Hamdi Saidani Paula Deen’s Chocolate Pound Cake is made with all-purpose flour, cocoa powder, butter, vegetable shortening, sugar, eggs, buttermilk, and vanilla extract. This delicious chocolate pound cake recipe creates a rich and indulgent dessert that takes about 2 hours to prepare and can serve up to 12 people.
Ingredients Needed:
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cocoa
- 1 cup softened butter
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 (10 inch) bundt pan
How To Make Chocolate Pound Cake?
- Preheat oven to 160°C / 325°F: Grease and flour a (10-inch) bundt pan and set it aside.
- Sift the dry ingredients: In a bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
- Cream the butter and shortening: Using an electric mixer, cream together the butter, shortening, and sugar until fluffy.
- Add eggs one at a time: Add the eggs to the creamed mixture, one at a time, mixing well after each addition.
- Alternate dry ingredients with buttermilk: Gradually add the sifted dry ingredients and buttermilk to the butter mixture, alternating between the two, beginning and ending with the flour mixture.
- Add vanilla extract: Stir in the vanilla extract until well combined.
- Pour the batter into the bundt pan: Spread the batter evenly in the prepared bundt pan.
- Bake the cake: Bake for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack or cake plate. Let it cool completely before serving.
Recipe Tips:
- Use ingredients at room temperature: Make sure your butter, shortening, eggs, and buttermilk are not cold. This helps them mix better and gives a smoother cake batter.
- Sift the dry ingredients carefully: Sift the flour, cocoa, and baking powder to make sure there are no lumps and your cake has a smooth texture.
- Don’t mix the batter too much: Once you add the flour and buttermilk, mix just until everything is combined. Mixing too much can make the cake heavy.
- Grease and flour the pan well: Be sure to grease and flour your bundt pan to keep the cake from sticking. This will help you get the cake out in one piece.
- Check the cake before time’s up: A few minutes before the baking time is over, insert a toothpick into the center. If it comes out clean, the cake is ready. If it’s still wet, give it more time.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate pound cake cool completely to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 5 days.
- Freeze: Once the chocolate pound cake has cooled, wrap it tightly in plastic wrap and then in aluminum foil. Place it in the freezer for up to 3 months. To thaw, let it sit in the refrigerator overnight.
Nutrition Facts
Serving Size: 1 slice (of 12 servings)
- Calories: 240
- Total Fat: 13.00g
- Saturated Fat: 2.500g
- Trans Fat: 0.000g
- Cholesterol: 30mg
- Sodium: 190mg
- Total Carbohydrate: 28.00g
- Dietary Fiber: 1.0g
- Sugars: 18.00g
- Protein: 3.00g
Try More Paula Deen Recipe:
- Paula Deen Million Dollar Pound Cake
- Paula Deen Lemon Pound Cake
- Paula Deen Cream Cheese Pound Cake
- Paula Deen Sour Cream Pound Cake
Paula Deen Chocolate Pound Cake
Description
Paula Deen’s Chocolate Pound Cake is made with all-purpose flour, cocoa powder, butter, vegetable shortening, sugar, eggs, buttermilk, and vanilla extract. This delicious chocolate pound cake recipe creates a rich and indulgent dessert that takes about 2 hours to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat oven to 160°C / 325°F: Grease and flour a (10-inch) bundt pan and set it aside.
- Sift the dry ingredients: In a bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
- Cream the butter and shortening: Using an electric mixer, cream together the butter, shortening, and sugar until fluffy.
- Add eggs one at a time: Add the eggs to the creamed mixture, one at a time, mixing well after each addition.
- Alternate dry ingredients with buttermilk: Gradually add the sifted dry ingredients and buttermilk to the butter mixture, alternating between the two, beginning and ending with the flour mixture.
- Add vanilla extract: Stir in the vanilla extract until well combined.
- Pour the batter into the bundt pan: Spread the batter evenly in the prepared bundt pan.
- Bake the cake: Bake for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack or cake plate. Let it cool completely before serving.
Notes
- Use ingredients at room temperature: Make sure your butter, shortening, eggs, and buttermilk are not cold. This helps them mix better and gives a smoother cake batter.
- Sift the dry ingredients carefully: Sift the flour, cocoa, and baking powder to make sure there are no lumps and your cake has a smooth texture.
- Don’t mix the batter too much: Once you add the flour and buttermilk, mix just until everything is combined. Mixing too much can make the cake heavy.
- Grease and flour the pan well: Be sure to grease and flour your bundt pan to keep the cake from sticking. This will help you get the cake out in one piece.
- Check the cake before time’s up: A few minutes before the baking time is over, insert a toothpick into the center. If it comes out clean, the cake is ready. If it’s still wet, give it more time.
Paula Deen Chocolate Pound Cake
