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4.86 from 7 votes

Old Fashioned Cocoa Pound Cake

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
Course cake, Dessert
Cuisine American, southern
Keyword browning recipe, cheddar biscuits, cheese, bisquick, what to eat, how to make, cheese biscuits, red lobster, garlic herb,, chocolate, cocoa powder, pound cake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 people
Author Divas Can Cook

Ingredients

  • 1 cup butter softened (2 sticks)
  • 1/2 cup butter-flavored shortening
  • 2 cups brown sugar
  • 1 cup white granulated sugar
  • 5 eggs room tempt.
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup coffee prepared
  • 1/2 cup heavy cream
  • 1/2 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

Instructions

  • 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 1/2 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.

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