of a traditional pound cake. The batter is dense yet tender, resulting in a moist crumb that holds up beautifully to slicing. The subtle hint of almond extract complements the deep chocolate notes, creating a sophisticated flavor profile that feels both nostalgic and elegant. Perfect for afternoon tea, holiday gatherings, or as a special weekend dessert, this cake requires no frostingjust a light dusting of powdered sugar to finish. With common pantry staples like butter, eggs, and flour, it is an accessible yet impressive bake that delivers consistent, delicious results every time.Ingredients
Directions
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Preheat oven to 325F (165C). Grease and flour a Bundt or tube pan.
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Stir German sweet chocolate and 1/4 cup water in a small saucepan over low heat until melted and smooth.
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Remove chocolate mixture from heat and allow it to cool to room temperature.
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In a large bowl, cream softened butter and sugar together 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 cooled melted chocolate mixture into the butter and egg mixture.
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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.
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Mix on low speed until just combined and no dry streaks remain.
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Stir in vanilla and almond extract until evenly distributed.
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Pour batter into the prepared pan and smooth the top.
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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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Let the cake cool in the pan on a wire rack for 20 minutes.
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Loosen the edges of the cake with a thin knife or spatula.
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Invert the pan onto the wire rack and remove the pan; let the cake cool completely for another 30 minutes before slicing.
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: Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped slices for up to 3 months.
Substitutions: If German sweet chocolate is unavailable, substitute with 1 cup of semi-sweet chocolate chips or baking chocolate. Almond extract can be omitted if preferred, but it adds a nice depth to the chocolate flavor.
Tip: Ensure butter is softened to room temperature for best creaming results. Do not overmix the batter after adding the flour to keep the cake tender.
Serving: As noted in the original recipe, this cake is rich enough to stand alone. A light dusting of powdered sugar or a drizzle of chocolate ganache are optional finishing touches.
