Chocolate Pound Cake
1 h 30 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
I don't do dry cake, and this chocolate pound cake delivers: deep cocoa flavor amped by hot coffee, a fine buttery crumb from sour cream, and a shiny chocolate glaze that sets just right.
It slices clean, travels like a champ, and stays moist for days, so park it on the brunch table, tote it to a birthday or bake sale, or keep it for a stealthy midnight slice.
Ingredients (12 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Cake:
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- 1¾ cups granulated sugar granulated sugar
- 4 large eggs, room temperature large eggs 4 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- ¾ cup unsweetened cocoa powder unsweetened cocoa powder 3.27 oz
- ½ tsp baking powder baking powder 0.08 oz
- ½ tsp salt salt
- ½ cup sour cream sour cream 4 oz
- ½ cup whole milk whole milk 4 fl oz
- ½ cup brewed coffee, hot brewed coffee
Ingredients for the Chocolate Glaze:
- ¾ cup semi-sweet chocolate chips semi-sweet chocolate chips 6 oz
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 2 Tbsp heavy cream heavy cream 1 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- pinch salt salt
How to Make Chocolate Pound Cake
-
Prep the oven and pan
Heat the oven to 325 F for an even bake and a tender crumb.
Grease a 10 to 12 cup bundt pan thoroughly, then dust it with cocoa powder instead of flour so the cake keeps its dark finish.
-
Whisk the dry ingredients
In a medium bowl whisk the flour, cocoa, baking powder, and salt until the color is uniform and there are no cocoa streaks.
-
Cream butter and sugar like you mean it
In a stand mixer with the paddle, beat the softened butter and granulated sugar on medium speed until very light and fluffy, 4 to 5 minutes, scraping the bowl once.
-
Add eggs and vanilla
Beat in the eggs one at a time, 30 seconds each on medium, scraping the bowl after the second and fourth egg so the emulsion stays silky.
Mix in the vanilla until just combined.
-
Combine the dairy
In a small bowl stir together the sour cream and milk until smooth so it blends in cleanly.
-
Build the batter
With the mixer on low, add one third of the dry mix, then half the dairy, another third of the dry, the remaining dairy, and finish with the last third of dry, mixing just until the flour disappears after each addition.
Do not overmix or you will toughen the crumb.
-
Bloom with hot coffee
With the mixer on low, stream in the hot coffee and mix just until the batter is glossy and smooth.
The heat blooms the cocoa and loosens the batter to the perfect pour.
-
Fill and bake
Scrape the batter into the prepared pan and smooth the top so it bakes evenly.
Bake 60 to 70 minutes until a skewer comes out with a few moist crumbs or an instant read thermometer reads about 205 F in the center.
-
Cool with control
Cool the cake in the pan for 15 minutes so it sets and releases cleanly.
Invert onto a rack and cool until just barely warm before glazing.
-
Make the chocolate glaze
In a small saucepan over low heat melt the chocolate chips, butter, and heavy cream, stirring gently until smooth and shiny.
Remove from heat, stir in vanilla and a pinch of salt, and let it stand 3 to 5 minutes until it thickens to a slow ribbon.
-
Glaze and set
Place the cake on a rack set over parchment and pour the glaze over the crown, letting it drip naturally for those sexy lines.
Let the glaze set 20 to 30 minutes before slicing so the cuts are clean.
Substitutions
- Sour cream -> Full fat Greek yogurt
- Greek yogurt keeps the tang and moisture while giving the crumb a slightly bouncier, lighter feel without sacrificing richness.
- Natural cocoa -> Dutch process cocoa
- Dutch process delivers deeper color and a smoother, darker chocolate flavor, and the baking powder in this recipe balances the pH just fine.
- Brewed coffee -> Hot water with 1 to 2 teaspoons instant espresso
- Instant espresso in hot water concentrates the chocolate notes and gives a bolder aroma without changing the texture.
Tips
- Cream until pale and airy
- Proper creaming builds tiny air pockets that give pound cake its lift, so do not rush the 4 to 5 minutes and stop when the mixture looks noticeably lighter.
- Dust the pan with cocoa, not flour
- Cocoa prevents sticking and keeps the exterior a luxe, uninterrupted chocolate rather than a dusty, pale ring.
- Stream in coffee hot, not boiling
- Coffee should be hot to bloom cocoa but not boiling so it does not melt the butter emulsion or scramble the structure.
- Aim for 205 F internal temp
- Use a probe to confirm doneness at about 205 F in the center so you do not guess and dry it out.
- Weigh your flour
- Too much flour is the fastest way to a dry cake, so use 1 3/4 cups at 220 grams if you have a scale for consistent results.
- Slice with a warm, clean knife
- Run a thin knife under hot water, wipe, slice, and repeat for picture perfect pieces that do not tear the crumb or smudge the glaze.
Nutrition Facts *
| Energy | 627 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 33 | g |
| Carbohydrates | 79 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My batter looked slightly curdled after adding eggs, is it ruined?
- No, add a tablespoon of the dry mix and beat a few seconds to bring it back together, then continue with the alternating additions.
- The cake cracked on top, did I mess up?
- Cracks are normal for pound cake and actually help release steam, and the glaze will cozy right into them for extra drama.
- Why did the center sink?
- It was likely underbaked or the oven was too cool, so bake until 205 F in the center and avoid opening the oven in the first 45 minutes.
- How do I keep it from turning dry?
- Accurately measure flour, do not overmix after the flour goes in, bake only to 205 F, and pull it the minute it hits that target.
- Can I bake this in loaf pans instead of a bundt?
- Yes, divide into two 8.5 by 4.5 inch loaf pans and bake 45 to 55 minutes, watching for the same crumb test or a 205 F reading.
- How should I store or freeze it?
- Wrap slices or the whole cooled cake tightly and keep at room temp up to 3 days, or freeze up to 2 months and thaw wrapped at room temp so moisture stays put.
Serving Suggestions
Thick slices love a dollop of barely sweetened whipped cream and a scatter of salty roasted almonds for crunch and contrast.
Feeling playful, add 1 teaspoon orange zest to the glaze or whisk 1/2 teaspoon cinnamon with the dry mix for a Mexican chocolate vibe, then pour a short espresso or a little bourbon on the side and live a little.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
