Indulgent Chocolate Pound Cake
Make the ultimate chocolate pound cake with this easy recipe. Rich, moist, and perfect for every occasion!
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Ingredients
Chocolate Pound Cake Batter
- 2 cups all-purpose flour sifted
- 3/4 cup unsweetened cocoa powder high-quality, preferably Dutch-processed
- 1 cup unsalted butter room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 cup milk adds moisture and richness
- 1 tsp baking powder for rising
- 1/2 tsp salt enhances chocolate flavor
- 1 tsp vanilla extract optional but adds depth to flavor
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy using a mixer.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with dry ingredients.
- Stir in the vanilla extract and mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, cover loosely with aluminum foil for the last 20 minutes of baking.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add a tablespoon of coffee liqueur or orange zest. Store at room temperature for 2-3 days or refrigerate for longer freshness.