Martha Stewart Chocolate Pound Cake

This martha stewart chocolate pound cake is a classic and rich loaf cake, which is made with unsweetened cocoa powder and semisweet chocolate. It’s a straightforward, foolproof recipe, perfect for everyday baking or dessert, ready in about 1 hour 25 minutes.

Martha Stewart Chocolate Pound Cake Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/4 cups all-purpose flour, sifted, plus more for pan
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 5 large eggs, room temperature, lightly beaten
• 1/2 teaspoon coarse salt
• 1/4 cup unsweetened cocoa powder
• 6 ounces semisweet chocolate, chopped or chips

How To Make Martha Stewart Chocolate Pound Cake

1. Prep the oven and pan: Preheat oven to 350°F. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan.
2. Cream butter and sugar: Beat butter and sugar on medium-high speed until very light and fluffy, about 7 minutes. Scrape down bowl and beat 1 minute more.
3. Add eggs and vanilla: Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed.
4. Add dry ingredients: With mixer on low speed, add salt, then gradually add flour and cocoa powder, beating until well combined.
5. Fold in chocolate: Gently fold chopped chocolate or chips into the batter.
6. Bake: Transfer batter to prepared pan and bake about 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool: Let cake cool in pan on a wire rack for 1 hour. Remove from pan and cool completely before slicing.

Recipe Tips

• Why cream butter so long? Extended creaming creates a lighter crumb.
• How to tell when it’s done: A few moist crumbs on the tester are ideal.
• Can I use chocolate chips? Yes, chips or chopped chocolate both work well.
• Room-temperature eggs matter: They blend more smoothly into the batter.
• For clean slices: Let the cake cool completely before cutting.

What To Serve With Chocolate Pound Cake

• Fresh berries
• Whipped cream
• Coffee or espresso
• Vanilla ice cream

How To Store Chocolate Pound Cake

Room Temperature: Wrap tightly and store up to 3 days.

Freeze: Wrap well and freeze up to 3 weeks. Thaw at room temperature.

Chocolate Pound Cake Nutrition Facts

• Calories: ~420
• Carbs: ~38g
• Protein: ~6g
• Fat: ~28g

Nutrition information is estimated and may vary.

FAQs

Can I use salted butter?
Yes, but reduce added salt slightly.

Why is my pound cake dense?
Overmixing after adding flour can cause density.

Can I add nuts?
Yes, fold in up to 1/2 cup chopped nuts.

Can I bake this in a larger loaf pan?
Yes, baking time may be slightly shorter.

Try More Recipes:

• Martha Stewart Chocolate Peppermint Cake
• Martha Stewart Chocolate Peanut Butter Cake
• Martha Stewart Chocolate Orange Cake