Chocolate pound cake is the ultimate comfort dessert, combining the dense, velvety texture of traditional pound cake with the irresistible allure of deep chocolate flavor.
It’s the kind of cake that makes you close your eyes with each bite, transporting you to a moment of pure bliss where nothing else matters.
This timeless recipe has been perfected over generations, striking the perfect balance between moistness and that signature tight crumb that pound cakes are famous for.
Whether you’re serving it at a dinner party or enjoying a slice with your afternoon coffee, this chocolate pound cake promises to deliver that warm, homey feeling that only chocolate can provide.
INGREDIENTS
- 1½ cups (3 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ cup high-quality cocoa powder (Dutch-processed preferred)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (optional)
- ¼ cup strong brewed coffee, cooled (enhances chocolate flavor)
INSTRUCTIONS
Preheat your oven to 325°F (165°C) and thoroughly grease and flour a 10-inch bundt pan or tube pan, making sure to get into all the nooks and crannies.
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5-7 minutes – don’t skimp on this step as it creates the foundation for your cake’s texture.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt, then set aside. Add eggs to the butter mixture one at a time, beating well after each addition, then stir in the vanilla extract and mix until combined.
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture (flour-milk-flour-milk-flour).
Fold in the chocolate chips if using, and the cooled coffee, mixing just until combined – overmixing will result in a tough cake.
Pour the batter into your prepared pan, tap it gently on the counter to release air bubbles, then bake for 70-80 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
FAQs
Why did my pound cake crack on top?
Cracks on pound cakes are actually traditional and show you’ve done it right! The crack forms as the exterior sets before the interior is fully baked.
Can I freeze chocolate pound cake?
Absolutely! Wrap it well in plastic wrap and then aluminum foil, and it will keep in the freezer for up to 3 months.
How do I know when my pound cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs, and the cake should start to pull away slightly from the sides of the pan.
Can I substitute buttermilk for regular milk? Yes, buttermilk makes a delicious variation that adds tanginess to offset the sweetness, though your cake might be slightly more tender.
Why add coffee to chocolate cake? Coffee enhances the chocolate flavor without making the cake taste like coffee – it’s a baker’s secret for more intense chocolate desserts!
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This chocolate pound cake is more than just a dessert; it’s a celebration of simple ingredients coming together to create something truly extraordinary.
The dense, moist crumb paired with rich chocolate flavor makes it perfect for any occasion, from casual family gatherings to elegant dinner parties.
Remember, the key to a perfect pound cake lies in patience – room temperature ingredients, thorough creaming, and proper baking time will reward you with a cake that’s nothing short of magnificent.
So go ahead, slice yourself a piece of this chocolate heaven, maybe add a dollop of whipped cream or a scoop of vanilla ice cream, and savor each blissful bite.
