- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour (or use cocoa powder to dust) a 10-inch bundt pan or two 9×5-inch loaf pans, shaking out the excess.
- Mix Butter, Oil, and Sugar: In a large mixing bowl, cream together the butter, vegetable oil, and granulated sugar until light and fluffy, about 5-7 minutes. The mixture should be well aerated and pale in color.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures there are no lumps and the cocoa is evenly distributed.
- Alternate Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.
- Fold in Chocolate Chips: If using chocolate chips, fold them into the batter now. They add extra pockets of chocolatey goodness throughout the cake.
- Bake: Pour the batter into the prepared pan(s) and smooth the top. Bake for about 60-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar, drizzle with chocolate ganache, or enjoy as is.
Serving Suggestions:
- Chocolate Ganache: Heat up some heavy cream and pour it over chopped dark chocolate. Stir until smooth and drizzle over the cooled cake.
- Powdered Sugar: A simple dusting of powdered sugar right before serving adds a touch of elegance and sweetness.
- Fresh Berries: Serve slices of cake with fresh strawberries, raspberries, or blueberries for a refreshing contrast.
- Whipped Cream: A dollop of whipped cream on the side makes for a classic pairing.
Storage:
Chocolate Pound Cake can be stored at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months. Thaw overnight at room temperature before serving.
This Chocolate Pound Cake recipe offers a delicious way to enjoy the classic comfort of pound cake with the irresistible allure of chocolate. Whether for a special occasion, a holiday treat, or a simple dessert, it’s sure to be a hit with all who try it.