Ingredients
- 1 1/2 cups unsalted butter, softened
- 2 3/4 cups sugar
- 6 large eggs, room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Directions
Preheat oven to 325°F (163°C) and grease and flour a bundt or loaf pan.
Cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Alternately add the dry ingredient mixture to the wet ingredients with the milk, beginning and ending with the dry ingredients.
Stir in the vanilla extract.
Pour the batter into the prepared pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
For an optional glaze, heat the heavy cream and butter until just simmering, then pour over the chocolate chips and whisk until smooth; drizzle over the cooled cake.
Frequently Asked Questions
How do I ensure my Chocolate Pound Cake stays moist after baking?
To maintain moisture, ensure your eggs are at room temperature before creaming with the 1 1/2 cups of softened butter and sugar. Also, avoid overbaking; test with a skewer inserted near the center—it should come out with moist crumbs, not completely dry, after the 1 hour 10 minute bake time at 325°F.
Can I substitute the all-purpose flour in this recipe for a gluten-free alternative?
While this recipe relies on 2 1/2 cups of all-purpose flour for its structure, you can attempt a 1:1 gluten-free flour blend. Be aware that the texture might change slightly, so consider adding an extra egg yolk for richness to compensate for potential dryness.
What is the best way to store leftover Chocolate Pound Cake?
Once completely cooled, wrap the Chocolate Pound Cake tightly in plastic wrap, then foil, or store it in an airtight container. Stored this way at room temperature, it should stay fresh and delicious for up to 4 days, perfect for enjoying later.
