Indulge in the rich and decadent flavors of our Chocolate Pound Cake Without Shortening recipe. This delightful treat is perfect for satisfying your sweet tooth and impressing your guests with its moist, chocolatey goodness. Skip the shortening and opt for simple ingredients to create a delicious dessert that will quickly become a staple in your baking repertoire.
Chocolate Pound Cake Without Shortening
Ingredients:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/2 cup cocoa powder
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup whole milk
– 1/2 cup sour cream
Instructions:
1. Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan. Set aside.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve your chocolate pound cake on its own or with a dollop of whipped cream and fresh berries for an extra touch of indulgence.
Enjoy the velvety texture and luscious flavor of this Chocolate Pound Cake Without Shortening recipe. Perfect for afternoon tea or as a dessert for special occasions, this cake is sure to become a family favorite. Share the love by baking a batch for friends and loved ones – they’ll be asking for the recipe in no time!
