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Delicious homemade chocolate pound cake served with chocolate drizzle

Chocolate Pound Cake

A rich and moist chocolate pound cake that's perfect for any occasion, easy to make and loved by all.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure butter is soft but not melted.
  • 2 cups granulated sugar
  • 4 large eggs Bring to room temperature for a smoother batter.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Consider swapping for almond flour for a nutty twist.
  • 1/2 cup cocoa powder Use high-quality cocoa powder for best flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared bundt pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Serve plain or drizzle with chocolate ganache or top with whipped cream.

Notes

For added elegance, drizzle with chocolate ganache or serve with a dollop of whipped cream. Store cake in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, and up to 3 months in the freezer.