Decadent Chocolate Pound Cake is the ultimate indulgence for chocolate lovers. This rich, moist, and dense cake is packed with deep chocolate flavor, making it perfect for special occasions, dessert tables, or whenever you’re craving a chocolatey treat. It’s simple to make and guaranteed to impress!
Decadent Chocolate Pound Cake Recipe
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk or heavy cream, at room temperature
- 4 oz (113g) semi-sweet or bittersweet chocolate, melted and slightly cooled
- Optional: 1/2 cup chocolate chips for extra texture and flavor
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan. You can also line it with parchment paper for easy removal of the cake.
2. Mix the Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium-high speed for about 4-5 minutes, until light and fluffy.
4. Add the Eggs:
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed.
5. Incorporate the Vanilla and Chocolate:
- Mix in the vanilla extract. Then, add the melted chocolate and beat until the batter is smooth.
6. Alternate Adding Dry Ingredients and Milk:
- Reduce the mixer speed to low. Gradually add the dry ingredient mixture in three parts, alternating with the milk (starting and ending with the dry ingredients). Mix until just combined, being careful not to overmix.
7. Add Chocolate Chips (Optional):
- If you’re using chocolate chips, fold them into the batter using a spatula.
8. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes (depending on your oven), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve.
Optional Toppings:
- Whipped Cream: Top the cake with a dollop of freshly whipped cream for an extra indulgent treat.
- Chocolate Ganache: For a richer finish, drizzle melted chocolate ganache over the top of the cake.
- Berries: Fresh raspberries or strawberries can complement the rich chocolate flavor.
Tips:
- Room Temperature Ingredients: For the best results, ensure the butter, eggs, and milk are all at room temperature. This helps the batter come together smoothly.
- Storing: This cake keeps well for 3-4 days at room temperature. You can also wrap it tightly and freeze it for up to 2 months. Thaw it at room temperature when ready to serve.
- Richness: For a more intense chocolate flavor, you can use bittersweet chocolate instead of semi-sweet chocolate.
This Decadent Chocolate Pound Cake is rich, moist, and absolutely indulgent. The deep chocolate flavor combined with a tender, dense crumb makes it the perfect dessert for any chocolate lover. Enjoy!