🍫 Freshly Baked Chocolate Pound Cake
📝 Ingredients (for a standard 9×5″ loaf pan):
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1 cup (2 sticks) unsalted butter, room temperature
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1½ cups granulated sugar
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4 large eggs, room temperature
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1½ tsp vanilla extract
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder (preferably Dutch-processed)
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½ tsp baking powder
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¼ tsp salt
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½ cup whole milk (room temperature)
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½ cup mini chocolate chips or chopped dark chocolate (optional but amazing)
🔧 Instructions:
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Preheat Oven
Preheat your oven to 325°F (163°C). Grease a 9×5″ loaf pan and line it with parchment paper for easy removal. -
Cream Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes using a hand or stand mixer). -
Add Eggs & Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. -
Mix Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. -
Combine Wet & Dry
Add the dry ingredients to the butter mixture alternately with the milk (beginning and ending with the dry). Mix just until combined—do not overmix. Fold in chocolate chips if using. -
Bake
Pour batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). -
Cool & Serve
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Serve as is, or dust with powdered sugar or drizzle with ganache for a decadent touch.
✅ Tips:
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Don’t skip room temperature ingredients — they help create a smoother batter and better texture.
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Make ahead? Tastes even better the next day as the chocolate flavor deepens.
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Serving ideas: Top with whipped cream, fresh berries, or serve warm with a scoop of vanilla ice cream
