Description
A rich and decadent chocolate pound cake, incredibly moist and topped with a smooth, creamy chocolate frosting.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- For the Frosting: 1/2 cup butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, 3/4 cup cocoa, baking powder, and salt. Set aside.
- In a large bowl, cream together 1 cup butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in 2 teaspoons vanilla.
- Beat in the flour mixture alternately with 1/2 cup milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For frosting, cream 1/2 cup butter. Gradually beat in 2/3 cup cocoa, powdered sugar, milk, and 1 teaspoon vanilla until smooth. Frost the cooled cake.
Notes
You can customize the seasonings to taste.