Chocolate Pound Cake

Chocolate Pound Cake is a rich, moist, and dense yet tender loaf cake – chocolatey perfection! It’s made with stock staples and is super quick and easy to whip up (no electric mixer required here). I hope it becomes a staple in your household and a perfect everyday treat.

I love a slice of this sponge cake with my beloved morning coffee. It also satisfies my post-dinner sweets cravings. I recently put a few (yes, just a few!) candles on it to celebrate my chocolate-loving mom’s birthday. I will bake it again and again.

Cocoa powder vs. chocolate

Recipes that call for chocolate use either cocoa powder or chocolate (bars, chunks, or chips), or both. What’s the difference and is one better than the other?

The essentials: Both cocoa powder and chocolate come from cocoa beans. Chocolate is made from cocoa solids (aka flavor) and cocoa butter (aka fat). Cocoa powder is mostly cocoa solids — it’s low in fat but produces a strong chocolate flavor when baked.

There are two types of cocoa powder: natural cocoa powder, often referred to as unsweetened cocoa powder, and Dutch-process cocoa powder. Natural cocoa powder has a slightly sour taste. Dutch Process cocoa powder is treated with an alkali to neutralize this acidity. They’re not always interchangeable in baking recipes – you may need to adjust the leavening agent (baking powder in this case) to get the same results.

This recipe uses a combination of natural cocoa powder (for chocolatey flavor) and semi-sweet chocolate chips (for flavor, moisture, and texture).

For a chocolate bread that’s crunchy, moist, and just the right density, butter seemed like the obvious choice. But after testing a few batches, I noticed my bread was a bit dry the next day. (Disclaimer: It didn’t stop me from eating it.) Trial, error, and some research led me to add a few tablespoons of vegetable oil, which is a liquid at room temperature, for extra moisture.

Many chocolate cake recipes call for whipping the butter and sugar until light and fluffy, creating a soft and light cake. Chocolate pound cake requires melted butter and a little vegetable oil. It doesn’t have to be creamed. The ingredients are mixed until just combined without incorporating air into the batter. It’s dense but still tender and moist.

What intensifies the chocolate taste?

I’m glad you asked. Chocolate cakes, brownies, and chocolate puddings often call for coffee. This will not flavor your recipe but will help enhance the flavor of the chocolate.

Recipes may call for a brewed cup of coffee, but here I use a teaspoon of instant espresso powder mixed with hot water. If coffee isn’t your thing, you can simply omit the espresso powder. You still need to add the 1/2 cup boiling water.

Brown sugar for more flavor

Another ingredient that really enhances the chocolate flavor is brown sugar. Brown sugar is simply granulated sugar with molasses added (flavor!). Dark brown sugar contains more molasses than light brown sugar. The molasses, like vegetable oil, is liquid at room temperature and contributes moisture.

This way you can tell when the bread is ready

Chocolate cake is so dark that sometimes it’s hard to tell when it’s done baking. Take part in the toothpick test!

Check the doneness at the bottom of the recommended baking time (for this recipe: 65 minutes). Stick a toothpick in the center of the bread. When only a few moist crumbs come out, it’s done. If you get wet dough, it needs to bake longer. Then check every 5 minutes.

If the toothpick comes out clean, the bread is overcooked. But that’s ok! A scalloped loaf can be rescued by brushing plain syrup over it and allowing it to seep into the loaf.

A warm loaf crumbles

The hardest part of this recipe is waiting for the loaf to cool completely before slicing into it. A warm loaf crumbles. It hardens as it cools, making for clean slices.

refresh something

While this bread is so delicious, sometimes it’s fun to be fancy.

• Fold your favorite nut, like chopped pecans or walnuts, into the batter before baking.
• Add white chocolate chips or dried fruit for a different flavor profile.
• Top it off with a simple chocolate icing or chocolate ganache.
• Serve with whipped cream or sprinkle with powdered sugar. Fresh berries on the side would be delicious.

Wrap up your leftovers

Wrap leftover bread tightly in plastic wrap or place in an airtight container. Keep it at room temperature for up to 5 days.

For your daily chocolate craving

• Classic chocolate mousse
• Bittersweet chocolate cake
• Chocolate Banana Bread
• Chocolate Shortbread
• Sour Cream Chocolate Cake