Looking for a warm and filling dessert for this upcoming Fall and Winter season? Well then, chocolate and dessert lovers look no further for here’s a simple chocolate chip pound cake recipe that is to die for.

Served best with a cold glass of milk or hot cup of coca, this sweet treat is perfect for anyone of any age during the chilly seasons.

Ingredients

2 ½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsweetened cocoa powder

2 sticks unsalted butter, softened (I used salted anyway)

2 cups sugar

4 large eggs

1 cup mini chocolate chips (amount may vary)

1 ¼ cup buttermilk (alternative 1 ½ cup milk and 2 tablespoons vinegar let sit for 5 minutes)

2 teaspoons vanilla

Prep Time: 15 minutes

Bake Time: 45-50 minutes

Preheat the oven to 325 F and grease two 9 x 5-inch loaf pans.

How to prepare:

Step 1: Cream the butter and sugar together in a mixer.

Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder and set aside. (Dry mix)

Step 3: Once the butter and sugar have mixed, add the eggs one at a time.

Step 4: Add the vanilla to the buttermilk.

Step 5: Alternate adding the dry mix and buttermilk to the mixing bowl in a 6:5 ratio (Finishing by adding the dry mix.) Fold in the chocolate chips.

Step 6: Pour the batter evenly into the two pans and cook for about 45-50 minutes or until a toothpick pulls out with no batter.

Step 7: Flip onto plate or cooling rack (with oven mitts) and wait about 15 minutes to cool.

Step 8: Enjoy!

Once you’ve completed all these steps you will have a delicious double chocolate chip pound cake to share with friends or family. If you try out this recipe, make sure to share a picture to our Instagram @pmhsredandblack.