Chocolate Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or buttermilk for extra richness)
- 2 tsp vanilla extract
Optional Chocolate Glaze:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp butter
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
6. Stir in the vanilla extract.
7. Pour the batter evenly into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
10. For the optional glaze, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips and butter in a bowl. Let sit for 2 minutes, then stir until smooth.
11. Drizzle the glaze over the cooled cake and allow it to set before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 420 kcal per serving | Servings: 12 servings
Tips:
Use room temperature eggs and butter to ensure a smooth, creamy batter.
For a richer flavor, substitute whole milk with buttermilk in the batter.