Ingredients for Dark Chocolate Pound Cake
- 1 cup milk
- Unsweetened Cocoa Powder
- Plain Yogurt
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- Powdered sugar, for dusting
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How to Make Dark Chocolate Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
- In a medium bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 cup milk until completely smooth and lump-free.
- Whisk in 1 cup plain yogurt and set aside.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients (flour mixture) and the wet ingredients (milk mixture) to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Add in three additions of flour and two additions of milk, mixing until just combined after each addition.
- Gently fold in 1 cup semi-sweet chocolate chips.
- Pour batter into the prepared pan(s), spreading evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean with a few moist crumbs attached.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and let it cool completely.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
167g
Fat
57g
Carbs
23g
