Here you go — rich, dense, classic, and very chocolatey 🍫🍰
🍫 Chocolate Pound Cake
🛒 Ingredients (1 loaf)
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ½ cup milk or buttermilk
Optional glaze (highly recommended):
- ½ cup powdered sugar
- 2 tbsp cocoa powder
- 2–3 tbsp milk
- ½ tsp vanilla
👩🍳 Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan.
2. Cream Butter & Sugar
- Beat butter and sugar together until light and fluffy (3–4 minutes).
- Beat in eggs one at a time.
- Mix in vanilla.
3. Mix Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Salt
4. Combine
- Add dry ingredients to the batter alternating with milk, beginning and ending with dry ingredients.
- Mix just until combined — don’t overmix.
5. Bake
- Pour batter into prepared pan.
- Bake 65–75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top browns too fast, tent loosely with foil after 45 minutes.
6. Cool
- Cool in pan for 15 minutes, then transfer to a rack to cool completely.
🍫 Optional Chocolate Glaze
- Whisk powdered sugar, cocoa powder, milk, and vanilla until smooth.
- Drizzle over cooled cake.
✨ Tips for the BEST Chocolate Pound Cake
- Use room-temperature ingredients for a smooth batter
- Dutch-processed cocoa gives a deeper chocolate flavor
- Want it extra rich? Add ½ cup chocolate chips to the batter
- Even better the next day — flavor deepens overnight
🍽️ Serve With
- Whipped cream
- Fresh berries
- Vanilla ice cream
- Or just a fork (no judgment)
If you want, I can also give you:
- Triple-chocolate pound cake
- Chocolate cream cheese pound cake
- Bundt pan version
- Moist chocolate pound cake with sour cream
Just tell me 🍫😊
