A rich, moist chocolate pound cake with a velvety texture and optional chocolate chips. Perfect for any occasion!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (room temperature)
- 1/2 cup whole milk (room temperature)
- 1 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined.
If using, fold in the chocolate chips until evenly distributed throughout the batter. Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
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