Dark Chocolate and Mile High Pound Cake lovers, this recipe is especially for you. This pound cake is 18 cups of rich chocolate pound cake!
Mile High Dark Chocolate Pound Cake also known as a Mile High Chocolate Cake is the ultimate treat for chocolate lovers.. The Dutch processed black cocoa powder gives this cake a special richness, but you can also use regular cocoa powder if you like. This cake is super rich between the cake and the glaze, but not overly sweet. For a sweeter pound cake, cut out maybe ½ c of the cocoa powder. If you aren't interested in double chocolate, see the glaze used in my Million Dollar Pound Cake recipe.
Video Tutorial
Recommended tools and equipment:
- Mile High Bundt Pan (A 18 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Dark chocolate Dutch-processed cocoa powder
How to make the Pound Cake:
Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.
Then, using a hand or stand mixer, mixthe butter together then slowly add in the granulated sugar. Mix on medium speed until light and fluffy approximately 5 minutes).
Add the vanilla to the batter. Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg. Add the black cocoa powder to the batter.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
Spray a 18-cup bundt pan with non-stick spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes.
The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan. Allow the cake to cool completely before adding the glaze.
How to make the Chocolate Glaze:
Using a hand or stand mixer, blend the powdered sugar, cocoa, milk, and vanilla until combined. Pour the glaze over your pound cake as desired. Allow the glaze to set before serving.
Pound Cake Tips
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.
⇢ Add the eggs one at a time- Eggs must be added one at a time mixing only until combined before adding the next egg.
⇢ Don't overmix your batter- Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
How do I store the cake?
Store the cake in an airtight container for up to 5days.
What is a good alternative to Dutch Processed Cocoa?
Your favorite regular cocoa or another brand of dark cocoa works as well.
How many people will this cake serve?
The cake will serve 20+ people depending on the size of the slices that are cut.
Where do I purchase the Dutch Processed Black Cocoa?
You can find the cocoa here.
Mile High Dark Chocolate Pound Cake recipe
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperatureÂ
- 10 Â Large Eggs - room temperature
- 1 ½ c Buttermilk - room temperature
- 1 ½ c Black Dutch-processed cocoa powder
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 1 ½ tablespoon Vanilla Extract
- Chocolate Glaze Ingredients:
- 1 ½ c Powdered sugar
- ¼ c Milk
- 2 tbsps + 2 tsps Black Dutch-processed cocoa powder
- 1 ½ teaspoon Vanilla Extract
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until light and fluffy approximately 5 minutes).
- Add the vanilla to the batter. Then add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Add the cocoa powder to the batter.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Spray a 18-cup bundt pan with non-stick spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- Allow the cake to completely cool before adding the glaze.
- Glaze Instructions:
- Using a hand or stand mixer, blend the powdered sugar, cocoa, milk, and vanilla until combined. Pour the glaze over your pound cake as desired. Allow the glaze to set before serving.
Video
More Chocolate Pound Cake recipes
Looking for an original chocolate pound cake recipe? Try my Chocolate Pound Cake made with sour cream.
Have you ever baked with chocolate chips? Try my Chocolate Chip Pound Cake recipe.
Interested in baking a 12 cup version of this cake instead? My Dark Chocolate Buttermilk Pound Cake is the perfect choice.
Try my German Chocolate Pound Cake recipe for a different twist on a chocolate pound cake.
RHONDA ROGERS says
If I don't have a large bundle pan, would an angel food cake pan work, or will the batter leak out the bottom?
Ashley Frederick says
It will work, but you will have left over batter. You could bake the leftover batter in a separate pan. The pan shouldn't leak as long as prepared properly. Hope you enjoy!
Beth S Brock says
This is exactly what I was looking for. Do you need to bloom the cocoa ? I’m used to adding boiling water. Thank you! So excited to make this for Christmas.
Ashley Frederick says
Great! I hope you enjoy the recipe! No need to bloom it.
Todd Hughes says
Do you sift the flour? If so before or after measuring?
Ashley Frederick says
I don't sift. I use presifted flour. You can sift if you like. It's optional.
Amy Holcombe says
Fabulous recipe that has just the right amount of moisture to still be a pound cake. Top it with a cream cheese cookies and cream icing and it's pure heaven!
Ashley Frederick says
Oh wow, that topping sounds amazing! I'm so happy you enjoyed it!
Sheri' says
What ia a good substitute doe the black cocoa powder?
Ashley Frederick says
None that I know of love.
Alvin Jackson says
You are wonderful at what you do. I love your recipes. Keep up the great work!
Ashley Frederick says
Thank you Alvin! I really appreciate you!