🍫 Chocolate Pound Cake
Ingredients (9×5-inch loaf pan)
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1 cup (2 sticks) unsalted butter, softened
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1¾ cups granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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1½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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½ tsp baking powder
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¼ tsp salt
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½ cup sour cream (or plain Greek yogurt)
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½ cup whole milk
Optional: ½ cup chocolate chips or chunks for extra richness
Instructions
1. Prep
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Preheat oven to 325°F (163°C).
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Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Cream butter & sugar
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In a large bowl, beat butter and sugar until light and fluffy (~3–4 minutes).
3. Add eggs & vanilla
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Beat in eggs one at a time, then stir in vanilla extract.
4. Combine dry ingredients
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In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Mix wet & dry
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Alternately add dry ingredients and sour cream/milk to the butter mixture, starting and ending with dry.
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Mix until just combined; do not overmix.
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Fold in chocolate chips if using.
6. Bake
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Pour batter into prepared pan and smooth the top.
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Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
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Let cake cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
💡 Tips & Variations
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Extra chocolatey: Add ½ cup cocoa powder or drizzle melted chocolate over the cooled cake.
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Moistness boost: Brush the warm cake with simple syrup (½ cup sugar + ½ cup water boiled) before cooling.
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Flavor twists: Add espresso powder for depth, orange zest for brightness, or a splash of liqueur (e.g., Kahlua).
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Bundt pan version: Bake at same temp but increase time to 70–80 minutes; check doneness with a skewer.
If you like, I can also give you a fudgy, ultra-rich chocolate pound cake recipe with ganache glaze, perfect for holidays or gifts.
