moist chocolate pound cake recipe

Written ByJenny Smyth Posted on
moist chocolate pound cake recipe
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The Best moist chocolate pound cake recipe

I’m so excited to share this moist chocolate pound cake recipe with you all. This classic dessert has been a staple in our household for years, and it’s a crowd-pleaser every time.

I remember my grandmother making it for family gatherings when I was a kid, and now I make it for my own kids and friends. There’s something about the combination of rich, dark chocolate and the tender crumb of a pound cake that just can’t be beat.

Whether you’re looking for a special treat or just want to satisfy your sweet tooth, this recipe is sure to hit the spot. One of the things I love about this recipe is how easy it is to make.

With just a few simple ingredients and some basic mixing, you’ll be on your way to a delicious homemade dessert in no time. And don’t even get me started on the health benefits – using dark chocolate instead of milk chocolate gives this treat a boost of antioxidants and flavonoids that are great for your heart and brain.

But what really sets this recipe apart is the technique involved. The key to making a moist pound cake is to not overmix the batter, which can lead to a dense, tough final product.

By mixing just until the ingredients come together, you’ll end up with a light, fluffy texture that’s perfect for slicing into thick pieces and serving with your favorite toppings. As an added bonus, this recipe is perfect for any occasion – whether you’re looking for a special treat for a birthday or just want something comforting on a Tuesday night, this moist chocolate pound cake is sure to deliver.

Moist Chocolate Pound Cake

Moist Chocolate Pound Cake

4.9 from 1481 votes

This rich and moist chocolate pound cake has a tender crumb and deep cocoa flavor. It is perfect for dessert or an afternoon treat with a cup of coffee.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup buttermilk, room temperature
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup hot water

For the Glaze (optional)

1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1 tablespoon unsalted butter

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease and flour a 10-inch bundt pan thoroughly, tapping out any excess flour.
3This ensures the cake releases cleanly after baking.
4In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and vegetable oil until combined.
6In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
7Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture.
8Mix on low speed just until combined, scraping down the sides as needed.
9With the mixer on low, slowly pour in the hot water and mix until the batter is smooth and thin.
10The batter will be very liquid, which is normal and helps create a moist cake.
11Pour the batter evenly into the prepared pan.
12Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
13The top of the cake should spring back when lightly touched.
14Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely.
15For the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
16Remove from heat and add the chocolate chips and butter, stirring until smooth.
17Let the glaze cool for 5 minutes, then drizzle it over the cooled cake.
18Allow the glaze to set for 10 minutes before slicing.

🔧Equipment

10-inch bundt pan or tube pan
Electric mixer
Large mixing bowls
Whisk
Spatula
Cooling rack
Small saucepan (for glaze)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 220mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For best results, ensure all ingredients are at room temperature before mixing. The hot water helps bloom the cocoa powder for a deeper chocolate flavor. Store the cake in an airtight container at room temperature for up to 4 days.

This moist chocolate pound cake recipe is always a good idea for any occasion – whether you’re looking for a special treat or just want something comforting on a Tuesday night.

The combination of rich dark chocolate and tender crumb makes it hard to resist.

Plus, with its ease of preparation and storage ideas (such as freezing individual slices), this recipe is perfect for busy home cooks who want delicious results without too much fuss.

❓ Frequently Asked Questions About Moist Chocolate Pound Cake

Q: What kind of flour should I use in this recipe?

For this moist chocolate pound cake, I recommend using all-purpose flour. You can also substitute in some whole wheat flour if you prefer a nuttier flavor.

Q: Can I use milk chocolate instead of dark chocolate?

While you can use milk chocolate if you prefer, keep in mind that it will change the flavor profile of the cake. Milk chocolate has a sweeter, creamier taste that may not be as rich as dark chocolate.

Q: How do I prevent the cake from sinking in the middle?

To avoid a sunken center, make sure to not overmix the batter and also check your oven temperature – if it’s running too hot or cold, it could affect the final result.

Q: Can I make this recipe in advance?

This moist chocolate pound cake freezes beautifully – simply wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 3 months.

Q: Is there anything I can substitute in place of buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice – let it sit for 5-10 minutes before adding it to the recipe.

Q: Can I add nuts or other mix-ins to this recipe?

Sure thing! Feel free to add chopped nuts, dried fruit, or even candy pieces to give your cake an extra boost of flavor and texture.

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