Here’s a rich and moist Chocolate Pound Cake recipe that’s perfect for chocolate lovers!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- ½ cup sour cream or Greek yogurt
For the Chocolate Glaze (Optional):
- ½ cup semisweet or dark chocolate chips
- 2 tbsp unsalted butter
- 2 tbsp heavy cream or milk
- ½ tsp vanilla extract (optional)
Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Grease and flour a bundt pan or loaf pan, or line it with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
4. Combine Wet and Dry Ingredients:
- Add the dry ingredients to the creamed mixture in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients.
- Mix until just combined, being careful not to overmix.
5. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Chocolate Glaze (Optional):
- In a microwave-safe bowl, combine the chocolate chips, butter, and cream. Microwave in 20-second intervals, stirring until smooth.
- Stir in the vanilla extract if desired.
- Drizzle the glaze over the cooled cake.
Tips
- Enhanced Chocolate Flavor: Add 1 tsp of instant coffee or espresso powder to the batter to deepen the chocolate flavor.
- Decorate: Top with powdered sugar, chocolate shavings, or sprinkles for a festive touch.
- Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to a week. Freeze for longer storage.
Enjoy this rich and decadent Chocolate Pound Cake—a chocolate lover’s dream! 🍫🍰
