Description
Indulge in the rich, decadent goodness of this moist and flavorful Chocolate Pound Cake. With a deep cocoa flavor and a tender crumb, this cake is perfect for any chocolate lover’s cravings.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan or standard loaf pan.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix batter: Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
- For a richer flavor, add ½ cup mini chocolate chips to the batter.
- Dust with powdered sugar or drizzle with chocolate ganache once cooled for an elegant finish.
- This cake stores well at room temperature for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
