Grammy's Kitchen · Pound Cake · Chocolate Pound Cake
One of 63 pound cake recipes we measured
It ranks #2 of 63 for rise among the pound cake recipes we compared. 27 cooks on www.browneyedbaker.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 189% | 94% |
| total sugar | 211% | 167% |
| brown sugar share of total sugar | 21% | 0% |
| egg | 208% | 83% |
| leavener | 0% | 1% |
| salt | 5% | 1% |
| liquid | 66% | 34% |
| dairy | 0% | 57% |
| chocolate | 100% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour |
| 6 g | 1 teaspoon salt |
| 64 g | 3/4 cup Dutch-processed cocoa powder |
| 57 g | 2 ounces milk chocolate (finely chopped) |
| 79 g | 1/3 cup boiling water |
| 227 g | 1 cup unsalted butter (at room temperature) |
| 200 g | 1 cup granulated sugar |
| 53 g | 1/4 cup light brown sugar |
| 9 g | 2 teaspoons vanilla extract |
| 250 g | 5 eggs (at room temperature) |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the BEST chocolate pound cake I've ever tested. I used the 8 1/2 x 4 1/2 inch loaf pan (goldtouch William Sonoma 1 lb. pan) and it worked out fine with no batter running out. I used the metric measurements with a scale. Also I added 1 teaspoon of e” — a cook, 5.0★
“Re the problem with the 1/3 c water not being enough liquid for the cocoa and chocolate: I heated 1/3 c (I used almond milk rather than water for a little more flavor) and added it just to the chocolate. Then I added the 3/4 c cocoa with the flour and sifted t” — a cook, 4.0★