Mile High Chocolate Pound Cake
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Mile High Chocolate Pound Cake or some people refer to it as Chocolate 10-Egg Pound Cake
Prepare to elevate your dessert game with this Mile High Chocolate Pound Cake! Rich, moist, and utterly irresistible, this cake is a chocolate lover’s dream come true. Let’s delve into what makes this cake so heavenly.
Mile High Chocolate Pound Cake
Get ready to experience pure chocolate bliss! With a dense yet tender crumb, this pound cake delivers an intense chocolate flavor that will leave you craving more. Dutch-process cocoa adds depth and richness while the buttery goodness of each bite melts in your mouth. It’s the perfect balance of sweetness and indulgence, making it a dessert worth savoring.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- all-purpose flour
- baking powder
- salt
- dutch process cocoa* Hershey’s Special Dark like this
- sugar
- butter at room temperature
- eggs at room temperature
- sour cream
- pure vanilla extract
- chocolate frosting OR my chocolate frosting recipe
- chocolate frosting like this
Mile High Chocolate Pound Cake Cooking Tips
- Room-Temperature Ingredients: Before you begin, ensure your
butter and eggs are at room temperature to ensure a smooth batter and even baking. This allows for better incorporation of ingredients and helps prevent lumps. - Sifting is Key:
Sift together the dry ingredients, including the flour, baking powder, salt, andcocoa powder . This helps aerate the flour and cocoa, resulting in a lighter texture for your pound cake. - Don’t Overmix: Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing can lead to a tough and dense cake.
- Use a Bundt or Tube Pan: For that classic pound cake look use a bundt or
tube pan . Grease and sugar the pan generously to prevent sticking. - Patience is a Virtue: Allow the cake to cool 30 or more minutes in the pan before attempting to remove it. This helps prevent the cake from breaking apart.
Mile High Chocolate Pound Cake FAQ
- Can I Use Regular
Cocoa Powder Instead of Dutch Process Cocoa? While Dutch process cocoa provides a deeper chocolate flavor, you can substitute it with regularcocoa powder if that’s what you have on hand. Just remember that the flavor will be much different and not as rich a chocolate. - Can I Freeze Leftover Cake? This cake can be stored in an airtight container on the countertop for 3 to 4 days or in the refrigerator for 5 to 6 days. It can also be frozen for 60 days. I recommend freezing individual slices or 1/4 of the cake so you don’t have to thaw the entire cake to get a couple of slices.
- Can I Add Nuts or Chocolate Chips? Of course! You can customize your pound cake by adding chopped nuts or chocolate chips.
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
How do you measure flour?
To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
POUND CAKE BAKING TIPS
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
- Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
Pans and such
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
Conclusion
Here are more of my popular pound cakes and other recipes that I’ve shared in my pound cake review.
- DARK CHOCOLATE BROWN SUGAR COOKIES
- Ruby Red Grapefruit Pound Cake
- Mile High Pound Cake
- CHOCOLATE POUND CAKE
- PERFECT POUND CAKE RECIPES
This Mile High Chocolate Pound Cake is a dessert masterpiece that will delight your taste buds with every bite. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this cake is sure to impress. So go ahead, slice yourself a generous portion, and revel in the luxurious decadence of this chocolatey delight!
Chocolate Mile High Pound Cake
Equipment
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup Hershey's special dark cocoa powder
- 4 cups granulated sugar
- 2 cups butter (your preference salted or unsalted) at room temperature
- 10 large eggs at room temperature
- ¼ cup sour cream
- 1 tablespoon pure vanilla extract
Chocolate ganache (use one below)
- ½ recipe chocolate frosting my chocolate frosting recipe OR
- ½ container canned chocolate frosting like this
Instructions
- Preheat oven to 325°F. Coat a *10-inch tube pan or *bundt pan with solid vegetable shortening and sugar or cake release spray. (Sugar doesn't leave white areas like flour does.) You can use Wilton cake release as well.*Please note, this cake is larger than most pound cakes. You need a large tube or bundt pan like the one's I linked to above.
- Sift together flour, baking powder, salt, and cocoa (or chocolate pudding)
- In the bowl of your electric mixer, cream butter until smooth. Gradually add the sugar to the butter, mixing until it's light yellow and fluffy. Stop the mixer, scrap down the sides and bottom and mix again.
- Add the eggs one at a time, allowing the egg to 'disappear' into the batter before adding the next egg. Add the sour cream and vanilla. Stop the mixer and scrape the sides and bottom. Mix again to incorporate that into the batter.
- With the mixer on low, slowly add the dry ingredients. Stop the mixer and scrape the sides and bottom. Mix again. You want everything mixed in, but don't overbeat the batter after you add the flour.
- Spoon the batter into the prepared pan and spoon the top with the back of your spatula.
- Bake for 1 hour and 25 minutes, or until a wooden pick comes out clean or with dry crumbs. Cool the cake in the pan for 30 minutes before inverting it on a cake plate to cool completely.
- This cake can be stored in an airtight container on the countertop for 3 to 4 days or in the refrigerator 5 to 6 days. It can also be frozen for 60 days. I recommend freezing individual slices or 1/4 of the cake so you don't have to thaw the entire cake to get a couple of slices.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I’m the biggest fan of your pound cakes and knew we’d like this one. It has been a hit every where I take it! I always share where I got it, but I’d love to keep them a secret as everyone thinks I’m a genius baker when I take one of your pound cake recipes to an event!
Yey! Followed it step by step and I think I did a great job coz it tastes sooooo yummeh! my husband gave a two thumbs up!!
Love this!
Simply delicious, and always a hit with everyone.
You can never go wrong with chocolate cake at any occasion.