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Best Chocolate Pound Cake

Best Chocolate Pound Cake: Rich, Moist, and Irresistible

The Best Chocolate Pound Cake, rich and moist, is a delightful treat perfect for chocolate lovers.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour gluten-free flour blends can be a suitable alternative
  • 3/4 cup Dutch-processed cocoa powder using regular cocoa will subtly change the taste
  • 1 teaspoon baking powder essential for achieving the right texture
  • 1/2 teaspoon salt a pinch is sufficient
  • 3/4 cup buttermilk substitute with sour cream or diluted regular milk with vinegar if needed
  • 1 tablespoon espresso powder can be omitted if preferred
  • 1 cup unsalted butter softened to room temperature for easy mixing
  • 1 1/2 cups granulated sugar brown sugar can be used but may alter texture
  • 4 large eggs ensure they are at room temperature for best results
  • 1 teaspoon vanilla extract using a high-quality extract is recommended
For the Ganache
  • 1/2 cup heavy cream other cream varieties can be substituted if necessary
  • 1 cup dark or bittersweet chocolate chips semi-sweet chocolate can also be a great option
  • 1 tablespoon vegetable oil other neutral oils can work as substitutes

Equipment

  • stand mixer
  • 9x5-inch loaf pan
  • medium bowl
  • spatula
  • saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease a 9x5 inch loaf pan thoroughly with butter or cooking spray, then line the bottom with parchment paper.
  2. In a medium bowl, sift together 2 cups of all-purpose flour, 3/4 cup of Dutch-processed cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  3. In a separate bowl, dissolve 1 tablespoon of espresso powder in 3/4 cup of buttermilk and set aside.
  4. Using a stand mixer, cream together 1 cup of softened unsalted butter until light and fluffy, then gradually add in 1 1/2 cups of granulated sugar.
  5. Add in 4 large eggs, one at a time, ensuring each is fully mixed before adding the next.
  6. Mix the buttermilk mixture into the butter and egg mixture, then gradually fold in the dry ingredient mixture.
  7. Pour the batter into your prepared loaf pan and bake for 50-55 minutes.
  8. Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack.
  9. Heat 1/2 cup of heavy cream in a saucepan until simmering, then pour over 1 cup of dark chocolate chips and whisk until smooth.
  10. Pour the ganache evenly over the cooled cake and let set for about 20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Measure ingredients accurately to prevent a dry cake.

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