Chocolate Pound Cake
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Few things wrap a home in comfort quite like the scent of chocolate drifting from the oven. When I was growing up, pound cake was a fixture at every gathering—potlucks, holidays, quiet Sunday afternoons. The classic buttery version was beloved, but everything changed the day my grandmother added chocolate. Suddenly, that familiar loaf became something richer, deeper—a cake that felt like a treat and a memory all at once.
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I still remember sneaking into the kitchen late at night, carving off a sliver of the cooled cake, then another, and another. Chocolate pound cake has that kind of pull. It’s not overly sweet, not as intense as a brownie, but it has a dense, velvety crumb that feels like luxury in every bite. It’s the kind of dessert that never goes out of style.
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Over time, I’ve played with the recipe—different cocoa powders, a splash of espresso, a handful of chocolate chips. But this version is the one I come back to. It’s moist but not heavy, rich but not bitter, and sturdy enough to carry a glaze or frosting—though honestly, it’s perfect just as it is.
If you’re looking for a dessert that feels elegant enough for a celebration but easy enough for a Tuesday night, this chocolate pound cake is it. It’s timeless, comforting, and just indulgent enough to feel special.
🍫 Chocolate Pound Cake
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup (230 g) |
| Granulated sugar | 1¾ cups (350 g) |
| Large eggs, room temperature | 4 |
| All-purpose flour | 2 cups (250 g) |
| Unsweetened cocoa powder | ½ cup (45 g) |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Whole milk, room temperature | 1 cup (240 ml) |
| Vanilla extract | 2 teaspoons |
Optional Glaze:
| Ingredient | Amount |
|---|---|
| Heavy cream | ½ cup (120 ml) |
| Semi-sweet chocolate, chopped | 4 oz (115 g) |
🧁 Instructions
1. Preheat the oven
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Cream butter and sugar
In a large bowl, beat the butter and sugar together until light and fluffy—about 3 to 4 minutes.
3. Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix dry ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
5. Combine wet and dry
Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.
6. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean.
7. Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
8. Optional glaze
Heat the cream until just simmering, then pour it over the chopped chocolate. Stir until smooth, let it thicken slightly, and drizzle over the cooled cake.
