Rich in buttery taste and deep cocoa flavor, this Chocolate Pound Cake Recipe melts every mouthful thanks to its delicate yet dense texture. Perfect for chocolate aficionados, this cake is great either on its own or drizzled with a smooth chocolate glaze. It’s sure to wow whether presented as a snack, dessert, or alongside coffee!
Table of Contents
Why You Will Love This Recipe
✔ Deep, Chocolatey Flavor : This cake is rich and decadent with butter and cocoa powder.
✔ Soft, Moist, and Dense : The traditional pound cake crumb is soft.
✔ No Fancy Ingredients : For a quick, handmade cake, only basic cupboard items.
✔ Perfect for Any Occasion : Fantastic for holidays, birthdays, or just because!
📌 Love classic cakes? Check out this Baker’s German Chocolate Cake Recipe for another rich and indulgent treat!
Ingredients
For the Chocolate Pound Cake:
- Unsalted Butter (Softened) : Brings a buttery taste and richness.
- Granulated Sugar : Sweetens and aids in tenderizing texture development.
- Large Eggs : Bring structure and richness.
- Vanilla Extract : Improves the strong chocolate taste.
- All-Purpose Flour : Forms the basis of a strong yet soft cake.
- Unsweetened Cocoa Powder : Yields a strong chocolate taste.
- Baking Powder : Helps the cake remain dense while rising.
- Salt : Balances the chocolate’s sweetness.
- Whole Milk or Buttermilk : Adds moisture and a delicate texture.
For Optional Chocolate Glaze:
- Semi-Sweet Chocolate Chips : Melts into a silky, glossy coating.
- Heavy Cream : Adds richness and smooth texture to the glaze.
- Vanilla Extract : Enhances the chocolate taste.
👉 The complete ingredient list with measurements is in the recipe card below!
📌 Want a chocolatey breakfast treat? Try this Chocolate Bread Recipe for a sweet start to your day!
Making Chocolate Pound Cake
Step 1: Preheat the Oven
Set your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
Step 2: Cream Sugar and Butter
Beat the softened butter and granulated sugar in a large mixing bowl until light and fluffy about three minutes.
Step 3: Add the Eggs and Vanilla
- Add the eggs one at a time, beating thoroughly after each addition.
- Mix in the vanilla extract until fully combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Step 5: Mix the Batter
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Begin and end with the flour mixture, stirring just until combined. Avoid overmixing!
Step 6: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Chocolate Glaze
Step 7: Prepare the Glaze
- Heat the heavy cream in a saucepan or microwave until warm (but not boiling).
- Pour over the chocolate chips and let sit for 1 minute.
- Stir until smooth, then mix in the vanilla extract.
Step 8: Glaze and Serve
- Drizzle the glaze over the cooled cake.
- Slice and enjoy with coffee, whipped cream, or ice cream!
Perfect Chocolate Pound Cake Pro Advice
✔ Use Room Temperature Ingredients : Ensures the batter combines smoothly.
✔ Do Not Overmix : Overmixing will result in a tough and dense cake.
✔ Check for Doneness : A toothpick should come out with moist crumbs, not wet batter.
✔ For a More Intense Chocolate Flavor : Add ½ teaspoon espresso powder and use dark cocoa powder.
How to Present
On its own, this rich and chocolatey pound cake is great, but you can also:
🍦 Serve with Ice Cream : Vanilla, chocolate, or coffee flavors work great.
🍫 Drizzle with Extra Chocolate Sauce : Because more chocolate is always better!
☕ Pair with Coffee or Hot Chocolate : A warm and decadent treat.
🍓 Top with Fresh Berries : Strawberries, raspberries, or cherries add a fresh element.
Store Ahead and Leftovers
Storing the Cake
- Store the cake covered at room temperature for up to three days.
- Refrigerate for up to five days.
Freezing
- Wrap the whole or sliced cake in plastic wrap, then store in a freezer-safe bag for up to three months.
- Thaw at room temperature before serving.
Reheating
- Warm slices in a microwave for 10 to 15 seconds to soften.
FAQs
1. Can I make this cake without cocoa powder?
No, cocoa powder is essential for the chocolate flavor. If you don’t have cocoa powder, try a vanilla pound cake instead.
2. Should I use Dutch-process cocoa powder?
Yes! Just substitute ½ teaspoon baking soda for baking powder to balance the acidity difference.
3. Can I use a bundt pan instead of a loaf pan?
Absolutely! This cake bakes beautifully in a bundt pan; adjust the baking time to 65 to 75 minutes.
4. Why is my cake dry?
This could happen if:
- The cake was overbaked.
- The batter was overmixed.
- Not enough sugar or fat was used.
For a moist cake, follow the instructions carefully and check for doneness early.
Conclusion
Perfect for chocolate aficionados, this Chocolate Pound Cake is rich, moist, and packed with deep chocolate flavor! Whether you’re making it for a big event or just to satisfy a sweet tooth, it’s quick, decadent, and sure to impress. 🍫😋
Rich and Moist Chocolate Pound Cake with Deep Cocoa Flavor
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- 9×5-inch Loaf Pan or Bundt Pan
- Wire rack
Ingredients
For the Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk or buttermilk
For the Chocolate Glaze (Optional)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the optional glaze: Heat the heavy cream until warm, then pour over the chocolate chips. Stir until smooth, then mix in vanilla extract. Drizzle over cooled cake.
- Slice and serve as is or with a scoop of ice cream!