Chocolate pound cakes 🍫🤎
Rich, dense, buttery, zero fluff—the opposite vibe of a soufflé, and honestly? Iconic.
Here’s a classic, foolproof chocolate pound cake (moist, deep chocolate, slices like a dream):
Chocolate Pound Cake (loaf or bundt)
Ingredients
- 225 g (1 cup) unsalted butter, room temp
- 250 g (1¼ cups) sugar
- 4 large eggs, room temp
- 180 g (1½ cups) all-purpose flour
- 50 g (½ cup) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 120 ml (½ cup) milk or buttermilk
- 1 tsp vanilla extract
- Optional but elite: 100 g dark chocolate, melted
Instructions
- Heat oven to 170°C / 340°F. Butter and line a loaf pan (or grease a bundt).
- Cream butter + sugar until pale and fluffy (don’t rush this).
- Add eggs one at a time, mixing well.
- Mix in vanilla and melted chocolate (if using).
- In a bowl: whisk flour, cocoa, baking powder, salt.
- Add dry ingredients to batter, alternating with milk.
- Pour into pan, smooth top.
- Bake 55–65 min (toothpick = moist crumbs, not wet).
- Cool 15 min, then unmold. Fully cool before slicing (I know, hard).
Optional glow-ups ✨
- Chocolate chip pound cake: fold in 100 g chips
- Espresso chocolate: add 1 tsp instant espresso to cocoa
- Glaze: powdered sugar + cocoa + milk, or straight ganache
- Mini pound cakes: bake ~30–35 min
If you want:
- ultra-moist bakery style
- vegan or gluten-free
- French-style vs American-style
- or a small-batch version
tell me the vibe 😏
