Frosted Chocolate Pound Cake

A full-size chocolate pound cake with cocoa baked right into the crumb and a thick chocolate icing on top. Five eggs, half a pound of butter, and a half cup of shortening make this one seriously rich.

The batter starts by creaming the butter, shortening, and sugar by hand first, then switching to the mixer. That initial hand-creaming breaks up the fats before the mixer aerates them, which produces a finer, more even crumb. Adding the eggs one at a time and beating well after each is what builds the structure. Rushing this step makes the batter curdle.

The dry ingredients (flour, cocoa, salt, baking powder) go in alternating with milk, starting and ending with flour. This classic method prevents the batter from breaking by keeping the fat coated in flour at all times.

The cocoa icing uses hot milk to dissolve the powdered sugar and cocoa together into a glossy, spreadable frosting. Add the sugar gradually so you can control the thickness.

Kitchen Tips

• Line the bottom of the tube pan with waxed paper as directed. Pound cakes are heavy and stick mercilessly.
• Test for doneness with a skewer at 1 hour 25 minutes. The timing range of 1:25 to 1:30 is tight for a reason.
• Let the cake cool completely before icing. Warm cake melts the frosting and it slides right off.

Variations

• Add a teaspoon of espresso powder to the batter for a deeper, more complex chocolate flavor.
• Drizzle with a simple chocolate ganache instead of the cocoa icing for a glossier finish.
• Fold in a cup of mini chocolate chips for pockets of melted chocolate throughout.