Recipe Chocolate Chip Pound Cake

Recipe Chocolate Chip Pound Cake

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Chocolate Chip Pound Cake Recipe (Step by Step + Video) WhiskAffair
Chocolate Chip Pound Cake Recipe (Step by Step + Video) WhiskAffair from www.whiskaffair.com

If you’re looking for a recipe that will satisfy your sweet tooth, look no further than this chocolate chip pound cake. This delectable dessert is perfect for any occasion, from family dinners to birthday parties. With its rich chocolate flavor and moist texture, it’s sure to be a hit with everyone who tries it.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F and grease a 9-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Beat in the vanilla extract.
  6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  7. Fold in the chocolate chips.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Nutritional Information

One serving of chocolate chip pound cake (1/12th of the recipe) contains approximately:

  • Calories: 408
  • Total Fat: 21g
  • Saturated Fat: 12g
  • Cholesterol: 116mg
  • Sodium: 188mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 2g
  • Sugars: 35g
  • Protein: 5g

Cooking Time

The total cooking time for this recipe is approximately 60-70 minutes, including prep time.

Equipment

  • 9-inch loaf pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Whisk
  • Spatula
  • Toothpick
  • Wire rack

Serving Suggestions

This chocolate chip pound cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a drizzle of chocolate sauce or caramel sauce.

Variations

If you want to switch things up a bit, try adding nuts or dried fruit to the batter. You can also substitute the semi-sweet chocolate chips for milk chocolate or white chocolate chips, or a combination of all three.

Substitutions

If you don’t have unsalted butter, you can use salted butter instead, but you may want to reduce the amount of salt called for in the recipe. You can also use vegetable oil or coconut oil instead of butter.

Storage

This chocolate chip pound cake will keep for up to 4 days if stored in an airtight container at room temperature. You can also freeze it for up to 3 months if wrapped tightly in plastic wrap and stored in a freezer-safe container.

Tips

  • Make sure your butter is softened before you start making the cake. This will make it easier to cream with the sugar.
  • Be careful not to overmix the batter, as this can result in a tough cake.
  • If you don’t have a 9-inch loaf pan, you can use a 9-inch square baking pan instead.
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Notes

This recipe yields one 9-inch chocolate chip pound cake, which serves 12 people.

Frequently Asked Questions

Can I use a different type of chocolate chips?

Yes, you can use any type of chocolate chips you like, or even chop up a chocolate bar into small pieces.

Can I use a different type of flour?

You can try using whole wheat flour or a gluten-free flour blend, but keep in mind that this may affect the texture and flavor of the cake.

Personal Thoughts

This chocolate chip pound cake is one of my all-time favorite desserts. It’s so rich and indulgent, and the chocolate chips add the perfect amount of sweetness. I love serving it warm with a scoop of vanilla ice cream on top. I highly recommend giving this recipe a try!