Here’s a rich and moist Chocolate Pound Cake recipe that’s perfect for dessert, tea time, or celebrations:
Ingredients (Makes 8–10 servings)
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup cocoa powder (unsweetened)
- 2 cups all-purpose flour
- 1/2 cup whole milk or buttermilk
- Optional: 1 cup chocolate chips or chunks
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar until light and fluffy (2–3 minutes).
- Add Eggs and Vanilla:
- Beat in eggs, one at a time, then add vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Combine Wet and Dry Ingredients:
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Stir gently until smooth.
- Fold in chocolate chips if using.
- Bake:
- Pour batter into prepared loaf pan.
- Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and serve plain, or dust with powdered sugar or drizzle with chocolate glaze.
💡 Tips
- For extra richness, use coffee instead of milk; it enhances the chocolate flavor.
- Make mini loaves or cupcakes for easier serving.
- Store leftovers in an airtight container at room temperature for 3–4 days, or freeze for longer storage.
If you want, I can also give a super-moist chocolate pound cake recipe with a fudge swirl or chocolate ganache topping that makes it even more decadent.
Do you want me to do that?
