Description
This Chocolate Pound Cake is a rich, moist, and decadent dessert perfect for chocolate lovers. Made with a combination of cocoa powder and buttermilk to keep it tender, this classic cake features a deep chocolate flavor balanced with a buttery texture. Ideal for afternoon tea or as a special treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Dry Ingredients
- 2 cups granulated sugar
- 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 ensure the cake doesn’t stick.
- 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 crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each to combine fully, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, sift 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: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Mix just until combined to avoid overworking the batter, ensuring a moist cake.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely, preventing soggy edges.
Notes
- Make sure the butter is softened to room temperature for proper creaming.
- Don’t overmix the batter to maintain a tender crumb.
- Check doneness starting at 50 minutes to avoid overbaking and drying the cake.
- Use high-quality cocoa powder for the best chocolate flavor.
- If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon of lemon juice or vinegar per cup and let it sit for 5 minutes.
