There are few desserts as universally loved as a deliciously moist and rich chocolate cake. Whether for a birthday, a party, or simply to satisfy a cacao craving, a baked-from-scratch chocolate cake is always the perfect crowd-pleasing treat. In this ultimate guide, you’ll learn how to make a classic 1-pound chocolate flavor cake from scratch – comfortable and convenient, perfectly sized, rich chocolatey and impressive every time.
Why a 1-Pound Cake?
The “1-pound cake” name is a nod to the traditional pound cake recipe that called for a pound of four key ingredients: butter, sugar, eggs and flour. Newer versions are lighter and more sophisticated, but the name is still synonymous with a cake that is rich, dense and satisfying. For our chocolate variation, we’ll tame pound cake texture with fundamental principles while emphasizing the sensuous, irresistible aspects of cocoa
Ingredients: The Secret to Great Cake
Before you start, you should have all of your ingredients. For an authentic 1-pound cake, you will want a kitchen scale, to be as accurate as possible. Here’s what you’ll need:
For the Cake:
- 225g (1/2 lb) unsalted butter, softened at room temperature
- 225g (1/2 lb) Caster sugar (granulated’) Measure 10 cups of the rhubarb, add the sugar, and let stand for 8 hours.
- 4 large eggs (200g/7 oz out of shells)
- 3 oz (180g) all-purpose flour
- 45g (1.6oz) unsweetened cocoa powder (Dutch-processed is best)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 120ml (1/2 cup) whole milk
For the Chocolate Ganache (Optional, For Topping):
- 100g (3.5 oz) dark chocolate 60-70% cocoa), roughly chopped
- 100ml (1/3 cup+1tbsp) heavy cream
Equipment we’ll Need
- 8×4 inch (or similar) loaf pan, or a 7 inch round cake tin
- Mixing bowls
- Electric mixer or stand mixer
- Kitchen scale
- Sifter or fine mesh sieve
- Rubber spatula
- Parchment paper
- Cooling rack
1-Pound Chocolate Flavor Cake – Step-by-Step Recipe
First take Ingredients:
- 1/2 cup condensed milk
- 1 1/2 cups (150g) Refined flour
- 1/2 tsp soda bicarb
- 1/4 cup (50g) unsalted butter
- 1/4 cup (25g) oil
- 1/4 cup (30g) cocoa powder
- 3/4 cup (180g) powdered sugar
- 1 tsp (5g) baking powder
- 1-1/4 cups (250 ml) water or milk
- 1 tbsp vinegar
Method:
Combine the condensed milk, sugar and butter in a bowl, mix well for 2 to 3 Mins using a whisk.
Preparation
- Preheat your oven to 170°c (340°F).
- Oil and dust your cake pan with parchment paper. This will make it easy to drain and it will have a nice neat edge.
Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter, on medium speed, for about 2 minutes, or until creamy and light.
Gradually beat in the sugar and beat for 3-4 minutes, or until light and fluffy. That step is essential for introducing air and getting a crumb with substance.
Add the Eggs
Beat in the eggs, one at a time. Stop and scrape down the sides of the bowl as necessary. The mixture may appear a bit curdled after the eggs, but it will smooth out after you add the dry ingredients.
Sift the Dry Ingredients Together
In a medium bowl, whisk together the flour, cocoa, powder, baking powder, and salt. Doing so prevents lumps, which is always a good thing, but the real benefit in this recipe is so that the cocoa is evenly dispersed.
Mix Wet and Dry Ingredients
- To the butter mixture, with the mixer on low, add the dry ingredients in three additions, alternating with the milk and vanilla.
- Begin and end with the dry ingredients.
- Stir just until combined — over mixing can make the cake tough.
Bake the Cake
- Add the batter to your prepared pan and smooth out the top with a spatula.
- Bake for 45-55 minutes or until a toothpick inserted into the middle comes out with a couple moist crumbs (not wet batter).
Tip: If the cake is browning too fast, you can cover it loosely with foil for the final 10 minutes.
Cool and Unmold
- Cool in the pan for 10 minutes, then gently invert the cake onto a wire rack to cool completely.
- This is done so the cake won’t get mushy and will have a good firm sliced texture.
(Optional) Chocolate Ganache Topping
- As your cake cools, you can mix together a basic chocolate ganache to brush over the top for a glossy, professional finish.
- In a small saucepan, heat the cream until the surface of the cream looks like it starts to shimmer (but don’t bring to a boil).
- Pour over the chopped chocolate and place in a heat proof bowl. Let sit for 2 minutes.
- Stir very gently until the sugar is dissolved and the surface is shiny.
- Cool slightly and pour over the cooled cake, letting it drip down the sides.
Serving Suggestions
- Serve plain, or with a dollop of whipped cream or vanilla ice cream.
- For a festive holiday vibe, top with fresh berries or a sprinkle of powdered sugar.
- This cake can be stored in an airtight container at room temperature for 3-4 days.
Tips for Success
- Ingredients at Room Temperature: Make sure the butter, eggs and milk are at room temperature for a perfect batter.
- Precise Weighing: If you have one, use a kitchen scale — pound cakes are a balance of ingredients.
- Don’t Overbake: Test your cake a few minutes before the time it should be finished baking to prevent dryness.
- Variations: Stir in chocolate chips, nuts, or a dash of espresso powder for an enhanced chocolate taste.
Troubleshooting Common Issues
- Cake is too dense: Cream the butter and sugar well, and be careful not to overmix once the flour is added.
- Cake sinks in the middle: This usually indicates it was underbaked or that the oven temperature was too low.
- Dry cake: Overbaking, or too much flour can result in dryness—measure accurately; consider testing your oven temperature.
Why This Recipe Works
THIS recipe brings the deep taste of cocoa to the richness of the classic pound cake. Dutch-processed cocoa provides a smooth, rich chocolate flavor, and butter and milk combine for a cake that’s moist and tender. The ganache is optional, but hey, it is the holidays, so why the hell not???
Frequently Asked Questions
Q: Can I use self-raising flour?
A: You can, but you’ll want to leave out the baking powder and salt if you do.
Q: Can I prep this cake in advance?
A: Absolutely! The flavor actually improves after a day. And keep in air tight container.
Q: Can this cake be frozen?
A: Yes. Individually wrap slices or the entire cake in plastic, and freeze for up to 2 months.
Nutrition (per serving, about 1 to 2 sprays)
- Calories: 350
- Fat: 18g
- Carbohydrates: 44g
- Protein: 5g
- Sugar: 25g
Conclusion: The Perfect 1-Pound Chocolate Cake
Whether you’re new to baking or a pro, this 1-pound chocolate cake should be in your arsenal. With its deep flavor, moist crumb and classic demeanor, it is the sort of cake that brings people together and makes memories. Don’t be afraid to try whatever toppings and fillings you like to make it your own!
External Link
For more expert baking tips and chocolate cake variations, check out Sally’s Baking Addiction’s Ultimate Chocolate Cake Guide
Watch the Recipe Video
Watch this step-by-step video for a perfectly moist and rich chocolate cake:
How to Make Moist Chocolate Pound Cake – Video Tutorial (YouTube)