Chocolate pound cake needs a moment of silence for all of it’s goodness and chocolate-ness. Thank you let’s proceed.
What is pound cake?
Well first off….it is in fact cake. So traditionally speaking pound cake means that a pound of each of the 4 ingredients is added which is eggs, flour, butter, and sugar. Typically this type of cake is baked in a loaf pan or bundt pan. Once baked the cake is topped off with a glaze, icing, or powered sugar. Also, no leavens were added to this type of cake, the air was simply relied on the whipping of the batter.
Let’s add in a little history….The first pound cake was introduced in Britain in the early 1700s. In the late 1790s an American cookbook author (the first to be exact) wrote a recipe for traditional pound cake. And by the 1800s variations to the cake had begun. In today’s society, a pound is not quite used. The interest of the “pound cake” has been shifted to a lighter, less dense version. Also, leaven agents such as baking soda or baking powder are used in today’s pound cakes.
Making Chocolate Pound Cake
Enough about history…who’s ready to make a cake?
As you may be aware, first step it to preheat that oven to 350 degrees F. Up next, make a nice cup of Joe but try not to drink it. Allow the coffee to cool down before actually proceeding. Trust us….we learned the hard way to not use piping hot coffee (it is a terrible tasting cake). Now it’s go time!!! In a bowl beat together the sugar and butter for a few minutes or until fluffy. Next, add the room temperature eggs, one at a time. After that, take turns between adding the dry and wet ingredients. Lastly, fold in the mini chocolate chips. But before baking make sure you spray the pan well, to prevent the cake from sticking. Finally, it’s time to bake the cake. Once the cake is baked and cool…frost that bad boy and enjoy!
Tips for Good Ole Chocolate Pound Cake
- Use Coffee – Coffee brings out the true chocolatey flavor of the cake. If there’s no freshly brewed coffee readily available, reach for the espresso powder.
- Sift Ingredients – Remove all the clumps in the flour and other dry ingredients. To create that smooth operator cake.
- Scrape the mixing bowl – In order to ensure everything is well incorporated. Scrape the sides and bottom of the bowl to make sure things are all together.
Types of Frostings
Here’s the fun part about baking. Decorating with frostings, flowers, and more! Below you’ll find a few suggestions to make your chocolate pound cake shine!
- Buttercream – So buttercream would be more ideal for a layered chocolate cake. But if using this option we suggest the use of Swiss or Italian meringue buttercream, over traditional American buttercream. It will provide a delicate, not overly sweet experience.
- Ganache – Who doesn’t love the sound of more chocolate? Like ganache in general is versatile. For example, could make it into sauce, glaze, or frosting. All you need is good chocolate and heavy whipping cream.
- Mirror Glaze – Sounds fancy right? Well..it kind of is. A mirror glaze requires a significant amount of technique as well as the use of gelatin.
- Chocolate Drizzle – An oldie…but a goodie. The pictures in this article shows a chocolate drizzle. All that’s required is chocolate, powdered sugar, and butter. YUM! First, melt the unsalted butter and then add in the chocolate. Lastly, whisk in the powdered sugar and boom you’re done!
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Chocolate Pound Cake
Ingredients
- 1 cup Unsalted butter softened
- 2 tsp Vanilla extract
- 4 Eggs room temperature
- 1 cup Brewed coffee
- 1½ cup Granulated sugar
- ½ cup Dark brown sugar
- ½ cup Unsweetened cocoa powder sifted
- ½ cup Grapeseed oil
- ¾ tsp Kosher salt
- 2 cup Cake flour sifted
- ½ tsp Baking soda
- ½ tsp Baking powder
- ¾ cup Sour cream
- ¼ cup Mini chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F. Generously spray a loaf pan with baking spray. Set aside.
- In the bowl of an electric mixer beat together the unsalted butter and sugar for 4 minutes or until fluffy. Add in the eggs, one at a time, mixing until well combined. Scrape the sides of the bowl if necessary.
- Sieve the cake flour, salt, baking soda, baking powder, and cocoa powder. In a measuring cup add the grapeseed oil, coffee, and vanilla extract.
- Alternate between adding the wet and dry ingredients into the mixing bowl. Lastly, fold in the mini chocolate chips.
- Pour the chocolate batter into the prepared pan. Bake for 60-70 minutes or until inserted toothpick comes out clean.