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Chocolate Pound Cake

This rich and moist Chocolate Pound Cake is an easy-to-make dessert that will satisfy all your chocolate cravings. With simple ingredients, it is perfect for any occasion and family-friendly.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use room temperature butter for best results.
  • 2 cups granulated sugar Fine sugar is preferred for better mixing.
  • 4 large eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder Can experiment with dark cocoa for a richer flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk Can use non-dairy milk alternatives.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). 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. Stir in the vanilla extract.
  4. In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. 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.

Notes

Serve plain or drizzle with chocolate ganache, top with whipped cream, or serve with fresh berries. Store in an airtight container for 3-4 days at room temperature, about a week in the refrigerator, or freeze individual slices for up to 3 months.