Chocolate Chip Pound Cake
Indulge in this rich, moist Chocolate Chocolate Chip Pound Cake—a perfect balance of deep chocolate flavor and a buttery crumb. Made with Dutch-process cocoa powder and mini chocolate chips, this homemade cake is a dream for all chocolate lovers. Whether for a cozy afternoon treat or a special occasion, this cake will impress with its fudgy texture and irresistible taste.
Equipment
- 10-inch Fluted Tube Pan (Bundt Pan)
- Stand Mixer or Hand Mixer
- Mixing bowls
- Whisk
- Measuring Cups & Spoons
- Spatula
- Digital Kitchen Scale
- Sifter
- Cooling rack
- Toothpick or cake tester
- Saucepan or Double Boiler
Ingredients
- For the Cake:
- 1 cup 220g unsalted butter, softened
- 1 cup 220g caster sugar
- 1 teaspoon vanilla extract
- 4 large eggs 60-65g each
- 1 ½ cups 240g all-purpose flour
- ½ cup 45g Dutch-process cocoa powder
- ⅛ teaspoon flaky salt
- 1 teaspoon baking powder
- ¾ cup 180g mini semi-sweet chocolate chips (plus extra for topping)
- ⅓ cup 75g whole milk
- For the Malted Chocolate Glaze:
- 2 tablespoons unsalted butter
- ½ cup 85g bittersweet chocolate, chopped
- 1 cup 120g powdered sugar
- 1 tablespoon malted milk powder
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ¼ cup 60ml heavy cream
Instructions
- Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan (Bundt pan).
- In a large bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, Dutch-process cocoa powder, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fold in ¾ cup mini chocolate chips, reserving some for the top.
- Step 2: Bake the Cake
- Pour the batter into the prepared pan, smoothing the top. Sprinkle the reserved chocolate chips over the batter.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Step 3: Prepare the Malted Chocolate Glaze
- Melt butter and chopped bittersweet chocolate together in a double boiler or microwave in 20-second intervals, stirring until smooth.
- Whisk in powdered sugar, malted milk powder, cocoa powder, and vanilla extract.
- Gradually add heavy cream, whisking until smooth and pourable.
- Step 4: Glaze and Serve
- Once the cake is completely cool, pour the glaze over the top, letting it drip down the sides.
- Allow the glaze to set before slicing and serving.
Notes
Storage: Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 4 days or freeze for up to 3 months. Serving Suggestion: Enjoy with vanilla ice cream, whipped cream, or caramel sauce for extra indulgence. Variation Ideas: Add toasted pecans or walnuts for crunch, or swap semi-sweet chips for milk or dark chocolate chips for a different flavor profile. Baking Tip: Ensure all ingredients are room temperature before mixing for the best texture.
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