Description
This Chocolate Pound Cake is dense, buttery, and packed with deep chocolate flavor. It’s perfect on its own, dusted with powdered sugar, or topped with chocolate ganache. Whether served as a dessert or with coffee, this cake is a chocolate lover’s dream!
Ingredients
Units
Scale
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips (optional)
For the Chocolate Ganache (Optional):
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Alternate Adding Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
- Fold in Chocolate Chips (Optional): If using, gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Prepare Ganache (Optional): Heat heavy cream until warm (but not boiling), then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth. Drizzle over the cooled cake.
- Serve & Enjoy! Slice and enjoy your rich, chocolatey pound cake!
Notes
- For extra moisture, use buttermilk instead of whole milk.
- To enhance the chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
- Storage: Store at room temperature in an airtight container for up to 4 days, or refrigerate for up to a week.