Dense Buttery Chocolate Cake (Printable Version)
Dense, buttery chocolate cake with rich flavor and a luxurious texture.
# What You'll Need:
→ For the Cake
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
2 cups granulated sugar
03 -
4 large eggs
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2 teaspoons vanilla extract
05 -
1 3/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup whole milk
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1/2 cup sour cream
11 -
1/2 cup semi-sweet chocolate chips (optional)
→ For the Chocolate Ganache (Optional)
12 -
1/2 cup heavy cream
13 -
1 cup semi-sweet chocolate chips
# Steps to Follow:
01 -
Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
02 -
In a large bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
03 -
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
04 -
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
05 -
Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
06 -
If using, gently fold in the chocolate chips.
07 -
Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
08 -
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
09 -
Heat heavy cream until warm (but not boiling), then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth. Drizzle over the cooled cake.
10 -
Slice and enjoy your rich, chocolatey pound cake!
# Additional Notes:
01 -
For extra moisture, use buttermilk instead of whole milk.
02 -
To enhance the chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
03 -
Storage: Store at room temperature in an airtight container for up to 4 days, or refrigerate for up to a week.