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Apr 19, 2014 11:10 AM

Adding cocoa powder and semi sweet chocolate chips to pound cake

I'm not sure if I need to do something to the cocoa powder before adding it. Any tips on how much I should add would be very helpful. Also should I dust the chocolate chips with flour before adding? Sometimes they sink to the bottom. I am using a classic pound cake recipe so the batter is very thick.

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  1. Is the cocoa powder part of the recipe or are you making a regular pound cake but want to make it chocolate? If it's the latter, replace some of the flour w/ the cocoa powder. Treat it like part of the flour either way. I like to sift the cocoa powder first to get rid of lumps. If the batter is thick, I wouldn't bother w/ the flour coating.

    7 Replies
    1. re: chowser

      Agreed about replacing some flour. I would doubt that you need to change the sugar quantity because pound cakes are pretty sweet.

      I would do the coating on the chips. It definitely helps. Since you are going chocolate with the cake, I would shake them in a Ziploc bag with cocoa powder instead to coat them.

      1. re: jbsiegel

        What change in sugar are you talking about?

        1. re: chowser

          I was thinking that if enough flour was replaced by a bitter-ish cocoa powder, the cake might need some additional sweetening. But...given that it's a pound cake, it should definitely be sweet enough...

        2. re: jbsiegel

          I thought about the sugar too. I decided that because the cake is sweet anyway, the cocoa powder may make it a bit less sweet, but not enough to worry about the sugar.

        3. re: chowser

          Yes I want to make the pound cake chocolate. I make classic and 7-Up pound cake often, and just wanted to do something different. So should I exchange the proportions of cocoa and flour exactly? I plan to start with 1/4 cup of cocoa powder.

          1. re: Nayners

            How much flour does it originally call for? If it's somewhere in the 1 3/4-2 cup range, you can probably go with 1/4 cup replacement. If it calls for more than that, you might want to sub more if you want it nice and chocolaty.

            1. re: Nayners

              It's supposed to be slightly more cocoa to flour but I find a 1:1 works fine. Try adding a little instant espresso powder, too, to enhance the chocolate flavor. It won't make it taste mocha like but it does make a better cake.

          2. Why not find a Chocolate Pound Cake recipe?

            3 Replies
            1. re: chefj


              have always had excellent results from joy of baking:


              1. re: hotoynoodle

                Thanks for the link. My recipe is similar, but this one tells me how much cocoa powder I should use.

                I love Chowhound because everyone is always so helpful!!

              2. There are plenty of recipes around for chocolate pound cake. Why not stick to one of them rather than try to modify a non-chocolate recipe? Why ask for trouble?