Description
This rich and moist Chocolate Pound Cake is a delightful twist on the classic pound cake, infused with deep cocoa flavor and a tender crumb. Perfect for dessert or an indulgent snack, this recipe combines simple ingredients to create a luscious treat that pairs beautifully with coffee or a scoop of ice cream.
Ingredients
Scale
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract evenly.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution and avoid lumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing and maintaining cake tenderness.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and use a spatula to smooth the top for even baking.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for about 15 minutes before removing it to a wire rack to cool completely. This helps the cake set and prevents breaking.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Alternate the addition of dry ingredients and buttermilk to keep the batter smooth and avoid lumps.
- Do not overmix the batter as this can cause the cake to become dense and tough.
- If you don’t have buttermilk, you can substitute with milk plus 1 tablespoon of lemon juice or vinegar to create a similar texture.
- For an extra chocolatey touch, consider adding chocolate chips or a chocolate glaze after baking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
