Decadent Chocolate Pound Cake: Irresistible Indulgence

In a bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Preparing the Batter

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In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Combining

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Alternating Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.

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Bake in a preheated oven at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Baking the Cake

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Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Cooling

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For added indulgence, drizzle the cooled cake with a rich chocolate ganache made from melted chocolate and cream.

Optional Ganache

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Slice and serve the chocolate pound cake with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving Suggestions

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Store any leftovers in an airtight container at room temperature for up to several days.

Storing

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