My fellow baker and friend, Dedric, introduced me to this recipe. It’s one of his favorites and he makes it often and posts the pictures on Instagram. Every time I see it, I have baking envy and want to make it right then and there. Sometimes he bakes just the cake, other times he covers the entire cake with thick chocolate frosting. So, I finally made it myself, and I’m counting the minutes until Mother’s Day for an excuse to make it again!
This recipe is perfect for Mother’s Day and a large family affair because it feeds up to 16 people! And if it’s a smaller group, well better yet, dessert for the week. Or you can freeze what you don’t eat. Thanks to it’s density, it freezes really well.
Pound cake gets it’s name from traditionally using a pound of flour, butter, sugar, and eggs. This recipe does not follow those guidelines precisely, which is fine by me, because I don’t want to stomach the thought of consuming a pound of butter. Or any other of those ingredients for that matter! It keeps its name though because like traditional pound cakes, its main ingredients are flour, butter, sugar, and eggs. They all work together to produce a delicious dense and moist cake. As is often the case with pound cakes, it’s baked here in a traditional bundt pan.
And what makes everything better? Chocolate.
Chocolate chips are stirred into the batter making for a really nice speckled cut and a very welcome chocolate flavor. I sent this cake off with my Mom for an event she was going to so I didn’t get a picture of it sliced, but I did save a slice for myself and it’s DELICIOUS. You’ll love it. And your Mom’s will too. Happy Mother’s Day!