Chocolate pound cake

This Chocolate Pound Cake is rich, dense, and incredibly moist—just like the classic pound cake, but with the delicious addition of cocoa powder and chocolate. It’s the perfect cake for chocolate lovers, with a deep, fudgy flavor that pairs wonderfully with a scoop of ice cream, a dollop of whipped cream, or just a simple cup of coffee. This cake is perfect for birthdays, dessert tables, or whenever you’re craving something decadent!

Ingredients:

For the Cake:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup sour cream (or whole milk)
- ½ cup milk (or buttermilk for extra richness)
- 4 oz semi-sweet or dark chocolate, melted (optional, for extra chocolate flavor)
For the Chocolate Glaze (optional):
- 4 oz semi-sweet chocolate, chopped
- 2 tbsp unsalted butter
- 1 tbsp heavy cream (or milk)
- 1 tsp vanilla extract

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or an 8-inch round cake pan) or line it with parchment paper for easy removal.
Combine Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
- In a large bowl, use an electric mixer or stand mixer to beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes. This will incorporate air into the batter, making the cake light and tender.
Add Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
Alternate Adding Dry Ingredients and Wet Ingredients:
- With the mixer on low speed, add about 1/3 of the dry ingredients to the butter mixture, followed by half of the sour cream and milk. Mix just until combined.
- Add another 1/3 of the dry ingredients, followed by the remaining sour cream and milk, mixing until just combined.
- Finish by adding the remaining dry ingredients and mixing until smooth. Be careful not to overmix.
Fold in Melted Chocolate (Optional):
- If you want to add extra richness and chocolate flavor, fold in the melted chocolate (make sure it’s cooled slightly before adding). This will give your pound cake a deeper, more intense chocolate flavor.
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top starts to get too brown before the center is done, cover the cake loosely with foil and continue baking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Chocolate Glaze (Optional):
- While the cake is cooling, prepare the glaze. In a small saucepan over low heat, melt the chopped chocolate, butter, and heavy cream, stirring until smooth. Remove from heat and stir in the vanilla extract.
- Once the cake is fully cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides.
Serve:
- Slice and serve the cake on its own, or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

Tips & Variations:

Add Mix-ins: For extra texture and flavor, you can add chocolate chips, chopped nuts (like walnuts or pecans), or even swirls of caramel into the batter.
For a Richer Cake: Substitute half of the milk with buttermilk for a richer, slightly tangy flavor that balances the sweetness.
Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.
Use Different Cocoa: Try different types of cocoa powder—like dark cocoa powder or Dutch-process cocoa—for varying depths of flavor.
Store Leftovers: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for longer freshness. It also freezes well for up to 2 months!

Serving Suggestions:

With Ice Cream: This cake is fantastic when paired with a scoop of vanilla ice cream, or for a more indulgent treat, try chocolate ice cream!
With Berries: Fresh berries like raspberries or strawberries add a touch of brightness to balance the rich chocolate.
As a Cake for Special Occasions: Top it with a few sprigs of mint or edible flowers for an elegant touch when serving at a celebration or dinner party.

Enjoy your Chocolate Pound Cake! This rich and decadent cake is sure to satisfy any chocolate craving, and the moist texture paired with the creamy chocolate glaze will make it a new favorite dessert. Let me know how it turns out or if you’d like to try other variations!