Description

This rich and moist chocolate pound cake is a chocolate lover’s dream. It’s dense, buttery, and packed with deep chocolate flavor. Perfect for any occasion—from holiday dinners to simple afternoon treats. Serve it plain, dusted with powdered sugar, or with a scoop of ice cream.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

1 cup whole milk

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely

Notes

You can add ½ cup of chocolate chips or chopped nuts to the batter for extra texture.
This cake freezes well—wrap tightly and freeze for up to 2 months.
For a glaze, drizzle with melted chocolate or a simple powdered sugar icing.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 160mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 95mg