“Light and fluffy chocolate cocoa pound cake recipe that tastes like a mug of old fashioned hot chocolate! Drizzle with a white chocolate and semi-sweet chocolate glaze and topped with chocolate covered strawberries”
My grandmother made this cake one Thanksgiving and it’s been a favorite of mine ever since. As much as I love pound cakes I’m normally not a fan of chocolate pound cakes.
Not unless they are super fudgey. But this cake is one of the exceptions. The texture is dense like a pound cake but very light and delicate on the tongue. I’m such a texture girl and I think that’s what wins me over with this one. And the fact that is taste like creamy hot chocolate!
You can certainly go with any kind of glaze or frosting on this one. I’ve done it with marshamallow glaze, vanilla glaze, strawberry frosting and now today, I’m just using a plain ol chocolate and white chocolate drizzle frosting. Chocolate on chocolate, yes please!
Chocolate Covered Strawberries: Since I was already fooling around with melting chocolate I decided to add chocolate covered strawberries to garnish this cake. I used 12 strawberries and about 3/4 cup of melted chocolate chips. If adding strawberries to the cake be sure to do so right before you serve it. Strawberries release juice and they aren’t as as pretty the next day.
Watch me make this Old Fashioned Cocoa Pound Cake from start to finish!
Old Fashioned Cocoa Pound Cake
By Divas Can Cook
- 1 cup butter, softened (2 sticks)
- ½ cup butter-flavored shortening
- 2 cups brown sugar
- 1 cup white granulated sugar
- 5 eggs, room tempt.
- 1½ teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup coffee, prepared
- ½ cup heavy cream
- ½ cup buttermilk
- 1 cup chocolate chips (optional. I prefer the mini chips)
- DOUBLE CHOCOLATE FROSTING
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup heavy cream (may need more)
- Preheat oven to 325 F.
- Generously grease and lightly flour a bundt pan. Set aside.
- In a large bowl cream together butter, shortening, brown sugar and white sugar until fluffy.
- Mix in eggs one at a time.
- Stir in vanilla extract. Set aside.
- In a separate bowl sift together flour, baking powder, salt and unsweetened cocoa powder.
- Add the dry ingredients into the wet ingredients, alternating with the heavy cream, buttermilk and coffee.
- Mix until batter is fluffy.
- Pour batter evenly into bundt pan and shake pan to release trapped air.
- Bake for 1 hour and 10 minutes (I usually take the cake out of the oven a little before it's completely done and let it sit in the pan to finish cooking. This always results in a perfectly moist and fluffy cake. So check on it at the 1 hour mark)
- Remove from oven and let cool until sides of pan are warm to the touch.
- Remove cake from pan and allow to cool completely before adding the glaze.
- To make the frosting, melt the white and semi sweet chocolate chips in separate bowls according to package.
- Add in ½ cup of heavy cream to each bowl of chocolate.
- If mixture is too thick to drizzle on, add in more heavy cream.
- Depending on the type of chocolate you used, you may also need to add a bit of canola oil to the thin it out a bit.
- Place chocolates in piping bag and drizzled onto cooled cake.
- Garnish with chocolate covered strawberries if using.