Recipes » Dessert Recipes » Chocolate Walnut Pound Cake

Chocolate Walnut Pound Cake

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5 from 1 vote
A moist, rich pound cake with walnuts and a double dose of chocolate.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chocolate Walnut Pound Cake - A rich, moist pound cake with walnuts and a double dose of chocolate. https://www.lanascooking.com/chocolate-walnut-pound-cake/

Chocolate Walnut Pound Cake – A rich, moist pound cake with walnuts and a double dose of chocolate.

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.

Chocolate Walnut Pound Cake - A rich, moist pound cake with walnuts and a double dose of chocolate. https://www.lanascooking.com/chocolate-walnut-pound-cake/

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.

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How to Make Chocolate Walnut Pound Cake

Preheat the oven to 325 degrees.

Loaf pan prepped with butter and cocoa powder.

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.

Finished cake cooling on a rack.

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.

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Finished chocolate walnut pound cake presented on a serving tray.

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Chocolate Walnut Pound Cake - A rich, moist pound cake with walnuts and a double dose of chocolate. https://www.lanascooking.com/chocolate-walnut-pound-cake/

Chocolate Walnut Pound Cake

A moist, rich pound cake with walnuts and a double dose of chocolate.
5 from 1 vote
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings
Calories: 449kcal
Author: Lana Stuart

Ingredients

  • Sifted cocoa for preparing the pan
  • 1 cup butter room temperature
  • 1 ⅓ cups sugar
  • 3 eggs room temperature
  • 1 ⅔ cups all-purpose flour
  • cup cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup vanilla yogurt room temperature
  • 1 teaspoon vanilla extract
  • cup walnuts coarsely chopped
  • 6 ounces bittersweet chocolate chopped

Instructions

  • Preheat the oven to 325 degrees.
  • Butter a 9x5x3 loaf pan and dust with sifted cocoa.
  • Cream the butter.
  • Add the sugar gradually and continue beating 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, 10 minutes being very careful not to overcook.
  • Remove the cake from the oven and let cool in the pan for 10 minutes.
  • Turn the cake out on a wire rack and allow to cool completely.

Notes

Nutrition Information

Serving: 1 | Calories: 449kcal | Carbohydrates: 48g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 261mg | Potassium: 229mg | Fiber: 3g | Sugar: 31g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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25 Comments

  1. Beautiful and perfect size cake. I have 2 questions: Can i substitute pecans for walnuts and can I substitute sour cream, milk or buttermilk for the yogurt?
    I hope you can answer pretty soon because I’m really looking forward to making this cake for my husband.
    Thank you.
    Carol

    1. Hello Carol -I think pecans would be a very good substitution in this cake. I haven’t tried substituting anything for the yogurt, but you could give it a try. I’d probably go with the sour cream.

  2. Hi Lana,

    I have tried out this recipe and the cake turned out to be simply awesome.
    I was wondering if I could use 1/2 cup apple sauce and 1/2 cup butter.
    Would that change the taste and texture of the cake in any way.

  3. Hi.cakes looks yummy.
    I have convection oven. I usually bake sponge cakes at 180 degree in 7 inch pan for 30minutes…At what degree should i bake this cake in my 6 inch pan?

    1. Hi Asra. Sorry, I’ve never used a convection oven so I’m not able to answer that question for you.

  4. 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!! :-)

  5. I don’t know what you are talking about, not a baker? This looks amazing, like a beautiful loaf of chocolate happiness! :-) Hugs, Terra

    1. 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. You know, my baked goods do always turn out great. It’s just not my favorite thing. I’m much more of a savory girl :-)

  6. Love pound cake. Your photos are great, and the recipe looks easy. Great combination! Can’t wait to try this

  7. Oh yum, this is my kind of pound cake! Although I’m not a big fan of nuts in cakes, I think walnuts pair perfectly with chocolate!

    1. My usual first choice of nut for most anything is pecans, but I do agree that walnuts and chocolate are really nice together.