Chocolate pound cake
Indulge in a rich, moist chocolate pound cake made with cocoa powder, butter, and self-raising flour. This easy-to-follow recipe combines simple ingredients like sugar, eggs, and baking soda to create a delightful treat perfect for any occasion. Enjoy a slice of this decadent dessert with a dusting of powdered sugar on top.
- 02 Mar 2025
- Cook time 42 min
- Prep time 140 min
- 12 Servings
- 7 Ingredients
Chocolate pound cake is a classic dessert that combines rich chocolate flavor with a dense, moist texture. It's perfect for any occasion, whether it's a family gathering, a potluck, or just a cozy night in.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a medium-sized loaf pan or line it with parchment paper.
- In a medium bowl, sift together the dry cocoa powder, self-raising flour, and baking soda. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or hand whisk until light and fluffy.
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
- Gradually add the dry ingredients mixture to the butter and sugar mixture. Beat on low speed until just combined.
- Continue mixing until you achieve a smooth, lump-free batter.
- Slowly fold in the powdered sugar, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Place the pan in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Then, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cooled, slice and serve.
- Optionally, you can dust the top with additional powdered sugar, serve with a scoop of ice cream, or drizzle with chocolate sauce for extra indulgence.
Tips:
- Preheat your oven to 350°F (175°C) before you start mixing the ingredients.
- Make sure the butter is at room temperature to ensure it mixes well with the other ingredients.
- Sift the cocoa powder and self-raising flour to avoid lumps and to ensure a smooth batter.
- Mix the dry ingredients separately before combining with the wet ingredients to ensure an even distribution of the baking soda.
- Don't overmix the batter; it can cause the cake to be dense and tough. Mix until just combined.
- Grease and flour your baking pan to prevent the cake from sticking.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Once your chocolate pound cake is baked to perfection, let it cool before slicing and serving. Enjoy with a dollop of whipped cream, a scoop of ice cream, or just on its own. This cake is a delightful treat that’s sure to satisfy any chocolate lover.
| Nutrition Facts | |
|---|---|
| Serving Size | 40 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 3.38g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 1.90g | 5% |
| Sugar 11g | 11% |
| Fat | |
| Fat 5g | 6% |
| Saturated 2.71g | 9% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 30mg | 6% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.29mg | 2% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 10ug | 3% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 0.49ug | 0% |
| Minerals | |
| Calcium, Ca 13mg | 1% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 0.87mg | 8% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 90mg | 3% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 130mg | 8% |
| Zinc, Zn 0.53mg | 5% |
| Water | |
| Water 9g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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