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Chocolate Pound Cake
"Our chocolate pound cake recipe goes the extra mile with a decadent chocolate shell that provides a lovely bit of texture against a dense yet soft cake. Make way for this richly dense, ultra-moist chocolate pound cake topped with a thick and fudgy chocolate coating. This is not your ordinary bundt cake! You can serve this chocolate pound cake with a hefty scoop of vanilla ice cream or top it with fresh fruit and whipped cream. If you want to skip the chocolate coating, try dusting it with powdered sugar instead. "
Cooking Time1 hr 20 min
Cooking Vessel Sizeelectric Mixer, Mixing bowls, Silicone Bundt Cake
- 2 cups All Purpose Flour
- 1 cup Unsweetened Cocoa
- 1 teaspoon Baking Powder
- 1 teaspoon baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 2 cups Granulated Sugar
- 1 cup Salted Butter
- 3 cups Milk
- 1 cup Sour Cream
- 1 tablespoon Vanilla Extract
- 6 Eggs
- 1/3 cup Hot Water
- 2 cup Semi Sweet Chocolate Chips
- 1 teaspoon Crisco
Preheat your oven to 350F. Prep a silicone baking bundt mold by lightly spraying it with baking spray. Silicone is usually nonstick, however, sometimes the corners still stick and since we want crisp edges on this cake, it’s best to spray it for good measure.
In a medium sized bowl, combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
Visit https://amandascookin.com/chocolate-pound-cake/ for full printable recipe.
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