This rich dense pound cake is totally delicious and really easy to make. It’s a family favorite and has been for years. Bake one up soon and enjoy every chocolatey bite!
We recently went over to a friends house and she served the most delicious dark chocolate loaf pound cake. It was one of the best cakes I have had in a long time. I thought it was homemade but she said she bought it and it was an Entenmann’s cake. What a surprise. I have always loved any Entenmann’s cakes and cookies. I grew up with my mom buying them regularly. The next day, I decided to try and make one of those very rich and dense cakes myself. So, here’s my version. I have to admit, it’s pretty delish. My whole family loved it. I guess they did because it was gone before the next morning. Lots of late night snacking that day.
Copycat Entenmann’s Chocolate Pound Cake
Yields: 8 to 10 slices
- 1/2 cup milk, I used 2 percent
- 1/2 cup unsweetened cocoa powder
- 1/4 cup plain or vanilla Greek yogurt ( not fat-free)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 3 tablespoons chocolate chips for sprinkling on top
- Preheat oven to 350 degrees, spray a loaf pan with cooking spray and set aside.
- In a medium mixing bowl, gradually whisk milk into cocoa powder to make a smooth paste. Now, whisk in yogurt and set aside.
- In another medium mixing bowl, combine flour, baking powder, baking soda and salt. Use a whisk to sift and break up any clumps. Set that bowl aside too.
- In a large mixing bowl, using an electric or hand held mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Time to stir in flour mixture, alternately with milk mixture. Use a rubber spatula to make sure all is incorporated and mixed well. Toss in chocolate chips and gently mix.
- Spread into prepared pan, smoothing top. Sprinkle the 2 tablespoons of chips over top of cake. Bake for 50 to 60 minutes or until a tester inserted in center comes out clean with a few moist crumbs. Let cool in pan on a rack for at least a half hour to an hour. Invert and less cool another 10 minutes. Turn back over, slice up and enjoy!