Prep 15 mins
Cook 1 hr 5 mins
My kids and all my nieces and nephews are crazy about this cake. It's a pound cake with a chocolate circle in the middle of each slice.
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 1⁄2 teaspoons vanilla
- 3⁄4 cup chocolate syrup
- 1⁄4 teaspoon baking soda
CHOCOLATE SYRUP RECIPE
- 1 1⁄2 cups sugar
- 1 cup cocoa
- 1 cup hot water
- 1 dash salt
- 2 teaspoons vanilla
- I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
- Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
- Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
- Cream butter and sugar. Add eggs, one at a time, beating after each.
- Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
- Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
- Stir the baking soda into the chocolate syrup.
- Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
- Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
- Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
- We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
- When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.
All kids LOVE this cake; our entire extended family calls it "Chocolate Head Cake". Tastes best with no frosting. I have a plain old non-detachable tube pan (center not even 3") and it works fine with this recipe.