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–+ servings
Chocolate Pound Cake

Decadent Chocolate Pound Cake That Melts in Your Mouth

Indulge in this moist Chocolate Pound Cake that offers a rich cocoa flavor and is simple to prepare, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider using a gluten-free blend for a delightful variation.
  • 3/4 cup Dutch-processed cocoa powder Sift before using to enhance texture.
  • 1 teaspoon baking powder Acts as a leavener for that subtle lift in this dense cake.
  • 1 pinch salt Balances sweetness and amplifies flavor beautifully.
  • 1 cup buttermilk You can substitute with sour cream mixed with a dash of water.
  • 1 cup unsalted butter Remember to soften it to room temperature for easy blending.
  • 2 cups granulated sugar Sweetens the cake and contributes to its delightful texture.
  • 4 large eggs Add them gradually for the best mix.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best taste.
  • 1 tablespoon instant coffee/espresso powder Feel free to omit if desired.
For the Ganache
  • 1 cup heavy cream Used to create a silky ganache.
  • 1 cup dark or bittersweet chocolate chips Choose your favorite for a custom touch.
  • 1 teaspoon vegetable oil Ensures a glossy ganache consistency.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Stand Mixer
  • Parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions for The Best Chocolate Pound Cake
  1. Preheat your oven to 325°F (160°C) and prepare a 9 x 5 inch loaf pan by greasing it and lining the bottom with parchment paper.
  2. In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In another small bowl, dissolve the instant coffee powder in the buttermilk and set aside.
  4. Beat the softened butter in a stand mixer until creamy, then gradually add sugar, beating until light and fluffy.
  5. Incorporate eggs one at a time, mixing thoroughly after each addition.
  6. Add the vanilla extract and buttermilk-coffee mixture, mixing until combined.
  7. Gradually mix the dry ingredients into the wet ingredients until just combined.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-55 minutes until a toothpick comes out clean.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. To make the ganache, heat the heavy cream until simmering, then pour it over the chocolate chips and whisk until smooth.
  12. Drizzle the ganache over the cooled cake and allow to set before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

For best results, use room temperature ingredients and avoid overmixing. Adjust baking time if using a different pan size.

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