Description
This rich and moist Chocolate Pound Cake is a delightful twist on the classic pound cake, infused with cocoa for a deep chocolate flavor. Perfect for dessert or a treat alongside coffee, this cake features a tender crumb and a luscious texture achieved by combining buttermilk with cocoa powder and baking it to perfection in the oven.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Then, stir in the vanilla extract to enhance the cake’s flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Mix just until combined to avoid overworking the batter, which could lead to a dense cake.
- Pour Batter into Pan: Pour the finished batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar.
- Wrapping the cooled cake tightly and storing it at room temperature will keep it moist for up to 3 days.
- For extra flavor, consider adding a handful of chocolate chips or nuts to the batter before baking.
