Prep 20 mins
Cook 1 hr 10 mins
If you are making this cake to serve to guests you may want to add in 2-3 tablespoons of Grand Marnier, Irish Cream or chocolate flavored liqueur in place of the vanilla extract, I have even added in dark rum. This is wonderful served with whipped cream and sweetened shaved chocolate --- you may also grate in a dark chocolate bar in place of the chocolate baking squares, just make certain to refrigerate or freeze slighty, it makes it easier to grate the chocolate.
- 3 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup butter, softened (no subs please!)
- 1⁄2 cup Crisco shortening (butter flavor is best, but can use plain)
- 3 cups sugar
- 5 eggs
- 1 1⁄4 cups half-and-half cream or 1 1⁄4 cups milk
- 2 (1 ounce) grated unsweetened chocolate squares or 2 (1 ounce) semi-sweet chocolate baking squares
- 2 1⁄2 teaspoons vanilla (or 2-3 tablespoons liqueur)
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease and flour a 10-inch tube pan.
- In a small bowl, sift together flour, baking cocoa, baking powder and salt; set aside.
- In a large bowl with a heavy-duty mixer, beat butter, shortening and sugar for 5-6 minutes (until no sugar granules remain, this is important!).
- Add in vanilla (or liqueur if using) and eggs one at a time, beating well after each addition.
- Turn mixer to low speed.
- Add in flour mixture alternating with cream (ending with flour).
- Add in grated chocolate; mix to combine.
- Transfer batter to prepared baking pan.
- Bake for around 75-80 minutes or until cake tests done with a toothpick inserted in the middle.
- Let cool for 10 minutes.
- Remove from pan and cool completely.
This has a lovely chocolate flavor - definitely chocolate but not too strong. I made half the recipe and baked it in a loaf pan. Thanks for sharing!