Description
This Chocolate Pound Cake is a rich, moist, and decadent treat perfect for any occasion. Its deep chocolate flavor and tender crumb make it an irresistible dessert that’s easy to bake and even easier to enjoy.
Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (250g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk (or buttermilk for extra richness)
- 1 tsp vanilla extract
- (Optional) ½ cup (90g) semi-sweet chocolate chips for extra decadence
Preparation:
Step 1: Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan (or line with parchment paper). This step ensures that the cake doesn’t stick to the pan and comes out cleanly after baking.
Step 2: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes). This process, known as creaming, incorporates air into the mixture, which is crucial for a tender crumb.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature, as this helps them emulsify better with the butter and sugar, resulting in a smoother batter.
Step 4: In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting ensures that there are no lumps in the dry ingredients and evenly distributes the baking powder and salt throughout the flour.
Step 5: Add the dry mixture to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined (do not overmix). Stir in the vanilla extract. Alternate addition of wet and dry ingredients ensures even distribution and prevents gluten development, leading to a tender cake. Overmixing develops gluten, resulting in a tough cake.
Step 6: (Optional) Gently fold in the semi-sweet chocolate chips if desired. This adds pockets of melted chocolate throughout the cake, enhancing the chocolate experience.
Step 7: Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
Step 8: Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Baking time may vary depending on your oven. Keep a close eye on the cake and check for doneness after 60 minutes.
Step 9: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart when you try to remove it from the pan.
Why You’ll Love This Recipe
This Chocolate Pound Cake recipe is a winner because it’s simple to make, incredibly moist, and packed with rich chocolate flavor. The recipe is versatile; you can easily customize it by adding chocolate chips or using different types of milk (like buttermilk). The result is a bakery-quality cake that you can proudly serve to family and friends.
DRINK Rating
Pair this chocolate pound cake with a cold glass of milk. Pair this chocolate pound cake with a hot cup of coffee.
Serving Suggestions:
- Serve slices of the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust the cake with powdered sugar for an elegant presentation.
- Drizzle with chocolate ganache for an extra layer of chocolate indulgence.
- Serve with fresh berries to balance the richness of the chocolate.
Tips:
- Make sure your butter and eggs are at room temperature for better emulsification and a smoother batter.
- Don’t overmix the batter to avoid a tough cake. Mix until just combined.
- Use high-quality cocoa powder for the best chocolate flavor.
- If you want an even richer flavor, substitute whole milk with buttermilk.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Preparation Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes – 1 hour 30 minutes
Nutritional Information: (approximate, per slice)
- Calories: 350
- Protein: 5g
- Sodium: 200mg
Conclusion
This Chocolate Pound Cake recipe is a delightful treat that’s sure to become a staple in your baking repertoire. Its simplicity and rich flavor make it a perfect dessert for any occasion, whether you’re serving it to guests or enjoying a slice with your afternoon coffee. Enjoy the process of baking and savor every bite of this chocolate masterpiece!
Questions and Answers about This Recipe:
- Can I use a different size pan?
- Yes, you can use other pan sizes, but the baking time will vary. For example, if you use a bundt pan, start checking for doneness around 50 minutes.
- Can I make this recipe gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately (about ½ tsp) to help bind the ingredients.
- Can I freeze the cake?
- Absolutely! Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- What if I don’t have buttermilk?
- You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with whole milk to the 1-cup line. Let it sit for 5 minutes before using.
- Can I add other flavors to the cake?
- Certainly! You can add a teaspoon of espresso powder to enhance the chocolate flavor, or try adding a pinch of cinnamon or nutmeg for a warm, spicy twist. You can also include chopped nuts like walnuts or pecans for added texture and flavor.
