Chocolate Pound Cake

This Pound Cake is exactly what I made last week, only with cocoa powder in the batter. Easy, Peasy. Done aaand done! The best part of this pound cake recipe is that it is not dry. I think it has to do with baking it at a lower temperature, so then the edges won’t burn before the middle is even set. I topped this cake with Cool Whip but it’s great on it’s own or you can use a ganache or glaze. Whatever you want! Also fresh fruit like strawberries or raspberries would be great.

What you will need:

Loaf pan, greased

1 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cups unsalted butter at room temp
1 cup granulated sugar
3 eggs at room temp
1/2 cup milk

Preheat oven to 325 degrees fahrenheit. In a bowl, sift together the flour, cocoa powder and salt. Set aside. In another large bowl, beat butter and sugar until light and creamy. Add in eggs, one at a time, beating well after each addition. Beat in flour. Slowly beat in flour mixture alternating with milk until batter is formed.

Pour evenly into your prepared pan and bake for about 1 hour. Allow to cool 15-20 minutes before inverting to cool completely.

Cover and store at room temperature. Enjoy!

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2 thoughts on “Chocolate Pound Cake

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