Traditional pound cake is great, but add chocolate for a decadent, velvety treat.
Pound cake is a treat, no doubt about it. Named after the impressive pound each of butter, sugar, and flour it traditionally requires, pound cake is rich and buttery. However, like a lot of things, adding chocolate takes it to the next level. Even if you are a fan of plain pound cake, you might be surprised at how much you like this variation on the classic!
With some chocolate baked goods, they look more chocolaty than they actually taste. The cocoa powder or baker’s chocolate provides the brown color and maybe a whiff of chocolate flavor, but the overall flavor can be underwhelming. With this chocolate pound cake recipe, you avoid this pitfall by adding a small amount of brewed coffee (cooled to room temperature). Oddly enough, the coffee heightens the chocolate flavor of the cocoa instead of creating a coffee-flavored cake batter.
You will love chocolate pound cake because it is easy to make, even if you are not a master baker. The result is an impressive-looking cake fit for a birthday, special dinner, or just to satisfy a chocolate craving. The chocolate flavor is bold and delicious, and the texture is moist and decadent. Believe it or not, it tastes even better the day after it’s baked, so this is a great make-ahead dessert option.
Bundt pan 101
While Bundt cakes are generally less complicated than two- or three-layer cakes, there are still a few key things to keep in mind when baking one. To avoid disaster—your cake sticking to the pan!—take a few simple precautions.
First, make sure to grease and flour your pan thoroughly. Use softened butter to cover the entire surface, making sure you reach all the curves and ridges. Then, shake a handful of flour around the pan, turning and tapping it to make sure it’s thoroughly covered. After baking, let the cake rest in the pan for 10 to 15 minutes. Then, gently run a butter knife around the edges to loosen it. Place a wire rack over the top of the pan, and quickly but carefully flip everything over. Give the pan a gentle shake and a few firm taps. Your cake should release perfectly.
How do I store leftovers?
Leftovers will keep at room temperature for 1-2 days (in a cake stand with a cover) or in the fridge (in an airtight container) for 4-5 days. Chocolate pound cake also freezes very well. Double-wrap the cake and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
Serving suggestions
Chocolate pound cake is wonderful served with homemade Sweetened Whipped Cream on the side. However, you can also dress it up a bit with a sprinkling of powdered sugar or a glaze. My favorite topping is this luxurious Chocolate Ganache Frosting with chocolate jimmies sprinkled on top. However, you can vary the chocolate theme and top the pound cake with a vanilla glaze borrowed from this Easy Vanilla Bundt Cake.
Chocolate Pound Cake
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1 1/2 cups unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup brewed coffee at room temperature
- 1 cup whole milk
Instructions
- Preheat the oven to 325°F.
- Sift together the flour, cocoa powder, and baking powder. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture alternating with the coffee and milk, starting and ending with the flour mixture. Mix until just combined.
- Grease and flour a 10-inch Bundt pan. Pour the batter into the prepared pan.
- Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve as desired.
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