There’s something irresistibly cozy about a warm slice of chocolate pound cake. This classic recipe is a rich, decadent twist on traditional pound cake that will leave your kitchen smelling heavenly. If you’re craving a dessert that’s simple yet indulgent, this chocolate pound cake recipe is perfect for any occasion. Whether you’re a baking pro or just getting started, you’ll love how easily this cake comes together!
Chocolate Pound Cake Recipe
Cuisine: AmericanDifficulty: Easy12
servings15
minutes1
hour400
kcalA rich, moist chocolate pound cake recipe that’s perfect for any occasion. With a deep chocolate flavor and a hint of vanilla, it’s a crowd-pleaser that’s easy to make.
Ingredients
1 cup (225g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
2 cups (250g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (240ml) buttermilk
2 tsp vanilla extract
1/2 cup (85g) semi-sweet chocolate chips (optional)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Add Chocolate Chips: Fold in the chocolate chips (if using).
- Bake: Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a richer chocolate flavor, add 1 tablespoon of instant espresso powder to the dry ingredients.
- If you don’t have buttermilk, substitute with a mixture of 1 cup milk and 1 tablespoon lemon juice. Let it sit for 5 minutes before using.
Tips for perfect Chocolate Pound Cake
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Baking Time: Check your cake at the 50-minute mark to avoid overbaking. Every oven varies!
- Topping Ideas: Drizzle with a simple chocolate glaze or dust with powdered sugar for an elegant finish.
Recipe Variant
German Chocolate Pecan Pound Cake:
For a nutty twist, try this German chocolate pecan pound cake recipe. Add 1/2 cup of chopped pecans and substitute the semi-sweet chocolate chips with German chocolate. Top the cooled cake with a coconut-pecan frosting for a decadent treat.
FAQ
Yes, wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
Cocoa powder is essential for the deep chocolate flavor, but you can replace it with extra flour if needed for a non-chocolate pound cake.
Be sure to measure your ingredients accurately and avoid overbaking. Using buttermilk helps keep the cake moist.
If you loved this pound cake, check out our Sourdough Rolls Recipe for another comforting and delicious baking project!
This chocolate pound cake recipe brings together everything you love about classic pound cake with a rich, chocolatey upgrade. Serve it warm with a scoop of vanilla ice cream or enjoy it as an afternoon treat with a cup of coffee. Either way, it’s bound to be a hit!
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