Decadent Dark Chocolate Pound Cake Recipe
Mark Twain once said, “The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.” But I beg to differ. I believe that life is too short to not indulge in the decadent pleasures of rich, moist, and perfectly baked desserts. That’s why I’m excited to share with you my recipe for a Dark Chocolate Pound Cake – a dessert that will make any day feel like a special occasion.
As a chef specializing in British cuisine, I know the importance of having classic desserts in your recipe arsenal. And what better dessert to have than a pound cake? It’s simple yet versatile, making it perfect for any occasion. But this isn’t just any ordinary pound cake. This is a dark chocolate pound cake – the best chocolate pound cake you’ll ever taste. Trust me, once you try it, you’ll never go back to a plain old vanilla pound cake again.
What makes this recipe stand out is the use of dark cocoa powder and Hershey’s Special Dark chocolate chips. These ingredients give the cake its deep, rich flavor and make it irresistible to even the most skeptical chocolate lovers. And don’t worry about it being too sweet. The balance of unsweetened cocoa powder and granulated sugar creates a harmonious combination that will tantalize your taste buds.
So, whether you want to surprise your guests with a show-stopping Bundt cake or enjoy a slice with a cup of tea on a lazy afternoon, this dark chocolate pound cake recipe is here for you. Don’t just take my word for it – give it a try and experience the pure joy of savoring something truly indulgent.
Why You’ll Love This Recipe
Listen y’all, have I got a recipe for you or what? If you’re a chocoholic like me, then you’ll absolutely love this dark chocolate pound cake recipe. It’s the kind of decadent chocolate dessert that will make your taste buds sing and your heart skip a beat.
But let me give you a little backstory first, so you can really understand why you’ll love this recipe.
This ain’t no ordinary pound cake recipe, no siree! This is the triple threat of pound cakes – it’s a chocolate pound cake, a dark chocolate pound cake, and a chocolate bundt cake all in one delicious bite. Imagine biting into a slice of moist, rich chocolate cake that just melts in your mouth with each bite. It’s every bit as dreamy as it sounds.
Now, let me tell ya why else you’re going to love this recipe. This pound cake is incredibly versatile because it can be served in so many different ways. Top it with some icing sugar or a luscious ganache made from indulgent Hershey’s special dark chocolate chips to create the perfect finishing touch. If you’re feeling a little indulgent (and who isn’t?), serve it with some whipped cream or alongside your favorite ice cream flavors.
And if you’re thinking about hosting a party or inviting over friends and family for dessert, this pound cake is sure to impress even the most discerning palates. Trust me when I say that everyone will be asking for seconds (and thirds!).
So go ahead and give this dark chocolate pound cake recipe a try! You won’t be disappointed.
Ingredient List
Let’s dive into the list of ingredients that you will need to prepare this decadent chocolate pound cake recipe. Make sure you have all these ingredients in your kitchen before starting the baking process:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup unsweetened Dutch processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3/4 cup plain yogurt or sour cream
- 3/4 cup milk
- 1 cup dark chocolate chips or chunks
Optional Ingredients (for variations and substitutions):
- Hershey’s Special Dark Cocoa Powder (in place of Dutch processed cocoa)
- Baileys (to enhance the dense flavor of the cake)
- Tangerine zest or juice (for orange-chocolate twist)
- Chocolate Icing Sugar or regular Icing Sugar (to make an optional icing)
The Recipe How-To
Now comes the fun part – the actual baking of our Dark Chocolate Pound Cake! Before we start, make sure you have gathered all your ingredients and preheat your oven to 350°F (180°C). Let’s get started!
Step 1: Prepare the wet ingredients
In a large bowl, beat together 2 sticks (1 cup) of butter, 1 cup of granulated sugar, and ½ cup of brown sugar until light and fluffy. Add in 3 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then add 1 teaspoon of vanilla extract.
Step 2: Mix in the dry ingredients
In a separate bowl, mix together the dry ingredients – 2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon of salt, and ½ teaspoon of baking soda.
Next, gradually mix in the dry ingredients with the wet ingredients. Alternate between mixing in the dry ingredients and adding in ⅓ cup each of plain yogurt and milk. Be sure to stop periodically to scrape down the sides of the bowl.
Step 3: Add chocolate chips (Optional)
If you love extra chocolate like me, feel free to add in some chocolate chips into your batter. This step is optional but will give you that delicious molten chocolate center!
Step 4: Bake the cake
Pour the batter into a greased loaf pan or bundt pan and bake for about 50-60 minutes. Test the cake by inserting a toothpick into the center – if it comes out clean or with a few moist crumbs, then it’s ready!
Step 5: Cool and Serve
Cool the cake for about ten minutes before taking it out from its pan. Allow it to cool completely before dusting with icing sugar and serving. This dark chocolate pound cake would go great with some fresh berries or a scoop of vanilla ice cream on top.
That’s it! Enjoy your freshly baked, moist and decadent chocolate pound cake.
Substitutions and Variations
If you’re itching to try a different flavor, I got you covered. Chocolate pound cake can be transformed into almost any flavor that suits your taste buds.
For instance, if you fancy a more savory taste, then consider replacing the cocoa powder with nuts such as walnuts or almonds. You can also add fruits such as cherries, blueberries, raspberries or even oranges for a citrusy twist. Imagine biting into a slice of tangerine chocolate pound cake for dessert after a heavy meal. Delicious!
Additionally, you can add cream cheese frosting instead of the regular icing sugar frosting for some zingy flavor.
If you’re vegan or have dietary restrictions regarding butter and eggs, don’t worry! You can use applesauce instead of eggs and coconut oil instead of butter. It is still possible to achieve an incredibly moist chocolate ganache nonetheless.
Finally, why not try a Baileys triple chocolate pound cake? Adding Baileys liquor to your batter gives the cake an Irish cream twist that is sure to leave your guests wanting more.
Feel free to let your creativity run wild when tweaking this decadent chocolate pound cake recipe!
Serving and Pairing
Now that your dark chocolate pound cake is finished, it’s time to serve and enjoy it. If I may say so myself, this cake looks incredibly decadent and indulgent, perfect for a special occasion or a well-deserved treat after a long week.
First, let’s talk about serving. You can cut the cake into slices of your desired thickness – I like mine to be about an inch thick so that I can fully savor each bite of rich chocolatey goodness. Dust some icing sugar on top for added sweetness and presentation. For an even more impressive display, you could make a simple ganache by melting some chocolate chips and pouring it over the cake.
Now, let’s move on to pairing. This dark chocolate pound cake is already a show-stopper on its own, but if you’re feeling fancy, you could elevate its flavor with complementary foods and drinks. Here are some of my personal recommendations:
– Baileys: The creamy sweetness in Baileys liqueur pairs perfectly with the intense bitterness of the dark chocolate in this recipe.
– Tangerine: The citrusy tanginess of tangerines balances out the richness of the cake and adds a refreshing zing to each bite.
– Cherries Jubilee: A classic dessert pairing that’s hard to beat. The tartness of cherries contrasts well with the sweetness of the cake, creating a complex yet harmonious taste.
– Coffee or black tea: A hot cup of Joe or tea provides a nice balance to the intensity of the chocolate.
I hope these pairings inspire you to get creative in how you serve this delicious concoction. Whatever your choice may be, keep in mind that this dark chocolate pound cake recipe is meant to impress and delight those with discerning palates, so have fun experimenting!
Make-Ahead, Storing and Reheating
Folks, let me tell ya, this Dark Chocolate Pound Cake Recipe is so moist, decadent and rich that it tastes even better the next day, which makes it a perfect treat for any occasion. Whether it’s for a family gathering or just a quick afternoon snack, this pound cake is heavenly and easy to make ahead of time.
To begin with, once your cake is fully cooled down, you can tightly wrap it in plastic wrap or aluminum foil and keep it on the counter for up to two days. However, if you plan on storing it any longer than that, you can store in the fridge for up to a week! Now I know what ya’ll thinking, “What about when I want to serve it again?” Well friend, reheating is easy as pie (or easy as cake). You can microwave individual slices for about 20 seconds until the cake is slightly warmed up or pop it in the oven at 350°F for 10-15 minutes.
If you ask me (and I don’t mind if ya don’t), this pound cake tastes even better when reheated because the chocolate melts slightly and becomes even more gooey and delicious. But let me give you one golden tip: If you are planning to frost your Dark Chocolate Pound Cake Recipe with some icing sugar or come up with any other topping of your choice, always wait until right before serving to add it on top of the cake. This will ensure that your pound cake stays soft and moist and won’t get ruined by liquidy toppings.
In summary folks, feel free to make this pound cake ahead of time as needed because it’s one of those recipes that only gets better with age! Just remember to store it properly, reheat it correctly and add the finishing touches (like icing sugar) just moments before serving to experience its full potential.
Tips for Perfect Results
Now that you’ve got the ingredients and know how to bake a delicious dark chocolate pound cake, it’s time to focus on the tips and tricks that will ensure perfect results. Here are some pointers:
1. Measure accurately
When it comes to baking, measuring ingredients accurately is critical. Make sure you scoop the flour using a spoon into the measuring cup, and level it off with a knife for precise measurement. Don’t forget to level off each ingredient, especially the baking powder and baking soda, as these can affect the texture of your cake.
2. Adjust oven temperature
Most ovens have hot spots, making certain areas hotter than others. To prevent an unevenly cooked cake, rotate your pan halfway through baking or adjust your oven’s temperature by five degrees lower than what is written in the recipe.
3. Don’t skip any ingredients or steps
It’s essential to follow all recipe steps and not skip any ingredients to achieve the best result possible. Skipping one thing can significantly alter the final product’s quality and consistency.
4. Use room temperature ingredients
Room temperature butter, eggs, and yogurt will help incorporate air more readily into your batter for a tender crumb texture.
5. Cool cake correctly
Make sure to cool your cake correctly. Once it’s cooked, remove it from the oven and let cool in its tin for 10-15 minutes before removing it from its mould. To avoid having cracks on top of your cake, don’t leave it in an open space – instead place a cloth over it during cooling period.
6. Frosting storage
If you’re not eating your cake immediately, store it in an airtight container in the refrigerator until you’re ready to serve it with some icing sugar sprinkled on top or frosting.
7. Substitute milk and yogurt
Suppose you don’t have any plain yogurt in your fridge but have sour cream; using 1 cup of sour cream or crème fraiche will do the trick. You can also substitute milk with almond or soy milk.
Follow these tips, and your dark chocolate pound cake will come out as decadent, moist and delicious as possible every time.
Bottom Line
Now that you know how to make a delicious and decadent dark chocolate pound cake, it’s time to put your skills to the test. With the perfect combination of rich chocolate flavor, moist texture, and just the right amount of sweetness, this cake is sure to be a crowd-pleaser.
Whether you’re an experienced chef or just starting out in the kitchen, this recipe is easy to follow and full of tips to help you achieve perfect results. Don’t be afraid to experiment with different variations, such as adding cherries for a twist on a classic dessert or incorporating Baileys for an indulgent treat.
With its versatile flavor and beautiful presentation, this dark chocolate pound cake is perfect for any occasion. Serve it at your next dinner party or enjoy it as an afternoon snack with a cup of coffee. No matter how you choose to enjoy it, I guarantee that this recipe will quickly become a favorite in your repertoire.
So go ahead and give this recipe a try – you won’t be disappointed! And if you’re feeling daring, why not share your creation on social media? Who knows – with its mouthwatering taste and stunning appearance, your dark chocolate pound cake might just inspire others to try their hand at baking too.
Dark Chocolate Pound Cake Recipe
Ingredients
- 1 cup milk
- 1 cup unsweetened cocoa powder
- 1/2 cup plain yogurt (not fat-free)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 4 eggs, at room temperature
- 1 tablespoon vanilla
- 1 cup semi-sweet chocolate chips
- icing sugar
Instructions
- Preheat oven to 350°F Butter a 10-inch Bundt pan or two 9x5-inch loaf pans.
- In a bowl, gradually whisk milk into cocoa powder to make a smooth paste; whisk in yogurt and set aside. In another bowl, combine flour, baking powder, baking soda and salt. In a large bowl, using an elecric mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Using a wooden spoon, stir in flour mixture, alternately with milk mixture, making 3 additions of flour and 2 additions of milk. Fold in chocolate chips.
- Spread into prepared pan, smoothing top. Bake for 60-70 minutes or until a tester inserted in center comes out clean with a few moist crumbs clinging to it. Let cool in pan on a rack for 15 mintues. Invert onto rack, remove pan and let cool completely. Serve dusted with icing sugar.
Nutrition
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.