Rich and Moist Chocolate Pound Cake with Deep Cocoa Flavor
A dense, rich, and moist chocolate pound cake packed with deep cocoa flavor. Perfect on its own or drizzled with a luscious chocolate glaze.
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- 9x5-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 9x5-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!
Notes
For a richer flavor, use dark cocoa powder. Store leftover cake in an airtight container at room temperature for up to 3 days.