Description
Chocolate Pound Cake is a dense, moist, and rich cake with deep chocolate flavor, perfect for slicing and serving with whipped cream, berries, or just a dusting of powdered sugar.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture in three additions, alternating with sour cream and milk, beginning and ending with dry ingredients.
- Mix just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for a smooth batter and even baking.
- Store at room temperature for up to 3 days or freeze slices for longer storage.
- Dust with powdered sugar or drizzle with ganache for extra richness.