Moist Chocolate Pound Cake
Indulge in the decadence of this Moist Chocolate Pound Cake, a rich and velvety dessert that’s every chocolate lover’s dream. Crafted with a blend of Dutch-process cocoa and melted semisweet chocolate, this cake delivers a deep, luxurious chocolate flavor in every bite. Its irresistibly tender crumb is thanks to a combination of creamed butter, whole milk, and perfectly balanced dry ingredients. Baked to perfection in just an hour, this easy yet elegant pound cake is ideal for any occasion, from dinner parties to cozy nights in. For added flair, serve it with a dusting of powdered sugar, a dollop of whipped cream, or a side of fresh berries. This simple recipe ensures a bakery-quality dessert that will wow your guests and satisfy your sweet cravings.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder (preferably Dutch-process)
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 4 ounces Semisweet chocolate, melted and cooled
Instructions
Preheat your oven to 325°F (163°C) and grease a standard 9x5-inch loaf pan. Dust it lightly with cocoa powder to prevent sticking.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed for 2-3 minutes, or until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is fully combined.
Mix in the vanilla extract and melted, cooled semisweet chocolate until smooth.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture in three additions, alternating with the whole milk. Begin and end with the dry mixture, mixing just until incorporated. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer the cake to a wire rack to cool completely.
Optional: Dust with powdered sugar or serve with whipped cream or fresh berries. Slice and enjoy!
Nutrition Facts
Calories |
4902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.4 g | 344% | |
| Saturated Fat | 160.0 g | 800% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 642.2 g | 234% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 416.6 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 526 mg | 40% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2926 mg | 62% | |
*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.
