Chocolate Walnut Pound Cake

Of course y’all know that I love to cook, but did you know that I’m really not much of a baker? Baked goods kind of make me crazy. All that fiddly measuring and beating and folding. Well, it’s just not so much my favorite kitchen activity. I’d much rather be making a savory recipe, throwing in a dash of this and a pinch of that. So when I do decide to bake it’s usually something easy and quick. Like a one pan cake or maybe muffins or cupcakes. They’re just so easy and simple, you know?

That’s why I thought this Chocolate Walnut Pound Cake would be the perfect recipe for a Valentine’s Day treat. Simple ingredients. Not too much measuring. One pan. How could you go wrong with that? Plus it has a double dose of chocolate. Serve this with a dollop of whipped cream. Or some fresh sweetened strawberries. Or both! Your Valentine will thank you.

Preheat the oven to 325 degrees.

Pan prepped with cocoa

Butter a 9x5x3 loaf pan and dust it with sifted cocoa. Any time you’re making a chocolate cake, dust your pans with cocoa. It keeps the finished cake from having a dusting of white flour on the outside. Just makes a prettier layer.

Now cream the butter and then add the sugar gradually. Continue beating the butter and sugar for 5 minutes. Add the eggs, one at a time, mixing well after each addition.

In a separate bowl, sift together the flour, cocoa, soda, and salt. Add the dry ingredients to the batter alternately with the yogurt, beginning and ending with the dry ingredients.

Stir in the vanilla extract, nuts, and chopped chocolate.

Pour the mixture into the prepared pan and bake for approximately 1 hour and 10 minutes being very careful not to overcook.

Chocolate Walnut Pound Cake cooling

Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn the cake out on a wire rack and allow it to cool completely.

Enjoy!

–Recipe from The Pound Cake Cookbook by Bibb Jordan

Chocolate Walnut Pound Cake
 
Prep time
Cook time
Total time
 
A moist, rich pound cake with walnuts and a double dose of chocolate.
Ingredients
  • Sifted cocoa, for preparing the pan
  • 1 cup butter at room temperature
  • 1 1/3 cups sugar
  • 3 large eggs at room temperature
  • 1 2/3 cups all-purpose flour
  • 1/3 cup cocoa
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup vanilla yogurt at room temperature
  • 1 tsp. vanilla extract
  • 2/3 cup walnuts, coarsely chopped
  • 6 oz. bittersweet chocolate, chopped
Instructions
  1. Preheat the oven to 325 degrees.
  2. Butter a 9x5x3 loaf pan and dust with sifted cocoa.
  3. Cream the butter.
  4. Add the sugar gradually and continue beating for 5 minutes.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. In a separate bowl, sift together the flour, cocoa, soda, and salt.
  7. Add the dry ingredients to the batter alternately with the yogurt, beginning and ending with the dry ingredients.
  8. Stir in the vanilla extract, nuts, and chopped chocolate.
  9. Pour the mixture into the prepared pan and bake for approximately 1 hour, 10 minutes being very careful not to overcook.
  10. Remove the cake from the oven and let cool in the pan for 10 minutes.
  11. Turn the cake out on a wire rack and allow to cool completely.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other chocolate pound cake recipes you might enjoy from around the internet:

What I was cooking…

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else. Really.

Comments

    • says

      Thanks, Terra! Actually, I’m a pretty good baker. It’s just that I don’t really enjoy baking. Much rather be cooking up something nice and savory :-)

  1. says

    Thank you for a great recipe.
    I tried a somewhat lighter version today: I used only half of the butter (1 stick), 1/5 less sugar + only 4 tbsp cocoa. With all the wonderful cocoa taste, I skipped the chocolate altogether, while slightly increasing the amount of yogurt (I used plain + real vanilla from a pod) and walnuts (1 cup) – it worked wonderfully!! :-)

Leave a Reply

Your email address will not be published. Required fields are marked *