This chocolate pound cake is soft, moist, and delicious with a tender crumb. A simple recipe that takes just 10 minutes to prepare and 40 minutes to bake. It is absolutely delicious on its own, but can also be accompanied by a glaze, frosting, or whipped cream and fresh fruits.
Butter and flour a 9 x 4 x 4-inch loaf pan. You can also line it with parchment for easy removal.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. And set aside.Pro tip - Sifting the flour will give a light and airy texture to the cake.
In the bowl of a stand mixer, with the paddle attachment, cream butter and sugar until light and fluffy.Pro tip - We want to add some volume in the batter and the sugar completely dissolved. So, make sure to cream well.
Next, add the eggs, one at a time. Then, add the vanilla extract.Pro tip - Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
Followed by the flour mixture and milk in three batches.Pro tip - The batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.
Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.
Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Dust with powdered sugar before serving.
For the chocolate glaze
In a bowl, combine the powdered sugar, and cocoa powder with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze).Pro tip - You want a thick glaze so start with less milk then add as necessary to bring to consistency.
Make sure all the ingredients are at room temperature.
Use fine-grain sugars when preparing cake batters so it dissolves easily.
Grease and flour bundt pan well. Nothing is worst than to have a delicious cake stuck in the bundt
Cool the cakes for a few hours before glazing. Otherwise, the glaze will melt off the cake and you won't have a pretty thick coverage.
Serve any leftover glaze alongside the cake. People do love extra glaze.
Overbaking - 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.
Dense cake - Often this could be the reason for 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.
Undercooked pound cake -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.
Pound cake sunk after baking - Usually, too much leavening agent such a baking powder or baking soda.
It is very easy to customize a pound cake.
Try simple additions like chocolate chips.
Add nuts such as walnuts, pecans, or cashews.
Substitute some of the flour with a nut meal like an almond meal.
Try adding orange zest, lemon zest or both
Replace the milk with buttermilk, cream cheese, or orange juice.
And these can also be baked into 15 1o 18 beautiful cupcakes
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.
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