Chocolate Pound Cake

Instructions:

Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan (or line with parchment paper).

Cream the butter and sugar: In a large mixing bowl, beat butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).

Add eggs: Beat in eggs one at a time, mixing well after each addition.

Mix dry ingredients: In another bowl, sift together flour, cocoa powder, baking powder, and salt.

Combine wet and dry: Add the dry mixture to the butter mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined (do not overmix). Stir in vanilla extract.

(Optional) Fold in chocolate chips gently.

Bake: Pour batter into the prepared pan. Smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.