Super Rich Chocolate Pound Cake
Indulge in the ultimate chocolate experience with this Super Rich Chocolate Pound Cake, a dessert that promises intense flavor and heavenly texture in every bite. Made with a generous blend of unsweetened cocoa powder and semi-sweet chocolate chips, this decadent pound cake is both lusciously moist and delightfully dense, perfect for satisfying any chocolate lover’s cravings. Each step ensures a melt-in-your-mouth consistency, from the creamy butter-sugar base to the perfectly balanced infusion of milk and vanilla. The recipe is easy to follow, takes just 20 minutes to prepare, and bakes to perfection in a standard loaf pan. Serve it simply sliced or take it to the next level by adding a dusting of powdered sugar or a scoop of vanilla ice cream. Whether for a special occasion or an everyday treat, this chocolate pound cake is a show-stopping dessert that's as easy to make as it is to enjoy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 226 grams unsalted butter
- 300 grams granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 100 grams semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan generously with butter or non-stick spray. Dust it lightly with flour and set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with a hand or stand mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until well incorporated.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Gradually add half of the dry ingredients into the wet mixture, followed by half of the milk. Mix on low speed until combined. Repeat with the remaining dry ingredients and milk, mixing just until no lumps remain. Avoid overmixing.
Fold in the semi-sweet chocolate chips gently using a spatula, ensuring they are evenly dispersed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around the 65-minute mark to avoid overbaking.
Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or with a dusting of powdered sugar or a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.2 g | 266% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 537.3 g | 195% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 307.5 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 296 mg | 23% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1273 mg | 27% | |
*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.
