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A whole chocolate pound cake recipe on a wooden cake stand, garnished with fresh berries, rustic kitchen setting, warm lighting --ar 3:2 --style raw

Chocolate Pound Cake Recipe

  • Author: Serina Lopez
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (42g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) sour cream

For the Chocolate Glaze:

  • 1 cup (170g) semisweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat & Prepare: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Cream Butter & Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
  3. Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  5. Combine Wet & Dry: Add the dry ingredients to the butter mixture in three additions, alternating with milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare Glaze: Heat heavy cream in a small saucepan over medium heat until steaming (but not boiling). Remove from heat and pour over chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth.
  9. Glaze & Serve: Drizzle the glaze over the cooled cake. Allow it to set before slicing and serving

Notes

  • Variations: Add chocolate chips to the batter for extra chocolatey goodness or swirl in peanut butter for a fun twist.
  • Serving Suggestion: Serve with fresh berries, whipped cream, or a scoop of vanilla ice cream.
  • Storage Tips: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can also be frozen for up to 3 months.

Find it online: https://www.craverecipe.com/chocolate-pound-cake-recipe/