Chocolate Pound Cake
Chocolate Pound Cake is a rich, dense, and buttery dessert that’s perfect for chocolate lovers. This classic cake has a velvety crumb and deep cocoa flavor, making it ideal for serving plain, with powdered sugar, or topped with a luscious glaze.
Equipment
- - 9x5-inch loaf pan (or bundt pan)
- Mixing bowls
- - Hand mixer or stand mixer
- Measuring cups and spoons
- - Rubber spatula
- - Cooling rack
Ingredients
- - 1 cup 2 sticks unsalted butter, softened
- - 1 3/4 cups granulated sugar
- - 4 large eggs room temperature
- - 1 teaspoon vanilla extract
- - 1/2 cup sour cream or plain Greek yogurt
- - 1 3/4 cups all-purpose flour
- - 1/2 cup unsweetened cocoa powder preferably Dutch-processed
- - 1 teaspoon baking powder
- - 1/2 teaspoon salt
- - Optional: powdered sugar or chocolate glaze for topping
Instructions
- **Preheat the oven** Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- **Cream butter and sugar** In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- **Add eggs and vanilla** Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- **Mix dry ingredients** In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- **Combine wet and dry** Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream or yogurt in two parts (dry-sour cream-dry-sour cream-dry). Mix just until combined; do not overmix.
- **Bake** Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- **Cool** Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar or drizzle with glaze if desired.