👩🍳 How to Make Chocolate Pound Cake
1. Prep the Pan and Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch loaf pan or a bundt pan. You can also line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. This ensures a smooth, lump-free batter and a perfectly even texture.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy — about 3 to 4 minutes. This step creates that signature dense-yet-soft pound cake crumb.
4. Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. Combine the Wet and Dry Mixtures
Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with milk (or buttermilk) and sour cream. Begin and end with the dry mixture. Stir in the melted chocolate until fully incorporated.
6. 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 mostly clean (a few moist crumbs are fine).
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Optional: Add the Glaze
In a small bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth. Drizzle over the cooled cake for a glossy, bakery-style finish.
🍰 Serving Ideas
This cake is so rich and versatile that it shines on its own — but if you want to take it up a notch:
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Serve with a scoop of vanilla or coffee ice cream.
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Add a dollop of whipped cream and fresh berries.
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Dust with powdered sugar for a classic, elegant look.
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Enjoy with a hot cup of espresso or cold glass of milk.
💡 Tips for the Perfect Chocolate Pound Cake
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Use room temperature ingredients: This ensures even mixing and a smooth batter.
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Don’t overmix: Once the flour is added, mix just until combined to keep the cake tender.
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Cool completely before glazing: Otherwise, the glaze may melt and soak in.
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Store properly: Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
