Here’s a classic, rich, and moist Chocolate Pound Cake recipe—perfect on its own, with coffee, or topped with a drizzle of chocolate ganache:
Chocolate Pound Cake (8–10 servings)
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in vanilla extract.
- Combine dry ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
💡 Tips:
- For extra richness, add ½ cup chocolate chips to the batter.
- Serve plain, dusted with powdered sugar, or drizzle with chocolate glaze.
I can also give you a super moist, fudgy version that uses sour cream or yogurt to make it extra soft if you want. Do you want me to do that?
