This chocolate pound cake works wonders if you want an easy, rich, and buttery cake with a delicious chocolate flavor. It's a simple cake to make, and always comes out very moist and soft. A perfect companion for your morning coffee!
🥣Cooking Time: 50-60mins
🍲Serves: 10-12
Ingredients
1 cup of all-purpose flour 1 teaspoon of baking soda ¼ teaspoon of salt ½ cup of cocoa powder 8 tablespoons of butter (approx. 2 sticks) 1 cup of granulated sugar ¼ cup of brown sugar 4 large eggs 2 teaspoons of vanilla ½ cup of heavy cream 1/3 cup of milk chocolate chips
Directions
1. Start by adjusting a rack in the middle of your oven, then proceed to preheat your oven at 350F. Adjusting the rack in the middle will help our cake to cook evenly and prevent burning.
2. In a bowl, mix together the flour, salt, and baking soda. Then in a small pan heat up the heavy cream, chocolate milk, and cocoa powder over medium-low heat. Stir everything until the chocolate has melted, and you have little to no lumps of cocoa powder. Once everything is combined, set aside, and allow the mix to cool off for at least 5 minutes.
3. With the help of a mixer, beat the butter with both sugars, and vanilla on medium-high speed. Add the eggs one at a time until everything is combined.
4. Slowly add the chocolate mix combining everything.
5. Reduce the speed of your mixer to add the flour. Make sure to slowly add this too, scraping the sides of the bowl with the help of a rubber spatula. You can also give the batter a final stir by hand with the spatula if needed to combine all ingredients.
6. Grease a standard loaf pan with butter, and dust it with flour. Then pour the batter into the prepared pan, and gently tap the pan on the counter to release air bubbles.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once completely baked, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling off for 2-3 hours. Enjoy! 😃
Notes
Most standard loaf pans are usually 8-1/2 x 4-1/2 inches, or 9x5 inches.
You can wrap the left over cake in plastic, or store it in an air-tight container at room temperature. This will allow the bread to stay moist for at least 4-5 days.
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