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Rustic Chocolate Pound Cake

This homemade chocolate pound cake features a dense, moist crumb with deep cocoa flavor and a rustic, cracked top. It’s made by creaming butter and sugar, folding in eggs and dry ingredients, then baking until golden and cracked, embodying comforting simplicity and honest charm.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1/2 cup unsweetened cocoa powder Dutch-processed preferred
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract good quality

Equipment

  • Loaf pan
  • mixing bowls
  • Hand mixer or whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter and lightly dust with cocoa powder or flour to prevent sticking. Set aside.
  2. In a large mixing bowl, sift together the flour and cocoa powder to remove lumps and ensure a tender crumb. This creates a smooth, chocolatey base for your batter.
  3. In another bowl, cream the softened butter and granulated sugar with a hand mixer or whisk until the mixture is light, fluffy, and fragrant—about 2-3 minutes. This process incorporates air and enhances flavor.
  4. Add the eggs one at a time to the creamed mixture, beating well after each addition. The batter should become smooth and slightly thickened, with a shiny appearance.
  5. Stir in the vanilla extract, mixing just until combined. This adds warmth and rounds out the chocolate flavor.
  6. Gently fold the sifted dry ingredients into the wet mixture using a spatula, just until no streaks of flour remain. Be careful not to overmix, as this keeps the cake tender and rustic.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to settle the batter and release any air bubbles.
  8. Bake in the preheated oven for 50-60 minutes, until the top is cracked and a toothpick inserted into the center comes out with moist crumbs. The cake should feel firm but tender.
  9. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a cooling rack to cool completely—this helps it set and develop that rustic, cracked top.
  10. Once cooled, slice the cake with a serrated knife to reveal its moist, fudgy interior. Serve as is, or dust lightly with cocoa powder for an extra chocolatey touch.

Notes

For a richer flavor, consider adding chocolate chips or chopped nuts to the batter before baking. This cake is best enjoyed within a few days, but can be stored wrapped tightly at room temperature or frozen for longer keeping.