Double Chocolate Pound Cake

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Servings: 6 Difficulty: Advanced
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A dense, moist cake bursting with deep chocolate flavor and studded with chocolate chips.
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This Double Chocolate Pound Cake is a decadent treat that balances rich cocoa notes with the comforting density of a traditional pound cake. The batter is creamed to perfection, ensuring a tender crumb that holds up well to slicing. Melted unsweetened chocolate adds depth, while buttermilk provides a subtle tang and moisture. Chocolate chips are folded in for pockets of intense sweetness in every bite. It’s an ideal dessert for afternoon tea, holiday gatherings, or simply when you crave something indulgent. Serve it warm with a dollop of whipped cream or fresh berries for a perfect finish.

Double Chocolate Pound Cake recipe image
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Double Chocolate Pound Cake

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

Description

This Double Chocolate Pound Cake is a decadent treat that balances rich cocoa notes with the comforting density of a traditional pound cake. The batter is creamed to perfection, ensuring a tender crumb that holds up well to slicing. Melted unsweetened chocolate adds depth, while buttermilk provides a subtle tang and moisture. Chocolate chips are folded in for pockets of intense sweetness in every bite. It&# 226;ÂÂs an ideal dessert for afternoon tea, holiday gatherings, or simply when you crave something indulgent. Serve it warm with a dollop of whipped cream or fresh berries for a perfect finish.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC). Grease and flour a 10-inch tube pan or bundt pan thoroughly.
  2. In a small bowl, melt the unsweetened chocolate squares according to package directions and let cool slightly.
  3. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and well-blended.
  4. Add the melted chocolate to the butter mixture, followed by the eggs one at a time, beating well after each addition until smooth.
  5. In a separate medium bowl, whisk together the cake flour and baking soda.
  6. Alternately add the flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. Stir in the vanilla extract.
  8. Toss the chocolate chips with the all-purpose flour to prevent sinking, then gently fold them into the batter.
  9. Pour the batter into the prepared tube pan and smooth the top.
  10. Bake for 40 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan on a wire rack for about 10 minutes.
  12. Run a knife around the edges and turn the cake out onto the wire rack to cool completely.
  13. Garnish with fresh sliced strawberries or other berries and serve with 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: chocolate, cake, pound cake, dessert, baking, rich, moist, buttermilk, chocolate chips, homemade, comfort food, vegetarian, tea time, indulgent, cocoa, flour, butter, sugar, eggs, vanilla
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