This classic chocolate pound cake is moist, soft and delicious with a tender crumb. In fact, it's better than traditional chocolate pound cake because we add lightness by whipping the eggs and some milk for moisture. A simple recipe that takes just 10 minutes to prepare and 40 minutes to bake. And, it's absolutely delicious on its own, but can also be accompanied with whipped cream, fresh fruits, and glazes.
If you looking for the best pound cake, I think you are going to love this chocolate pound cake. Since it's soft, tender, and moist with a delicate crumb. And, I also make it in a vanilla as well as this chocolate pound cake. In fact, it's a huge hit every single time.
And, did you know a pound cake is called pound cake because of how the ingredients in the recipe are measured? By the pound. Indeed, just four main ingredients and all one pound - Butter, sugar, eggs, and flour. And, did you know that these four ingredients are all you need to make a basic cake? In fact, back in the old days, 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.
Table of Content
About this 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 used to eat a slice of this chocolate pound cake with Butterscotch sauce. Now I often serve it with cake fillings like these.
Ingredients and substitutes
- 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 the 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.
Step by step instructions (pin)
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 - and 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.
Storage
- This cake will stay at room temperature for up to 3 days.
- Wrap well and keep in the fridge for up to 5 days.
- Can be frozen well wrapped for up to a month.
Troubleshooting - pound cakes
Why is my pound cake so dry?
Over-baking a cake can make it dry. You must test the cake a few minutes before the cooking time guide because all ovens work differently.
Why is my pound cake so dense?
Often this could be the reason of overmixing the cake. When you activate too much gluten in the cake, the cake rises when baking but sinks as soon as it comes out of the oven. The resulting sink causes the cake to be dense.
Why is my pound cake wet in the middle?
Cakes bake from outside in so often the cake may appear cooked while still not finished cooking on the inside. That is why we need to test for doneness by inserting a skewer in the center of the cake. If the skewer inserted in the center comes out clean without any batter it means the cake is done.
Why did my pound cake fall?
Usually, too much leavening agent such a baking powder or baking soda.
Can I put a pound cake back in the oven?
Yes, you can. It will continue to cook the cake but it may not continue to rise. The baked cake may be a bit denser than the expected outcome but still not raw.
Frequently asked questions
I use all-purpose flour. And yet, you can also use cake flour. Cake flour is manufactured for cakes and has a finer texture than all-purpose flour. Also, the protein content in cake flour is higher than AP flour.
Using unsalted butter means you can control the amount of salt in the recipe. Having said that, you can use salted butter in most cakes and omit the salt in the recipe.
Often people think a pound cake can be kept for longer. True, it does have a longer shelf life than most other cakes. And yet, even a pound cake will stay at room temperature for only 2 to 3 days. You can keep it longer if you wrap well in plastic and keep it in the fridge.
This moist chocolate Pound cake can be eaten on its own, especially when it's fresh. It tastes absolutely delicious warm fresh out of the oven. But there is so much more you can serve it with. For example, try whipped cream and fresh fruits - an absolute classic are strawberries and cream. In addition, you can try fruit coulis or fruit fillings. And my favorite is blueberry filling and cherry filling. Also, If you love curds try lemon curd or orange curd
This chocolate pound cake is so versatile and perfect with almost anything. For example, try - Whipped cream on its own or layer the whipped cream with fruit fillings like - Strawberry, raspberry, blueberry, blackberry, Cherry
Curds - Lemon Curd, Orange Curd
Sauces - Caramel Sauce, Butterscotch Sauce
No, this recipe works best with eggs. But, I have an eggless Chocolate cake that is very popular with my visitors as well as an Eggless Chocolate Fudge Cake.
The best test for cake doneness is when you insert a skewer into the center of the cake and it comes out clean without any cake better. Additionally, you will also notice that the cake starts to pull away from the edges of the pan.
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Recipe
Description
Video
Ingredients
For the cake (Makes one 8.5 x 4.5 loaf pan)
- 6 oz (170 g) Butter (¾ cup, 1 ½ stick) unsalted, room temperature
- 1 cup (200 g) Sugar
- 1 ½ cup (190 g) All purpose flour
- ¼ cup (20 g) Cocoa powder
- 3 Large eggs separated
- 1 tsp Baking powder
- ½ tsp salt
- ⅛ tsp Cream of tartar
- 1 tsp Vanilla extract
- ½ cup (120 ml) Milk
Vanilla glaze (optional)
- 1 cup (120 g) Powdered sugar
- 1 tbsp cocoa powder
- 2 tbsp milk up to 4 tbsp - 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
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.
Nutrition Information
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
Sherry
Do you recommend this or your "Chocolate Cake Perfect for Carving The BEST Sculpting Cake Recipe" gor a novelty cake pan (highly detailed steam train) decorated with buttercream.
Veena Azmanov
Both these cakes are perfect for carving. This one cuts nicely with sponge texture. The carvings cake has a denser brownie-like texture. You can use either which you would like.
Shenaz
Hi veena,
I love your recipes. I wanted to know that can I use cake flour instead of all purpose flour. Thanks
Veena Azmanov
Thank you Shenaz. You can use cake flour too - I have always used all-purpose flour
Linda
Hi Veena,
Am looking for a chocolate cake recipe that can be covered with marzipan and fondant. Which of your chocolate cake recipes can i use. Also can sugar syrup be used in the recipe you suggest.
Thanks
Linda
Veena Azmanov
This pound cake definitely works for under marzipan. Unless you want a light cake. Personally I think this would be perfect and yes you can sugar syrup it.
Priceless Treasure
Hello Veena, please can this cake be made without cream of tartar? If no what can I use as a substitute in case I don't get cream of tartar?
Veena Azmanov
Yes you can make it without cream of tartar. It's fine.. Just add a pinch of salt to the eggs.