This past weekend we had our final extended family Christmas. I was given the responsibility of bringing a dessert to the gathering. I was supposed to be bringing one without dairy, to ensure that my youngest daughter would have a dessert that she would be able to eat too, since she is allergic to milk. A have made a chocolate pound cake a couple of times, one time with a really great coconut milk frosting. So, this is what I had in mind to make. When I went to pull out all of the ingredients I was out of shortening, out of canned coconut milk and out of regular refrigerated coconut milk as well. I didn’t want to make the cake with water, either…so, I decided to make the cake all-out dairy. This is made completely with butter {although normally I use part butter and part shortening}. I also used half whole wheat white flour in the recipe, but I normally have just used regular ol’ All-Purpose flour. I ended up topping it off with an extremely simple chocolate mousse icing and mini chocolate chips. Thinking about the cake is making my mouth water right now, and I wish that there would have been some leftovers but…there was not one single piece that survived!

I felt bad about my daughter not being able to have any of that cake, but don’t worry…we didn’t forget about her! My husband was able to whip up a cake from a cake mix that was in the pantry and she was extremely happy with the chocolate cake that she was able to eat!

I assure you that if you try this recipe out, you will not be disappointed. The only thing that I regret about this cake is that I didn’t put more mousse in between the layers of cake! But it’s alright, I just plopped some on the side of my plate. If you try it, I am sure you that you will have absolutely no problem with this next part….Enjoy! -Shelley.

Chocolate Pound Cake

1 1/2 c butter (or 1 c butter + 1/2 c shortening)
3 c sugar
5 eggs
2 t vanilla
2 c flour (I used 1 c All-Purpose + 1 c white whole wheat)
3/4 c cocoa
1 t salt
1/2 t baking powder
1 c buttermilk (or 1 c milk or coconut milk + 1 t lemon juice or vinegar)
2 t instant coffee dissolved in 1/4 c hot water

Chocolate Mousse:
1 quart whipping cream
1 5.9 ounce {large box} Jell-o pudding mix – chocolate or chocolate fudge flavored
mini chocolate chips – optional

Preheat oven to 325 degrees.

Grease and flour 2 9-inch round cake pans. {I have used 1 large bundt cake pan before as well.} Set aside.

In a large mixing bowl combine flour{s}, salt, baking powder and cocoa. Stir until well combined.

In a separate small bowl dissolve the 2 t of instant coffee granules in the 1/4 c of hot water. When dissolved add to the 1 cup of buttermilk.

In yet another separate bowl, cream together butter {and/or shortening} and sugar for 5 minutes on high with electric mixer.

Add vanilla and mix in.

Add eggs, 1 at a time, mixing for 30 seconds in between each additional egg.

You now have your three bowls: flour mixture, butter/sugar/egg mixture and buttermilk/coffee mixture.

Alternate adding flour mixture and buttermilk/coffee mixture to butter/sugar mixture until well blended.

Doesn’t this look absolutely amazing?! It was hard not grabbing a spoon and just eating the batter right out of the pan!

But, I restrained myself and settled for licking off the beaters instead {ha ha ha…the kids were in bed and I didn’t have to share!}

Divide evenly in between the cake pans.

Make sure to not go above the half way point on the cake pan or you might have a mess to clean up in the oven when the cake topples over the sides while baking! I think I may have gone just little bit past the half way point, but luckily I was okay…thank goodness! {If there is a little bit of batter left over bake a couple of cupcakes on the side!}

Place in pre-heated 325 degree oven and allow to bake. Set the timer for 30 minutes to start checking to see if done. I ended up baking mine for about 45 minutes. When a toothpick inserted in middle of cake comes out clean (with maybe a crumb or two) on the toothpick, it is done.

Take out of oven and allow to cool. I ran a knife around the edge of the pan fairly soon after taking it out of the oven so when it started to pull away from the pan as it cooled it wouldn’t do too much damage.

After the pan is cool enough to touch without burning yourself, transfer cakes from the pans to cooling racks. Allow to finish cooling completely. I went to bed and finished the process the next day. {I am not sure if that goes against the rules of cake baking, but I had to sleep!}

Transfer the cooled cake to a plate, or whatever you are decorating the cake on. I placed a piece of wax paper in between the layers until I had the chocolate mousse made.

*Note, I was not thinking and therefore did not take pictures of the mousse making process, but it was pretty easy!

Pour the 1 quart of heavy whipping cream into a large bowl. With an electric mixer {or if you have a stand mixer with the whisk attachment}, start off on a lower speed to avoid splashes and work up to a high speed and mix until it has whipped almost into whipped cream. At this point, pour in the pudding mix and finish mixing it in until it is completely combined.

Place one layer of cake on the plate and frost generously with the chocolate mousse. I wished that I had layered even more of it on than I had!

If using mini chocolate chips, sprinkle some on top of mousse.

Place second layer on top of the first.

Now it’s time to frost her up….put a very generous layer of mousse on top of cake, and if desired on sides of cake. For whatever reason I didn’t feel like finishing the sides {probably because I was so anxious to try a piece!} If desired, sprinkle mini chocolate chips on top in whatever fashion pleases you.

Slice up, eat and love every bite!