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Chocolate Pound Cake with Chocolate Frosting

Chocolate Pound Cake with Chocolate Frosting
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Indulge in the delightful experience of our Chocolate Pound Cake with Chocolate Frosting, a rich and moist dessert that’s perfect for any gathering or cozy afternoon treat. This recipe features a velvety texture and a deep chocolate flavor that will satisfy any sweet tooth. With simple preparation steps and customizable toppings, this chocolate cake is not only easy to make but also versatile enough to impress your guests. Whether you’re celebrating a special occasion or simply enjoying a slice with coffee, this decadent dessert is sure to become a favorite in your home.

Ingredients

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  • 1 cup (226g) unsalted butter, softened
  • 1 cup (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (220g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) whole milk or buttermilk
  • 1/2 cup (120ml) sour cream or plain Greek yogurt
  • 1/2 cup (85g) mini chocolate chips or chopped dark chocolate, optional
  • 1/2 cup (113g) unsalted butter, softened (for frosting)
  • 1/2 cup (45g) unsweetened cocoa powder (for frosting)
  • 2 cups (240g) powdered sugar (for frosting)
  • 1/4 cup (60ml) milk or heavy cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan or a 12-cup bundt pan.
  2. In a large bowl, cream together softened butter and granulated sugar until fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition, followed by the vanilla extract.
  4. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with milk and sour cream. Start and end with dry ingredients. Fold in mini chocolate chips if desired.
  6. Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out with moist crumbs.
  7. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  8. For the frosting, beat softened butter until creamy, mix in cocoa powder, then alternate adding powdered sugar and milk until smooth. Stir in vanilla extract and adjust consistency if needed before frosting the cooled cake.

Nutrition

Find it online: https://happycookingtime.com/chocolate-pound-cake-with-chocolate-frosting/