Chocolate Pound Cake with Rich Chocolate Frosting Recipe
This rich and moist Chocolate Pound Cake features a deep chocolate flavor enhanced by unsweetened cocoa powder and a velvety chocolate frosting. Perfect for chocolate lovers, this dense yet tender cake is baked in a Bundt pan to create a stunning presentation. The luscious frosting adds the ideal sweet and creamy finish, making it an excellent dessert for celebrations or a special treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pound Cake:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 3/4 cup unsweetened cocoa powder
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream (more if needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a tube (Bundt) pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the room temperature butter and sugar until the mixture is light and fluffy, which ensures a tender crumb.
- Add Eggs and Vanilla: Add the six eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder to evenly distribute the leavening and chocolate elements.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the creamed mixture alternately with the whole milk, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Transfer Batter and Bake: Pour the batter into the prepared Bundt pan and smooth out the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes to set, then carefully invert it onto a wire rack to cool completely before frosting.
- Prepare Frosting – Beat Butter: Beat the unsalted butter until creamy and smooth using an electric mixer, the base for a rich frosting.
- Add Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder to the butter, beating continuously until the mixture is combined and smooth.
- Finish Frosting: Add salt, vanilla extract, and heavy cream, then beat on high speed until the frosting becomes light and fluffy. Add additional cream if needed to reach desired consistency.
- Frost the Cake: Spread the chocolate frosting generously over the completely cooled cake using a spatula or knife, ensuring even coverage.
Notes
- Make sure the butter and eggs are at room temperature for better mixing and texture.
- Sifting the dry ingredients helps to prevent lumps and ensures everything is well combined.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use a toothpick to test doneness; the cake should come out clean before removing from oven.
- Cooling the cake completely before frosting prevents the frosting from melting.
- You can add an extra tablespoon of cream in the frosting for a softer texture if needed.
Keywords: chocolate pound cake,chocolate frosting,chocolate dessert,rich chocolate cake,Bundt cake
