Chocolate Pound Cake Recipe
A delicious Chocolate Pound Cake with a moist, rich, velvety texture and rich chocolate flavor. A must-make pound cake recipe for the chocolate lover!
Servings: 24
Equipment
Ingredients
- 1 1/2 cups (369 g) butter room temperature
- 1 (8-ounce) package (227 g) cream cheese room temperature
- 3 cups (594 g) sugar
- 6 large (300 g) eggs room temperature
- 3 cups (360 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 teaspoon (2.8 g) kosher salt
- 1 tablespoon (14 g) vanilla extract
Instructions
- Preheat oven to 325º F. Prepare bundt or tube pan by brushing with homemade chocolate cake goop (pan release) or with butter and cocoa powder and set aside.
- With a mixer, cream together the softened butter and cream cheese with the sugar until it is light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing each until it is just incorporated.
- On slow speed, stir in the flour and salt and then the cocoa powder and vanilla extract. Do not over mix.
- Spread the cake batter into the prepared bundt or tube pan.
- Bake until a skewer inserted into the middle of the cake comes out clean, about 1 1/2 hours, or until the cake reaches 210º F when checked with an internal digital read thermometer.
Notes
To store. Store the cake under a cake dome on the counter for up to 5 days.
To freeze. Cool the cake completely. Wrap tightly with plastic wrap and then store in a freezer-safe zip-top bag for up to 3 months. To serve, thaw overnight and then slice and serve.
Nutrition
Calories: 309kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 234mg | Potassium: 76mg | Fiber: 1g | Sugar: 25g | Vitamin A: 415IU | Calcium: 24mg | Iron: 1mg
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