Indulge in this decadent chocolate pound cake made entirely from scratch. With simple ingredients and easy instructions, this recipe is a must-try for any chocolate lover. This rich Chocolate Pound Cake Recipe has slightly dense classic velvety pound cake texture and pure butter flavor.

Chocolate Pound Cake

 

Enjoy this taste treat with just a simple powdered sugar dusting and a scoop of vanilla ice cream, fresh berries, or chocolate ganache.

Ingredients for Chocolate Pound Cake

• Flour – all purpose or cake flour
• Cocoa – preferably Dutch process cocoa
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs – large ones
• Buttermilk
• Vanilla extract – the real stuff

Tips for Baking the Best Chocolate Pound Cake

• Use great quality baking Dutch process cocoa like Ghirardelli or Guittard. You can use regular baking cocoa for this recipe if needed but the Dutch process cocoa really takes it over the top.
• Grease the pan well with butter and dust with flour or cocoa. powder. Cocoa powder does not leave those white splotches on your gorgeous chocolate cake like flour does but it can make your cake appear very dark depending on the cocoa you are using.
• Use good quality unsalted butter like Land O Lakes, Kerrygold, or Challenge butter.
• Cream the butter and sugar using a stand or hand mixer on medium until it is pale yellow, fluffy, and light.
• Pound cakes are easy to overbake. They are done when they reach an internal temperature of 210 degrees. An instant read thermometer is an inexpensive kitchen gadget and really a lifesaver for so many recipes.
• Cool the cake in the pan for 25-30 minutes before inverting.
• Once inverted fully cool before dusting with powdered sugar.
• I really like the simple powdered sugar dusting but you can top with chocolate ganache, chocolate frosting, or a chocolate glaze.

How to Make Chocolate Pound Cake?

 

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