Description
Chocolate Pound Cake with no icing is a rich, moist, and deeply chocolatey dessert that stands on its own—perfect for a simple treat or dressed up with fruit or ice cream.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk or buttermilk
- 1 tbsp espresso powder (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and lightly dust a loaf or bundt pan with cocoa powder.
- In a bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder if using.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add dry ingredients in three parts, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Add mini chocolate chips or nuts for texture.
- Use Dutch-processed cocoa for a darker flavor.
- For dairy-free, substitute with almond milk and dairy-free butter.
- Dust with powdered sugar or serve with fruit for a simple finish.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg