Chocolate Pound Cake
Rich, moist, and deeply chocolatey, this Easy Chocolate Pound Cake is a timeless dessert perfect for any occasion. Inspired by generations of family baking, this recipe combines pantry staples with a few special ingredients like cocoa powder and sour cream to create a decadent treat. Whether served plain or topped with glaze, ice cream, or fresh berries, it’s sure to become a favorite in your home!
Equipment
- 1 Electric hand mixer or stand mixer
- 1 Mixing bowls (large and medium)
- 1 Measuring cups and spoons
- 1 Sifter or fine-mesh sieve
- 1 Toothpick or cake tester
Ingredients
- Dry Ingredients:
- 1 cup 125 g all-purpose flour
- ½ cup 50 g unsweetened cocoa powder (Dutch-process)
- 2 tablespoons 18 g black cocoa powder (optional for extra richness)
- 1 teaspoon instant coffee powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 1 cup 225 g unsalted butter, melted
- ½ cup 100 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup 237 ml sour cream
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 325°F (165°C).
- Grease a 9x5-inch loaf pan or 10-inch bundt pan, then dust with flour or line with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powders, coffee powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar until well combined.
- Add the Eggs:
- Beat in the eggs one at a time, mixing well after each addition.
- Incorporate Wet Ingredients:
- Mix in the vanilla extract and sour cream until smooth and creamy.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Place the pan on the middle rack of the oven.
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and Serve:
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Serve plain, dusted with powdered sugar, or topped with glaze or whipped cream.
Notes
Ingredient Tips: Room temperature ingredients help ensure a smooth batter.
Variations: Add chocolate chips, or try topping with caramel sauce or fruit coulis for a flavor twist.
Storage: Store the cake in an airtight container for up to 3 days at room temperature. For longer storage, wrap tightly and freeze for up to 3 months.
Variations: Add chocolate chips, or try topping with caramel sauce or fruit coulis for a flavor twist.
Storage: Store the cake in an airtight container for up to 3 days at room temperature. For longer storage, wrap tightly and freeze for up to 3 months.