Chocolate Pound Cake
1 h 25 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 1 h | 1 h 25 min |
Introduction
This rich chocolate pound cake bakes up ultra moist, dense, and fudgy, with a deep cocoa flavor in every bite.
The sour cream, whole milk, and hot coffee keep the crumb tender and boost that bakery-style chocolate taste.
Finish it with a silky chocolate glaze for a make-ahead dessert that’s perfect for holidays, potlucks, or cozy weekend baking.
Ingredients (12 servings)
Ingredients for the Cake:
Ingredients for the Chocolate Glaze:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Chocolate Pound Cake
-
Preheat oven and prepare pan
Preheat your oven to 325°F and position a rack in the center.
Grease and flour a 10-cup bundt pan, or a 9x5 loaf pan, very thoroughly.
-
Cream butter and sugar
In a large mixing bowl, beat the softened butter with a mixer on medium speed until creamy.
Add the granulated sugar and beat until the mixture looks very light and fluffy, about three to four minutes.
-
Add eggs and vanilla
Beat in the eggs one at a time, mixing just until each egg disappears before adding the next.
Mix in the vanilla extract until combined, then stop the mixer.
-
Combine dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until no streaks remain.
-
Finish the batter with sour cream, milk, and coffee
In a small bowl or measuring cup, stir together the sour cream and milk until smooth.
With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream mixture.
Pour in the hot brewed coffee and mix on low just until the batter is smooth and evenly combined.
-
Bake the cake
Scrape the thick batter into the prepared pan and smooth the top with a spatula.
Tap the pan firmly on the counter a few times to release large air bubbles.
Bake for 55 to 65 minutes, or until a toothpick comes out with a few moist crumbs, not wet batter.
-
Cool and remove from the pan
Cool the cake in the pan on a wire rack for 15 minutes.
Run a thin knife around the edges, then carefully invert the cake onto the rack and lift off the pan.
Let the cake cool completely before adding the glaze, so the glaze sets instead of soaking in.
-
Make the chocolate glaze
Add the chocolate chips, butter, and heavy cream to a small heatproof bowl.
Microwave in 20 to 30 second bursts, stirring after each, until the chocolate is mostly melted and smooth.
Stir in the vanilla and a pinch of salt until the glaze looks glossy and pourable.
-
Glaze and serve
Place the cooled cake on a serving plate, then slowly pour the warm glaze over the top, letting it drip down.
Let the glaze set for at least 20 minutes before slicing for the cleanest slices.
Substitutions
- Replace sour cream with full-fat Greek yogurt
- Use the same amount of thick Greek yogurt in place of sour cream. The cake stays just as moist, with a slightly tangier flavor that pairs nicely with the chocolate.
- Replace brewed coffee with hot water and espresso powder
- Dissolve 1 teaspoon espresso powder in 1/2 cup very hot water and use instead of the coffee. You still get deep chocolate flavor, but without a distinct coffee taste if you prefer that.
- Replace semisweet chocolate chips with chopped dark chocolate
- Use an equal weight of chopped dark chocolate for a more intense, bittersweet glaze. The glaze will taste richer and slightly less sweet, which balances the sweet pound cake nicely.
Tips
- Measure flour and cocoa carefully
- For the best texture, spoon flour and cocoa into measuring cups and level them rather than scooping straight from the bag.
- Use room temperature ingredients
- Soft butter, room temperature eggs, and lukewarm dairy blend more easily, which gives you a smoother, more even batter.
- Avoid overmixing the batter
- Once you add the dry ingredients and coffee, mix only until combined, or the cake can turn dense and tough.
- Check for doneness early
- Start checking the cake at 50 minutes, since every oven is different and you do not want dry edges.
Nutrition Facts *
| Energy | 475 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 28 | g |
| Carbohydrates | 56 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my chocolate pound cake turn out dense or heavy?
- Pound cakes are rich, so a little density is normal, but overmixing can make them heavy. Cream the butter and sugar well, but once the flour goes in, mix on low just until no streaks remain. Also be sure to measure flour lightly, without packing it into the cup.
- My cake stuck to the bundt pan; what went wrong?
- Bundt pans have lots of curves, so they need very thorough greasing and flouring. Make sure you reach every corner, and do not let the cake cool completely in the pan. Turn it out after about 15 minutes, while it is still slightly warm and more flexible.
- Can I bake this cake in a different pan size?
- Yes, you can use two 8x4 loaf pans; start checking them around 40 to 45 minutes. For a standard 9x13 pan, the cake will bake faster, so begin checking around 30 to 35 minutes. Bake only until the center springs back lightly and a tester comes out with moist crumbs.
- How should I store leftover chocolate pound cake?
- Once the glaze sets, cover the cake loosely and keep it at room temperature for up to three days. For longer storage, wrap slices well and freeze them for up to two months. Thaw slices at room temperature, then warm slightly if you like a softer, just-baked texture.
Serving Suggestions
This rich chocolate pound cake is lovely with fresh berries, whipped cream, or a scoop of vanilla ice cream.
For a fun twist, add orange zest to the glaze or sprinkle flaky sea salt on top before it sets.
More pairings:
Reviews
-
Helen, Glendale, AZ: Really good for a busy weeknight treat, and the coffee made the chocolate flavor really pop. Next time I’ll cut the bake time a bit in my bundt pan since mine was just slightly drier at the edges than I wanted.
: Happy it hit the spot, Helen, and yes a little coffee in the batter really deepens the chocolate! For a Bundt, pulling it a few minutes early and starting to check with a tester in the thickest part will help keep those edges moist.
-
Melissa, Dallas, TX: This one came out rich and super chocolatey without being overly sweet, and the coffee really deepens the cocoa flavor even though it does not taste like coffee. The crumb was tight in that classic pound cake way but still moist thanks to the sour cream and milk. I loved how the glaze sets up glossy and sliceable, with just enough salt to keep it from tasting flat. Biggest tip from my bake: grease the bundt pan like you mean it and pull it out when the tester has moist crumbs so it stays tender. It was even better the next day, especially with a little whipped cream or berries.
: Happy it hit that rich, deep-chocolate sweet spot for you, Melissa! Great tips on thoroughly greasing the bundt pan and pulling it at moist crumbs, and I love the next-day note with whipped cream or berries.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
