Rich & Moist Chocolate Pound Cake Recipe – A Classic Delight

Introduction

Chocolate Pound Cake is a rich, dense, and deeply chocolatey dessert that satisfies every chocolate lover’s cravings. With its buttery texture and intense cocoa flavor, this cake is perfect for special occasions or as a simple treat with coffee or tea.

This recipe delivers the perfect balance of chocolate flavor and moisture, thanks to a combination of high-quality cocoa powder, butter, and sour cream. Whether enjoyed on its own, dusted with powdered sugar, or drizzled with a silky chocolate glaze, this Chocolate Pound Cake is a dessert that never disappoints.

Follow this step-by-step guide to make a delicious homemade Chocolate Pound Cake!

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder (Dutch-processed or natural)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (or buttermilk)
• ½ cup whole milk
• ½ cup hot brewed coffee (enhances chocolate flavor)

For the Chocolate Glaze:

• 1 cup powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 2–3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Preparation

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–5 minutes).

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Alternate Wet and Dry Ingredients

Gradually add the flour mixture and the sour cream to the batter, alternating with the milk and coffee. Start and end with the flour mixture, mixing just until combined.

Step 6: Bake the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 8: Prepare the Chocolate Glaze

In a small bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

Step 9: Glaze and Serve

Drizzle the glaze over the cooled cake. Let it set for 10 minutes before slicing and serving.

Variation

• Double Chocolate: Fold in 1 cup of chocolate chips for extra gooeyness.
• Mocha Pound Cake: Add 1 teaspoon of espresso powder to the batter for a deeper coffee-chocolate flavor.
• Nutty Chocolate Cake: Stir in ½ cup of chopped pecans or walnuts.
• Gluten-Free Version: Use a 1:1 gluten-free baking flour substitute.

Cooking Notes

• Use high-quality cocoa powder for the best chocolate flavor.
• Coffee enhances the chocolate taste but won’t make the cake taste like coffee—skip it if desired.
• Do not overmix the batter, as this can make the cake dense and tough.
• Store the cake in an airtight container at room temperature for up to 4 days.

Serving Suggestions

• With Ice Cream: Serve with a scoop of vanilla or chocolate ice cream.
• With Whipped Cream: A dollop of whipped cream balances the richness.
• With Berries: Fresh strawberries or raspberries add a tart contrast.
• With Espresso or Coffee: The perfect pairing for chocolate lovers!

Tips

• Sift the cocoa powder to prevent lumps in the batter.
• Grease and flour the bundt pan thoroughly to ensure easy removal.
• Let the cake cool completely before adding the glaze to prevent it from melting too much.
• If the cake dries out, warm slices in the microwave for 10 seconds to restore moisture.

Prep Time: 20 minutes

Cooking Time: 70–80 minutes

Total Time: 1 hour 40 minutes

Nutritional Information (per slice, based on 12 servings)

• Calories: ~450
• Protein: 6g
• Carbohydrates: 60g
• Fat: 20g
• Sodium: 180mg
• Sugar: 40g

FAQs

1. Can I use oil instead of butter?

Yes, you can substitute half of the butter with vegetable oil for a slightly softer texture.

2. Can I freeze Chocolate Pound Cake?

Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil before freezing. It stays fresh for up to 3 months.

3. What if I don’t have sour cream?

You can use plain Greek yogurt or buttermilk instead.

4. How do I keep my pound cake from sticking to the pan?

Make sure to grease and flour the pan well, or use a baking spray with flour.

5. Can I make this cake in a loaf pan?

Yes! Divide the batter between two greased 9×5-inch loaf pans and bake at 325°F for about 50–60 minutes.

Conclusion

Chocolate Pound Cake is the ultimate dessert for chocolate lovers, with its rich, moist texture and deep cocoa flavor. Whether served on its own or with a decadent glaze, this cake is a showstopper for any occasion.

Try this recipe today and enjoy the fudgy goodness of homemade Chocolate Pound Cake! 🍫🍰

Print