Dark Chocolate Pound Cake
Indulge in the rich, velvety decadence of this Dark Chocolate Pound Cake, a dessert that’s a true chocolate lover’s dream. Made with a perfect balance of unsalted butter, brown sugar, and high-quality dark chocolate, this pound cake boasts a moist, tender crumb with a deep cocoa flavor. The addition of buttermilk ensures a soft texture, while the optional dark chocolate chips take every bite to the next level. With just 20 minutes of prep time and an hour in the oven, this recipe is perfect as a show-stopping dessert or a luxurious treat with your afternoon coffee. Serve it plain, or pair it with whipped cream or vanilla ice cream to elevate your experience. This chocolate pound cake is more than a dessert—it's a celebration of chocolate in its purest form!
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Ingredients
- 226 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 100 grams Brown sugar, packed
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 190 grams All-purpose flour
- 40 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Buttermilk
- 100 grams Dark chocolate, melted and slightly cooled
- 50 grams Dark chocolate chips (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.
Step 2
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Step 6
Fold in the melted dark chocolate until evenly incorporated. If using, gently stir in the dark chocolate chips.
Step 7
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 8
Bake for 55-60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9
Allow the pound cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Step 10
Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
| Serving size | (1246.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4718.2 |
| Total Fat 261.0g | 0% |
| Saturated Fat 155.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1251.0mg | 0% |
| Sodium 2123.1mg | 0% |
| Total Carbohydrate 568.9g | 0% |
| Dietary Fiber 29.9g | 0% |
| Total Sugars 348.5g | |
| Protein 65.8g | 0% |
| Vitamin D 224.4IU | 0% |
| Calcium 548.2mg | 0% |
| Iron 35.4mg | 0% |
| Potassium 2265.2mg | 0% |
Source of Calories