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Sometimes it’s the simplest things in life that are the best. Take this Chocolate Pound Cake recipe as an example. It’s a basic yet rich cake batter that’s baked in a loaf pan and covered with a simple glaze. There’s no special equipment, no laborious decorating, and you’re not dirtying every mixing bowl in your kitchen. It’s simple yet scrumptious. Pound cake is rich and dense on its own, but when you add chocolate to the mix not only does it elevate the cake to a whole new flavor level, but it ends up falling somewhere in between fudgy brownie and moist cake. It doesn’t get much better than that!

You can serve this cake with some fresh whipped cream or even ice cream to take it to a whole new realm of deliciousness. I personally love it with fresh berries. If you cut the slices into cubes, it makes a perfect addition to any trifle!

Yields: 1 (9-inch) cake, 6 to 8 servings

How To Make

Chocolate Pound Cake

Tessa Arias

Yields: 1 (9-inch) cake, 6 to 8 servings

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Review Recipe Print Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Review Recipe Print Recipe

Ultra rich, fudgy, and loaded with chocolate flavor, this Chocolate Pound Cake recipe is as easy as it is scrumptious!

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Ingredients

For the cake:

• ▢ 1 1/4 cups (159 grams) all-purpose flour
• ▢ 1/2 teaspoon fine sea salt
• ▢ 1/2 teaspoon baking powder
• ▢ 3/4 cup (64 grams) Dutch-process cocoa powder
• ▢ 1/2 cup plus 2 tablespoons boiling water
• ▢ 16 tablespoons (227 grams) unsalted butter, at cool room temperature
• ▢ 1 cup (200 grams) granulated sugar
• ▢ 1/4 cup (50 grams) light brown sugar
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 4 large eggs, at room temperature

For the glaze:

• ▢ 4 tablespoons (57 grams) unsalted butter
• ▢ 2 tablespoons whole milk
• ▢ 1 tablespoon light corn syrup, optional
• ▢ 1 teaspoon vanilla extract
• ▢ 2 ounces (57 grams) semisweet chocolate, chopped
• ▢ 1 1/4 cups (156 grams) powdered sugar, sifted

Instructions

To make the cake:

• Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan.
• In a medium bowl whisk together the flour and salt. Place the cocoa in a medium heatproof bowl. Whisking constantly, slowly pour in the boiling water and whisk until smooth and combined.
• In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy, about 5 minutes. Add in the vanilla and cocoa mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. On low speed gradually add the flour mixture, beating until just combined.
• Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 to 60 minutes. Let cool in the pan on a wire rack over a baking sheet for 15 minutes before removing to the wire rack to cool completely.

To make the glaze:

• In a small saucepan over medium heat, combine the butter, milk, and corn syrup, heating until the butter melts. Turn the heat to low and add the vanilla and chocolate, whisking until melted. Turn off the heat and gradually add the powdered sugar, whisking until smooth. Pour the glaze over the cooled cake. Let set before slicing and serving.

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