109: Chocolate Pound Cake

I want to start this entry by saying that Alex really enjoyed this cake. Whenever I say something less-than-glowing about it, he chimes in to say that he really liked it. Now, Alex eats almost everything I make, likes most of it, and complains little – but he doesn’t always chime in to defend the food that I say just isn’t to my liking. So I believe him – this was a good cake.

I made the Chocolate Pound Cake recipe from Alton Brown’s I’m Just Here for More Food. I used my stand mixer and followed his instructions, which include whipping the butter prior to adding sugar to it, beating the eggs lightly together, sifting together dry ingredients (a step I skip sometimes, particularly when I make brownies), and alternating additions of dry ingredients and milk. Speaking of ingredients:

2 sticks butter
3 cups sugar
5 eggs
2 teaspoons vanilla
3 cups flour
6 tablespoons cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup “sweet milk” (whole milk, but I actually used 1% milk)

I baked this in my Bundt pan for 80 minutes at 350F. I cooled it 15 minutes before turning it out.

Alton Brown's Chocolate Pound Cake
Alton Brown’s Chocolate Pound Cake, prior to a dusting of powdered sugar

This was a very pretty cake. I made it specifically to take to work and share on a Friday at the end of a long, crappy week. It was well received, and there would have been no leftovers if some people hadn’t been off work that day. It was moist, and was indeed a delicious cake.

However, if you’ve noticed how large the “chocolate” tag on my blog is (over to the right), you’ll see what I didn’t like too much about this recipe. There’s not enough chocolate! This recipe is the 20th recipe that I will tag as “chocolate,” tying it with “dessert,” only the “baking” tag has more. 6 tablespoons cocoa clearly isn’t enough for my tastes.

This recipe indeed made a delicious cake that I might venture to call light or milk chocolate. It’s a good, solid recipe, and I’d make it again. If you want a rich chocolate flavor, though, you’ll need to look elsewhere, or jazz this up with chocolate chips or chocolate drizzle.

3 thoughts on “109: Chocolate Pound Cake”

  1. It is a very good recipe. I’ve made it several times, although I make mine gluten-free by substituting a g/f flour mix. It is true that it is not a really chocolaty cake. I add a little more cocoa than it calls for. I also use fresh, rich, raw cows milk when I have it.

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