Today I’d like to share the delicious recipe for Chocolate Chip Butter Pound Cake that I found in Absolutely Chocolate – that amazing Taunton Press cookbook that one of my lucky followers has a chance to win (click for the review and giveaway details!)
Now, I used to think that all pound cakes were made in loaf pans, but I did a little research and learned that it’s not the shape that defines a pound cake – it’s the ingredients. A pound cake refers to any type of cake that is made with a pound of flour, butter, eggs, and sugar. However, since a traditional pound cake is larger than many families desire, you can alter the recipe to suit your needs. As long as you preserve the original ratio of ingredients, you can still call your creation a pound cake, even if the quantity of ingredients used in your cake is less than a pound!
This recipe produces a deliciously moist and buttery Bundt pound cake with delightful bursts of chocolate throughout! Try it – I think that you and your family will be pleased with the results!
1 ¾ Cups Unsalted Butter, Softened at Room Temperature, Plus More For The Pan
2 ½ Cups Cake Flour OR
2 1/3 Cups Unbleached All-Purpose Flour, Plus More For The Pan
1 ½ Teaspoons Baking Powder
½ Teaspoon Table Salt
1 ¾ Cups Granulated Sugar
2 Large Egg Yolks, Room Temperature
3 Large Eggs, Room Temperature
2/3 Cup Whole Milk, Room Temperature
1 ½ Teaspoons Pure Vanilla Extract
4 Ounces Very Finely Chopped Semisweet Chocolate OR
2/3 Cup Mini Semisweet Chocolate Chips
Confectioner’s Sugar For Sprinkling (Optional)
1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
3. On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
4. With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine. Add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.
5. Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds. Carefully fold in the chopped chocolate.
6. Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air.
7. Bake until golden brown and a knife inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.
8. Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. If you like, sprinkle the cake with confectioner’s sugar before serving. The cake will keep at room temperature for three days.
This recipe serves 12 to 16 people.