Classic Chocolate Pound Cake – Moist Pound Cake

This classic chocolate pound cake is moist, soft and delicious with a tender crumb. A simple recipe that takes just 10 minutes to prepare and 40 minutes to bake. Absolutely delicious on its own but can be accompanied with so much more such as whipped cream, fresh fruits, and glazes. Today I give it a little more lightness by whipping the eggs and adding some milk.

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If you looking for the best pound cake? I think you are going to love this chocolate pound cake. Soft, tender, and moist with a delicate crumb. I make it in a vanilla pound as well as this chocolate pound. It’s a huge hit every single time. 

Did you know a pound cake is called pound cake because of how the ingredients in the recipe are measured? By the pound. Just four main ingredients and all one pound – Butter, sugar, eggs, and flour.  Dod you know that these four ingredients are all you need to make a basic cake.? Back in the early day’s egg was the only leavening in the cake no baking powder or baking soda.  

Though the ingredients are so simple and straightforward baking a good pound cake is not so easy. Over-mixing can give you a bread-like cake. Over-baking can make it a dry pound cake. 

Those of you that learned baking must start with the pound cake as the basics of all cake baking. I know I did. I’ve made quite a few pound cakes and I’ve had a fair share of ups and down with these.

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About this pound cake.

As you can see my recipe has more than four ingredients. Today I am adding more lightness and moisture to my pound. Unlike traditional pound cakes, I am whipping the egg whites, and adding some milk.

If you are a cake decorator and need a firm, moist and less crumby cake recipe for a novelty cake – then this chocolate pound is a great cake to carve. Just change the number of servings below and the recipe card will multiply the recipe for you. I do also have a chocolate cake for carving recipe baked in a sheet pan.

The best part about this classic pound cake is that it is so versatile. If you ever feel like eating a chocolate cake without any frosting, you will love this. It doesn’t need any frosting. Perfect tea time snack. 

If you have to entertain and need a little treat – add a light vanilla or chocolate glaze. I remember as a kid I use to eat a slice of this chocolate pound cake with Butterscotch sauce. Now I often serve it with cake fillings like these.

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Classic Vanilla Pound Cake (55)

Let’s talk ingredients and Substitutes (Save/Pin)

• Butter – I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
• White sugar – White sugar contributes to a nice soft tender crumb and gives a nice color. You can add brown sugar it will contribute to taste and color differently. 
• Cocoa Powder – simple dutch processed cocoa powder works best for this recipe. I’ve used regular but feel free to use dark or light. 
• Eggs – Always use large size eggs when baking unless specified. The size of eggs varies these days significantly. So as a guide one large egg weighs between 50 to 60 grams.
• Vanilla – A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my homemade vanilla extract, bean paste or sugar.
• All-purpose flour – Yes, regular plain flour (maida) is all you need for this cake. And, since self-raising flours contain leavening they must be used with caution.

Best Chocolate Pound Cake Recipe, Chocolate Pound, Classic Pound Cake Recipe, Easy Chocolate Butter Pound Cake.

Recipe – Classic Chocolate Pound Cake (Save/Pin) 

Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making a cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t need an expensive stand mixer, a simple hand mixer also works great.
• Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
• The same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• I think one set of baking pans is a must for anyone a home baker. Personally, I like to bake my coffee cakes in Bundt Pans or Loaf pans. So I have a couple of bundt pans I wouldn’t part with. Therefore, having at least one good quality all-purpose bundt pan on hand is a great start. Same with a loaf pan that can be used to make bread or cakes. 
• Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
• Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly

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Ingredients

For the cake (Makes one 8.5 x 4.5 loaf pan)

• 170 grams -Unsalted butter – (1 1/2 sticks)
• 200 grams Sugar  (1 cup)
• 160 grams All purpose flour 
• 60 grams Cocoa powder –  (1/2 cup)
• 3 Large eggs separated
• 1 tsp Baking powder 
• 1/2 tsp salt 
• 1/8 tsp Cream of tartar 
• 1 tsp Vanilla extract
• 120 ml Milk ( 1/2 cup)

Vanilla glaze (optional) 

• 125 grams Powdered sugar 
• 1 tbsp cocoa powder
• 2 to 4 tbsp milk, water or cream

Or try 

• Whipped cream
• Fruit fillings like – Strawberry, raspberry, blueberry, blackberry, Cherry
• Sauces –  Caramel Sauce, Butterscotch Sauce

Method

For the cake

• Preheat oven to 170 C / 340 F
• Butter and flour a loaf pan or line with parchment paper if you want. 
• Combine cocoa powder, baking powder, salt, and flour – sift or mix well. 
• Whip eggs with cream of tartar – set aside
• Cream Butter and Sugar until light and fluffy
• Add yolks and vanilla
• Followed by flour and milk
• Lastly, fold in the whipped egg whites
• Pour into prepared loaf pan
• Bake for 40 to 45 mins until a skewer inserted in the center comes out clean 

For the chocolate glaze 

• Combine the powdered sugar with the cocoa powder – mix well.
• Add two tablespoon milk, water or cream to the powdered sugar
• Mix it thoroughly – add more water by the teaspoon only as needed.

Best Chocolate Pound Cake Recipe, Chocolate Pound, Classic Pound Cake Recipe,

Classic Chocolate Pound Cake - Moist Butter Pound Cake

This classic chocolate pound cake is moist, soft and delicious with a tender crumb. A simple recipe that takes just 10 minutes to prepare and 40 minutes to bake. Absolutely delicious on its own but can be accompanied with so much more such as whipped cream, fresh fruits, and glazes. Today I give it a little more lightness by whipping the eggs and adding some milk.

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, Pound, pound cake recipe

Adjust Servings Here: 10 servings

Calories: 302kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Ingredients

For the cake (Makes one 8.5 x 4.5 loaf pan)

• 170 grams Butter unsalted
• 200 grams Sugar 
• 190 grams All purpose flour
• 25 grams Cocoa powder
• 3 Large eggs separated
• 1 tsp Baking powder
• 1/2 tsp salt
• 1/8 tsp Cream of tartar
• 1 tsp Vanilla extract
• 120 ml Milk

Vanilla glaze (optional)

• 125 grams Powdered sugar
• 1 tbsp cocoa powder
• 2 to 4 tbsp milk water or cream

Or try any of these options

• 1 cup Whipped cream
• 1 cup Strawberry Filling
• 1 cup Raspberry Filling
• 1 cup Blueberry Filling
• 1 cup Cherry Filling
• 1 cup Blackberry Filling
• 1 cup Caramel Sauce
• 1 cup Butterscotch Sauce

Metric - US customary

Instructions

For the cake - Makes one 8.5 x 4.5 loaf pan

• Preheat oven to 170 C / 340 F
• Butter and flour a loaf pan or line with parchment paper if you want.
• Combine cocoa powder, baking powder, salt, and flour - sift or mix well.
• Whip eggs with cream of tartar - set aside
• Cream Butter and Sugar until light and fluffy
• Add yolks and vanilla
• Followed by flour and milk
• Lastly, fold in the whipped egg whites
• Pour into prepared loaf pan
• Bake for 40 to 45 mins until a skewer inserted in the center comes out clean

For the chocolate glaze

• Combine the powdered sugar with the cocoa powder - mix well.
• Add two tablespoon milk, water or cream to the powdered sugar
• Mix it thoroughly - add more water by the teaspoon only as needed.

Detailed Video on YouTube - Subscribe for more videos

Nutrition Information

Calories: 302kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 263mg | Potassium: 153mg | Fiber: 1g | Sugar: 20g | Vitamin A: 10.3% | Calcium: 5.3% | Iron: 8.3%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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