Chocolate Pound Cake Recipe

Get ready to meet your new obsession because this Chocolate Pound Cake is the definition of pure, chocolatey bliss. It’s incredibly dense, velvety, and has that classic tight crumb we all crave in a pound cake, but with a deep, cocoa richness that feels like a warm hug for your taste buds. Whether you’re serving it at a dinner party or just sneaking a slice with your afternoon coffee (guilty!), this cake is a total showstopper that tastes way more impressive than it is to make!

Why You’ll Love This Recipe

• Decadent & Dreamy: Every bite is packed with double the chocolate thanks to the cocoa powder and those melty dark chocolate chips.
• Perfectly Moist: Unlike some pound cakes that can be a bit dry, this version stays wonderfully tender and luscious for days.
• Simple Elegance: It’s an easy-to-bake loaf that looks sophisticated enough for any occasion—trust me, you’re going to love this!
• A Total Crowd-Pleaser: It’s the ultimate treat for true chocolate lovers, making it a guaranteed hit every single time.

Ingredients

All you need for this Chocolate Pound Cake Recipe is a few pantry staples and about 15 minutes of prep! But first, let’s gather up these goodies:

• All-Purpose Flour: Provides the structure for that beautiful, sturdy pound cake crumb.
• Unsweetened Cocoa Powder: This is where that deep, dark chocolate flavor begins.
• Baking Powder: Just a touch to give our cake the perfect little lift.
• Salt: A tiny bit to balance out the sweetness and make the chocolate flavor pop!
• Unsalted Butter: Make sure it’s softened! This creates that light, fluffy base we’re looking for.
• Granulated Sugar: Sweetens the deal and helps achieve those slightly crisp, golden edges.
• Large Eggs: Use room temperature eggs to ensure they emulsify perfectly into the batter for a silky finish.
• Vanilla Extract: A kitchen essential that rounds out the chocolate notes beautifully.
• Milk: Adds moisture and helps keep the cake tender and soft.
• Dark Chocolate Chips: These are a total game-changer, creating little pockets of melted chocolate throughout the cake.

Note: The specific measurements for all ingredients can be found in the recipe card right under this article!

How to Make the Recipe

Step 1: Prep the Oven and Pan

First things first! Preheat your oven to 325°F (165°C). Grab a standard loaf pan, grease it well, and line it with parchment paper. This little trick makes lifting the cake out a total breeze.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together your flour, cocoa powder, baking powder, and salt. Make sure there are no cocoa lumps—we want everything perfectly combined!

Step 3: Cream the Butter and Sugar

In a large bowl, beat your softened butter and sugar together. Keep going for about 3-4 minutes until the mixture looks light, pale, and super fluffy. This step is key for a great texture!

Step 4: Incorporate the Eggs

Add your eggs one at a time, giving it a good beat after each one. This ensures your batter stays smooth and rich rather than curdling.

Step 5: Mix the Batter

Stir in the vanilla. Now, gradually add your dry ingredients, alternating with the milk. Start and end with the flour mixture to keep that batter perfectly balanced.

Step 6: The Chocolatey Finish

Gently fold in those dark chocolate chips. This is where the magic happens!

Step 7: Bake to Perfection

Pour the batter into your pan and smooth out the top. Bake for 65-70 minutes. You’ll know it’s done when a toothpick comes out clean or with just a few moist crumbs attached.

Step 8: Cool and Enjoy

Let the cake rest in the pan for 15 minutes (be patient!), then move it to a wire rack to cool completely. Slicing into a cooled cake ensures those perfect, clean pieces!

Pro Tips for Making the Recipe

• Room Temperature is Everything: Ensure your eggs and milk aren’t cold. This helps the batter stay smooth and prevents the butter from seizing up.
• Don’t Overmix: Once you add the flour, mix until just combined. Overmixing can lead to a tough cake, and we want this to be ultra-tender!
• Quality Cocoa Matters: Since chocolate is the star here, using a high-quality cocoa powder will take this cake from “good” to “unreal.”

How to Serve

Here is how you can serve this luscious chocolate treat:

• The Classic Way: Serve a thick slice with a dollop of freshly whipped cream and a few raspberries.
• The Indulgent Way: Warm up a slice and top it with a scoop of vanilla bean ice cream and a drizzle of salted caramel.
• Coffee Break: It’s the perfect companion to a hot latte or a cold glass of milk.

Make Ahead and Storage

Storing Leftovers

Wrap any leftovers tightly in plastic wrap or place them in an airtight container. They’ll stay fresh at room temperature for up to 3 days.

Freezing

This cake freezes beautifully! Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Just thaw at room temperature when the craving hits.

Reheating

If you love that “just-baked” feel, pop a slice in the microwave for about 10-15 seconds to melt those chocolate chips all over again.

FAQs

1. Can I use milk chocolate chips instead of dark? Absolutely! Dark chocolate gives a more sophisticated, deep flavor, but milk chocolate chips will make it sweeter and more kid-friendly. Use whatever you have on hand!

2. Why did my pound cake crack on top? Don’t worry, a crack down the center is actually a classic hallmark of a great pound cake! It happens as the dense batter rises and the steam escapes. It just adds to the rustic charm.

3. Can I bake this in a Bundt pan instead of a loaf pan? You can, but since this recipe is sized for a loaf pan, you would likely need to double the ingredients to fill a standard-sized Bundt pan. Keep an eye on the bake time as it may vary!

4. How do I know for sure when the cake is done? The toothpick test is your best friend. Since every oven is a little different, start checking at the 60-minute mark. You want the toothpick to come out clean or with tiny moist crumbs, but no wet batter.