Chocolate Pound Cake with Natalie – Part 3


Oh, yum.

You should make this.

So.  Here we are at the third and final chapter of Baking Something Chocolate and Fabulous with My Awesome Niece, Natalie.  If you missed the other chapters, here are the links:

Part 1

Part 2

All set?  Okay, let us continue…

At the end of part 2, the cakes had gone into the oven.

The narrower one baked for about an hour and fifteen minutes (at 325) and the wider one baked another ten minutes longer. 

Here they are, still cooling in the pans:


To be honest, I was kind of eh about them at first.  I didn’t think they looked chocolaty enough.


But they smelled wonderful, so I remained optimistic.


They were very easy to remove from the pans…


And once they’d cooled a bit, it was time to bring Natalie home.  The kids came along, too, because my sister was going to trim Julia’s bangs and give Alex a haircut.  Also, the kids wanted to bring food treats to the chickens.  “A late Christmas present and early Valentine’s day present for them,” Alex announced.  So we brought bird seed, cooked corn, and diced apples.

I’ll show you the chicken pictures in another post.

Anyway, I’d also given Natalie some chocolate chips so she could glaze the cake when it had cooled.

She melted the chocolate chips and some butter in a dish and spread the resulting mixture on top of the cake.


Pretty, huh?


I tried to get a good picture of Natalie, too, but she sped from the room.


Like the wind.

She’s a smart one.

She and my sister each had a slice of the pound cake and said it was really good.  I politely waited til I got home so as not to take any of theirs. 

I didn’t even bother with any kind of glaze or icing – I just cut a slice.

And – yum.  I could probably eat the entire cake myself, but that would be selfish.  It’s not a super strong chocolate flavor – it’s subtle and rich, and the brown sugar (in my opinion) gives it a bit of a molasses flavor as well.

The texture is soft (except the crust will harden a bit if you leave it out for a few hours – which may or may not be desirable, that’s up to you), not at all heavy or greasy (as pound cakes can sometimes be) – all in all a nice cake.

So, here’s the recipe.  As I said, it’s an adaptation of an Alton Brown recipe.

Here’s my version:

Chocolate Pound Cake


2 sticks unsalted butter, room temperature

2 cups granulated sugar

1 cup light brown sugar

5 large eggs

2 teaspoons vanilla

3 cups all purpose flour

1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

6 tablespoons cocoa powder

What to do:

1.  Grease two loaf pans and line bottom and two wider sides with parchment.

2.  Preheat oven to 325 degrees F.

3.  Warm (don’t scald or boil) the milk and whisk in the cocoa powder.  Set aside.

4.  Whisk together the flour, baking powder, and salt.  Set aside.

5.  Cream together the butter and sugars.

6.  Add in vanilla.  Add in eggs, one at a time, scraping down the bowl between additions.

7.  Add 1/3 of the dry ingredients to the batter, then half the liquid, then half the remaining dry, then the rest of the liquid, and, finally, the rest of the dry.  Beat after each addition until just combined, and scrape the bowl down, too.

8.  Pour/scrape the batter into your two loaf pans.

9.  Bake approximately an hour and fifteen to an hour and twenty five minutes, depending on what size loaf pans you use.

10.  Allow loaves to cool for about fifteen minutes, then remove them from the pans, peel the parchment paper off them, and allow them to finish cooling on racks.

11.  Now, at this point you can either leave them plain, which is just fine, or you can add some sort of glaze, or icing, or a dusting of cocoa powder combined with confectioners’ sugar.  The choice is yours. 



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