Chocolate Pound Cake
Last week, I posted a recipe for classic pound cake, which I think is an absolute staple recipe in the summertime. It’s perfect paired with fresh fruit and whipped cream. However, I have been trying to get a killer chocolate pound cake into my repertoire for quite a long time and have been disappointed with the dry, bland results that I had been encountering. My search is officially over – this is the chocolate pound cake that I’ve been dreaming of… it’s dense and buttery and still has an amazingly rich chocolate flavor.
Last year at this time, I could barely look at chocolate without feeling queasy, so the fact that I’ve posted two supremely chocolatey desserts in a row this week must be my way of making up for last summer’s chocolate shortcomings.
While I love a regular pound cake, I might not ever go back now that I’ve had this amazing chocolate version. It’s everything that a great pound cake should be – dense, buttery and moist – PLUS it has chocolate. So, in my book, it totally wins.
While you could still certainly top the chocolate pound cake with fresh berries and whipped cream, I opted for vanilla ice cream and a cherry on top. Chocolate cake of any kind just seems like it screams for vanilla ice cream, so I oblige.
MY OTHER RECIPES
Here’s to a chocolate-filled summer!
One year ago: Peanut Butter Cup Icebox Cake
Four years ago: Roasted Banana Ice Cream
Five years ago: Buttermilk Biscuits
Six years ago: Cobb Salad
An easy chocolate pound cake that's moist, dense and packed with chocolate flavor.
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.
Nutritional values are based on one serving
Saturated fat: 17g
Vitamin A: 17.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!