Indulge in the deep chocolate flavor of this classic chocolate pound cake. Perfectly moist with a tender crumb, it's an easy and impressive dessert for any occasion.
Ingredients
Directions
Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan or a 10-12 cup Bundt pan.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix. If using, fold in the chocolate chips.
Bake: Pour the batter evenly into the prepared pan. Bake for 60-70 minutes for a loaf pan, or 55-65 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the pound cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely.
Garnish (Optional): Once cool, dust with powdered sugar or drizzle with a simple chocolate glaze.
Decadent Chocolate Pound Cake
Serves: 8 People
Prepare Time: 20
Cooking Time: 70
Calories: 700
Difficulty:
Medium
Indulge in the deep chocolate flavor of this classic chocolate pound cake. Perfectly moist with a tender crumb, it's an easy and impressive dessert for any occasion.
Ingredients
Directions
Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan or a 10-12 cup Bundt pan.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix. If using, fold in the chocolate chips.
Bake: Pour the batter evenly into the prepared pan. Bake for 60-70 minutes for a loaf pan, or 55-65 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the pound cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely.
Garnish (Optional): Once cool, dust with powdered sugar or drizzle with a simple chocolate glaze.
