Description
Indulgent chocolate pound cake whispers sweet promises of rich, velvety bliss from its first crumb. Smooth chocolate layers melt with buttery richness, inviting you to savor each luxurious bite of this classic dessert.
Ingredients
Scale
Primary Ingredients:
- 2 cups granulated sugar
- 4 large eggs
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 1 ¾ cups (219 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
Liquid and Dairy Ingredients:
- ½ cup (120 milliliters) whole milk
- ½ cup (120 grams) sour cream
- 2 teaspoons vanilla extract
- ½ cup (120 milliliters) heavy cream
Flavoring and Finishing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (85 grams) semi-sweet chocolate chips (optional)
- 1 cup (170 grams) semi-sweet chocolate chips
Instructions
- Prepare the baking vessel by thoroughly coating a 9-5-inch loaf pan or bundt pan with grease and a light dusting of flour. Position the oven rack to center and heat to 325F (165C).
- Using an electric mixer, cream butter and sugar until the mixture achieves a pale, fluffy consistency, approximately 3-5 minutes of continuous blending.
- Incorporate eggs individually into the butter mixture, ensuring thorough integration after each addition. Blend in vanilla extract until smoothly combined.
- Create a separate mixture by whisking flour, cocoa powder, baking powder, and salt until uniformly distributed.
- Gradually introduce dry ingredients into the butter mixture, strategically alternating with milk and sour cream. Maintain a pattern of beginning and concluding with dry ingredients, mixing minimally to prevent overmixing.
- For enhanced chocolate intensity, delicately fold chocolate chips throughout the batter, distributing evenly with gentle movements.
- Transfer batter into prepared pan, carefully smoothing the surface to ensure uniform distribution. Position in preheated oven and bake for 60-70 minutes, monitoring until a inserted toothpick reveals minimal moist crumbs.
- Allow cake to rest within the pan for 10-15 minutes, facilitating initial cooling. Carefully transfer to a wire rack, permitting complete temperature reduction.
- For an optional luxurious finish, craft ganache by warming heavy cream and pouring over chocolate chips. Allow brief resting, then stir until achieving a glossy, smooth consistency. Artfully drizzle over completely cooled cake.
- Slice the decadent chocolate pound cake and savor each rich, velvety bite.
Notes
- Opt for high-quality cocoa powder to intensify the chocolate flavor and create a more luxurious texture.
- Use room temperature ingredients to ensure smoother mixing and a more consistent cake batter.
- Avoid overmixing the batter to prevent a tough, dense cake – stop mixing as soon as ingredients are just combined.
- Dust chocolate chips with a bit of flour before folding to prevent them from sinking to the bottom of the cake.
- For a gluten-free version, substitute regular flour with a gluten-free flour blend and add a xanthan gum for better structure.
- Create a moister cake by replacing some butter with vegetable oil or adding a tablespoon of sour cream.
- Enhance the chocolate depth by adding a teaspoon of espresso powder to the dry ingredients.
- Store the cake wrapped tightly in plastic wrap at room temperature for up to 4 days to maintain moisture and freshness.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 152
- Sugar: 6 g
- Sodium: 57 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg