There’s something special about baking a chocolate pound cake from scratch, isn’t there? I love how the aroma fills the kitchen, wrapping the whole house in a warm, chocolatey hug. And the best part? It’s incredibly easy to make. You don’t need any fancy ingredients or complicated steps—just simple, honest baking. Preheat your oven to 350°F (175°C). Generously spray an 8.5 x 4.5 x 2.75-inch loaf pan with cooking spray. In a medium bowl, mix together 1 cup of all-purpose flour, ¼ cup of cocoa powder, and ½ teaspoon of salt. Stir until well combined. In a separate bowl, whisk 5 large egg whites until stiff peaks form. This means when you lift the whisk, the peaks stand up straight without folding over. In another bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Creaming incorporates air, which helps leaven the cake. Add 5 large egg yolks and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix until everything is well combined. The yolks add richness and color to your cake. Mix in half of the dry flour mixture and half of the whipped egg whites into the wet ingredients. Stir gently until just combined. Then add the remaining flour mixture and mix well. Finally, fold in the remaining egg whites with a spatula, being careful not to overmix. This keeps the batter airy. Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Bake for about 1 hour. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the loaf pan for about 15 minutes. Run a knife around the edges to loosen it, then turn it out onto a cooling rack. Turn it upright and allow it to cool completely before slicing.
More Cake Recipes To Try
Pound Cake Recipe Lemon Poppy Seed Bundt Cake Banana Chocolate Chip Cake Lemon Yogurt Cake Cream Cheese Filled Banana Cake Lemon Orange Cake with Lemon Honey Glaze Coconut Cake With Coconut Cream Cheese Icing
