Chocolate Pound Cake

 

Rich, moist, and decadent — the Chocolate Pound Cake is the epitome of classic comfort baking. Originating from the traditional pound cake recipe, which historically called for a pound each of butter, sugar, eggs, and flour, this chocolate variation adds a luxurious twist by incorporating rich cocoa powder and sometimes melted chocolate. It’s dense but tender, moist without being gooey, and perfectly sweet without being overpowering.

Whether served plain, dusted with powdered sugar, or topped with a chocolate glaze, this cake is an irresistible treat for chocolate lovers. Ideal for holidays, celebrations, potlucks, or even quiet evenings with a cup of coffee, this cake also stores beautifully, making it a wonderful make-ahead dessert.

In this recipe, we dive into a deeply chocolatey version of the pound cake that balances flavor and texture perfectly. You’ll learn how to prepare it step-by-step, ways to customize it, and essential baking tips to achieve the perfect loaf.

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder (preferably Dutch-processed for deeper flavor)

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup whole milk (or buttermilk for a tangy richness)

• ½ cup sour cream (optional, for extra moistness)

• ½ cup semi-sweet or dark chocolate chips (optional for chocolate bursts)

Preparation:

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan or a 10-inch bundt pan thoroughly with butter or non-stick spray, and dust lightly with cocoa powder (instead of flour) to avoid white residue on the dark cake.

Step 2: Cream Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes on medium speed. This step is crucial as it introduces air into the batter for a lighter texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The mixture may look slightly curdled — this is normal and will smooth out once dry ingredients are added.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting ensures there are no lumps in the cocoa and helps with even distribution of leavening agents.

Step 5: Combine Wet and Dry

With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. (i.e., dry → milk → dry → milk → dry). If using sour cream, add it in with the milk. Mix just until combined — do not overmix or the cake may become tough.

Step 6: Fold in Chocolate Chips (Optional)

If using chocolate chips, fold them into the batter using a spatula. This adds pockets of gooey chocolate throughout the cake.

Step 7: Pour and Bake

Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to remove air bubbles. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. This cake becomes denser and more flavorful as it sits, so it’s great made a day ahead.

Variation:

• Marble Pound Cake: Swirl some vanilla batter into the chocolate for a beautiful two-tone effect.

• Espresso Chocolate Pound Cake: Add 1 teaspoon of espresso powder to the batter to deepen the chocolate flavor.

• Glazed Version: Top with a rich chocolate ganache made with heavy cream and melted chocolate.

• Nutty Twist: Add ½ cup chopped walnuts or pecans for texture and richness.

• Mini Pound Cakes: Bake in mini loaf pans or muffin tins for individual servings (adjust baking time accordingly).

COOKING Note:

• Be sure ingredients are at room temperature for smooth mixing and even baking.

• Use high-quality cocoa powder — Dutch-processed will give a more intense, mellow chocolate flavor.

• Do not open the oven during the first 45 minutes of baking, or the cake may collapse.

• If the top browns too quickly, loosely tent with foil around the 50-minute mark.

Serving Suggestions:

• With a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce.

• Served with fresh berries (raspberries or strawberries are ideal).

• Lightly dusted with powdered sugar for a simple, elegant presentation.

• Toasted slices with a bit of butter for a breakfast treat.

• Served with whipped cream or mascarpone for added creaminess.

Tips:

• To avoid overmixing, mix just until you no longer see streaks of flour.

• Don’t skip sifting the cocoa — it tends to clump and needs to be aerated.

• Store leftovers wrapped in foil or plastic wrap at room temperature for up to 4 days.

• For longer storage, freeze tightly wrapped slices for up to 2 months.

• Use a serrated knife to slice cleanly without crumbling.

Prep Time: 20 minutes

Cooking Time: 65 minutes

Total Time: 1 hour 25 minutes

Nutritional Information (Per Serving – 1 slice out of 12)

• Calories: ~420

• Protein: 6g

• Sodium: 190mg

• Fat: 23g

• Carbohydrates: 49g

• Sugar: 30g

• Fiber: 3g

(Exact values may vary based on ingredients and portions.)

FAQs

Q: Can I use oil instead of butter?

A: Butter gives pound cake its classic flavor and structure. Substituting oil will make the cake more moist but less dense and flavorful.

Q: Why did my cake crack on top?

A: Cracking is normal in pound cakes due to their dense batter. It indicates the inside is expanding and cooking properly.

Q: Can I make this gluten-free?

A: Yes, use a 1:1 gluten-free flour blend, but expect a slightly different texture.

Q: How do I know when the cake is done?

A: A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.

Q: Can I add a glaze or frosting?

A: Absolutely. A chocolate ganache or simple powdered sugar glaze enhances both appearance and taste.

Conclusion

The Chocolate Pound Cake is a timeless dessert that effortlessly blends the richness of chocolate with the classic density and structure of a traditional pound cake. It’s incredibly versatile — perfect for celebrations or casual snacking — and lends itself to endless variations to suit any palate. Whether you enjoy it plain or dressed up with whipped cream and berries, it’s a recipe that you’ll turn to again and again. With the detailed steps, tips, and customization ideas provided here, you’re now equipped to bake the perfect chocolate pound cake every time.

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