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Chocolate Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 39 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and moist Chocolate Pound Cake is a classic dessert perfect for any occasion. Featuring a deep chocolate flavor balanced with a tender crumb, it combines cocoa powder and buttermilk for extra moisture and a velvety texture. Simple to prepare and baked to perfection, it’s an ideal treat for chocolate lovers.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan thoroughly to prevent the cake from sticking during baking.
  2. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step incorporates air which helps create a tender crumb.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure full incorporation. Then, stir in the vanilla extract to add flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt until uniformly combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cake.
  6. Prepare for Baking: Pour the batter evenly into the prepared loaf pan and smooth the surface with a spatula to ensure even baking.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  8. Cool and Serve: Let the cake cool in the pan for about 15 minutes to stabilize, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure butter is softened for easier creaming and better texture.
  • Do not overmix the batter to keep the pound cake tender.
  • Use fresh baking powder and baking soda to guarantee proper rise.
  • Room temperature eggs blend more easily and create a smooth batter.
  • Storing the cake in an airtight container will keep it moist for several days.

Find it online: https://slsrecipes.com/chocolate-pound-cake-recipe/