Come to the dark side…of chocolate

One summer, when I was volunteering at camp, I was recruited to be in a skit where the actors had to do whatever the narrator said.

It was silly, and the kids loved watching us all make fools of ourselves while we were directed to crawl around and say weird phrases. My character had to eat chocolate—lots of it.

The joke was supposed to be that the chocolate was baking chocolate, and it would lead to me making disgusted faces while I shoved the bitter stuff in my mouth. Unfortunately for the folks narrating the skit, I loved it.

I’ve always loved dark chocolate, and whoever bought this bar thought that an 80-percent dark chocolate bar was the same as a bitter, sugarless baking chocolate bar. It was the best skit I’ve ever been in.

It should be no surprise, then, that when I spotted this recipe for a dark chocolate pound cake, I jumped at the chance to bake it, and I was not disappointed. This cake was so dark, it was almost black, and it was delicious.

I found the recipe on the blog “Food, Folks and Fun.” You can find the original at I added a little extra vanilla, and while I would normally say you can just use normal cocoa powder instead of the dark stuff, I’d get the dark powder for this recipe. It’s worth it.

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Dark Chocolate Pound Cake


2/3 cup boiling water

1-1/2 cup dark, unsweetened cocoa powder

4 ounces dark chocolate, chopped

1 pound butter, softened

2 cups sugar

1/2 cup brown sugar

2 tablespoons vanilla

10 eggs

2 cups flour

2 teaspoons salt


Grease a bundt pan and coat it with cocoa powder. Set aside.

Preheat the oven to 325 degrees.

Pour the cocoa powder and chopped chocolate (the finer you chop it, the better) in a bowl and pour the boiling water over top of it. Stir until the powder is moistened and the chocolate is melted (it will make a crumbly mixture). Set it aside to cool.

In a mixing bowl, beat the butter, sugars, vanilla and chocolate mixture for several minutes until it’s fluffy.

Add in the eggs, beating the mixture after each one.

Mix in the flour and salt. Once everything is well combined, pour the batter into the prepared bundt pan. Drop the pan on the counter a few times to get rid of air bubbles.

Bake for 80-90 minutes or until a toothpick inserted near center comes out clean (I had to let mine go quite a bit longer than I thought I would until it was done.).

Cool the cake for about 20-30 minutes and then invert on a plate to remove.

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This isn’t an overly moist cake, despite the pound of butter in it, so if that’s not your preference, or if you’d just like a little more sweetness to cut the bitterness of the dark chocolate, I’d recommend serving this with some whipped cream.

Also, if you’re looking for a cake that just looks impressive, I’d say this is one of the prettiest cakes I’ve ever made. The color just made it look delicious.

And the good news was that I got to eat my piece of cake slowly and really enjoy it rather than stuffing it in my mouth. Although, depending on the circumstances, I might be persuaded to try that, too.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at

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