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Best Chocolate Pound Cake

Best Chocolate Pound Cake: Indulgent, Moist Perfection

This Best Chocolate Pound Cake is a luscious dessert with a moist texture and rich cocoa flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 3/4 cup Dutch-Processed Cocoa Powder Sifting ensures the best results.
  • 1 teaspoon Baking Powder This leavening agent is crucial for a slight lift in this dense cake.
  • 1/2 teaspoon Salt Balances the sweetness and enhances the overall chocolate flavor.
  • 1 cup Buttermilk Sour cream or Greek yogurt can work in a pinch.
  • 1 teaspoon Espresso Powder Can be omitted if desired.
  • 1 cup Unsalted Butter Ensure it's softened for smooth mixing.
  • 2 cups Granulated Sugar Provides sweetness that perfectly balances the dense texture of the cake.
  • 4 large Eggs Mix them in one at a time for best results.
  • 2 teaspoons Vanilla Extract Opt for high-quality extract for optimal taste.
For the Ganache (optional)
  • 1 cup Heavy Cream Creates a rich, smooth ganache.
  • 1 cup Dark or Bittersweet Chocolate Chips Use high-quality for the best texture.
  • 1 tablespoon Vegetable Oil Can be omitted if you prefer.

Equipment

  • loaf pan
  • mixing bowl
  • standing mixer
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and adjust the rack to the lower-middle position.
  2. Lightly grease a 9 x 5-inch loaf pan and line the bottom and sides with parchment paper.
  3. Sift together the dry ingredients: flour, cocoa powder, baking powder, and salt.
  4. In a separate bowl, dissolve the espresso powder in the buttermilk and set aside.
  5. Beat the softened butter until creamy, gradually adding granulated sugar until light and fluffy.
  6. Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each.
  7. Add the vanilla extract and buttermilk mixture, mixing on low speed until combined.
  8. Gradually mix in the dry ingredients until just combined, avoiding overmixing.
  9. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes.
  10. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.
  11. For optional ganache, heat heavy cream and pour it over chocolate chips, whisking until smooth.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

This cake develops better flavors when made a day in advance, and leftovers can be stored tightly wrapped at room temperature.

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