Hot Chocolate Pound Cake Recipe
A Toast to butter and sugar
RECIPE AND PHOTOS BY CHRISTY LANDRY
Do you know why pound cake is called pound cake? It’s because traditionally these cakes were made with a pound of butter, a pound of sugar and a pound of eggs. Oh, my.
We’ve adjusted them along the way, but that’s where they started. Mine doesn’t have a whole pound of anything, but it’s still called a pound cake. And it’s still gloriously rich and sweet and sinful. I like to serve it toasted with a smear of cream cheese.
- 2½ sticks butter, softened
- 2 cups granulated sugar
- 1 cup light brown sugar, lightly packed
- 4 eggs
- 1 (8 oz) bar cream cheese, softened
- ¼ tsp salt
- 1 tsp baking powder
- ¼ cup cocoa powder
- ⅔ cup hot chocolate powder
- 1 (3.5 oz) bar of melting chocolate of your choice
- 1 tsp vanilla
- 1 cup sweetened condensed milk
- 3 cups cake or all-purpose flour
- powdered sugar for garnish
- Pre-heat oven to 300 degrees. Butter and sugar a bundt pan or two loaf pans.
- Sift dry ingredients together and set aside.
- Cream together butter and sugars.
- Add eggs one at a time, and beat just until combined.
- Add cream cheese just until combined. Do not over mix.
- Use a double broiler [or a glass or metal bowl set atop a small pot of simmering water] to melt the chocolate.
- Add chocolate to mixture and stir to incorporate.
- Add milk and dry ingredients and mix until just blended. Stir in flavoring.
- Fill pan with batter leaving about an inch of space or more at the top for rising.
- Cook for 1½ - 2 hours until toothpick comes out clean.
- Serve warm with a smear of cream cheese if desired.