Chocolate Cream Pound Cake
Rich, moist, and decadently indulgent, this Chocolate Cream Pound Cake is a chocolate lover’s dream come true. Blending the creamy luxury of heavy cream with the deep, bold flavor of unsweetened cocoa powder, this cake boasts a dense yet tender crumb that's perfect for any occasion. A hint of vanilla extract adds aromatic warmth, while optional semi-sweet chocolate chips elevate every bite with bursts of melted chocolate. Perfectly baked in a 9x5-inch loaf pan, this homemade treat requires minimal prep time and is ready to impress in just over an hour. Serve it on its own for a classic dessert or pair with whipped cream or chocolate sauce for an added layer of indulgence. Whether for celebrations or everyday enjoyment, this chocolate pound cake is destined to become a new favorite. Keywords: chocolate pound cake recipe, moist pound cake, easy dessert idea, cocoa cake, homemade cake recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup heavy cream
- 2 teaspoons vanilla extract
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Stir in the vanilla extract and fold in the optional chocolate chips if desired.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness at the 55-minute mark.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
Slice and serve the cake on its own or with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent touch. Enjoy!
Nutrition Facts
Calories |
5860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.0 g | 413% | |
| Saturated Fat | 193.6 g | 968% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1441 mg | 480% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 725.7 g | 264% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 452.8 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 419 mg | 32% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
