Here’s a classic Chocolate Pound Cake recipe—rich, dense, and perfectly chocolatey, perfect for slicing and serving with coffee, ice cream, or berries:
Ingredients (Makes 1 loaf, 8–10 slices)
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk (or buttermilk for extra richness)
- Optional: ½ cup chocolate chips or chunks
Instructions
1. Preheat Oven and Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Cream Butter and Sugar
- In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add Eggs and Vanilla
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
4. Combine Dry Ingredients
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
5. Mix Wet and Dry Ingredients
- Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with dry ingredients.
- Mix until just combined.
- Fold in chocolate chips if using.
6. Bake
- Pour batter into prepared loaf pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Tips:
- For extra richness, you can brush the top with a simple chocolate glaze or dust with powdered sugar.
- Make sure the butter and eggs are at room temperature for a smooth, uniform batter.
If you want, I can also give a super-moist, fudgy version that uses sour cream or yogurt for an even richer texture and deeper chocolate flavor. Do you want me to provide that version?
