Few things make a house feel cozy quite like the aroma of chocolate baking in the oven. Growing up, pound cake was a staple at every family gathering—potlucks, holidays, or quiet Sunday afternoons. The classic buttery version was always a favorite, but everything changed the day my grandmother added chocolate. Suddenly, that familiar loaf became richer, deeper—a dessert that was both a treat and a cherished memory.
I still recall sneaking into the kitchen late at night, cutting off a small slice, then another, and another. Chocolate pound cake has that kind of pull. It’s not overly sweet, not as intense as a brownie, but has a dense, velvety crumb that feels luxurious with every bite. It’s a dessert that never goes out of style.
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Over the years, I’ve experimented—different cocoa powders, a splash of espresso, a handful of chocolate chips. Yet this version remains my go-to. Moist but not heavy, rich but not bitter, and sturdy enough to hold a glaze or frosting—but honestly, it’s perfect on its own.
If you’re searching for a dessert that’s elegant enough for a special occasion but simple enough for a weeknight, this chocolate pound cake fits the bill. Timeless, comforting, and indulgent, it feels like a little slice of luxury in every bite.
🍫 Chocolate Pound Cake
Ingredients:
1 cup (230 g) unsalted butter, softened
1¾ cups (350 g) granulated sugar
4 large eggs, room temperature
2 cups (250 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
1 cup (240 ml) whole milk, room temperature
2 tsp vanilla extract
Optional Glaze:
½ cup (120 ml) heavy cream
4 oz (115 g) semi-sweet chocolate, chopped
Instructions:
see next page
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