Recipe: Delicious Chocolate Pound Cake

Chocolate Pound Cake. A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation. Slice the cake and serve topped with a scoop of vanilla ice cream.

This recipe doesn't use too much chocolate and uses more cocoa. This chocolate pound cake recipe comes from one of my favorite go-to cookbooks, the Church of the Holy Spirit Cookbook. My mom gave it to me as a gift many years ago and I have treasured it! You can cook Chocolate Pound Cake using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chocolate Pound Cake

1. Prepare 100 g of unsalted butter, room temperature.
2. Prepare 100 g of granulated sugar.
3. You need 100 g of egg (from 2 medium-size eggs), room temperature.
4. You need 80 g of cake flour.
5. You need 12 g of natural cocoa powder.
6. You need 2 g (1/2 tsp) of baking powder.
7. Prepare 0.75 g (1/8 tsp) of table salt.
8. You need 30 ml of milk.
9. You need 4 g of instant coffee.
10. Prepare 28 g of chocolate.
11. You need of icing sugar for dusting (optional).

Chocolate pound cake comes together so easily that it's an everyday cake, but the taste and texture — that close-knit, tight crumb unique to a pound cake — plus the deep chocolate flavor make it feel. This is a Classic Traditional Chocolate Pound Cake that's extremely simple to make, requiring only a handful of ingredients. It's rich and extremely decadent, a real treat that your whole family will love! This ultimate chocolate sour cream pound cake is going to blow you away.

Chocolate Pound Cake instructions

1. Youtu.be/kSmENw547Mw.
2. Heat milk, instant coffee, and chocolate until fully melted and stir to combine. Set aside to cool..
3. Using a hand mixer or simply a hand-whisk, cream the butter for 1 minute until fully-softened. Add sugar and beat until fluffy and lightened in color. Frequently scrape the sides and bottom of the bowl with a silicone spatula for even mix..
4. Lightly beat the eggs in a separate bowl. Then add them into the butter mixture in 3 additions. Mix just until combined after every addition. If we add all eggs at once, both of these high-fat ingredients might not combine but end up separating..
5. Add all of the dry ingredients. Make sure to sieve the flour, baking powder, and cocoa powder beforehand as they tend to clump. Mix until 90% combined..
6. Add the melted chocolate. Mix just until combined. Do not overmix as it will develop the gluten too much and result in a tough cake..
7. Transfer into a loaf pan that has been fully coated with butter. This will help unmold the cake easily..
8. Spread up the batter to both ends of the pan. Pipe a line of softened butter along the center lengthwise. These steps are optional, but they will help create an evenly-centered crack..
9. Bake in a preheated oven at 340°F (170°C) for 40 minutes or until a toothpick inserted in the center comes out clean..
10. Run a spatula between the cake and the pan. Unmold the cake immediately after baking to prevent shrinking. Let cool on the cooling rack. With a sifter, garnish the top with icing sugar before slicing (optional)..

This Chocolate Pound Cake is dense, buttery and loaded with rich chocolate flavor. While I love a regular pound cake, I might not ever go back now that I've had this amazing chocolate version. Fortunately, my chocolate pound cake is lightened up with buttermilk and Greek yogurt, yet its decadent taste (think devil's food chocolate!) will satisfy even the most devoted chocoholics. If you're looking for classic cakes in the kitchen or even. Dark and rich, this Chocolate Pound Cake is any chocolate lover's dream.