Chocolate Pound Cake
User Reviews
4.5
Chocolate Pound Cake
Description
Chocolate Pound Cake starts by mixing flour and salt separately. Cocoa powder and milk chocolate are combined with boiling water to melt the chocolate and create a smooth cocoa mixture. Butter, granulated sugar, brown sugar, vanilla, and the chocolate base are beaten until fluffy, then eggs are added one at a time. The flour mixture is incorporated gently to maintain structure without overmixing. The batter may look slightly curdled but this is normal.
The batter is poured into a greased and floured loaf pan, then baked at a lower 325°F temperature for about 1 to 1 hour and 10 minutes until a toothpick inserted in the center comes out clean. This method ensures the cake cooks evenly and retains moisture throughout.
The resulting cake is moist with a velvety crumb and rich chocolate flavor from the combination of cocoa powder and melting chocolate. It holds its shape well, making it ideal for slicing, and pairs nicely with coffee or a light frosting if desired.
Nutritional information is based on one serving, indicating portion control is advisable.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¾ cup cocoa powder Dutch-processed
- 2 ounces milk chocolate finely chopped
- ⅓ cup water boiling
- 1 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoons vanilla extract
- 5 egg at room temperature
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease and flour 8½x4½-inch loaf pan.
- In a small bowl, stir together the flour and salt.
- In a medium bowl, place the cocoa powder and chocolate. Pour the boiling water over the cocoa and chocolate and stir until the chocolate is melted and there are dry streaks of cocoa powder. Let cool for 5 minutes.
- Using an electric mixer, beat the butter, both sugars, vanilla and the chocolate mixture on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs one at a time and beat until combined. Reduce the speed to low and add the flour mixture in 3 additions, scraping the sides of the bowl as needed. Give the batter a final stir by hand using a rubber spatula (the batter may look a little curdled).
- Pour the batter into the prepared pan and gently tap the pan on the counter to release air bubbles. Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving, about 2 hours. The cake should be wrapped in plastic wrapped and stored at room temperature for up to 4 days.
Notes
- Use room temperature ingredients to achieve a smooth, well-mixed batter.
- Do not be alarmed if the batter looks curdled; this is normal before baking.
- Bake at 325°F for 1 to 1 hour and 10 minutes, rotating the pan as needed for even baking.
- Allow the cake to cool before slicing for clean, even pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 163mg | 54% |
| Sodium | 338mg | 14% |
| Potassium | 214mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 860IU | 17% |
| Calcium | 42mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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