Chocolate is one of our favorite desserts and if it is in cake form, even better. This recipe for a chocolate pound cake is rich and dense and perfect with a large glass of milk.
Ultimate Chocolate Pound Cake
This moist and fudge cake has the density of a flourless chocolate cake but a thicker version. The cocoa powder that is used in this recipe really makes all of the difference in the world. Use the best cocoa powder you can afford and you will be amazed by the richness of this cake.
Can you freeze a chocolate pound cake?
In a word, yes you can. Simply cool the cake completely and then wrap first in plastic wrap and then in aluminum foil and put in the freezer for when you need it.
The Best Chocolate Pound Cake
Ingredients
2 sticks room temperature unsalted butter
1-2/3 cup flour
1/3 cup heavy cream
½ cup cocoa powder
3 eggs + one yolk
2 tsp vanilla extract
1-1/4 cup sugar
½ cup mini milk chocolate chips
Instructions
Preheat oven to 350, grease a 9×5 loaf pan and set aside.
Microwave the heavy cream in a microwave safe bowl about 1 minute, pour over the cocoa and stir to make a paste.
Whisk the eggs, yolk and vanilla until frothy in a separate bowl.
Beat the butter and sugar on medium until well combined, scrape down the sides of the bowl. Beat until pale and fluffy- 6-7 minutes.
Add the cocoa mixture to the butter and beat in the flour until combined.
Stir in the chips and mix until combined.
Pour batter into prepared pan and bake 70-75 minutes.
So simple and easy but really decadent In its flavoring. This cake does not need icing but maybe a sprinkle of powdered sugar before you are ready to serve.
If you love this dessert, have a look at these other amazing cake recipes:
Italian Ricotta Cake
Almond Vanilla Pound Cake
Brown Sugar Pound Cake
Orange Pound Cake
Peach Pound Cake
The Best Texas Sheet Cake
Happy Baking!
Ultimate Chocolate Pound Cake
Chocolate is one of our favorite desserts
and if it is in cake form, even better. This recipe for a chocolate pound cake
is rich and dense and perfect with a large glass of milk.
Ingredients
- 2 sticks room temperature unsalted butter
- 1-2/3 cup flour
- 1/3 cup heavy cream
- ½ cup cocoa powder
- 3 eggs + one yolk
- 2 tsp vanilla extract
- 1-1/4 cup sugar
- ½ cup mini milk chocolate chips
Instructions
Preheat oven to 350, grease a 9x5 loaf pan and set aside.
Microwave the heavy cream in a microwave safe bowl about 1
minute, pour over the cocoa and stir to make a paste.
Whisk the eggs, yolk and vanilla until frothy in a separate
bowl.
Beat the butter and sugar on medium until well combined,
scrape down the sides of the bowl. Beat until pale and fluffy- 6-7 minutes.
Add the cocoa mixture to the butter and beat in the flour
until combined.
Stir in the chips and mix until combined.
Pour batter into prepared pan and bake 70-75 minutes.
