Chocolate Pound Cake

Chocolate Pound Cake

Rich, dense, and utterly indulgent, a Chocolate Pound Cake is the perfect dessert for any chocolate lover. This classic cake is known for its moist texture, deep chocolate flavor, and its versatility as a dessert for casual gatherings or formal events. Unlike airy sponge cakes, a pound cake is satisfyingly rich, with a buttery crumb that melts in your mouth. Topped with a luscious chocolate frosting, this cake is a show-stopper, whether served as is or with a scoop of vanilla ice cream. Here, we provide a step-by-step guide to creating the ultimate chocolate pound cake that’s as beautiful as it is delicious.

Ingredients:

For the Cake:
  • 2 cups (250 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup (240 ml) whole milk, at room temperature
  • ½ cup (120 ml) sour cream, at room temperature
For the Chocolate Frosting:
  • 1 cup (225 g) unsalted butter, softened
  • 3 ½ cups (440 g) powdered sugar, sifted
  • ½ cup (50 g) unsweetened cocoa powder
  • 4 tbsp (60 ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Preparation:

Step 1: Preheat the oven and prepare the pan. Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan or tube pan generously with butter, and dust with cocoa powder to prevent sticking.

Step 2: Mix the dry ingredients. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the butter and sugar. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.

Step 4: Add the eggs and vanilla. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5: Incorporate the dry and wet ingredients. Add the dry ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined, avoiding overmixing to ensure a tender crumb.

Step 6: Pour and bake. Pour the batter evenly into the prepared bundt pan. Tap the pan on the counter to release any air bubbles. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the cake. Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack and let it cool completely before frosting.

Step 8: Make the chocolate frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition. Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.

Step 9: Frost the cake. Spread the chocolate frosting evenly over the cooled cake using an offset spatula. Create decorative swirls for a visually appealing finish.

Variations

  1. Marble Pound Cake: Swirl vanilla batter into the chocolate batter before baking for a marbled effect.
  2. Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for a crunchy texture.
  3. Chocolate Chip Boost: Fold in ½ cup of mini chocolate chips into the batter for extra bursts of chocolate.
  4. Glazed Version: Replace frosting with a chocolate glaze made from melted chocolate and cream for a glossy finish.

Cooking Notes:

  • Ensure all ingredients are at room temperature for smooth mixing and even baking.
  • Use high-quality cocoa powder for the richest chocolate flavor.
  • Do not open the oven door during baking, as this can cause the cake to deflate.
  • Test for doneness with a toothpick or skewer to avoid underbaking.

Serving Suggestions:

  • Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Garnish with fresh berries for a pop of color and added freshness.
  • Pair with a cup of coffee or hot chocolate for a cozy treat.

Tips:

  • Always grease and dust the pan thoroughly to ensure the cake releases easily.
  • For an ultra-smooth frosting, sift the cocoa powder and powdered sugar before mixing.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze leftover slices wrapped in plastic wrap and foil for up to 3 months.

Prep Time:

20 minutes

Cooking Time:

70 minutes

Total Time:

1 hour 30 minutes

Nutritional Information:

Calories: 450 per slice (based on 12 slices)
Protein: 6 g per slice
Sodium: 150 mg per slice

FAQs

Q: Can I use Dutch-processed cocoa powder?

A: Yes, Dutch-processed cocoa powder works well and will give the cake a slightly smoother chocolate flavor. Just ensure you balance it with the leavening agents.

Q: Can I make this cake gluten-free?

A: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the cocoa powder and other ingredients are gluten-free certified.

Q: Can I use yogurt instead of sour cream?

A: Yes, plain Greek yogurt can be used as a substitute for sour cream.

Q: How do I prevent my cake from sticking to the pan?

A: Grease the pan generously with butter or non-stick spray, and dust with cocoa powder or flour.

Conclusion

A Chocolate Pound Cake is more than just a dessert—it’s a celebration of chocolate in its purest form. Whether enjoyed as a decadent treat for yourself or as a centerpiece for a special occasion, this cake never fails to impress. With its rich, moist texture and deep chocolate flavor, it’s a recipe you’ll return to time and time again. So, gather your ingredients, follow these steps, and prepare to savor every bite of this chocolatey masterpiece!

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Chocolate Pound Cake

Chocolate Pound Cake


  • Author: Imili Johnson
  • Total Time: 1 hour 30 minutes

Ingredients

Scale

Ingredients:

For the Cake:

  • 2 cups (250 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup (240 ml) whole milk, at room temperature
  • ½ cup (120 ml) sour cream, at room temperature

For the Chocolate Frosting:

  • 1 cup (225 g) unsalted butter, softened
  • 3 ½ cups (440 g) powdered sugar, sifted
  • ½ cup (50 g) unsweetened cocoa powder
  • 4 tbsp (60 ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

Preparation:

Step 1: Preheat the oven and prepare the pan. Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan or tube pan generously with butter, and dust with cocoa powder to prevent sticking.

Step 2: Mix the dry ingredients. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the butter and sugar. In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes.

Step 4: Add the eggs and vanilla. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5: Incorporate the dry and wet ingredients. Add the dry ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined, avoiding overmixing to ensure a tender crumb.

Step 6: Pour and bake. Pour the batter evenly into the prepared bundt pan. Tap the pan on the counter to release any air bubbles. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool the cake. Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack and let it cool completely before frosting.

Step 8: Make the chocolate frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition. Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.

Step 9: Frost the cake. Spread the chocolate frosting evenly over the cooled cake using an offset spatula. Create decorative swirls for a visually appealing finish.

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes

Nutrition

  • Calories: 450 per slice (based on 12 slices)
  • Sodium: 150 mg per slice
  • Protein: 6 g per slice