Chocolate Pound Cake with Chocolate Frosting

Here’s everything you need to create this delectable chocolate pound cake and frosting:

• For the Pound Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup whole milk
  • 2 tsp pure vanilla extract
  • 1 cup sour cream (optional for extra moisture)
• For the Chocolate Frosting:
  • 1 cup (1 stick) unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1/4 cup milk (more as needed)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

Here’s how to create this mouthwatering chocolate pound cake:

• Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a loaf pan.
• Step 2: In a large mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
• Step 3: Add the eggs one at a time, mixing well after each addition.
• Step 4: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
• Step 5: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients.
• Step 6: Mix in the vanilla extract and sour cream (if using) until the batter is smooth and well combined.
• Step 7: Pour the batter into the prepared pan and smooth the top evenly.
• Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Make the Frosting

• Step 1: In a medium saucepan, melt the butter over low heat.
• Step 2: Stir in the cocoa powder until smooth and well combined.
• Step 3: Remove the saucepan from the heat and whisk in the powdered sugar, milk, vanilla extract, and salt until the frosting is smooth and pourable. Add more milk as needed for desired consistency.
• Step 4: Pour the warm frosting over the cooled cake, allowing it to set before serving.

FAQs

• 1. Can I use cake flour instead of all-purpose flour? Yes, using cake flour will give you a lighter, softer texture, but ensure to adjust the measurement slightly.
• 2. Can I add chocolate chips to the pound cake? Absolutely! Fold in about one cup of chocolate chips for added indulgence.
• 3. How should I store the chocolate pound cake? Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
• 4. Can I freeze the cake? Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
• 5. What other toppings can I use besides chocolate frosting? You can top it with whipped cream, fresh berries, or even a drizzle of caramel sauce for varied flavors.

Conclusion

This chocolate pound cake with chocolate frosting is a timeless dessert that’s as delightful to look at as it is to eat. With simple ingredients and straightforward instructions, you can whip up a show-stopping cake that’s perfect for any occasion. Indulge your sweetness craving with this rich and moist treat—you won’t regret it!