Description
This Mile High Chocolate Pound Cake is a rich, moist, and decadent dessert perfect for chocolate lovers. With a tender crumb and intense chocolate flavor, it’s topped with a luscious chocolate buttercream frosting, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (115g) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) whole milk
- ½ cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup (90g) semi-sweet chocolate chips (optional)
Chocolate Buttercream Frosting
- 1 cup (230g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake.
- Prepare Pan: Grease a 9×5 inch loaf pan with butter or cooking spray and lightly dust it with flour to prevent the cake from sticking.
- Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to combine and aerate them.
- Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, mixing until just combined. Avoid overmixing to keep the cake tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips if using, distributing them evenly throughout the batter.
- Fill the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Bake the cake for 60–70 minutes or until a toothpick inserted into the center comes out clean, indicating that the cake is cooked through.
- Cool: Allow the cake to cool in the pan for 10 minutes to slightly set, then transfer it to a wire rack to cool completely before frosting.
- Make Frosting: For the chocolate buttercream frosting, beat the softened butter until smooth. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, and beat until light and fluffy. Stir in vanilla extract.
- Frost Cake: Once the cake is completely cool, spread the chocolate buttercream frosting evenly over the top to complete your Mile High Chocolate Pound Cake.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- If you prefer a more intense chocolate flavor, increase the cocoa powder in the cake or frosting by an additional 1-2 tablespoons.
- You can substitute the whole milk with buttermilk for a slightly tangier taste and softer texture.
- Chocolate chips are optional but add delightful bursts of melted chocolate throughout the cake.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
