Indulge your senses with the rich, velvety delight of Chocolate Pound Cake—a timeless American classic that will have chocolate lovers swooning! This decadent dessert is not just a treat; it's an experience that transforms simple ingredients into a slice of heaven. With its moist texture and intense cocoa flavor, this cake is perfect for any occasion, whether you're hosting a gathering or simply craving a sweet escape. Ready to impress your friends and family? Let’s dive into this irresistible recipe that promises to elevate your baking game!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup milk
Instructions
- Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface. Gently tap the pan on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 60-65 minutes. To test for doneness, insert a toothpick or cake tester into the center of the cake - it should come out with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire cooling rack and allow it to cool completely.
- Once cooled, you can dust the cake with powdered sugar, drizzle with chocolate glaze, or serve as is. The cake can be stored at room temperature, wrapped in plastic wrap, for up to 4 days.
Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This helps create a smoother batter and a fluffier cake.
- Sift Your Dry Ingredients: Sifting the flour, cocoa powder, baking powder, and salt not only removes lumps but also aerates the mixture, resulting in a lighter cake.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture, so be gentle!
- Check for Doneness: Use a toothpick to test the cake; it should come out with a few moist crumbs. If it’s wet, give it a few more minutes in the oven.
- Cooling is Key: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. This helps maintain its shape and prevents breakage.
- Dress It Up: For an extra touch, dust the cooled cake with powdered sugar, or drizzle it with a rich chocolate glaze for that wow factor!
- Storage Tips: Wrap the cooled cake in plastic wrap and store it at room temperature. It stays fresh for up to 4 days, making it a perfect make-ahead dessert!
Nutrition Facts
Calories: 435kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
