Chocolate Pound Cake

This chocolate pound cake blends deep cocoa richness with melted dark chocolate to create a moist, tender crumb wrapped in a lightly crisp crust. Each slice delivers a full, layered chocolate flavor that feels both comforting and indulgent, filling your kitchen with a warm bakery‑style aroma as it bakes. A timeless loaf perfect for coffee breaks, gifting, or any moment that calls for pure chocolate satisfaction.

Print Recipe

Prep Time 30

Cook Time 45

Cooling 10

Course Breakfast, Dessert, Snack, Tea Time

Cuisine British

Servings 4 Loafs

Equipment

1 Stand Mixer or Hand Mixer
2 Mixing Bowls
1 Silicon Spatula
1 Fine Mesh sieve
4 Mini Loaf Pan
1 Parchment Paper
1 Scale
1 Cooling Rack

Ingredients

170 g Unsalted Butter
170 g Sugar
150 g Eggs 3EA
120 g Cake Flour
40 g Sifted Unsweetened Cocoa Powder
3 g Baking Powder
1 g Salt
50 g Melted Dark Chocolate Couverture (55-70%)
50 ml Milk or Heavy Cream
5 g Vanilla Extract
320 g Semi-Sweet Mini Chocolate Chips 80gx4

Instructions

Prep
Preheat oven to 325°F (163°C )
Line a Mini 4 Loaf Pan with parchment.
Cream butter & sugar
Beat butter and sugar for 4–5 minutes until pale, fluffy, and airy.
Add eggs
Add eggs one at a time, mixing well after each addition.Add vanilla.
Dry ingredients
Sift flour, cocoa powder, baking powder, and salt.
Combine
Add dry ingredients to the butter mixture in two additions.Add heavy cream/milk and mix just until combined.
Fold in chocolate chips
Add 80 g chocolate chips and gently fold with a spatula. Lightly coating with
1tsp flour.
Bake
Pour into the loaf pan.
Bake 45 minutes, or until a skewer comes out with moist crumbs.
Cool
Cool in the pan for 10 minutes, then transfer to a rack.

Keyword 1LB, Baking, Baking for Beginners, Beginner, Chocolate, Cocoa Powder, Cream, Easy Recipe, Egg, Home Baking, Loaf, Moist, Pound Cake, Tea, Tea Time