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Chocolate Pound Cake

This dense and fudgy chocolate pound cake features a rich cocoa aroma and a moist crumb, achieved through simple mixing and baking methods. Main ingredients like butter, eggs, and cocoa powder come together to create a luxurious, loaf-shaped dessert with a tender interior and slightly crackled top. Perfect as a comforting treat, its appearance is deep chocolate brown with a shiny, inviting crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1/2 cup unsweetened cocoa powder Dutch-processed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter softened, European-style preferred
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk or milk

Equipment

  • Oven
  • 9x5 inch loaf pan
  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan with butter and dust with cocoa powder to prevent sticking.
  2. Sift together the flour, cocoa powder, baking powder, and salt in a large bowl until combined and free of lumps.
  3. In a separate bowl, beat the softened butter and sugar with a mixer on medium speed until the mixture is light, fluffy, and fragrant, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition to incorporate fully. Mix in the vanilla extract.
  5. Gradually add the dry ingredients into the wet mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Lightly tap the pan on the counter to settle the batter and release air bubbles.
  7. Bake for 50 to 60 minutes, until the top is crackled and a toothpick inserted in the center comes out with moist crumbs.
  8. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack and cool completely before slicing.
  9. Once cooled, slice the cake with a serrated knife, revealing a dense, fudgy crumb. Serve plain or dusted with powdered sugar for a simple, comforting treat.

Notes

For an extra chocolate boost, stir in chocolate chips or a splash of espresso into the batter before baking.