Chocolate Pound Cake Recipe - Yummy Traditional

Chocolate Pound Cake Recipe

                                                                                   


Chocolate Pound Cake || Chocolate Cake Slice || How to make a chocolate pound cake with step by step photos 

Chocolate pound cake is soft, moist, and buttery with a rich chocolate flavor. melt in your mouth and delicious. this is the best homemade recipe for chocolate lovers.

This cake doesn’t need any frosting at all. even then you can do shiny chocolate glaze over the top. but I love to have it plain with a hot cup of tea or coffee.

This is one of my favorite chocolate cake slices.it made with cocoa powder, dark chocolate, butter, milk, and coffee granules to give it the richest chocolate flavor. every bite is chocolatey dream come true!


                   
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How to Store Homemade Pound Cake?

Store leftover pound cake in an airtight container or resealable bag at room temperature. It will stay fresh for about three days. If you want to store it for longer, transfer it to the fridge after day 3 and enjoy it within a week.

For the best result follow my detailed step by step photo

instructions and tips below the recipe card


                 
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Tips for the best chocolate pound cake:    

  1. Don’t omit the coffee, it plays an important role in this recipe
  2. Let the chocolate mixture cool down completely first then use.don’t use warm chocolate mixture it will turn your cake hard
  3. I used dark cooking chocolate in this recipe other than cocoa powder.it will enhance the chocolaty flavor
  4. Using more eggs makes your cake super soft but most people avoid using/having eggs. so you can use condensed milk instead of eggs
  5. I used also dry fruits to make a more delicious cake in which had added almonds, walnuts, and pistachio. you can skip this as well
  6. Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
  7. Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
  8. Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert.

chocolate-cake

For more similar recipes:

Chocolate muffins

Fudgy brownies

Vanilla tea cake

Chocolate brownie with vanilla ice-cream

Orange cake

Vanilla chocolate cake

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Melt the crushed chocolate, butter in the milk on a low-medium flame.

                   

prepare-chocolate-mixture

Once the chocolate mixture is done let it cool down completely.set aside

                  

melt-the-chocolate

Sift the all-purpose flour, cocoa powder, baking powder, and salt in the bowl

       

sift-the-flour-and-cocoa-powder

Stir to combine well


stir-to-mix-well

Mix dry flour is ready. Preheat the oven at 180 C or 350 F

        

dry-ingredients-are-ready

Grease the baking pan and line the butter paper

           

grease-and-line-the-baking-cake-pan

Dissolve the instant coffee with 2 tbsp hot water. when dissolved, stir in the chocolate mixture

          

dissolve-instant-coffee

In a mixing bowl crack the eggs one by one and whisk for a minute. Next, add sugar and then whisk with the electric mixer on high speed 

           

beat-the-egg-with-sugar

Until light and fluffy

            

beat-the-egg-until-fluffy-and-light

Start adding mixed flour little by little and fold. Scraping the sides of the bowl as necessary

         

fold-the-flour-with-egg-batter

After cool down, the chocolate mixture adds chocolate essence and half chopped almonds, pistachio, and walnuts. Stir to mix well. Add 4-5 tbsp prepared cake batter with the chocolate mixture

                                      

add-crushed-dry-fruits-with-chocolate

Stir to combine very well. Now add back chocolate mixture into the remaining cake batter

  

add-batter-with-chocolate-mixture

Give it to good stir 

   

give-the-good-stir-to-cake-batter


Pour the cake batter into the prepared cake pan. Sprinkle some crushed dry fruits. Bake for 50-55 minutes or until a  toothpick inserted into the center comes out clean

                        

bake-the-cake-at-180-C-for-55-minutes

Chocolate pound cake is baked. Allow the cake to cool in the pan for 10 minutes. And then loosen the cake from the sides of the pan using a butter knife

            

cake-is-baked

Invert the cake onto a wire rack or any flat pan to cool completely

               

cake-is-cooled

Once cooled, cut into slices

            

once-cooled-the-cake-cut-into-slices

Serve the cake with tea or coffee

                                          

serve-with-tea






                                           



Chocolate pound cake is soft, moist, and buttery with a rich chocolate flavor. melt in your mouth and delicious. this is the best homemade recipe for chocolate lovers...

Ingredients:

  1. 160g, all-purpose flour
  2. 40g, cocoa powder
  3. 120g, powdered sugar
  4. 1/8 tsp, salt
  5. 1 tsp, baking powder
  6. ½ tsp, instant coffee
  7. 4 nos, eggs
  8. 50g, dark chocolate
  9. 50g, butter
  10. 59ml, milk
  11. 3-4 drops, chocolate essence
  12. 1 tsp, almond  chopped
  13. 2 tbsp, walnut chopped
  14. 1 tsp, pistachio chopped

How to make the pound cake?

  1. Preparation of making chocolate pound cake: Melt the crushed chocolate, butter in the milk on a low-medium flame. Once the chocolate mixture is done let it cool down completely.set aside. Sift the all-purpose flour, cocoa powder, baking powder, and salt in the bowl. Stir to combine well. Preheat the oven at 180 C or 350 F.Grease the baking pan and line the butter paper. Dissolve the instant coffee with 2 tbsp hot water. when dissolved, stir in the chocolate mixture
  2. Preparing cake batter: In a mixing bowl crack the eggs one by one and whisk for a minute. Next, add sugar and then whisk with an electric mixer on high speed until light and fluffy. Start adding mixed flour little by little and fold. Scraping the sides of the bowl as necessary. After cool down the chocolate mixture add chocolate essence and half chopped almonds, pistachio, and walnuts. Stir to mix well. Add 4-5 tbsp prepared cake batter with the chocolate mixture. Stir to combine very well. Now add back chocolate mixture into the remaining cake batter. Give it to good stir
  3. Baking pound chocolate cake: Pour the cake batter into the prepared cake pan. Sprinkle some crushed dry fruits. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Chocolate pound cake is baked. Allow the cake to cool in the pan for 10 minutes. And then loosen the cake from the sides of the pan using a butter knife. Invert the cake onto a wire rack or any flat pan to cool completely. Once cooled, cut into slices. Serve the cake with tea or coffee

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