I love making this Chocolate Pound Cake because it’s a rich, indulgent treat that’s surprisingly easy to prepare. With a soft, tender crumb and a bold chocolate flavor, it’s perfect for any occasion, whether it’s a simple snack or an afternoon tea centerpiece.
The Perfect Chocolate Pound Cake
This Chocolate Pound Cake is made with basic ingredients like eggs, milk, and cocoa powder, and topped with bake-stable chocolate chips for an extra touch of sweetness.
This chocolate pound cake might just be my all-time favorite dessert. It’s incredibly simple to make, with just a few easy steps, and it’s hard to go wrong.
Whether you’re a seasoned baker or a beginner, this recipe is forgiving and practically foolproof, making it perfect for any occasion.
I use a long rectangular mold for this recipe, but you can easily adapt it to whatever you have on hand.
A standard loaf pan works perfectly, or you can opt for individual cupcake molds for portion-sized treats. The flexibility of this recipe makes it great for any kitchen setup.
If you’re a chocolate lover like me, you’re going to love this rich, moist cake.
And if you want even more chocolate goodness in your life, you might also want to try my Mini Chocolate Chip Muffins or Chocolate Hazelnut Cake. Both are equally indulgent and pair beautifully with a warm cup of coffee or tea. Give them a try, and let’s celebrate the joy of chocolate together!
Why You‘ll Love This Recipe
- Simple to make: Minimal steps and basic pantry ingredients make this an accessible recipe for all bakers.
- Rich and chocolaty: The combination of cocoa powder and chocolate chips creates a bold chocolate flavor.
- Versatile baking options: Choose between using an oven or air fryer to suit your setup.
- Perfect for any occasion: Great for afternoon tea, family gatherings, or a sweet snack.
Ingredients
- 2 eggs
- 30g corn oil
- 200g milk
- 45g granulated sugar
- 180g cake flour
- 25g cocoa powder
- 5g baking powder
- 20g bake-stable chocolate chips
Instructions
1. Prepare the Batter
- Crack 2 eggs into a mixing bowl. Add 30g corn oil, 200g milk, and 45g granulated sugar. Mix thoroughly with a whisk or chopsticks until the sugar is fully dissolved and the mixture is smooth.
- In another bowl, combine 180g cake flour, 25g cocoa powder, and 5g baking powder. Sift this dry mixture into the wet ingredients.
- Whisk until you achieve a smooth and lump-free batter. Avoid overmixing to maintain the cake’s tender texture.
2. Prepare the Mold
- Line your cake mold with baking paper (a loaf pan or cupcake molds work well).
- Pour the batter into the mold, tapping it gently on the counter to release any large air bubbles.
- Sprinkle 20g of bake-stable chocolate chips evenly over the surface of the batter.
3. Baking Options
Oven Method:
- Preheat the oven to 180°C (356°F).
- Place the mold on the middle rack and bake for 40 minutes with top and bottom heat.
- If the surface browns too quickly, loosely cover the cake with aluminum foil to prevent burning.
Air Fryer Method:
- Preheat the air fryer to 150°C (302°F) for 5 minutes.
- Place the mold in the air fryer and bake at 150°C (302°F) for 20 minutes.
- Monitor the cake closely and adjust time or temperature if needed.
4. Cooling and Serving
- Remove the cake from the oven or air fryer and place it on a cooling rack. Allow it to cool completely.
Once cooled, slice and enjoy your rich and moist chocolate pound cake. Pair it with coffee or tea for a perfect treat!
Notes
- Adjust baking time and temperature based on your oven or air fryer model, as settings may vary.
- Sift the dry ingredients to ensure a finer, more delicate texture in the finished cake.
- Be careful not to overmix the batter, as this can affect the cake’s softness.
Frequently Asked Questions
How to Know When Pound Cake Is Done Baking?
To check if your pound cake is done, insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready. Additionally, the edges will start to pull away from the mold, and the top will be golden and slightly domed.
Why Is My Cake Dense and Not Fluffy?
Overmixing the batter or using old baking powder can result in a dense cake. Make sure to mix the batter gently and check that your baking powder is fresh and active.
Can I Use Regular All-Purpose Flour Instead of Cake Flour?
Yes, but the texture may be slightly less tender. To mimic cake flour, you can substitute 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Sift the mixture before using.
Can I Store the Pound Cake for Later?
Absolutely! Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Simply thaw at room temperature before serving.
What Is the Best Way to Reheat Pound Cake?
If you’d like to enjoy your pound cake warm, reheat individual slices in the microwave for 10-15 seconds. Alternatively, you can warm them in a toaster oven at low heat for a few minutes.
Rich and Moist Chocolate Pound Cake
Ingredients
- 2 eggs
- 30 g corn oil
- 200 g milk
- 45 g granulated sugar
- 180 g cake flour
- 25 g cocoa powder
- 5 g baking powder
- 20 g bake-stable chocolate chips
Instructions
Prepare the Batter
- Crack 2 eggs into a mixing bowl. Add 30g corn oil, 200g milk, and 45g granulated sugar. Mix thoroughly with a whisk or chopsticks until the sugar is fully dissolved and the mixture is smooth.
- In another bowl, combine 180g cake flour, 25g cocoa powder, and 5g baking powder. Sift this dry mixture into the wet ingredients.
- Whisk until you achieve a smooth and lump-free batter. Avoid overmixing to maintain the cake's tender texture.
Prepare the Mold
- Line your cake mold with baking paper (a loaf pan or cupcake molds work well).
- Pour the batter into the mold, tapping it gently on the counter to release any large air bubbles.
- Sprinkle 20g of bake-stable chocolate chips evenly over the surface of the batter.
Baking Options
- Oven Method:
- Preheat the oven to 180°C (356°F).
- Place the mold on the middle rack and bake for 40 minutes with top and bottom heat.
- If the surface browns too quickly, loosely cover the cake with aluminum foil to prevent burning.
- Air Fryer Method:
- Preheat the air fryer to 150°C (302°F) for 5 minutes.
- Place the mold in the air fryer and bake at 150°C (302°F) for 20 minutes.
- Monitor the cake closely and adjust time or temperature if needed.
Cooling and Serving
- Remove the cake from the oven or air fryer and place it on a cooling rack. Allow it to cool completely.
- Once cooled, slice and enjoy your rich and moist chocolate pound cake. Pair it with coffee or tea for a perfect treat!