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Chocolate Pound Cake

Yield Serves 10-12 1x
Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutes

Deliciously soft and tender Chocolate Pound Cake.

Ingredients

  • 230 grams (1 cup or 2 sticks) unsalted butter, softened, roughly chopped
  • 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 245 grams (1 and 3/4 cup) plain flour or all purpose flour
  • 60 grams (3/4 cup) cocoa powder, sifted
  • 1 teaspoon baking powder
  • Pinch of salt
  • 160 ml (3/4 cup) full fat or whole milk

Instructions

  1. Preheat oven to 180 C (360 F) standard / 160 C (320 F) fan-forced. Grease a 10-12 cup capacity bundt pan really well with soft butter.
  2. In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
  3. Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
  4. Add flour, cocoa powder, baking powder and salt. Start to mix together on a low speed. Add milk. Continue to mix until cake batter is smooth and creamy (but try not to over mix).
  5. Pour cake batter into your prepared pan and smooth the top. Bake for approximately 40-45 minutes or until a skewer inserted into the middle of the cake comes out mostly clean.
  6. Leave cake to cool in Bundt pan for at least 15 minutes before gently turning out onto a wire rack to cool completely.

Notes

Cocoa powder: We use unsweetened cocoa powder in this recipe. You can use regular cocoa or Dutch processed cocoa in this recipe.

Author: Jessica HolmesCategory: CakeCuisine: American
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