Chocolate Pound Cake with Fudge Frosting
Submitted by kimlein
Dense chocolate pound cake with cocoa and cake flour, topped with silky boiled fudge frosting. Butter and shortening combo creates tender crumb that bakes for 90 minutes.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsThis chocolate pound cake combines the best of both worlds: the dense, buttery texture of classic pound cake with deep cocoa flavor throughout.
The batter uses both butter and shortening for that tender crumb and rich taste, plus cake flour for extra fine texture. Half a cup of cocoa powder transforms it into chocolate heaven.
Bake low and slow at 325°F for a full 90 minutes in a tube pan. The long baking time ensures even cooking and that signature dense pound cake texture.
The boiled fudge frosting cooks on the stovetop for 2 minutes, then gets beaten until smooth and spreadable. It sets up with a slight sheen and fudgy consistency.
Pro Tips
- Don’t skip the shortening; it keeps the cake tender even after cooling
- Alternate adding flour mixture and milk for smoothest batter
- Cool cake completely (at least 2 hours) before frosting
- Beat frosting until it reaches spreading consistency, not too thin or stiff
- Store covered at room temperature for up to 5 days
Ingredients
Directions
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and cocoa; stir well.
Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix just until until blended after each addition.
Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325℉ (160℃) for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Spread Fudge Frosting on top and sides of cake.
Fudge Frosting: Combine all ingredients except vanilla in a heavy saucepan.
Bring to a boil, stirring constantly; boil 2 minutes, stirring constantly.
Remove from heat; pour into a small mixing bowl, and add vanilla.
Beat at cups.
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