Shaker Chocolate Pound Cake
Submitted by granny52627
Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.
YIELD
1 cakePREP
20 minCOOK
1READY
1 hrsThe Shakers didn’t mess around when it came to baking. This chocolate pound cake uses both butter and lard for a crumb that’s impossibly dense and moist. Cocoa powder in the batter plus grated chocolate stirred in at the end gives you a double hit of chocolate in every slice.
Five eggs beaten in one at a time build the structure, while milk keeps the batter tender. Baked low and slow in a tube pan, it rises into a tall, dark beauty with a tight crumb that slices clean.
Fill the hollow center with billows of whipped cream and a shower of shaved chocolate, and you’ve got a cake that looks like it came from a bakery but tastes like home.
Kitchen Tips
- Cream the butter, lard, and sugar until genuinely light and fluffy; this builds the cake’s structure
- Sift the cocoa with the flour to avoid clumps of dry cocoa in the batter
- Add dry ingredients alternately with the milk in three additions for even mixing
- Let the cake cool in the pan for 10 minutes before turning out onto a wire rack
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Butter and flour a tube pan.
In a large mixing bowl, cream the butter, lard, and sugar together until they are light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, cocoa, baking powder, and salt.
Add these dry ingredients alternately with the milk to the egg mixture, stirring after each addition until well blended.
Add the grated chocolate.
Stir in the vanilla.
Turn the batter into the prepared pan.
Bake at 325 degrees for 1½ hours.
Turn out onto a wire rack to cool.
Fill the center with whipped cream and sprinkle with shaved chocolate, if desired.
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