Welcome to chocolate lover’s Paradise. A rich, moist, light cake with flavours of chocolate and butter, topped with luxurious chocolate ganache. Your taste buds are surely going to ascend.
I love chocolate in every form. But chocolate in the form of pound cake is absolutely beautiful. It is a scrumptious dessert. The soft, melt-in-mouth texture of the cake with the rich flavour of chocolate and butter is to die for.
Just like her sister the humble vanilla pound cake, the chocolate pound cake is also super simple to make. Actually, this is one of the main reasons why I love pound cakes so much. The sheer simplicity of its making. A simple straightforward recipe. With minimal effort, you can get a luxurious treat.
Pound cake is so easy to make that you create this whenever you have a chocolate craving. It’s that simple. Yet this cake is also perfect for celebrations, festivities, etc. For a cake that is so simple to make it is every bit luscious and decadent.
Chocolate pound cake can be served on its own. It tastes heavenly just by itself. But my chocoholic self couldn’t hold back and dressed the cake with a simple and easy chocolate ganache. But if you want to skip you totally can. You can also dust the chocolate pound cake with some powdered sugar or serve it with some whipped cream, ice cream, or some fruits. The possibilities are limitless.
This chocolate pound cake can be created in under 45 minutes. No extra prepping is required. Even most of the ingredients are pantry staples. And the non-pantry items can be replaced or completely skipped, the cake would still be amazing.
Ingredients required:
Milk– Any kind of milk can be used. Or milk can be replaced with water.
Dark chocolate– Dark chocolate helps in providing not only rich flavour but helps in texture and moisture maintenance. But you can totally skip it.
Cocoa powder– I’ve used Dutch-processed cocoa powder for its rich flavour. You can totally regular unsweetened cocoa powder
Eggs
Vanilla Extract
All-purpose flour
Baking powder
Salt
Sugar
Butter
For ganache (optional)
Dark and milk chocolate
Butter
Milk
Almonds (to sprinkle)(optional)
How to make chocolate pound cake?
Chocolate pound cake only has some simple steps as follows:-
Prepping the oven and the pan:-
Preheat the oven. Grease a loaf pan with butter and place parchment/butter paper at the bottom.
Blooming the chocolate:-
To intensify the flavour of the chocolate, mix cocoa powder and dark chocolate with hot milk. Stir until they are well melted and mixed.
Prepping eggs
In a bowl mix eggs with vanilla. Set aside
Mixing of dry ingredients and wet ingredients
In a bowl sift in all the dry ingredients. Add sugar, butter, and chocolate milk mix. On low speed mix the ingredients only till all of them are well combined. Do not overmix.
Add egg-vanilla mix in 3-4 parts. After each addition mix on low speed only till combined. Remember do not overmix.
Baking
Pour this batter into the prepped pan. And bake till the stick inserted in the center of the cake comes out clean. Let it stay in the pan for 10 minutes then place it on a wire rack to cool completely.
Dressing the cake(optional)
Mix chocolates, butter, and hot milk in a bowl. Mix thoroughly till all are combined. Pour this ganache over the cake. Spread some almonds on top (again optional). Place it in the refrigerator for 20 minutes. Cut and serve.
How to store Chocolate Pound Cake?
This cake can be stored at room temperature for up to 4-5 days. Just place it in an air-tight container. To freeze, wrap this cake 2-3 times with cling wrap and place it in the freezer for up to 3 months.
Tips for successful baking:
- Properly measure your ingredients, especially the flour. Too much flour can make your cake dry and too less can completely destroy the texture.
- I’ve mentioned earlier and I’ll mention it again. Do not over-mix. Too much mixing can lead to a chewy texture. Mix on low speed only till they combine.
- Over-baking the cake can lead to a dry cake. Bake only until the skewer inserted in the center of the cake comes out clean.
- There is a probability that the surface of the cake may start to brown yet the inside of the cake is still undercooked. In scenarios like these wrap the surface of the pan with a foil paper and continue baking. Foil paper will ensure that the surface won’t brown too much
If you liked this recipe try these!
Easy Vanilla Pound Cake Chocolate Chunk Muffins
Easy Banana bread Double Chocolate Brownies
Chocolate Pound Cake
Ingredients
Cake
- 80 g All-purpose flour ⅔ cup
- 10 g Cornflour ¾ tbsp
- 10 g Cocoa powder 1¼ tbsp
- 20 g Dark chocolate (chopped) ⅛ cup
- 60 ml Milk(hot) ½ cup
- 110 g Sugar ½ cup
- 110 g Butter (room temperature, unsalted) ½ cup
- 2 Egg (room temperature)
- 2 g Baking powder ½ tsp
- ¼ tsp Salt
- 6 g Vanilla Extract 1½ tsp
Chocolate ganache (optional)
- 100 g Dark chocolate + Milk chocolate ¾ cup
- Milk(hot)
- 30 g Butter (unsalted) 2 tbsp
Garnish(optional)
- Almonds
Instructions
- Preheat your oven to 180℃/350℉. Grease a 20×11 cm loaf pan with butter and place parchment/butter paper at the bottom
- In a small bowl mix cocoa powder, dark chocolate, and hot milk. Mix till the chocolate is melted and well combined. Set aside.
- In a small bowl mix eggs and vanilla till well combined. Set aside.
- In a large bowl sift in all dry ingredients.
- Into the dry ingredients add sugar, butter, and milk-chocolate mix. Mix on low speed only until well combined.
- Add eggs-vanilla mix in 3-4 parts. After every addition mix on low speed only till combined.
- Pour the batter into the prepped loaf pan.
- Bake at 180℃/350℉ for 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Take the cake out of the pan after 8-10 minutes. Place on a wire rack to cool completely
Dressing and Garnishing
- 10. For chocolate ganache, in a small bowl combine chocolates, butter, and hot milk.
- 11. Pour this over a completely cooled cake and sprinkle some almonds over the top. Place in a refrigerator for 20 minutes. Take out, cut, and serve.
Notes
- Properly measure your ingredients, especially the flour. Too much flour can make your cake dry and too less can destroy the texture.
- I’ve mentioned earlier and I’ll mention it again. Do not over-mix. Too much mixing can lead to a chewy texture. Mix on low speed only till they combine.
- Over-baking the cake can lead to a dry cake. Bake only until the skewer inserted in the center of the cake comes out clean.
- There is a probability that the surface of the cake may start to brown yet the inside of the cake is still under cooked. In scenarios like these wrap the surface of the pan with a foil paper and continue baking. Foil paper will ensure that the surface won’t brown too much