Double Chocolate Pound Cake

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Servings: 6 Difficulty: Intermediate
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A rich, moist, and intensely chocolatey pound cake perfect for special occasions
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This Double Chocolate Pound Cake is a decadent treat that combines the dense, buttery texture of a classic pound cake with the deep flavor of dark chocolate. Made with melted unsweetened chocolate, cocoa powder, and chocolate chips, it delivers a serious chocolate punch in every bite. The buttermilk keeps the crumb tender while the brown and granulated sugars add complexity. It’s ideal for afternoon tea, holiday gatherings, or simply satisfying a sweet craving. Store it well-wrapped to enjoy its moistness for days.

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Double Chocolate Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 186.3

Description

This Double Chocolate Pound Cake is a decadent treat that combines the dense, buttery texture of a classic pound cake with the deep flavor of dark chocolate. Made with melted unsweetened chocolate, cocoa powder, and chocolate chips, it delivers a serious chocolate punch in every bite. The buttermilk keeps the crumb tender while the brown and granulated sugars add complexity. It&# 226;ÂÂs ideal for afternoon tea, holiday gatherings, or simply satisfying a sweet craving. Store it well-wrapped to enjoy its moistness for days.

Ingredients

Directions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. Melt 4 squares (4 oz) of unsweetened chocolate with the butter in a double boiler or microwave; let cool slightly.
  3. In a large bowl, cream together 3/4 cup brown sugar and 3/4 cup granulated sugar with the melted chocolate mixture until smooth.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract.
  5. In a separate bowl, sift together 2 1/2 cups cake flour, 2 tablespoons all-purpose flour, and 1/2 teaspoon baking soda.
  6. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  7. Fold in 1 cup of chocolate chips gently to distribute them evenly throughout the batter.
  8. Pour the batter into the prepared tube pan and smooth the top.
  9. Bake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Invert the pan onto the rack to remove the cake and allow it to cool completely.
  12. Garnish with fresh sliced strawberries and serve with a dollop of whipped cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 186.3kcal
% Daily Value *
Total Fat 20.7g32%
Saturated Fat 6.6g33%
Cholesterol 0.0mg0%
Sodium 307.5mg13%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, butter, cake, chocolate, dessert, double, flour, international, margarine, pound, title, vegetarian
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