Chocolate Pound Cake Recipe
Indulge in the rich and velvety goodness of this Chocolate Pound Cake, a delightful treat perfect for any occasion. Its dense yet moist texture pairs wonderfully with a dusting of powdered sugar or a scoop of ice cream. Easy to prepare, this cake is a chocolate lover's dream, combining simple ingredients into a decadent dessert that is sure to impress family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup cocoa powder preferably Dutch-processed for a richer taste
- 1 cup 2 sticks unsalted butter, softened
- 4 large eggs at room temperature
- 1 cup whole milk at room temperature
- 2 teaspoons vanilla extract
Optional Ingredients for Enhanced Flavor:
- 1 teaspoon instant coffee granules to intensify the chocolate flavor
- 1/2 cup chocolate chips or chunks for added texture
- 1/4 cup cream cheese for a slight tang
Instructions
- Preheat your oven to 350°F (175°C). Coat a 9x5-inch loaf pan with grease and flour to keep the batter from sticking.
- Combine the dry ingredients: In a medium bowl, sift flour, cocoa powder, baking powder, and salt. This step helps evenly distribute the dry ingredients for a balanced mix.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy. This step helps to incorporate air, resulting in a lighter cake texture.
- Incorporate the eggs individually, blending thoroughly after each one. This technique ensures the eggs are fully integrated into the butter-sugar mixture.
- Alternate adding the dry ingredients and milk: Start by adding one-third of the dry mixture, then add half of the milk. Continue alternating until everything is combined. Be cautious not to overmix, as overmixing can lead to a dense cake.
- Stir in the vanilla extract and any optional mix-ins, like chocolate chips or coffee granules, to enhance the flavor.
Notes
- Ingredient Temperature: Ensure that the butter and eggs are at room temperature for a smoother batter.
- Mixing Technique: Be careful not to overmix once you add the flour mixture to maintain the cake's tender texture.
- Storage: Store the cake in a sealed container at room temperature for a maximum of three days. Alternatively, it can be refrigerated for up to a week or frozen for extended storage.
- Variations: You can enhance the texture and taste by incorporating chocolate chips or nuts. For an extra decadent touch, consider drizzling chocolate ganache on top.