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The Best Chocolate Pound Cake

The Best Chocolate Pound Cake for Pure Chocolate Bliss

The Best Chocolate Pound Cake is a moist and decadent dessert bursting with chocolate flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Gluten-free blend works as substitute.
  • 3/4 cups Dutch-Processed Cocoa Powder Avoid regular cocoa for intense color.
  • 1 teaspoon Baking Powder Essential for rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Buttermilk Substitutes: Greek yogurt or milk with vinegar.
  • 1 teaspoon Instant Coffee/Espresso Powder Omit if preferred.
  • 1 cup Unsalted Butter Softened for mixing.
  • 2 cups Granulated Sugar Adjust for sweetness preference.
  • 4 large Eggs At room temperature.
  • 2 teaspoons Vanilla Extract Use pure for best flavor.
For the Ganache
  • 1 cup Heavy Cream Essential for ganache.
  • 8 ounces Dark/Bittersweet Chocolate Chips Use quality chocolate.
  • 1 tablespoon Vegetable Oil For smooth ganache.

Equipment

  • 9 x 5-inch loaf pan
  • mixing bowl
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Grease a 9 x 5-inch loaf pan with butter and line the bottom with parchment paper.
  3. In a mixing bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. In a separate bowl, mix the buttermilk with the instant coffee until dissolved.
  5. Cream butter and sugar together until light and fluffy, about 3-5 minutes.
  6. Add eggs one at a time, mixing well after each addition.
  7. Stir in the coffee-buttermilk mixture and vanilla extract.
  8. Gradually add the dry ingredients to the wet ingredients, folding gently.
  9. Pour batter into the prepared loaf pan and smooth the top.
  10. Bake for 50-55 minutes, or until a toothpick comes out with moist crumbs.
  11. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
  12. To prepare the ganache, heat heavy cream until hot, then pour over chocolate chips and whisk until smooth.
  13. Drizzle ganache over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure butter and eggs are at room temperature for best results.

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