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 is made with cocoa powder, dark chocolate, butter, milk, and coffee granules to give it the richest chocolate flavor. every bite is a chocolatey dream come true!
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
Tips for the best chocolate pound cake:
- Don’t omit the coffee, it plays an important role in this recipe
- Let the chocolate mixture cool down completely first then use. don’t use a warm chocolate mixture it will turn your cake hard
- I used dark cooking chocolate in this recipe other than cocoa powder. it will enhance the chocolaty flavor
- Using more eggs makes your cake super soft but most people avoid using/having eggs. so you can use condensed milk instead of eggs
- I used also dry fruits to make a more delicious cake which added almonds, walnuts, and pistachio. you can skip this as well
- Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
- Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
- Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert.
For more Similar Recipes:
Chocolate brownie with vanilla ice cream
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Melt the crushed chocolate and 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
Mix dry flour is ready. Preheat the oven to 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
In a mixing bowl crack the eggs one by one and whisk for a minute.
Until light and fluffy
Start adding mixed flour little by little and fold. Scraping the sides of the bowl as necessary
After cooling 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
Stir to combine very well. Now add back chocolate mixture back to the remaining cake batter
Give it to good stir
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. 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 it completely
Once cooled, cut into slices
Serve the cake with tea or coffee
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:
- 160g, all-purpose flour
- 40g, cocoa powder
- 120g, powdered sugar
- 1/8 tsp, salt
- 1 tsp, baking powder
- ½ tsp, instant coffee
- 4 nos, eggs
- 50g, dark chocolate
- 50g, butter
- 59ml, milk
- 3-4 drops, of chocolate essence
- 1 tsp, almond chopped
- 2 tbsp, walnut chopped
- 1 tsp, pistachio chopped
How to make the Pound Cake?
- Preparation for making chocolate pound cake: Melt the crushed chocolate and 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 into the bowl. Stir to combine well. Preheat the oven to 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
- 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 cooling 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 to the remaining cake batter. Give it to good stir
- 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. 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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